Creamy Tuscan Sausage Pasta
Serve this incredibly delicious creamy Tuscan sausage pasta with a fresh salad for a satisfying Italian-style lunch or dinner.
Servings: 4
Ingredients
- 1 Pound rigatoni
- 1 Pound Italian sausage ground
- 2 Tablespoons olive oil
- ½ Cup sun-dried tomatoes drained and chopped
- 1 Tablespoon garlic minced
- ½ Teaspoon Dijon mustard
- ½ Cup chicken broth
- ½ Cup parmesan cheese freshly grated
- 2 Cups heavy whipping cream
- 1 Teaspoon Italian seasoning
- ½ Teaspoon ground paprika
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- ¼ Teaspoon crushed red pepper flakes
- 2 Cups baby spinach packed
- fresh parsley or basil, chopped for garnish
Instructions
- Cook the pasta according to the package directions.
- Cook the sausage until no longer pink, then remove from the pan. Add the oil, sun dried tomatoes, and garlic and cook for a minute.
- Stir in the mustard, chicken broth, parmesan cheese and bring to a simmer, then stir in the cream and all the spices.
- Add the spinach and cover with a lid. Let the spinach wilt for 2 minutes, then stir in the sausage and pasta.
- Serve with parsley or basil and a sprinkle of parmesan cheese.
Notes
Cook pasta al dente: To prevent the pasta from becoming too soft, cook it al dente. When mixed with the sauce, it will continue to cook slightly.
Use fresh parmesan: Freshly grated parmesan cheese melts better and adds a richer flavor than pre-grated cheese.
Adjust spice levels: Taste the sauce before adding the crushed red pepper flakes and adjust to your preferred spice level.
Wilt spinach separately: If you prefer, wilt the spinach separately and add it to the pasta just before serving for a more vibrant color and texture.
Save pasta water: Reserve a small amount of cooking water before draining. Adding a splash of this starchy water to the sauce can help it cling to the pasta.
Garnish just before serving: Add fresh herbs and extra parmesan to maintain their flavor and texture.
Use fresh parmesan: Freshly grated parmesan cheese melts better and adds a richer flavor than pre-grated cheese.
Adjust spice levels: Taste the sauce before adding the crushed red pepper flakes and adjust to your preferred spice level.
Wilt spinach separately: If you prefer, wilt the spinach separately and add it to the pasta just before serving for a more vibrant color and texture.
Save pasta water: Reserve a small amount of cooking water before draining. Adding a splash of this starchy water to the sauce can help it cling to the pasta.
Garnish just before serving: Add fresh herbs and extra parmesan to maintain their flavor and texture.
Nutrition
Calories: 1369kcal | Carbohydrates: 94g | Protein: 40g | Fat: 93g | Saturated Fat: 44g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 35g | Cholesterol: 230mg | Sodium: 1524mg | Potassium: 993mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3565IU | Vitamin C: 22mg | Calcium: 307mg | Iron: 4mg
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