If you are craving a dish that delivers a perfect balance of rich, tangy, and savory flavors, then this Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe is your new best friend in the kitchen. It’s the kind of meal that hugs you from the inside with every bite—comforting creamy sauce, the bright pop of sun-dried tomatoes, tender spinach, and hearty Italian sausage all tossed with your favorite pasta. Whether you’re cooking for a casual weeknight or impressing friends, this recipe is a guaranteed crowd-pleaser that comes together quickly and effortlessly.
Ingredients You’ll Need
Getting this Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe right starts with simple but thoughtfully chosen ingredients. Each one plays a role in building layers of flavor and adding texture that will keep you coming back for more.
- 1/2 pound raw Italian chicken sausage: Removing the casings lets you brown the sausage perfectly, adding a savory, meaty richness.
- 8 oz dried pasta: Pipe rigate or shellbows are ideal to catch every bit of creamy sauce, though other shapes work beautifully too.
- 1-2 tablespoons extra virgin olive oil: Adds depth and helps cook the sausage and aromatics evenly.
- 1 small onion (diced): Provides a sweet, mellow base that complements the tangy tomatoes.
- 3 garlic cloves (finely chopped): Brings aromatic warmth and subtle bite to the sauce.
- ½ teaspoon red pepper flakes: Optional, but adds a gentle heat that balances the creaminess.
- 4 tablespoons tomato paste: Concentrated tomato flavor that boosts the savory tomato notes perfectly.
- 2 tablespoons all-purpose flour: Key for thickening the sauce to that dreamy, creamy consistency.
- ¼ cup white wine: Adds acidity and brightness while deglazing the pan.
- 1½ cups chicken broth: A flavorful liquid base that makes the sauce rich without heaviness.
- ½ cup heavy cream: The secret to velvety creaminess that coats every pasta strand beautifully.
- ½ teaspoon kosher salt: Balances and enhances all the flavors together (adjust to taste).
- ½ teaspoon freshly ground black pepper: Adds just the right amount of spice and complexity.
- 6 oz fresh or frozen baby spinach: Adds color, nutrients, and a fresh earthy note that brightens the dish.
- 1/2 cup sun-dried tomatoes in oil: Tangy, sweet, and intensely flavorful, they provide the star pop of flavor.
- Parmesan cheese: For topping—nutty, salty, and keeps the dish feeling indulgent.
How to Make Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe
Step 1: Brown the Sausage
Start by heating a skillet with olive oil over medium-high heat. Remove the sausage from its casing and break it into small pieces as it cooks. This step is crucial—it creates a wonderful base of meaty, golden-browned bits that bring so much depth to the dish. Cook it for 2 to 3 minutes until mostly done but still juicy.
Step 2: Sauté the Aromatics
Push the sausage to the sides of the pan and add diced onion and garlic to the center. Cook gently until they become soft and fragrant, about 3 to 4 minutes. This creates a beautiful aroma and sweet undertones that balance the tangy tomatoes and rich sausage perfectly.
Step 3: Build the Sauce Base
Stir in red pepper flakes for a subtle kick, then add the tomato paste. Cook everything together for about 30 seconds to marry the flavors. Sprinkle in flour and stir until fully combined with no dry pockets; this ensures your sauce will thicken up beautifully.
Step 4: Deglaze and Simmer
Pour in the white wine and whisk it into the mixture, allowing it to mostly evaporate—this brings acidity and brightness. Gradually add chicken broth, whisking constantly to create a silky sauce. Let it simmer gently until it bubbles and thickens, about 5 minutes, before folding in the heavy cream for luscious creaminess.
Step 5: Cook and Combine Pasta
Boil your pasta until just shy of al dente—about one minute less than package instructions. Add the pasta to the sauce, reserving some cooking water. Toss in chopped spinach and sun-dried tomatoes. Gently fold everything together while letting the pasta finish cooking in the sauce, absorbing all those beautiful flavors. Add a splash of pasta water if you’d like to thin the sauce slightly.
Step 6: Finish and Serve
Spoon the creamy pasta into bowls and sprinkle generously with shaved parmesan cheese. The savory cheese adds a salty, nutty finish that feels like pure comfort. Serve hot and enjoy immediately!
How to Serve Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe
Garnishes
Freshly grated Parmesan is a must for its nutty saltiness, but if you want to go a step further, sprinkle on some chopped fresh basil or parsley for a burst of herbal brightness that perfectly complements the rich cream sauce.
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed with a light vinaigrette to cut through the richness, or some crusty garlic bread that lets you soak up every last bit of the delicious sauce. Roasted vegetables like asparagus or Brussels sprouts also make a fantastic accompaniment.
Creative Ways to Present
Serve this dish family-style in a large beautiful bowl for a warm, inviting feel, perfect for cozy dinners. For a dinner party, twirl portions neatly on plates using tongs for an elegant presentation, topped with a sprig of basil or microgreens for a touch of sophistication.
Make Ahead and Storage
Storing Leftovers
Place any leftover Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe in an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as tasty the next day.
Freezing
This pasta freezes well if you want to prep in advance. Portion it into freezer-safe containers and freeze for up to 2 months. To thaw, transfer to the refrigerator overnight for best texture and flavor.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. Avoid microwaving to keep the texture creamy and avoid drying out the sausage and spinach.
FAQs
Can I use pork sausage instead of chicken sausage?
Absolutely! Pork sausage works beautifully and adds a little extra richness. Just adjust the amount of olive oil when cooking since pork can be a bit fattier.
What kind of pasta works best for this recipe?
Pasta shapes like pipe rigate, shells, or bow ties are ideal because their curves catch the creamy sauce perfectly. However, feel free to use whatever you have on hand—the sauce is so flavorful it works with most shapes.
Is it possible to make this recipe dairy-free?
Yes, you can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative and use a plant-based cheese substitute for serving. The dish will still be rich and full of flavor.
Can I make this recipe spicy?
Definitely! Increase the red pepper flakes or choose a spicy Italian sausage to add more heat. Just balance with the creaminess so it doesn’t overpower the other flavors.
How can I add extra veggies to this pasta?
Try stirring in sautéed mushrooms, roasted red peppers, or even artichoke hearts along with the spinach and sun-dried tomatoes for an even heartier, vegetable-packed meal.
Final Thoughts
This Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe is a true winner for anyone who loves food that feels both indulgent and approachable. It’s an exciting combination of comforting cream sauce, savory sausage, and vibrant veggies that comes together in under 30 minutes. Whether you’re a seasoned chef or just looking for a reliable, crowd-pleasing recipe, this dish will definitely become one of your favorites. So, gather your ingredients, turn on some tunes, and dive right into creating a delicious meal you’ll be proud to share!
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Creamy Sun-Dried Tomato, Spinach, and Italian Sausage Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy sun-dried tomato, spinach, and Italian sausage pasta recipe is a flavorful and satisfying meal perfect for weeknight dinners. Featuring a rich and velvety sauce made with tomato paste, white wine, chicken broth, and heavy cream, this dish combines savory Italian chicken sausage, tender baby spinach, and tangy sun-dried tomatoes tossed with perfectly cooked pasta. Topped with parmesan cheese, it delivers a delicious balance of creamy, savory, and slightly spicy flavors.
Ingredients
Sausage and Pasta
- 1/2 pound raw Italian chicken sausage (removed from casings; can also use pork sausage)
- 8 oz dried pasta (pipe rigate or shellbows recommended)
- 1–2 tablespoons extra virgin olive oil
Vegetables and Flavorings
- 1 small onion, diced (about 1/2 cup)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes (optional, reduce if using spicy sausage)
- 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped
- 6 oz fresh or frozen baby spinach, coarsely chopped
Sauce Ingredients
- 4 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 1½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
Topping
- Parmesan cheese, for topping
Instructions
- Boil the pasta: Bring a large pot of lightly salted water to a boil to prepare for cooking the pasta.
- Cook the sausage: Heat a large skillet over medium-high heat with a splash of olive oil. Remove sausage from casings, crumble into the skillet, and cook for 2 to 3 minutes until mostly cooked through.
- Sauté onions and garlic: Push the sausage to the skillet edges, add diced onion and chopped garlic to the center, and cook together for 3 to 4 minutes until softened and fragrant.
- Add spices and thicken: Stir in red pepper flakes and tomato paste, cooking for 30 seconds to coat everything evenly. Add flour and stir until no dry flour remains.
- Deglaze with wine and broth: Pour in white wine and whisk until mostly evaporated. Gradually add chicken broth (a splash or two at a time), whisking continuously until smooth and fully combined.
- Cook pasta partially: Add pasta to the boiling water and cook for about 1 minute less than package instructions, as it will finish cooking in the sauce.
- Finish sauce and season: Continue whisking the sauce over medium heat until it bubbles gently and thickens, about 5 minutes. Whisk in heavy cream, then season with salt and pepper to taste. Reduce heat to keep warm if pasta is not yet al dente.
- Combine pasta and sauce: Drain pasta with a slotted spoon or colander and transfer directly into the skillet with the sauce, reserving some pasta water for later.
- Add spinach and sun-dried tomatoes: Fold in chopped spinach and sun-dried tomatoes gently to coat pasta completely. Let cook for another 1-2 minutes until sauce thickens further and spinach is wilted. Add reserved pasta water as needed to loosen the sauce.
- Serve: Spoon the creamy pasta into serving bowls and top with shaved parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use chicken sausage for a lighter option or pork sausage for richer flavor.
- If preferred, substitute pasta shapes like rigatoni or penne for pipe rigate or shellbows.
- Adjust red pepper flakes based on your heat preference or omit if the sausage is already spicy.
- Save some pasta water to adjust sauce consistency when combining pasta and sauce.
- For a dairy-free alternative, replace heavy cream with coconut cream and use dairy-free parmesan.
- Fresh spinach can be substituted with frozen spinach; just ensure it is thoroughly drained before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
