Description
This Tuscan Sausage Pasta is a creamy, flavorful dish featuring Italian sausage, sun-dried tomatoes, spinach, and fresh basil tossed with fettuccine pasta in a rich cream sauce. Perfect for a comforting weeknight dinner, this recipe balances savory sausage with bright, fresh herbs and a touch of lemon for depth.
Ingredients
Units
Scale
Protein & Pasta
- 8 ounces uncooked fettuccine pasta
- 11 ounces Italian sausages (about 3 mild Italian sausages)
Sauce & Flavorings
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1/2 teaspoon Dijon mustard
- 1 teaspoon flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes, julienned and drained of oil
- 1 cup heavy whipping cream
- 1.5 cups loosely packed fresh baby spinach
- Small handful fresh basil, torn or chopped
- Salt & pepper to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the fettuccine pasta until al dente, following package instructions. Drain and set aside once done.
- Brown the Sausage: Remove the casing from the Italian sausages and crumble the meat into a skillet. Sauté over medium-high heat for about 5 minutes, stirring occasionally, until the sausage is well browned on the outside. Remove from skillet and set aside. Discard excess fat, leaving a small amount for cooking the sauce.
- Make the Sauce Base: In the same skillet, add minced garlic, chicken broth (or white wine), Dijon mustard, flour, and lemon juice. Stir thoroughly, scraping up any browned bits from the pan bottom, and let the mixture bubble gently for 1-2 minutes to combine and thicken slightly.
- Add Sun-Dried Tomatoes and Cream: Stir in the drained sun-dried tomatoes and heavy cream. Allow this to simmer for 2-3 minutes, helping the sauce to start thickening.
- Return Sausage and Thicken Sauce: Add the cooked sausage back into the skillet. Cook together for a few more minutes, stirring occasionally, until the sauce thickens further to a creamy consistency.
- Add Greens and Herbs: Mix in the fresh basil and baby spinach. Cook for about a minute until the spinach wilts. Taste and adjust seasoning with salt and pepper as needed.
- Combine Pasta and Sauce: Toss the drained pasta into the skillet with the sauce, ensuring the pasta is evenly coated.
- Serve: Plate the pasta immediately and garnish with freshly grated Parmesan cheese to taste.
Notes
- Use julienned sun-dried tomatoes packed in oil and drain the oil before adding to the sauce for optimal flavor and texture.
- The recipe calls for approximately 3 mild Italian sausages (about 11 ounces); you can adjust based on weight but keep it in the same range.
- Prep time is about 10 minutes, cook time around 20 minutes, total time approximately 30 minutes.
- Serve immediately after mixing pasta with sauce to enjoy the best texture and flavor.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
