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Creamy Sun-Dried Tomato Pasta with Italian Sausage and Spinach

Creamy Sun-Dried Tomato Pasta with Italian Sausage and Spinach

Dinner

5.0

(3 reviews)

Prep Time
15min
Cook Time
30min
Servings
3
Calories
685
Chef's Note

For a lighter version, substitute half the heavy cream with additional chicken broth and use chicken sausage instead of pork. The starch from the pasta water helps thicken the sauce while adding silkiness, so don't skip reserving some before draining!

Tags
pasta
Italian
sausage
spinach
creamy
sun-dried tomato
dinner
pork
comfort food
one-pot
Ingredients

  • 8 oz fettuccine pasta

  • 12 oz Italian sausage, casings removed

  • 3 cloves, minced garlic

  • 1/4 tsp red pepper flakes

  • 1/3 cup, drained and chopped sun-dried tomatoes in oil

  • 1 tbsp reserved oil from sun-dried tomatoes

  • 4 cups fresh spinach

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1/2 cup Parmesan cheese, freshly grated

  • 1/4 cup, chopped fresh basil

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tbsp olive oil

Instructions
  • 1

    Bring a large pot of salted water to a boil. Cook 8 oz of fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

  • 2

    While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Add 12 oz of Italian sausage and break it apart with a wooden spoon. Cook for 7-8 minutes until browned and cooked through.

  • 3

    Add 3 minced garlic cloves and 1/4 tsp of red pepper flakes to the skillet. Cook for 1 minute until fragrant.

  • 4

    Add 1/3 cup of chopped sun-dried tomatoes and 1 tbsp of the reserved oil from the sun-dried tomato jar. Stir and cook for 2 minutes.

  • 5

    Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce begins to thicken.

  • 6

    Add 4 cups of fresh spinach in batches, stirring until wilted, about 2-3 minutes.

  • 7

    Stir in 1/2 cup of freshly grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some of the reserved pasta water to reach desired consistency.

  • 8

    Season with 1/2 tsp of salt and 1/4 tsp of black pepper, adjusting to taste.

  • 9

    Add the drained pasta to the skillet and toss until well coated with the sauce. Cook for an additional 1-2 minutes to allow the pasta to absorb some of the sauce.

  • 10

    Remove from heat and stir in 1/4 cup of chopped fresh basil.

  • 11

    Serve immediately, garnished with additional Parmesan cheese if desired.

Nutrition Information (per serving)
685
Calories
32g
Protein
42g
Carbs
45g
Fat
Reviews (3)
DD.
Danielle D.
12/3/2025

5/5

Very tasty, and very easy, but the sauce was a little too rich for me.

JS.
Jason S.
10/25/2025

5/5

SH.
Stevie H.
10/13/2025

5/5

Used garlic kielbasa and it was great