A rich, comforting pasta tossed in a creamy garlic-Parmesan sauce with Italian sausage, sun-dried tomatoes, and spinach—restaurant-quality but easy to make at home.
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Ingredients (Serves 4)
Pasta
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine)
Sausage & Sauce
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tbsp olive oil (optional if sausage is lean)
- 4 cloves garlic, minced
- 1 small onion or shallot, finely chopped
- ½ tsp chili flakes (optional)
- ⅓ cup sun-dried tomatoes (oil-packed), sliced
- 1 cup heavy cream
- ½ cup chicken broth (or pasta water)
- ¾ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp black pepper
- Salt, to taste
- 2 cups baby spinach
- 1 tbsp butter (optional, extra richness)
Garnish (optional)
- Fresh basil or parsley
- Extra Parmesan
Step-by-Step Instructions
- Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain. - Brown Sausage
Heat a large skillet over medium heat. Add sausage and cook, breaking it up, until browned and cooked through (6–8 minutes). Remove excess fat if needed. - Build Flavor
Add olive oil if the pan is dry. Sauté onion for 2–3 minutes until soft. Add garlic and chili flakes; cook 30 seconds until fragrant. - Creamy Sauce
Stir in sun-dried tomatoes, cream, broth (or pasta water), Italian seasoning, pepper, and butter. Simmer gently 3–5 minutes until slightly thickened. - Cheese & Greens
Lower heat and stir in Parmesan until melted and smooth. Add spinach and cook until just wilted. - Combine
Add pasta to the sauce and toss to coat. Adjust thickness with reserved pasta water if needed. Taste and adjust salt. - Serve
Garnish with herbs and extra Parmesan. Serve hot.
Nut & Allergen Information
Contains
Crispy Pan-Seared Whole Red Snapper Recipe
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- Dairy: Heavy cream, Parmesan, butter
- Gluten: Pasta (unless gluten-free pasta is used)
Does NOT Contain (by default)
- Tree nuts
- Peanuts
- Eggs
- Soy
- Shellfish
Possible Cross-Contamination
- Check labels on sausage, Parmesan, and sun-dried tomatoes for shared equipment warnings if nut allergies are severe.
Nut-Free Tips
- This recipe is naturally nut-free. Avoid pesto-style sun-dried tomatoes that may contain pine nuts.
Variations & Substitutions
- Lighter Version: Use half-and-half or evaporated milk instead of heavy cream
- Chicken Option: Swap sausage for sliced chicken thighs or breasts
- Vegetarian: Use plant-based sausage + vegetable broth
- Extra Veggies: Add mushrooms, zucchini, or roasted red peppers
- Cheese Swap: Grana Padano or Pecorino Romano
Q & A
Q: Can I make this ahead of time?
A: Yes, but it’s best fresh. Reheat gently with a splash of milk or broth to loosen the sauce.
Q: Can I freeze it?
A: Cream sauces can separate when frozen. If freezing, do so without pasta and add fresh cream when reheating.
Q: What pasta works best?
A: Short ridged pasta (penne, rigatoni) holds the sauce best, but fettuccine works beautifully too.
Q: How do I keep the sauce from breaking?
A: Use low heat when adding cream and cheese, and avoid boiling once dairy is added.
Q: Is it spicy?
A: Mild by default. Heat depends on sausage choice and chili flakes—adjust to taste.
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