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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 137 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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4.99 from 137 votes (7 ratings without comment)

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404 Comments

  1. Katherine says:

    5 stars
    This was fabulous. I ended up adding chicken and lemon thyme and omitted the tomatoes and spinach (just because I didn’t have them on hand) and it was still amazing. Thank you!

    1. Natasha says:

      So glad you liked it!!

  2. mish says:

    can it do without the dijon? or maybe sub dry mustard instead?

    1. Natasha says:

      Sure!

  3. C Merwin says:

    5 stars
    This is a superb recipe. Perfect in every way, though I did add more spinach and some crushed red pepper. Will be on regular rotation at our house!

    1. Natasha says:

      So happy you enjoyed it!

  4. AT says:

    5 stars
    Update: It was delicious. Everyone had seconds. Loved it so much I made another batch the next day since I still had the ingredients. Differently will add more spinach.

    1. Natasha says:

      Yay! Awesome. 😀

  5. Debby says:

    What if you don’t have flour

    1. Natasha says:

      The sauce won’t be as thick.

  6. Cyndy C. says:

    Could broccolini be used in place of the spinach?

    1. Natasha says:

      Sure! I like that idea. Cooking time might have to be adjusted a tad, but I think it sounds delish!

  7. Colleen says:

    5 stars
    Superb!
    The flavors were amazing!

    1. Natasha says:

      Excellent! Thanks for letting me know!

  8. Shelly says:

    5 stars
    My family loved this! I didn’t have all of the ingredients, so I improvised a little, but I did have the main ingredients and this recipe is a keeper! Thanks!

    1. Natasha says:

      That’s awesome! Thanks for letting me know! 🙂

  9. Dede says:

    5 stars
    I made this recipe last weekend for Father’s Day and it’s one of the best dishes I have ever made. So tasty! I will make it again and again. I ended up doubling the white wine (by mistake) and it was delicious. I want to make some more right now!

    1. Natasha says:

      Yay I am so happy it worked out!! 🙂

  10. Nancy says:

    5 stars
    Winner winner sausage dinner. I used Jennie O spicy breakfast turkey sausage and sprinkled some dry chili spice at final few minutes to add a little heat. Our family loved it. Thank you!

    1. Natasha says:

      Great! So happy to hear it went down well. 🙂