Tuscan Sausage Pasta

4 servings


10 minutes

active time

30 minutes

total time


8 ounces uncooked pasta (I used fettuccine)

11 ounces Italian sausages (see note)

3 cloves garlic (minced)

1/2 cup chicken broth or dry white wine

1/2 teaspoon Dijon mustard

1 teaspoon flour

1 teaspoon lemon juice

1/4 cup sun-dried tomatoes

1 cup heavy/whipping cream

1 ½ cups (loosely packed) fresh baby spinach

Small handful fresh basil (torn/chopped)

Salt & pepper (to taste)

Freshly grated parmesan cheese (to taste)


Boil a salted pot of water and cook pasta al dente according to package directions.

Meanwhile, take the sausages out of their casings and crumble the meat into a skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside.

Remove the sausage from the pan and set aside. If there's a lot of fat, discard most of it.

Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined (be sure to scrape up any brown bits from the bottom of the pan) and let it bubble for a minute or two.

Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes.

Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened up a bit.

Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt & pepper if needed.

Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan if desired.


Serving Size



718 kcal

Total Fat

49 g

Saturated Fat

23 g

Unsaturated Fat

22 g

Trans Fat

0.04 g


175 mg


730 mg

Total Carbohydrate

48 g

Dietary Fiber

3 g

Total Sugars

6 g


23 g

4 servings


10 minutes

active time

30 minutes

total time
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