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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!
Course Main Course
Cuisine Italian American
Keyword creamy sausage pasta, creamy Tuscan sausage pasta, spinach sausage pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 711kcal


  • 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


  • 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. 


  • 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.


Calories: 711kcal | Carbohydrates: 48g | Protein: 22g | Fat: 48g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 725mg | Potassium: 710mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2079IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 3mg