Description

Craving a rich, comforting pasta dish that transports you to the heart of Tuscany? Look no further than Slow Cooker Creamy Tuscan Sausage Pasta! This delightful recipe features savory Italian sausage, tangy sun-dried tomatoes, tender baby spinach, and a creamy Parmesan sauce, all tossed with al dente penne for a meal that’s pure indulgence.

Ingredients

For the Tuscan Sausage Base

Italian Sausage, Ground (1 lb): Provides bold, savory flavor.
- Substitution: Ground turkey sausage, chicken sausage, or plant-based sausage for vegetarian.
Garlic (4 cloves, minced): Infuses aromatic, savory warmth.
- Substitution: 1 tsp garlic powder or ½ tsp garlic salt (reduce added salt).
Sun-Dried Tomatoes (½ cup, chopped): Adds tangy, concentrated sweetness.
- Substitution: Fresh diced tomatoes or roasted red peppers.
Chicken Broth (1 cup): Forms the savory sauce base.
- Substitution: Vegetable broth or water with bouillon.
Italian Seasoning (1 tsp): Brings classic Tuscan herb flavors.
- Substitution: Mix of dried oregano, basil, and thyme.
Red Pepper Flakes (½ tsp): Adds subtle heat.
- Substitution: Cayenne or omit for milder flavor.
Heavy Cream (2 cups): Creates a rich, velvety sauce.
- Substitution: Half-and-half, coconut cream (for dairy-free), or evaporated milk.
Olive Oil (2 tbsp): Used for browning sausage.
- Substitution: Butter, avocado oil, or vegetable oil.
Salt (½ tsp): Enhances overall flavor.
- Substitution: Sea salt or low-sodium options.
Black Pepper (½ tsp): Adds mild heat.
- Substitution: White pepper or a pinch of cayenne.

For the Pasta and Topping

Penne Pasta (1 lb): Provides a sturdy, sauce-catching base.
- Substitution: Rigatoni, fusilli, or gluten-free pasta.
Parmesan Cheese, Freshly Grated (1 cup): Adds nutty, cheesy depth.
- Substitution: Pecorino Romano, Grana Padano, or vegan Parmesan.
Baby Spinach (2 cups): Brings fresh, earthy flavor.
- Substitution: Kale, arugula, or Swiss chard.

For Garnish

Fresh Basil Leaves (torn): Adds vibrant, aromatic freshness.
- Substitution: Parsley or chives.

Why They’re Important: The Italian sausage delivers bold, meaty flavor, while sun-dried tomatoes and garlic add Tuscan authenticity. Heavy cream and Parmesan create a luscious sauce, spinach provides freshness, and penne catches every creamy bite. Olive oil enhances browning, and basil elevates the dish with a fragrant finish.

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Instructions

Step 1: Brown the Sausage

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground Italian sausage and cook, breaking it up with a wooden spoon, for 5-7 minutes until browned and cooked through.
Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Drain excess fat if desired, leaving 1 tbsp for flavor.
- Tip: Use mild or spicy sausage based on preference. Break sausage into small crumbles for even distribution. Browning adds depth but can be skipped (add raw sausage to the slow cooker, though flavor will be milder).

Step 2: Slow Cook the Tuscan Base

Transfer the browned sausage and garlic to the slow cooker. Add ½ cup chopped sun-dried tomatoes, 1 cup chicken broth, 1 tsp Italian seasoning, ½ tsp red pepper flakes, and 2 cups heavy cream. Stir to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours, until the sauce is hot and flavors are melded. Stir occasionally if possible to prevent cream from separating.
- Tip: If using half-and-half or a lighter cream, add it in the last hour to prevent curdling. Use a slow cooker liner for easy cleanup. If sauce is too thin, cook uncovered for the last 30 minutes on high.

Step 3: Cook the Pasta

About 20 minutes before the slow cooker is done, bring a large pot of salted water to a boil. Add 1 lb penne pasta and cook until al dente according to package instructions (typically 8-10 minutes).
Reserve 1 cup pasta water, then drain the pasta. Toss with a drizzle of olive oil to prevent sticking if not using immediately.
- Tip: Undercook pasta by 1 minute to avoid mushiness when mixed with sauce. Rinse briefly with cold water if preparing ahead to stop cooking.

Step 4: Combine and Finish the Dish

Stir 1 cup freshly grated Parmesan cheese and 2 cups baby spinach into the slow cooker. Cook on low for an additional 5-10 minutes until the spinach is wilted and the cheese is melted.
Add the cooked penne to the slow cooker, tossing gently to coat in the sauce. If the sauce is too thick, add reserved pasta water (2-4 tbsp at a time) to reach desired consistency. Season with ½ tsp salt and ½ tsp black pepper, adjusting to taste.
- Tip: Use tongs or a large spoon to mix pasta evenly. Grate Parmesan fresh for best flavor and melting. If spinach wilts too much, add it just before combining with pasta.

Step 5: Serve

Spoon the creamy pasta into bowls or onto plates, ensuring each serving has a generous amount of sausage, spinach, and sauce.
Garnish with torn fresh basil leaves and an extra sprinkle of Parmesan cheese for a vibrant, aromatic finish.
Serve hot with crusty bread, a green salad, or roasted vegetables for a complete meal.
- Tip: Warm plates or bowls for a cozy presentation. Serve extra Parmesan and red pepper flakes on the side for cheese and spice lovers.