If you’re looking for an easy meal to cook on a busy weeknight, you should definitely try this Tuscan Italian Sausage Pasta recipe. Start to finish, it can be on your table in less than 30 minutes. And the flavors are incredible!

I like to use hot Italian sausage with this recipe because I personally like spicy foods. But you can certainly use mild Italian sausage if you prefer. Tuscan Italian Sausage Pasta is definitely a dish that we keep in our regular rotation of meals, especially during the week. After a busy day of work, I certainly don’t feel like slaving in the kitchen for dinner. This dish has crumbled Italian sausage, sun-dried tomatoes, mushrooms, garlic, and fresh spinach. It is the perfect combination and will make you feel like you’re in Tuscany and should be sipping on a glass of red wine!

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Tuscan Italian Sausage Pasta

0 from 0 votes

Recipe by Flip Flop Foodies Course: EntreesCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 8 oz 8 uncooked fettuccine or linguini pasta

• 10 1/2 oz 10 1/2 hot Italian sausage, crumbled

• 3 cloves 3 minced garlic

• 1 (8 oz) pkg 1 fresh sliced mushrooms

• 1/2 cup 1/2 chicken broth or dry white wine

• 1/2 tsp 1/2 Dijon mustard

• 1 tsp 1 flour

• 1 tsp 1 lemon juice

• 1/4 cup 1/4 sun-dried tomatoes

• 1 cup 1 heavy whipping cream

• 1 1/2 cups 1 1/2 fresh baby spinach

• 1 tbsp 1 fresh basil, chopped finely

• salt and black pepper, to taste

• freshly grated Parmesan cheese, to taste

Directions

• Boil a salted pot of water and cook pasta al dente according to package directions.
• Remove casings from sausage and crumble meat into a skillet. Add the garlic and mushrooms. Sauté over medium-high heat for 5 minutes, stirring occasionally until it’s nicely browned on the outside.
• Remove the mixture from the pan and set aside.
• Add the chicken broth, Dijon mustard, flour and lemon juice to the pan. Stir until well combined 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. Taste the sauce and season with salt and pepper if needed. You can also add red pepper flakes if needed.
• Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan cheese if desired