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Tuscan Sausage Pasta

Published: / Updated: / 333 Comments

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This creamy Tuscan sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe!

close-up of creamy Tuscan sausage pasta with garlic, sun-dried tomatoes, spinach, basil, lemon, and Italian sausage in a white bowl

Oh man... I really liked this creamy sausage pasta recipe. I kept sneaking bites of the sauce before the pasta was cooked. I'm so bad at doing that. And I always forget to put the water on for the pasta. Sometimes until the sauce is entirely finished. I'll never learn...

I have a few "Tuscan" (basically the sun-dried tomato + spinach combo and usually some basil and cream and plenty of garlic) recipes on here including my Tuscan chicken pasta, creamy Tuscan chicken breasts, Tuscan salmon, creamy Tuscan ravioli, and Tuscan shrimp. They're all variations of the same popular recipe. I just can't get enough of these flavors.

I had some Italian sausage in the fridge that needed using up, so this is where the idea for this recipe came from. Just adding another winner to the Tuscan collection. 😛

white bowl with easy Tuscan sausage pasta with a creamy sauce and grated parmesan

Recipe notes & tips:

  • 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.
  • I used mild Italian sausage, but if you prefer some heat, try hot Italian or add a pinch of cayenne pepper or some red pepper flakes to this dish.
  • The Dijon mustard doesn't make the sauce taste "mustardy". It just adds more depth to the overall flavor. It's a trick I use in many cream sauces.
  • I used fettuccine in this spinach sausage pasta recipe, but you can use any pasta you have on-hand. I tend to always prefer the "noodles" over the shapes, but to each their own. Want to try making your own pasta to make this dish extra special? My friend Krissy has a homemade pasta recipe for that. 🙂
  • I've made this without basil before, but I do recommend adding it if you can.
close- up of Italian sausage, spinach, sun-dried tomato cream sauce
So creamy.

Love sausage with pasta? Try these recipes:

white bowl of creamy spinach sausage pasta in a Tuscan cream sauce

Will you make this Tuscan sausage pasta? Do you love the sun-dried tomatoes/spinach combo as much as I do? Let me know in the comments below! Made this recipe? I'd love if wrote me a review and/or shared this recipe with a friend.

This creamy Tuscan sausage pasta is loaded with the good stuff like garlic, sun-dried tomatoes, spinach, basil, lemon, and Italian sausage. The sauce is amazing and you'll want seconds!

Tuscan Sausage Pasta

This creamy Tuscan sausage pasta is a super easy and incredibly comforting and flavorful weeknight dinner recipe!
4.99 from 103 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian American
Servings 4
Calories 711 kcal

Ingredients
 

  • 8 ounces uncooked pasta (I used fettuccine) 
  • 10.6 ounces Italian sausages crumbled
  • 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 baby spinach (loosely packed)
  • Small handful fresh basil chopped finely
  • 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.
  • 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 used the julienned sun-dried tomatoes that are packed in oil and drained the oil prior to adding them to the pan.
  • I used 3 sausages from a 5-pack of Johnsonville mild Italian sausages. Anything in the ballpark weight-wise will work. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 711kcalCarbohydrates: 48gProtein: 22gFat: 48gSaturated Fat: 23gTrans Fat: 1gCholesterol: 186mgSodium: 725mgPotassium: 710mgFiber: 3gSugar: 4gVitamin A: 2079IUVitamin C: 11mgCalcium: 99mgIron: 3mg
Keyword creamy sausage pasta, creamy Tuscan sausage pasta, spinach sausage pasta
Author Natasha Bull
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  3. Kevin Beers says

    Great dish! I used a Dry Sherry wine in place of broth. I also used fresh grape tomatoes as sun dried can give me a little heartburn. Added asparagus tips as well. It was very good!

    Reply

  4. Cmix says

    5 stars
    Perfect quick delicious pasta dish. Creamy but not too rich. We used the white wine. Love all of the flavours together.

    Reply

  7. Jillian says

    5 stars
    Didn't have Dijon mustard. Didn't replace it with anything and my bf still loved it. Also couldn't find fresh basil but have a tube of basil paste which worked. Cut the sun-dried tomatoes as the ones I bought were quite large. Will probably toss some Italian seasoning in it next time. Very good.

    Reply

  8. Tara says

    I was wondering if you made this and froze the leftovers. If so, did it reheat well, and how did it taste compared to the freshly made version?

    Reply

    • Natasha says

      Hi! I haven't tried freezing it. Honestly, I am not someone who likes to freeze these types of recipes. I avoid freezing most dairy since it can separate/change texture.

      Reply

  9. Dereth says

    I've been looking for a sausage-y sauce to use on some gnocchi I want to make, and this is perfect! I love that sun-dried tomato + spinach + basil combo! Thank you!

    Reply

  13. Stephanie says

    We loved this recipe!! Has a great flavor & easy to make 2 great combinations. Husband said to make sure I save this recipe. Thank you for your great recipe!!

    Reply

  14. Theresa says

    4 stars
    Really tasty and so easy! I didn't have have cream so I used a big dollop of sour cream and a bit more wine. I will make this again.

    Reply

  15. Chris Galla says

    This is really good. When I started making the sauce I thought it was a little meh. But I waited. Take the time to reduce your sauce. It makes a big difference, the lemon makes a big difference, a little extra mustard makes a big difference. Be patient. The only thing I did extra was add some more roasted tomatoes and a little butter and a squeeze of lemon at the end. It’s yummy and restaurant worthy. My kids all agree. Delicioso!! Plus the girls at work are jealous! Lol. Super easy, not a lot of ingredients, and really yummy. I served it with bucatini…so great! Thank you!!

    Reply

    • Natasha says

      Hi! I'm glad you enjoyed it! I generally don't recommend freezing creamy sauces. You could try and see with leftovers, but it may change the texture a bit once thawed.

      Reply

  17. Autumn says

    5 stars
    I’ve read comments on lots of recipes before that the person making the meal has picky eaters “but my whole family loved this!” Well, I haven’t had that happen until this recipe lol. But even my pickiest kid ate it and asked for more 😳. This was so easy to make and very delicious. We will definitely keep this in the rotation. Thank you!

    Reply

  19. Linda Malasavage says

    OMG I just made your Tuscan Sausage Pasta and it was unbelievable! I just got back from NYC and had a couple of pasta meals and this was far better in my opinion. I haven't made a bad meal from you...good job!!

    Reply

    • Miranda @ Salt & Lavender says

      Thank you so much, Linda! We're delighted you enjoyed the pasta and other recipes!!

      Reply

  20. Laura M says

    5 stars
    This is very good and very easy. Next time I’ll use wine instead of broth. It was very rich and I think the tang from the wine would help brighten up the richness. Most definitely a keeper!

    Reply

    • Natasha says

      I'm so glad you liked it, Laura! Agree on the wine... it's definitely my personal go-to in sauces like this, but I like to offer the option for people who don't drink/don't want to open a bottle.

      Reply

  21. Amanda Seppi says

    This recipe is amazing and my all time favorite dinner to cook when we have guest over. It taste amazing and it can look super fancy!! Its got the wow factor, the colors are just gorgeous!!

    Reply

  22. Melissa Linardos says

    I am so excited to make this recipe! I love the combination of the pasta, sausage, and sauce. It also looks so manageable for me as a beginner cook.

    Reply

  23. Scott Schreiber says

    5 stars
    This recipe makes a wonderful meal! We use impossible sausage to cut down on the fat a bit, and it was still very, very good. We also use Bucatini pasta to soak up some of the sauce....so good. Thank you, love your recipes!

    Reply

  24. Anice says

    Do you think it would be good with coconut cream to replace the heavy whipping cream? I need it to be dairy free

    Reply

    • Natasha says

      Hi! If you're used to making that swap and enjoy it, I don't see why it wouldn't work. I do find you can sometimes taste the coconut a bit, but there's lots of bold flavors in here, so I think it would be worth a try. Let me know!

      Reply

  25. CarolZ says

    Can the recipe be doubled? Specifically,
    If I use 1 pound of pasta do I then use 2 cups of cream? It sounds like a lot.

    Reply

    • Natasha says

      Hi! So, I think you could probably get away with using a bit more pasta and a bit less cream, but then you'll end up with less sauce overall. It is a fairly flexible recipe... like if you add a bit less cream you won't wreck it or anything, it just may have a slightly different consistency. You could add more chicken broth instead, for example, but then it won't be quite as thick.

      Reply

  26. Christine says

    5 stars
    I made this for dinner last night. What a hit! It was so flavorful and delicious! I doubled the recipe for my family of 5 and I like to have leftovers for lunch. I am adding this to my dinner rotation. Thank you 🙂

    Reply

  27. Karen says

    5 stars
    This recipe is Wonderful!! Have made it many times. I always put in the whole lb of Hot sausage and since I often don’t have fresh basil I use a little dried. And don’t hate me, but I use wide egg noodles. Same size and taste as fettuccine but fewer carbs. So darn delicious.

    Reply

    • Natasha says

      I'm so happy you like this recipe!! And egg noodles are great... whatever works for you! 🙂 Thanks for your review!

      Reply

  28. Elizabeth says

    5 stars
    This is my favorite pasta dish to make and eat. Guests ask for the recipe! So flavorful and delicious. Plus it’s so easy to make! I use orecchiette pasta to catch the sauce in every bite!

    Reply

  29. Jennifer C Mikhail says

    5 stars
    This was so good and came together very quickly. I did substitute half and half for the cream because that's what I had. I also added some pasta water to the sauce. Next time I think will add some red pepper flakes, but this will definitely go in the regular rotation.

    Reply

  30. Sally says

    I followed this recipe to the letter but I did double the sauce ingredients and use baby kale instead of spinach. So I guess I did t follow it to the letter! We loved it and I would have to say the ingredient that elevates the whole sauce is the Dijon! Will definitely add to the fall/winter rotation!

    Reply

  31. Brandi says

    I'm not really crazy about sun-dried tomatoes. Would adding fresh add too much liquid to the dish? Or maybe I could roast the tomatoes first? 🤷🏻‍♀️

    Reply

    • Natasha says

      I think fresh tomatoes would be ok (like chop up a smallish one). It will add a little more liquid, but I think it'll be good. Yes, roasting them could for sure work as well. 🙂

      Reply

  33. Robyn says

    5 stars
    This was so delicious, I took a reviewers advice and added fennel seeds and chilli flakes, two of us scoffed the lot - thank you
    I live in NZ and used Hellers New Yorker sausages - took their skins off absolute yum!

    Reply

    • Natasha says

      For a US cup it's 237 ml. But you don't need to be super precise in this recipe. 250 ml or thereabouts is fine for the cream. For the spinach, just pack it into the same measuring cup of use a couple of generous handfuls.

      Reply

  35. Jeanne says

    Delicious! I used Jimmy Dean regular sausage (very flavorful) and added lots of basil because it goes so well with tomatoes and loved it! A new favorite!

    Reply

  37. Julie Tranter says

    This is such a delicious pasta! Comes together in less than 30 minutes and is so flavourful.
    I used hot Italian sausage which gives a nice punch of heat.
    Thank you!

    Reply

  38. Sean Roberts says

    Loved this recipe, such a nice change from my go-to tomato based sauce. Also added 1/2 tsp of Fennel seeds and of Chilli flakes into the mix and it was delicious.

    Reply

  39. Catie says

    My family LOVES this recipe and request it often. It also makes a great dinner to deliver to a friend (just have them keep the sauce separate until ready to eat). We use hot italian sausage instead of the mild.

    Reply

    • Natasha says

      Fantastic!! I'm so glad your family loves it, Catie! Thanks for letting me know. And that's so nice of you to bring it to your friends! 🙂

      Reply

  40. W says

    5 stars
    We had a locally-made sausage to use up and some fresh filled pasta and needed a way to bring the two together. While we didn’t do this recipe exactly, the proportions for the sauce were exactly what I needed, as cream sauces are not my forte. Thank you!! I look forward to doing this properly soon but had to share my gratitude and tell others they should use it.

    Reply

  44. Amanda says

    This looks delicious and I've just read some of the comments that rave about it so can't wait to try... could you please let me know what is best to subsitute the cream as I can't have dairy? Thank you

    Reply

    • Natasha says

      Hi Amanda! Unfortunately, I haven't found anything that can be swapped for cream that truly has the same taste/texture/properties. Some people use coconut milk in my recipes with success, but it won't have the same taste or texture. Other readers recommend alternatives like Silk brand dairy-free whipping cream, but I have not tested it myself.

      Reply

        • Natasha says

          I am not familiar with brands over there, but it might be worth checking to see if you can find a dairy-free cream and experimenting with it. I believe that "double cream" is what the equivalent to heavy cream would be in the UK. So maybe there's a dairy-free sub? In any case, let me know how it goes!

          Reply

  45. Larissa M. says

    This pasta is unreal. 10/10!! I doubled the sauce as lots of people recommended. A new family favourite!

    Reply

  46. Christina says

    5 stars
    Made this tonight exactly as written, but doubled our for our family of four big pasta fans. An absolute hit! Next time I might reserve some pasta water to stir back in at the end, but it was fantastic regardless.

    Reply

  47. Danae says

    5 stars
    Really delicious! I used mushrooms instead of sun dried tomatoes because it was what I had on hand. Also substituted beef broth instead of chicken. The whole family loved it - even the toddlers 🙂

    Reply

    • Natasha says

      Sure! Salt is a personal preference thing, and Italian sausages generally contain a fair bit, so it'll be just fine. If you find the flavor is lacking, just add a little salt after taste testing. 🙂

      Reply