Creamy Tuscan Sausage Pasta Recipe for Quick Weeknight Dinners

Why you’ll love it

This creamy sausage pasta has a sauce you’ll keep sneaking tastes of while the pasta finishes cooking. The Tuscan-inspired combination of sun-dried tomatoes, garlic, spinach, and fresh basil delivers bright, savory flavor that feels both cozy and elevated.

Despite its rich, restaurant-worthy taste, the recipe is surprisingly simple. Italian sausage adds hearty depth, and the creamy sauce comes together quickly, making this a favorite for busy evenings and an easy option to serve company.

What you’ll need

• Pasta – longer shapes like fettuccine work beautifully.
• Sausage – Italian sausages in casings or bulk sausage meat.
• Garlic – plenty for aroma and flavor.
• Chicken broth – a savory base for the sauce; dry white wine can be used instead for a more grown-up touch.
• Dijon mustard – adds depth without tasting overtly mustardy.
• Flour – a small amount to help thicken the sauce.
• Lemon juice – brightens and balances the cream.
• Heavy cream – gives the sauce its rich, silky texture.
• Sun-dried tomatoes, spinach, and basil – the classic Tuscan trio that defines the flavor.
• Parmesan – freshly grated for finishing.

Pro Tip

I used 3 sausages from a 5-pack of Johnsonville Mild Italian sausages. You can adjust the amount slightly to suit your taste without changing the recipe much.

How to make Tuscan sausage pasta

This overview highlights the main steps. Full ingredients and instructions follow in the recipe card below.

Cook the pasta in salted boiling water until al dente. While it cooks, remove sausages from their casings and crumble the meat into a skillet. Brown the sausage over medium-high heat, then transfer it to a plate and discard most of the fat.

In the same pan, add garlic, chicken broth (or wine), Dijon, flour, and lemon juice. Scrape up the browned bits and let the mixture bubble briefly. Stir in drained sun-dried tomatoes and cream, cooking a couple minutes until the sauce begins to thicken. Return the sausage to the pan and simmer until the sauce reaches a slightly reduced, creamy consistency.

Fold in torn basil and baby spinach and cook just until the greens wilt. Taste and adjust seasoning with salt and pepper. Drain the pasta and toss it with the sauce. Serve immediately with freshly grated Parmesan.

Substitutions and variations

• Use hot Italian sausage or add red pepper flakes for heat.
• Any pasta shape works — penne, rigatoni, or linguine are all good alternatives.
• I don’t recommend swapping heavy cream for a low-fat alternative; the texture and richness will suffer and the sauce may not thicken properly.

What to serve with this sausage pasta

• A slice of crusty bread or cheesy garlic bread to soak up the sauce.
• A light salad such as arugula with shaved Parmesan, or a classic Caesar to balance the richness.

Leftovers and storage

• Store leftovers in a covered container in the refrigerator for 3–4 days.
• Reheat gently on the stovetop over low heat until warmed through.
• Freezing is possible but may alter the texture of the cream sauce, so it’s best eaten fresh.