Tuscan Sausage Pasta is more than just a quick dinner—it’s a cozy, satisfying meal that brings bold flavor to your table with very little effort. This creamy pasta dish features cavatappi pasta, savory smoked sausage, sun-dried tomatoes, and fresh spinach, making it the perfect comfort food for busy weeknights. Whether you’re feeding a hungry family or meal prepping for the week ahead, Tuscan Sausage Pasta offers a restaurant-quality experience made right in your own kitchen.
If you love creamy pasta dishes but prefer chicken, don’t miss my Tuscan Chicken Pasta—another rich and delicious option loaded with flavor.
1. Ingredients & Substitutions
Tuscan Sausage Pasta comes together with a handful of accessible ingredients that pack a flavorful punch. Here’s a closer look at what you’ll need—and how to make it work with what you have on hand.
Pasta:
Cavatappi is my top choice for this dish. The twisted shape and ridges are perfect for holding onto creamy sauces, making every bite deliciously coated. If you don’t have cavatappi, no problem—penne, fusilli, or even rigatoni are great alternatives. You can even use homemade pasta if you’re up for it.
Smoked Sausage:
Smoked sausage brings a deep, savory flavor with almost no prep time since it’s usually pre-cooked. I do recommend browning it in a skillet for extra texture and flavor. No smoked sausage on hand? Substitute with kielbasa, spicy andouille, or even Italian sausage for a herby twist. Leaner options like chicken or turkey sausage also work well.
Cherry Tomatoes:
These add a burst of sweetness and color, balancing the richness of the cream. Combined with the sun-dried tomatoes, they add depth to the overall tomato flavor.
Red Pepper Flakes:
A pinch of red pepper flakes adds a subtle heat. Want it spicier? Add more. Prefer a milder taste? Skip them altogether.
Heavy Whipping Cream:
This is the base of the sauce. It gives that silky, rich texture we love in creamy pasta. To lighten it up, you can use half-and-half or whole milk, though the sauce will be thinner.
Parmesan Cheese:
Freshly grated Parmesan melts smoothly into the sauce, adding a sharp, nutty flavor. Avoid the pre-grated versions if you can—they don’t melt as well. Be sure to sprinkle extra Parmesan on top when serving.
Sun-Dried Tomatoes:
These little bursts of umami elevate the dish with intense flavor. Use about 8 pieces, chopped. If they’re dry, soak them in hot water for a few minutes first. If they’re packed in oil, simply drain and chop.
Spinach:
Fresh spinach wilts quickly into the sauce and adds a healthy green touch. Frozen spinach is also fine—just thaw and squeeze out the excess liquid before using. Use 10 ounces of frozen or about 2 cups of fresh.
2. Is Tuscan Sausage Pasta Spicy?
Tuscan Sausage Pasta has a gentle kick from red pepper flakes, but it’s not overly spicy. If you’re heat-sensitive, simply reduce or omit the flakes. If you’re craving more spice, go bold with spicy andouille sausage or add more pepper flakes to the sauce. The recipe is easily adjustable to suit your spice preference.
3. What to Serve with Tuscan Sausage Pasta
This pasta is hearty enough to stand on its own, but it also pairs beautifully with simple sides. Here are a few of my favorites:
- Roasted Vegetables: Try roasted asparagus, carrots, or Brussels sprouts for a nutrient-packed plate.
- Garlic Breadsticks: These are perfect for soaking up any extra sauce.
- Crusty Bread: A French baguette or crostini makes a great texture contrast.
- Focaccia: Herby, olive oil-rich focaccia adds an extra Tuscan touch.
- Roasted Broccoli Salad: A light and tangy side that balances the richness of the pasta.
4. How to Store and Reheat Tuscan Sausage Pasta
To keep your Tuscan Sausage Pasta fresh, follow these simple storage tips:
- Refrigerator: Let the pasta cool to room temperature, then store it in an airtight container for up to 3 days.
- Reheating: Add a splash of milk or chicken broth to loosen the sauce, and warm it gently in a skillet over medium-low heat. Alternatively, microwave in 30-second intervals, stirring in between.
5. Can You Freeze Tuscan Sausage Pasta?
Yes, Tuscan Sausage Pasta freezes quite well! Here’s how to do it:
- Let the dish cool completely.
- Transfer to a freezer-safe container or heavy-duty freezer bag.
- Freeze for up to 2 months.
- When ready to eat, thaw in the fridge overnight.
- Reheat gently on the stovetop with a bit of broth or milk to refresh the creamy texture.
The texture may shift slightly after freezing, but the flavor will still be delicious and satisfying.
Final Thoughts
Tuscan Sausage Pasta is the kind of meal you’ll come back to again and again. It’s creamy, hearty, flavorful, and endlessly customizable to suit your taste and pantry. Whether you’re looking for a quick weeknight dinner or a comforting meal to share with loved ones, this recipe delivers every time.
Tuscan Sausage Pasta Creamy Easy
Ingredients
- 12 oz cavatappi pasta
- 12 oz smoked sausage, sliced
- 1 tbsp olive oil
- 1 cup cherry tomatoes, halved
- ½ tsp red pepper flakes (optional)
- 1 cup heavy whipping cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese (plus more for serving)
- 8 sun-dried tomatoes, chopped
- 2 cups fresh spinach (or 10 oz frozen, thawed and drained)
- Salt and black pepper to taste
Instructions
- Cook the Pasta:Bring a large pot of salted water to a boil. Cook cavatappi pasta until al dente according to package directions. Drain and set aside.
- Brown the Sausage:In a large skillet over medium heat, add olive oil and sliced smoked sausage. Cook for 3–4 minutes until browned on both sides.
- Sauté Tomatoes and Spices:Add cherry tomatoes and red pepper flakes to the skillet. Cook for 2–3 minutes until the tomatoes begin to soften.
- Make the Creamy Sauce:Reduce heat to low. Pour in heavy cream and chicken broth. Stir and let simmer for 2–3 minutes until slightly thickened.
- Add Cheese and Flavor:Stir in Parmesan cheese until fully melted into the sauce. Add the chopped sun-dried tomatoes and season with salt and pepper to taste.
- Add Spinach and Combine:Toss in fresh spinach (or thawed frozen spinach) and stir until wilted. Return the cooked pasta to the skillet and toss everything to coat evenly.
- Serve Hot:Garnish with extra Parmesan and a pinch of red pepper flakes if desired. Serve immediately and enjoy your Tuscan Sausage Pasta!
Notes
- You can substitute kielbasa or Italian sausage if smoked sausage isn’t available.
- For a lighter version, use half-and-half instead of heavy cream.
- To make it spicier, increase red pepper flakes or use spicy andouille sausage.
- Great for meal prep—leftovers can be stored and reheated with a splash of broth or milk.
