Description
This Tuscan Sausage Pasta is a creamy, flavorful dish combining savory Italian sausage, tender pasta, and a rich sauce made with sun-dried tomatoes, garlic, and fresh herbs. The sauce is thickened with a touch of flour and brightened with lemon juice and Dijon mustard, creating a perfect balance of flavors. Fresh spinach and basil add a vibrant freshness, making this recipe a satisfying weeknight dinner that comes together quickly on the stovetop.
Ingredients
Units
Scale
Pasta
- 8 ounces uncooked fettuccine pasta
Sausage and Sauce
- 11 ounces Italian sausages (about 3 mild Italian sausages, casings removed)
- 3 cloves garlic, minced
- 1/2 cup chicken broth or dry white wine
- 1/2 teaspoon Dijon mustard
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon juice
- 1/4 cup sun-dried tomatoes, julienned and drained
- 1 cup heavy or whipping cream
- 1.5 cups loosely packed fresh baby spinach
- Small handful fresh basil, torn or chopped
- Salt and freshly ground black pepper, to taste
- Freshly grated parmesan cheese, for serving
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fettuccine until al dente according to package instructions. Drain and set aside once ready.
- Brown Sausage: Meanwhile, remove the casings from the Italian sausages and crumble the meat into a large skillet. Sauté over medium-high heat for about 5 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Prepare Pan for Sauce: Remove sausage from the skillet and set aside. Discard most of the rendered fat from the pan, leaving a small amount for flavor.
- Make Sauce Base: Add the minced garlic, chicken broth (or white wine), Dijon mustard, flour, and lemon juice to the skillet. Stir well to combine, scraping up any browned bits from the bottom. Allow the mixture to bubble and thicken lightly for 1 to 2 minutes.
- Add Cream and Tomatoes: Stir in the sun-dried tomatoes and heavy cream. Cook the sauce for 2 to 3 minutes until it starts to thicken.
- Combine Sausage and Sauce: Return the browned sausage to the skillet and stir through. Cook together for a few more minutes so the sauce thickens further and flavors meld.
- Add Greens and Herbs: Stir in the fresh basil and baby spinach. Cook just until the spinach wilts, about 1 minute. Taste and season the sauce with salt and pepper as needed.
- Toss Pasta and Serve: Add the drained pasta to the skillet and toss to coat in the sauce evenly. Serve immediately topped with freshly grated parmesan cheese if desired.
Notes
- Use julienned sun-dried tomatoes packed in oil, and drain off the oil before adding to the pan for best flavor.
- The recipe uses about 3 Johnsonville mild Italian sausages (from a 5-pack); any similar variety close in weight will work well.
- Prep time is approximately 10 minutes, cook time about 20 minutes, totaling 30 minutes.
- This recipe yields 4 hearty servings.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 95 mg
