Scale

12 oz pasta (penne or rigatoni)

1 lb Italian sausage (mild or spicy), casings removed

1 small onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

½ cup sun-dried tomatoes, chopped (in oil, drained)

2 cups fresh spinach

½ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

Salt and pepper to taste

2 tbsp olive oil

1. Cook pasta according to package directions; drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Brown sausage, breaking it apart with a spoon.

3. Add onion and cook 2–3 minutes until softened. Stir in garlic and cook 30 seconds.

4. Pour in chicken broth and heavy cream. Add sun-dried tomatoes, Italian seasoning, salt, pepper, and red pepper flakes.

5. Simmer 5–7 minutes until slightly thickened.

6. Stir in Parmesan until melted and creamy.

7. Add spinach and cook until wilted.

8. Fold in cooked pasta until fully coated in the sauce.

9. Serve warm topped with extra Parmesan.

Use spicy sausage for extra heat.

Substitute half-and-half or evaporated milk for a lighter version.

Add mushrooms or roasted red peppers for more veggies.

Leftovers reheat well — add a splash of cream or broth to loosen the sauce.

Keywords: Tuscan sausage pasta, creamy sausage pasta, sun-dried tomato pasta, easy weeknight dinner