Tuscan Sausage Pasta Recipe

I absolutely love this Tuscan Sausage Pasta Recipe because it’s one of those dishes that feels indulgent yet comes together so quickly on a busy weeknight. The creamy sauce with a hint of lemon and sun-dried tomatoes perfectly complements the savory Italian sausage, making every bite rich and satisfying. When I first tried this, I was amazed at how restaurant-quality it tasted, and the fact that you can whip it up in about 30 minutes is just icing on the cake.

You’ll find that this recipe works beautifully when you want something cozy but still fresh and vibrant thanks to the spinach and basil. It’s a real crowd-pleaser—my family goes crazy for this every time I make it—and I know you’ll feel confident serving it up for casual dinners or special occasions alike. Plus, it’s super adaptable depending on what you’ve got in the pantry or your preferred pasta shape.

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Ingredients You’ll Need

The ingredients in this Tuscan Sausage Pasta Recipe come together to build layers of flavor—you’ll get a savory, creamy sauce with fresh herbs and a little tang from the lemon and Dijon. Use quality Italian sausage and sun-dried tomatoes packed in oil for the best depth and texture.

• Pasta (like fettuccine): Choose your favorite shape; fettuccine works beautifully to hold the creamy sauce.
• Italian sausages: I usually grab mild ones—easy to brown and full of flavor.
• Garlic: Freshly minced adds such a great aromatics boost.
• Chicken broth or dry white wine: Either adds a lovely base and helps deglaze the pan.
• Dijon mustard: A small amount amps up the tang and ties the sauce together.
• Flour: Just enough to gently thicken the sauce without heaviness.
• Lemon juice: Adds brightness and balances the richness.
• Sun-dried tomatoes: I use julienned, oil-packed—drained well for a perfect sweet-tart bite.
• Heavy cream: The base of the luscious sauce that clings to every noodle.
• Fresh baby spinach: Adds color, freshness, and a touch of earthiness.
• Fresh basil: Torn or chopped right before serving for that unmistakable fragrant punch.
• Salt & pepper: To taste, because these simple seasonings make all the difference.
• Freshly grated parmesan cheese: Definitely don’t skip this—it boosts umami and adds creaminess.

Variations

One of the things I love most about this Tuscan Sausage Pasta Recipe is how easy it is to personalize. Feel free to swap in ingredients or adjust flavors so it fits your mood or what’s on hand. Experimentation is part of the fun!

• Spicy kick: I sometimes use hot Italian sausage instead of mild to give it an extra punch—my friends who like spice love it!
• Vegetarian option: Swap sausage for sautéed mushrooms or plant-based sausage and add a bit more broth for depth.
• Different pasta types: Penne or rigatoni work just as well if you want a chunkier bite.
• Herbs: Fresh thyme or oregano can be a great alternative to basil if you have those handy.

How to Make Tuscan Sausage Pasta Recipe

Step 1: Cook the Pasta Al Dente

Go ahead and boil a large pot of salted water and cook your pasta until it’s just al dente according to the package directions. I like to test it a minute or two before the time’s up because you want a bit of firmness to hold up against that creamy sauce later. Don’t rinse the pasta — the starch helps the sauce cling better.

Step 2: Brown the Sausage

While the pasta cooks, remove the Italian sausages from their casings and crumble the meat into a hot skillet over medium-high heat. Sauté for about 5 minutes, stirring occasionally until the sausage is beautifully browned and caramelized on the edges. Browning is key here because it creates those delicious, savory bits that really amp up the flavor of the sauce.

Step 3: Make the Sauce Base

Take the browned sausage out of the pan and set it aside. If there’s a lot of fat left, pour most of it off—leave just a bit for flavor. Now add the minced garlic, chicken broth (or white wine if you prefer), Dijon mustard, flour, and lemon juice to the same pan. Stir everything well, scraping up those browned bits stuck to the bottom, and let it bubble for a minute or two. This step builds the foundation of your sauce with all those concentrated flavors.

Step 4: Add Cream and Sun-Dried Tomatoes

Next, throw in the sun-dried tomatoes and pour in the heavy cream. Let the mixture simmer gently for 2 to 3 minutes, allowing it to thicken and the flavors to meld. I always turn the heat down here to prevent the cream from boiling hard—you want a gentle bubble to keep it smooth and luscious.

Step 5: Return Sausage & Add Greens

Now stir the browned sausage back into the sauce and cook for a few more minutes until the sauce thickens up nicely. Then toss in the fresh basil and baby spinach. Let the spinach wilt in the heat—it only takes about a minute but adds so much freshness and color. At this point, give the sauce a taste and add salt and pepper as needed.

Step 6: Toss Pasta & Serve

Drain your pasta and immediately toss it into the skillet with the sausage sauce, stirring well so every strand gets coated. Serve it right away topped generously with freshly grated parmesan cheese. I swear that cheesy finish puts this Tuscan Sausage Pasta Recipe over the top every time.

How to Serve Tuscan Sausage Pasta Recipe

Garnishes

When serving, I always add a generous sprinkle of freshly grated parmesan cheese because it melts beautifully over the warm pasta and deepens the flavor. A little extra torn fresh basil on top adds a fragrant, colorful touch that really makes the dish pop visually and aromatically.

Side Dishes

My go-to sides with this Tuscan Sausage Pasta Recipe include a crisp green salad dressed lightly with lemon vinaigrette and some warm, crusty Italian bread. Sometimes, I roast a few garlic cloves alongside the meal for spreading—pure comfort food synergy.

Creative Ways to Present

For special occasions, I love serving this pasta in individual shallow bowls with a drizzle of extra virgin olive oil and a few sun-dried tomato pieces left whole for visual appeal. Adding a small sprig of basil or a twist of lemon zest on top adds that restaurant-style wow factor.

Make Ahead and Storage

Storing Leftovers

I usually transfer any leftover Tuscan Sausage Pasta to an airtight container and keep it in the fridge for up to 3 days. When you reheat, add a splash of broth or cream to help loosen the sauce and keep it silky.

Freezing

I have frozen the sausage and sauce separately before, but the pasta texture changes a bit when frozen and thawed. My best tip: freeze the sauce alone in portions, then cook fresh pasta when ready to serve and toss together for the best experience.

Reheating

To reheat, gently warm the sauce in a saucepan over low heat, adding a splash of broth or cream to revive the texture. Then stir in freshly cooked pasta or leftover pasta heated carefully to avoid drying out. This keeps the dish rich and creamy with that fresh-cooked feel.

FAQs

Final Thoughts

I hope you give this Tuscan Sausage Pasta Recipe a try soon—it’s truly a dish I keep coming back to because it hits all the right notes: comforting, flavorful, and simple to make. Whether you’re cooking for your family or hosting friends, I promise it’ll impress without stress. Let me know how you customize it—I love hearing your stories in the kitchen!

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