Creamy Tuscan Sausage Pasta makes the ultimate comfort food meal. It’s perfect for family dinners, at home date nights, and for entertaining as well. The combination of sun-dried tomatoes along with the sausage and parmesan enveloped in a creamy sauce is always a crowd pleaser. This recipe is made with gluten free pasta, but you can use regular pasta too. And if you can’t have dairy, no worries because there’s a dairy free option as well!
8 ounces mild bulk Italian sausage, see notes
1 tablespoon olive oil, see notes
2 cups 1/4″ diced onion, from 1
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 cup chopped sun-dried tomatoes, see notes
1/2 cup white wine, or 1/2 cup chicken broth with 1-2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 cups heavy cream, see notes for dairy free
12 ounces gluten free pasta, penne, fettuccini, etc. I use 100% brown rice from Jovial
4 cups baby spinach, 4 ounces, roughly chopped
1 cup freshly grated parmesan cheese, plus more for serving, or dairy free substitute of choice
1/2 teaspoon sea salt, more or less to taste depending on ingredients used
1/4 teaspoon black pepper
Optional: 1/2 cup chopped fresh basil
Place a large 9-10″ skillet over medium high heat. When the pan is hot add the sausage, and using a wooden spoon or metal utensil if appropriate, break apart the sausage and brown it. When the sausage is done, remove it from the pan and set it aside.
Bring a large pot of water to a boil for the pasta while you continue on with the sauce.
Add the olive oil to the pan with the sausage grease if needed along with the onion and garlic. Sauté over medium heat stirring frequently until the onion is golden brown. Add the Italian seasoning, sun-dried tomatoes, white wine, and Dijon mustard. Briskly simmer until the wine is almost gone.
Next add the pasta to the boiling water and cook according to the package directions for al dente. I like to remove the pasta a couple minutes early so it can finish in the sauce.
While the pasta cooks, add the heavy cream to the pan with the sun-dried tomato mixture. Bring the sauce to a boil, then reduce the heat to maintain a light simmer. Be careful not to let it boil over so there’s no mess!
Simmer the sauce until it’s lightly thickened 6-8 minutes. Next add the roughly chopped spinach and stir to combine and wilt the spinach, then add the sausage back to the pan. If your pan is too small, add the spinach to the drained pasta in it’s pot along with the sauce and simmer in that instead.
Drain the pasta, then add it to the pan along with the sausage and simmer 1-2 minutes stirring constantly to help the sauce adhere to the pasta.
Finally add the grated parmesan, season to taste with sea salt and black pepper. Stir in the optional basil leaving some to sprinkle as a garnish, and serve immediately with more grated parmesan.
I like to cook the full 1 pound package of the Italian sausage, then place half of it into a sealed container to freeze for another batch of pasta later.
You may not need the additional olive oil depending on the amount in the pan after you’ve cooked the sausage. You can also use some of the olive oil from the jar of sun-dried tomatoes for even more flavor.
Make sure you buy the oil packed sun-dried tomatoes for this recipe. You don’t want dried tomatoes because they will be too hard and won’t rehydrate properly here.
For dairy free, I like to use 1 cup coconut cream scooped from the top of a refrigerated can of coconut milk plus 1 cup chicken broth.
1-12 ounce package of gluten free penne measures out at 4 cups. Regular pasta usually comes in 1 pound packages, so you’ll need to use a bit less. You can also use the the full 1 pound package pasta with 1 pound of sausage but there will be a bit less sauce. Just add a splash of wine or a few tablespoons of water if it’s too thick.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stove Top
- Cuisine: Italian
Keywords: Creamy Tuscan Pasta, Creamy Tuscan Sausage Pasta, Tuscan Pasta, Italian Sausage Pasta Recipe