Tuscan Sausage Pasta
A comforting pasta that's easy to make in 30 minutes.
Servings: 4 people
Ingredients
- 12 ounces pasta linguine, fettuccine, or spaghetti
- 1 Tablespoon olive oil or reserve liquid from the sun-dried tomatoes jar
- 1 pound sweet Italian sausage
- ¼ cup finely diced onion
- 4 garlic cloves, minced
- ½ cup chicken broth
- 1 teaspoon flour
- 1 teaspoon lemon juice
- ½ cup sun-dried tomatoes, drained and chopped
- 1 cup heavy whipping cream
- 1 cup spinach leaves
- 1 Tablespoon julienned fresh basil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- In a large pot, boil water and cook the pasta according to package directions.
- Add oil to a large pan over medium-high heat. Cook the sausage just until it's browned, about 5 minutes. Then transfer sausage to a plate and set aside.
- Drain excess oil except for 1 Tablespoon. Then add the onions and sauté for 1 minute. Then add the garlic and sauté for 1 minute.
- Pour in the broth and add the flour and lemon juice.
- Stir until the flour dissolves.
- Add the sun-dried tomatoes and heavy cream. Cook for 2-3 minutes.
- Return the sausage to the pan and cook with the other ingredients for 1-2 minutes, until the sauce thickens slightly.
- Stir in the spinach and cook just until it has wilted, about 1-2 minutes.
- Add the cooked pasta and stir to coat in the sauce.
- Garnish with basil and serve.
Notes
Makes 4-5 servings.
Make it dairy-free: use dairy-free whipping cream instead of heavy cream.
Nutrition
Calories: 991kcal | Carbohydrates: 76g | Protein: 32g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Cholesterol: 154mg | Sodium: 1271mg | Potassium: 1082mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1700IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 4mg