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This 30-minute Tuscan sausage pasta recipe is a super easy and incredibly comforting weeknight meal! It has a creamy sun-dried tomato sauce that’s special enough for company.

You may also like my Sun-Dried Tomato Pasta or Italian Sausage Tortellini Soup next.

a bowl of Tuscan sausage pasta with a fork

Why you’ll love it

This creamy sausage pasta is one of those where you’ll keep sneaking bites of the sauce before the pasta finishes cooking. The Tuscan-inspired flavor combo of sun-dried tomatoes, garlic, and fresh spinach and basil is just so irresistible, much like in my Creamy Tuscan Orzo and Creamy Tuscan Chicken.

It’s surprisingly simple to make this elegant sausage pasta with a decadent and rich Tuscan cream sauce. Italian sausage and pasta just go so well together. One lovely reader said that this is their “all-time favorite dinner to cook”, and I hope you’ll agree as well!

What you’ll need

  • Pasta – I like a longer shape like fettuccine for this one
  • Sausage – buy either a package of Italian sausages, or use bulk sausage meat
  • Garlic – for plenty of aromatic goodness
  • Chicken broth – for the savory base of the sauce. You could also use a dry white wine (e.g., sauvignon blanc or pinot grigio) for a fancy touch instead.
  • Dijon mustard – it doesn’t make the sauce taste “mustardy”. It just adds more depth to the overall flavor. It’s a delicious trick I use in many cream sauces!
  • Flour – it’s a thickener
  • Lemon juice – a pop of brightness and to balance the flavors
  • Heavy cream – what makes the sauce luxurious
  • Sun-dried tomatoes, spinach, and basil – this trio makes up the tasty Tuscan flavor profile
  • Parmesan – to top it all off! Always freshly grate it.
ingredients for tuscan sausage pasta in prep bowls

Pro Tip

I used 3 sausages out of a 5-pack of Johnsonville Mild Italian sausages. You can add a bit more or less, and it won’t make or break the recipe.

How to make Tuscan sausage pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

browning Italian sausage in a skillet and then making a sauce with broth and garlic and dijon

Boil the pasta. Meanwhile, crumble the sausage into a skillet, and sauté until browned. Transfer to a plate, and discard most of the fat from the pan. Add the garlic, broth, Dijon, flour, and lemon.

adding sun-dried tomatoes and cream to a skillet, then returning italian sausage

Stir, scraping up the browned bits, and let it bubble for about a minute. Add the sun-dried tomatoes and cream, cooking for a couple of minutes. Return the sausage to the pan, and cook until thickened a little.

adding spinach and basil to a skillet and tossing with pasta for tuscan sausage pasta

Stir in the basil and spinach until it wilts. Taste the sauce, and season with salt & pepper as necessary. Toss with the drained pasta, and top with fresh parm if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • I use mild Italian sausage, but if you prefer some heat, try hot Italian sausage or add a pinch of cayenne pepper or some red pepper flakes to this dish.
  • You can use any pasta you have on hand for this creamy sausage pasta. Want to try making your own pasta to make this dish extra special? My friend Krissy has a Homemade Pasta Recipe for that.
  • I don’t recommend substituting the heavy cream for something lower fat. It won’t taste as rich as intended or thicken up properly and could potentially curdle.

What to serve with this sausage pasta

Leftovers and storage

  • Store leftover sausage pasta for 3-4 days in the fridge in a covered container.
  • Reheat slow in a saucepan over a low heat until warmed through.
  • You could freeze leftovers, but the texture might change, so I avoid it.
closeup of serving tongs with creamy tuscan sausage pasta in a skillet

If you made this Tuscan sausage pasta, please leave a star rating and review in the comments below! You can also tag me #saltandlavender on Instagram.

a bowl of Tuscan sausage pasta with a fork
4.99 from 136 votes

Tuscan Sausage Pasta

This 30-minute Tuscan sausage pasta recipe is a super easy and incredibly comforting weeknight meal! It has a creamy sun-dried tomato sauce that's special enough for company.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 8 ounces uncooked pasta I used fettuccine
  • 11 ounces Italian sausages see note
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon flour
  • 1 teaspoon lemon juice
  • 1/4 cup sun-dried tomatoes
  • 1 cup heavy/whipping cream
  • 1.5 cups (loosely packed) fresh baby spinach
  • Small handful fresh basil torn/chopped
  • Salt & pepper to taste
  • Freshly grated parmesan cheese to taste

Instructions 

  • Boil a salted pot of water and cook pasta al dente according to package directions.
  • Meanwhile, take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside.
  • Remove the sausage from the pan and set aside. If there’s a lot of fat, discard most of it. 
  • Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.
  • Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 
  • Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit. 
  • Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed. 
  • Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired. 

Notes

  • I use the julienned sun-dried tomatoes that are packed in oil and drain the oil prior to adding them to the pan.
  • I use 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything in the ballpark weight-wise will work.

Nutrition

Calories: 718kcal, Carbohydrates: 48g, Protein: 23g, Fat: 49g, Saturated Fat: 23g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.04g, Cholesterol: 175mg, Sodium: 730mg, Potassium: 708mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2026IU, Vitamin C: 9mg, Calcium: 98mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on January 5, 2019. It’s been updated with new photos and better instructions but is the same great recipe!


Hi! I’m Natasha.

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402 Comments

  1. Carrie says:

    5 stars
    I made this with sun- dried tomato basil links from a local farm. Absolutely the best Italian dish I have ever made! Thank you, Natasha and Phil’s Farm!

    1. Natasha says:

      You are very welcome!! 😀

  2. Emily says:

    5 stars
    I made this tonight and it was very good! Easy and so flavorful!

    1. Natasha says:

      I’m thrilled to hear it, Emily!! 😀 Thank you!

  3. Jackie says:

    5 stars
    Absolutely loved it

    1. Natasha says:

      Thank you, Jackie!! 😀

  4. Mike says:

    5 stars
    This was VERY good. Subbed out the cream for milk+1/2t cornstarch+1T unsalted butter since it was on hand, and used hot sausage for a nice kick. Using julienned tomatoes was a great shortcut. Only edit would be to start boiling your pasta after you finish browning the sausage so everything is done at the same time.

  5. Faith says:

    5 stars
    Absolutely delicious. I used frozen spinach since my family prefers the texture over fresh, still turned out wonderfully. Even my toddler loved it. Definitely saving to make Again.

    1. Natasha says:

      Thank you so much!! I’m so glad everyone enjoyed it! 😀

  6. Catherine says:

    5 stars
    Amazing!

    1. Natasha says:

      Thanks, Catherine! 😀

  7. Denisa Zencuchova says:

    5 stars
    I made this yesterday and it was very tasty. I will be saving this recipe. Thank you

    1. Natasha says:

      Wonderful! Thank you!!

  8. Kristin salazar says:

    My friend made this at her Christmas party and I asked for the recipe it was so yummy! Will be making this on Christmas eve, thank you!

    1. Natasha says:

      That’s awesome!! 😀 I’m so glad she shared it with you. Thanks for letting me know.

  9. Sharon Elaine West says:

    5 stars
    Excited to try this. Can I make it a day in advance and reheat? (Oven?) Kindly advise. Thanks.

    1. Natasha says:

      Hi! It’s best fresh in my opinion. I’d reheat the sauce slowly over a low heat on the stove and boil fresh pasta.

  10. Alex says:

    5 stars
    I have made this 3 times in the past week for my family because everyone loves it that much! Super easy & comes together in 30 mins!

    1. Natasha says:

      That’s awesome, Alex!! 😀 Thanks for letting me know. Appreciate your 5-star review.