Tuscan Sausage Pasta is a creamy dish made with cavatappi pasta, smoked sausage, sun-dried tomatoes, and spinach, making it the perfect easy dinner for busy weeknights. But don’t let the simplicity fool you, it’s just as delicious as it is easy! If you’re craving a similar dish with chicken, be sure to check out my Tuscan Chicken Pasta recipe for another creamy, delicious option!
Ingredients & Substitutions
- Pasta: For dishes with creamy sauces like this one, I love using cavatappi pasta. Its short, twisted shape with ridges holds onto that delicious sauce so you can taste it in every bite! But, you can certainly use the pasta you have on hand. Or, make homemade shaped pasta!
- Smoked Sausage: I added smoked sausage to Tuscan Sausage Pasta. It is typically pre-cooked, adding rich flavor with minimal effort. (But, I still like to brown it before adding it to the pasta dish.) If you don’t have smoked sausage, try kielbasa, andouille for a spicy kick, or Italian sausage for a more seasoned option. Or, for a leaner option, try chicken or turkey sausage.
- Cherry Tomatoes: I added cherry tomatoes to this dish for another layer of tomato flavor (along with sun-dried tomatoes). Plus, they add a nice pop of color!
- Red Pepper Flakes: The red pepper flakes, or crushed red pepper, add a little heat to the pasta dish. You can leave it out for a milder dish, or add more for even more of a kick!
- Heavy Whipping Cream: Heavy whipping cream (also called heavy cream) helps the base of the sauce get nice and creamy. Its richness is balanced with chicken broth so the sauce isn’t too thick. You could also use half-and-half or whole milk as substitutes.
- Parmesan Cheese: I prefer freshly grated parmesan cheese to mix into the sauce as it melts better than pre-grated cheese and adds much more flavor. Be sure to have a little extra on hand for serving, too!
- Sun-Dried Tomatoes: You will need about 8 sun-dried tomatoes for this recipe. If they are dry, soak them in hot water first, then drain and chop. If they’re packed in oil, just drain and chop unless they’re already chopped!
- Spinach: I used fresh spinach in the pasta, but frozen works too. Just let it thaw first, then squeeze out any extra liquid before adding it to the sauce. About 10 ounces of frozen spinach is close to 2 cups of fresh.
Is Tuscan Sausage Pasta Spicy?
Tuscan Sausage Pasta has a little bit of heat from the red pepper flakes, but it’s not too spicy. You can add more for extra heat or leave them out to keep it mild. You can also try spicy andouille for more heat or use mild kielbasa or Italian sausage for a different flavor.
What To Serve With Tuscan Sausage Pasta
Here are some of my favorite side dishes to serve with Tuscan Sausage Pasta:
- Roasted Vegetables like roasted asparagus, roasted carrots, or roasted Brussels sprouts
- Garlic Breadsticks or Focaccia Breadsticks
- French Baguette or Toasted Baguette (Crostini)
- Focaccia Bread
- Roasted Broccoli Salad
How To Store and Reheat Tuscan Sausage Pasta
Once cooled to room temperature, store leftover Tuscan Sausage Pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm the leftovers in a skillet over medium-low heat with a splash of milk or broth to loosen the sauce. You can also microwave it in 30-second bursts, stirring in between until heated through.
Can You Freeze Tuscan Sausage Pasta?
Yes, you can freeze Tuscan Sausage Pasta for up to 2 months. Let it cool completely, then place it in a freezer-safe container or bag. When ready to eat, thaw it in the refrigerator overnight. Reheat gently on the stove with a splash of milk or broth to restore the creamy sauce. The texture may change a bit, but it will still be delicious.
Tuscan Sausage Pasta
Ingredients
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 12 ounces smoked sausage, sliced into ¼-inch rounds
- 1 cup (149 g) cherry tomatoes, halved
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 cup (238 g) heavy whipping cream
- ½ cup (4 ounces / 120 g) chicken broth
- ¾ cup (75 g) grated parmesan cheese, plus more for serving
- ½ cup (about 8 whole) sun-dried tomatoes, soaked in hot water, drained, chopped
- 2 cups (60 g) baby spinach, chopped
- parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
- To a large skillet over medium heat, add olive oil. Once hot and shimmering, add sliced sausage and sear for 3–4 minutes per side until browned. Remove sausage from the skillet and set aside.
- To the same skillet, add cherry tomatoes. Cook for 2 minutes, or until they start to blister. Add garlic and cook for 1 more minute.
- Stir in tomato paste, paprika, oregano, salt, red pepper flakes, and pepper. Cook for 1–2 minutes, stirring constantly, until the tomato paste deepens in color.
- Reduce heat to medium-low. Pour in the heavy cream and chicken broth, then whisk until smooth. Bring to a gentle simmer and cook for 2–3 minutes. Stir in the parmesan cheese until melted and the sauce is smooth.
- Add sun-dried tomatoes and spinach. Cook for 1–2 minutes until the spinach wilts slightly.
- Return the smoked sausage to the skillet and stir to combine.
- Add cooked pasta and toss everything together. Use reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.
- Serve immediately, topped with extra parmesan and freshly chopped parsley for garnish.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This is delicius and creamy! The smoked sausage really makes this dish.
Elizabeth
I liked the little bit of kick from the red pepper flakes. And, the sauce wasn't too rich, but just right!
Stephanie
This is so full of flavor and easy to make! It's a great recipe!
Bella
I love how simple, but flavorful this dish is! I added a few extra red pepper flakes, of course, because I like spicy.
Annabelle
This is a great recipe for busy nights. Delicious and easy, you can't ask for better than that!
