Tuscan Sausage Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
718 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Tuscan Sausage Pasta
Description
This recipe starts by cooking pasta al dente, while crumbling and browning Italian sausage in a skillet. After removing excess fat, garlic, chicken broth or white wine, Dijon mustard, flour, and lemon juice are added and cooked briefly to form a base. Sun-dried tomatoes and heavy cream enrich the sauce, with the sausage added back to finish thickening the mixture.
Fresh spinach and basil are folded in last, wilting slightly to maintain bright color and flavor notes. Parmesan cheese is used to season the final dish, complementing the creamy texture and savory sausage. The sauce combines acidity from lemon and sun-dried tomatoes with the richness of cream and the rustic flavor of sausage.
Serving immediately after tossing pasta provides the best texture and flavor. The recipe notes using oil-packed sun-dried tomatoes drained before adding and picking mild Italian sausage similar in weight for consistency. This pasta balances creaminess with herbaceous and tangy elements.
Ingredients
- 8 ounces pasta I used fettuccine, uncooked
- 11 ounces Italian sausage see note
- 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 cream aka whipping cream
- 1.5 cups spinach fresh, baby, loosely packed
- basil torn/chopped, small handful, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese to taste, freshly grated
Instructions
- Boil a salted pot of water and cook pasta al dente according to package directions.
- Meanwhile, 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
- Use oil-packed, julienned sun-dried tomatoes drained of oil for best flavor.
- Select mild Italian sausage similar in weight to about 11 ounces; exact brand is flexible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Calories | 718kcal | 36% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 175mg | 58% |
| Sodium | 730mg | 30% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2026IU | 41% |
| Vitamin C | 9mg | 10% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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