Creamy One-Pot Tuscan Italian Sausage Pasta
Looking for a comforting, restaurant-quality meal that won’t leave you with a sink full of dishes? This Creamy One-Pot Tuscan Italian Sausage Pasta is your answer!
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.
Nutrition
Calories: 761kcalCarbohydrates: 36gProtein: 25gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 156mgSodium: 938mgPotassium: 696mgFiber: 2gSugar: 4gVitamin A: 3263IUVitamin C: 17mgCalcium: 258mgIron: 3mg
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