This Creamy One-Pot Tuscan Italian Sausage Pasta is your answer to busy weeknights! It’s bursting with savory sausage, sun-dried tomatoes, spinach, and a creamy Parmesan sauce. The best part is that it all comes together in one pan in less than 30 minutes.
With minimal prep and maximum flavor, it’s a family-friendly Italian dinner you’ll crave again and again. Whether you’re new to one-pot meals or a seasoned pro, this creamy Tuscan pasta recipe delivers rich taste and easy cleanup, making it a must-try for busy nights.
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Why You’ll Love This Recipe
- One-pot wonder = easy cleanup
- Rich and creamy sauce
- Family-friendly and fast
- Tuscan-inspired flavors with sun-dried tomatoes and spinach
Perfect for weeknights, this dish delivers restaurant flavor with simple pantry staples.
Ingredients You’ll Need
Scroll down to the recipe card for exact measurements and instructions.
| Ingredient | Why It Matters |
|---|---|
| Italian sausage | Rich, savory flavor base |
| Garlic & Italian seasoning | Add aromatic depth |
| Chicken broth & heavy cream | Create a creamy sauce |
| Penne pasta | Holds the sauce well |
| Sun-dried tomatoes | Sweet, tangy flavor punch |
| Baby spinach | Wilts into the dish for color and nutrients |
| Parmesan cheese | Finishes the sauce with a salty, creamy bite |
Simple Step-by-Step
Making this amazing one-pot recipe is super easy.
1. Brown the Sausage
In a 3.5-quart braiser or 12-inch skillet with a lid, brown and crumble Italian sausage over medium heat. Drain well on paper towels to keep the sauce from becoming greasy. Browning the sausage not only cooks it but also triggers the Maillard reaction, a chemical process that deepens flavor and adds rich, savory notes to the final dish.
2. Sauté Garlic and Seasoning
In the same pan, sauté garlic and Italian seasoning briefly in oil. This helps release their aromatic compounds. Many of the spices in Italian seasoning, like oregano, basil, and thyme, are oil-soluble. This means that a quick cook in oil enhances their flavor and infuses the base of the sauce.
3. Add Liquids
Deglaze the pan with chicken broth to loosen the browned bits on the bottom, known as fond. This fond is packed with savory, concentrated flavor. Stirring it into the liquid creates a deeper, richer base for the creamy sauce made with heavy cream.
4. Add Pasta, Tomatoes, and Sausage
Stir in the uncooked pasta, sun-dried tomatoes, and reserved sausage. Make sure the pasta is fully submerged in the liquid. This ensures it cooks evenly and absorbs flavor from the broth and cream as it simmers. Cover and simmer on medium-low for 11–12 minutes, stirring occasionally, until pasta is al dente.
5. Add Spinach
Stir in the chopped spinach and cook for two to three minutes, just until wilted. Spinach cooks quickly and retains a better texture and color when added at the end.
6. Finish with Cheese
Turn off the heat before adding the Parmesan. Adding cheese at the end helps it melt smoothly into the sauce without clumping or breaking. This preserves its creamy texture and allows the flavor to shine through. Season with salt and pepper after tasting. The sausage, broth, and Parmesan all add saltiness, so it’s best to adjust at the end to avoid over-seasoning. Serve with extra cheese on top if desired.
It doesn’t get much better than the creamy goodness and bold flavors of this one-pot Tuscan sausage pasta. With just a handful of simple ingredients and a single pan, you can bring the taste of Italy to your table. Yum!
Frequently Asked Questions
One of the beauties of this recipe is that it can be made in advance. Store the pasta or leftovers in an airtight container in the refrigerator for up to three days. Add a splash of cream or chicken broth when reheating to keep it creamy.
Feel free to use rotini, ziti, farfalle, or rigatoni in place of the penne in this recipe.
You can use half-and-half in place of the heavy cream, but the dish will not be as rich or creamy.
If you use dry-packed sun-dried tomatoes, you should hydrate them first. Soak them in hot water for 10–15 minutes, then drain and chop before adding.
Recipe Tips and Serving Suggestions
- Use low-sodium broth to control saltiness, especially with sausage and Parmesan.
- Freshly grated Parmesan melts better than pre-shredded.
- Initially, the sauce may seem soupy. However, the pasta continues to absorb the sauce as it sits, so don’t worry if it looks a bit saucy at first.
- Serve with garlic bread, Caesar salad, or roasted vegetables.
More One-Pot Dinner Ideas
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Recipe
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Creamy One-Pot Tuscan Italian Sausage Pasta
Equipment
- 3.5 quart braiser or 12-inch skillet with lid
Ingredients
- 1 pound (16 ounces) Italian sausage (See Tip 1)
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups (16 ounces) low sodium chicken broth (See Tip 2)
- 2 cups (16 ounces) heavy cream
- 8 ounces uncooked penne pasta ((a little over 2 cups) (See Tip 3)
- ½ cup sun-dried tomatoes in oil, lightly drained and chopped (See Tip 4)
- 4 cups (4 ounces) baby spinach, lightly chopped (See Tip 5)
- ¾ cup (3 ounces) freshly grated Parmesan cheese, plus extra for garnish if desired
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Brown and crumble the Italian sausage over medium heat in a 3.5-quart braiser or a 12-inch skillet with a lid. Drain well on paper towels. (See Tip 6)
- In the same pan, add the garlic and Italian seasoning. Cook for 30 seconds, or until fragrant.
- Add the chicken broth, scraping up browned bits from the bottom of the pan. Stir in heavy cream.
- Stir in the uncooked pasta, sun-dried tomatoes, and cooked sausage. Make sure the pasta is fully submerged. Bring to a slow boil. Lower the heat to medium-low. Cover and cook for 11 to 12 minutes, stirring occasionally until the pasta is al dente.
- Add the chopped spinach; cook for two to three minutes until wilted. Turn off the heat and stir in the Parmesan cheese until it is melted.
- If desired, sprinkle on several tablespoons of Parmesan cheese, and serve.
- Yield: 6 servings (See Tip 7)
Video
Tips/Notes
- I used mild Italian sausage, but you could also use sweet Italian sausage or hot Italian sausage.
- The sausage and Parmesan cheese tend to be a bit salty, so I like to use low-sodium chicken broth. If you use regular chicken broth, taste before adding any more salt.
- In addition to penne, rigatoni, rotini, and farfalle all work well in this recipe
- I used julienne-cut sun-dried tomatoes in oil. If you use dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 to 15 minutes, drain well, and chop before adding.
- I prefer to remove the stems from the baby spinach, but it’s really a matter of personal preference, as the stems are quite tender.
- I like my cooked Italian sausage to be crumbled into small bits. Therefore, once it cools, I like to rub it between my palms to break it down further. This is a matter of preference, though.
- Leftovers are delicious. Cover and refrigerate for up to three days. I like to reheat in the microwave, adding a splash of chicken broth to restore the creaminess to the dish before reheating.
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