Creamy One-Pot Tuscan Italian Sausage Pasta

5 from 1 vote

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!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: Italian

Servings: people

Calories: 761kcal

Author: Chula King

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

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