One-Pan Italian Sausage Tuscan Pasta
This 20-minute One-Pan Italian Sausage Tuscan Pasta is the kind of recipe you make when you want something comforting, rich, and satisfying — without spending hours in the kitchen. It’s creamy, savory, and packed with bold Tuscan-inspired flavors, yet simple enough for a cozy weeknight dinner at home.
With Italian sausage, sun-dried tomatoes, spinach, and a Parmesan cream sauce, this pasta feels indulgent and restaurant-worthy, but it comes together entirely in one pan (aside from boiling the pasta). Minimal cleanup, maximum comfort – exactly the kind of meal I crave when I want something warm and hearty.
If you’re looking for a cozy dinner recipe, an easy one-pan pasta, or a protein-packed comfort meal, this is one you’ll come back to again and again.
Why You’ll Love This One-Pan Italian Sausage Tuscan Pasta
-
One pan, minimal cleanup – Perfect for busy weeknights
-
High-protein comfort food – Thanks to Italian sausage and Parmesan
-
Creamy and flavorful – Without being overly heavy
-
Customizable – Adjust spice, pasta shape, or add burrata on top
-
Cozy & satisfying – A true comfort dinner recipe
This is one of those meals that feels like something you’d order at a restaurant, but it’s simple enough to make at home on a weeknight.
Ingredients You’ll Need
For the Pasta
-
Farfalle pasta (or pasta of choice)
-
Italian sausage, casings removed & break into small pieces
-
Shallots and garlic
-
Tomato paste
-
Sun-dried tomatoes + oil from the jar
-
Calabrian chili (adjust to taste)
-
Smoked paprika
-
Garlic powder
-
Italian seasoning
-
Baby spinach
-
Heavy cream
-
Freshly grated Parmesan cheese
Optional Garnish
-
Chopped parsley
-
Burrata, torn into pieces for an extra creamy finish
How to Make One-Pan Italian Sausage Tuscan Pasta
1. Cook the Pasta
Cook the pasta in salted water until al dente. Be sure to reserve pasta water, which helps create a silky, cohesive sauce.
2. Brown the Sausage
In a large skillet, cook the Italian sausage until browned and cooked through. This builds the savory base of the dish. Remove and set aside.
3. Build the Tuscan Flavor Base
Using the same pan, sauté shallots and garlic until fragrant. Stir in tomato paste, sun-dried tomatoes, spices, and seasonings. This step concentrates flavor and gives the sauce its signature Tuscan richness.
4. Create the Creamy Sauce
Add reserved pasta water, heavy cream, and Parmesan cheese. Let the sauce gently simmer until creamy and well combined.
5. Bring Everything Together
Add the spinach, cooked pasta, and sausage back into the pan. Toss until the spinach wilts and everything is evenly coated in the sauce.
6. Finish and Serve
Garnish with parsley and top with burrata if desired. Serve warm and enjoy!
Tips for the Best Tuscan Sausage Pasta
-
Use freshly grated Parmesan for the smoothest sauce
-
Don’t skip the pasta water – it helps emulsify the sauce
-
Adjust spice level by adding more or less Calabrian chili
-
Let the tomato paste cook briefly to deepen flavor
Make It Your Own (Substitutions & Variations)
-
Pasta: Penne, rigatoni, or fusilli all work well
-
Protein: Swap Italian sausage for chicken sausage or turkey sausage
-
Greens: Kale or arugula can replace spinach
-
Dairy-free: Use coconut cream and dairy-free Parmesan
Perfect for Cozy Dinners & Meal Prep
This pasta is best enjoyed fresh, but leftovers reheat beautifully. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or water to loosen the sauce.
It’s perfect for:
-
Cozy weeknight dinners
-
Comfort food cravings
-
Easy meal prep lunches
One-Pan Italian Sausage Tuscan Pasta
Ingredients
- 10 oz Farfalle pasta - or pasta of your choice
- 5 Italian sausage links (16-19oz) - casings removed and break sausages into small bite sized pieces
- 2 handfuls baby spinach
- 2 shallots - finely diced
- 3 cloves garlic - minced
- 2 tbsp Tomato paste
- 1/3 cup Julienned sun-dried tomatoes + 2 tsp oil from the jar
- 1 tbsp Calabrian chili - adjust to taste
- 1 tsp smoke paprika
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup freshly grated Parmesan
- 1/2 cup heavy cream
- chopped parsley - garnish
- 2 burrata balls - torn into small pieces, optional
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Brown the sausage:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausages and cook for 3-4 minutes, until browned and cooked through. Remove from the pan and set aside.
Build the flavor base:
- In the same skillet, add the diced shallots and minced garlic. Cook for 1-2 minutes until fragrant. Add the tomato paste, sun-dried tomatoes, sun-dried tomato oil, Calabrian chili, smoke paprika, garlic powder, and Italian seasoning. Cook for 30-60 seconds, stirring constantly, until fragrant and well combined. Return the cooked sausage to the pan and stir to combine.
Make the sauce:
- Pour in the reserved pasta water, heavy cream, and grated parmesan cheese. Stir well and bring the sauce to a gentle simmer.
Finish the pasta:
- Add the spinach and cooked pasta to the skillet. Toss until the spinach is wilted and everything is evenly coated in the creamy sauce.
Serve:
- Plate the pasta and garnish with chopped parsley. For an extra creamy, elevated finish, add torn burrata on top if desired. Serve warm and enjoy!