Creamy Tuscan Sausage Pasta

Ingredients:

Kosher salt, for seasoning

1 lb. linguine (or your preferred pasta)

1 tbsp. extra-virgin olive oil

1 lb. Italian sausage, sliced on the bias (mild or spicy, based on preference)

2 cloves garlic, minced

2 cups diced tomatoes (canned or fresh)

½ cup heavy cream

½ cup of finely shredded Parmesan cheese, with additional for garnish

Freshly ground black pepper, to taste

1 cup baby spinach, roughly chopped if leaves are large

Fresh torn basil, for garnish

Directions:

Step 1: Cook the Pasta

Begin by heating a generous pot of water with salt until it reaches a vigorous boil. Add the linguine and cook according to the package instructions until al dente, which means the pasta should still have a slight bite to it. This typically takes about 8–10 minutes. Once the pasta is cooked, drain it well, reserving about ½ cup of the pasta water in case the sauce needs to be loosened later. Set the pasta aside while you prepare the sauce.

Step 2: Cook the Sausage

In a large, deep skillet or sauté pan, heat the extra-virgin olive oil over medium-high heat. Once the oil is shimmering, add the sliced Italian sausage in a single layer. Allow the sausage to cook undisturbed for about 2 minutes per side, or until it develops a deep golden-brown sear. The caramelization adds an extra layer of flavor to the dish. Once all pieces are evenly browned, remove any excess grease if necessary.

Step 3: Build the Sauce

Reduce the heat to medium and add the minced garlic to the skillet. Cook for approximately a minute, stirring often, until the garlic releases its aroma. Be careful not to let it burn, as burnt garlic can introduce bitterness to the dish.

Next, stir in the diced tomatoes along with their juices. Let the tomatoes cook down for a couple of minutes, breaking them up slightly with the back of a spoon. The natural acidity and sweetness of the tomatoes will form the base of the sauce.

Slowly pour in the heavy cream, stirring continuously to combine. As the cream blends with the tomatoes, it creates a rich and velvety sauce. Add the freshly grated Parmesan cheese, stirring until it melts completely into the sauce. The cheese will thicken the sauce and add a delicious depth of flavor.

Add kosher salt and freshly ground black pepper as needed to enhance the flavor of the sauce. Bring the mixture to a low boil, then reduce the heat to medium and allow it to simmer for about 5 minutes. The sauce should slightly thicken as it cooks.

Step 4: Combine the Pasta and Sauce

Add the drained linguine to the skillet, tossing it gently to ensure every strand is evenly coated in the creamy sauce. If the sauce appears too thick, you can add a small amount of the reserved pasta water to loosen it up.

Next, stir in the baby spinach, folding it into the pasta and sauce. The residual heat will help the spinach wilt within a minute or two, blending beautifully into the dish.

Step 5: Garnish and Serve

Once the pasta is fully coated in the sauce and the spinach has wilted, remove the skillet from heat. Sprinkle fresh torn basil over the top for an added layer of freshness. Serve immediately, garnishing each plate with additional grated Parmesan cheese.

For an extra touch, consider serving this dish with warm crusty bread or a side salad. Enjoy your homemade Creamy Tuscan Sausage Pasta with family and friends!

Looking for a hearty meal? Try our delicious (beef) recipes, packed with bold flavors and tender cuts of meat.

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