Creamy Tuscan Sausage Pasta
Creamy Tuscan Sausage Pasta
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces baby spinach
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min
- 6
Reduce the heat to medium-low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Add the baby spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min
- 8
Add the cooked and drained rigatoni to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 3 min
- 9
Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min
- 10
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tuscan Sausage Pasta
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 5 ounces baby spinach
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the minced garlic, chopped sun-dried tomatoes, and red pepper flakes. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min - 6
Reduce the heat to medium-low and stir in the heavy cream and 1/2 cup of grated Parmesan cheese. Cook, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Add the baby spinach to the sauce, stirring until it wilts, about 1-2 minutes.
⏱️ 2 min - 8
Add the cooked and drained rigatoni to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.
⏱️ 3 min - 9
Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasonings as needed.
⏱️ 1 min - 10
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min