Tuscan Sausage Pasta Creamy Easy
Tuscan Sausage Pasta is a rich and creamy one-pan dinner made with smoked sausage, sun-dried tomatoes, spinach, and cavatappi pasta—perfect for busy weeknights.
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.