Save This Tuscan sun-dried tomato and sausage pasta skillet is my go-to comfort meal whenever I crave something deeply savory with bright Italian flavors but want to keep the washing up minimal. Sweet sun-dried tomatoes and rich sausage mingle with spinach, farfalle, and a hint of white wine in a luscious cream sauce. It is the kind of crowd-pleaser perfect for busy weeknights or chilly evenings when you just want something nourishing and rustic at the table in under forty minutes.
The first time I made this dish for my family was after a long Saturday hike. Everyone was hungry and it instantly became a hit the moment the skillet hit the table. Even leftovers vanish by lunch the next day.
Ingredients
- Farfalle pasta: brings a fun shape that holds the creamy sauce and feels hearty be sure to get a high-quality wheat brand for best texture
- Olive oil: gives a fruity aromatic base extra virgin is best for deeper flavor
- Small onion: finely chopped forms a sweet earthy foundation pick a firm onion for mellow sweetness
- Garlic: minced brightens and deepens the sauce always use fresh cloves for full flavor
- Italian sausage: mild or spicy packs the dish with robust taste look for sausage with visible herbs and quality meat
- Sun-dried tomatoes in oil: sliced bring tang and a touch of sweetness go for the kind packed in olive oil for best flavor and tenderness
- Fresh spinach: adds vivid color and gentle earthiness crisp bunches with deep green leaves work best
- Dry white wine: lifts and balances the rich sauce use something you would enjoy drinking for best results
- Heavy cream: creates a silky luscious texture always choose fresh cream with a slight sweet smell
- Grated Parmesan: finishes the sauce with nutty sharpness buy a wedge and grate it for fullest taste
- Salt and pepper: to taste focus on flaked salt and freshly ground pepper for clean seasoning
- Fresh basil or parsley for garnish: optional but adds a fresh herbal finish choose bright leaves
- Extra Parmesan: optional for serving pile some shavings on top for a special touch
Instructions
- Cook the Pasta:
- Boil the farfalle in well salted water just until al dente The pasta should be tender but still a little firm to the bite which helps it hold up in the sauce. Drain thoroughly and set aside while you prepare the rest of the dish.
- Sauté the Aromatics:
- In a large skillet or braiser heat the olive oil over medium. Add the chopped onion and minced garlic. Cook them slowly stirring often for about eight minutes until the onions look translucent and lightly golden. The gentle cooking brings out natural sweetness and builds that essential flavor base for the sauce.
- Brown the Sausage:
- Add the Italian sausage pieces to the skillet. Use a wooden spoon to break it up as it cooks. Stir often and keep things moving so every bite of sausage is evenly browned and cooked through. You want it sizzling hot so the meat develops those little crispy edges—this is the heart of the dish’s flavor.
- Deglaze with White Wine:
- Pour in the dry white wine. Immediately use your spoon to scrape up any browned bits stuck to the pan bottom those bits are pure gold for flavor. Let the wine bubble and reduce for two minutes. It mellows the richness and perfumes the sauce.
- Add Sun-Dried Tomatoes and Cream:
- Stir in the sliced sun-dried tomatoes along with all their oily goodness. Pour in the heavy cream and mix everything together. Lower the heat slightly and let it simmer three to five minutes until the sauce thickens enough to coat the spoon.
- Finish with Spinach and Pasta:
- Add the fresh spinach to the skillet. Give it time to wilt into the hot sauce stirring gently so it keeps most of its shape and color. Once wilted add in the cooked farfalle and grated Parmesan. Toss everything together for two to three minutes until the cheese melts into the sauce and the pasta is evenly coated. Taste and adjust seasoning with a gentle touch of salt and pepper.
- Serve:
- Scatter fresh basil or parsley over the skillet and top with extra Parmesan for a final flourish. Serve immediately for the creamiest sauce and best texture.
Save My absolute favorite ingredient here is the sun-dried tomato. Their chewy tang bursts through the cream and sausage for the signature Tuscan zing that lifts the whole dish. My family always fights for those juicy bites and I remember a little hands-off battle over the last spoonful at my brother’s birthday dinner.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. I sometimes add a splash of cream or milk before reheating gently in the microwave or a skillet to revive the sauce. The pasta soaks up extra flavor overnight which makes the next-day lunch extra special.
Ingredient Substitutions
Chicken sausage or turkey sausage swaps in perfectly for the pork. For a vegetarian twist go for your favorite plant-based sausage and use a bit of smoked paprika for more depth. Short pastas like penne or rigatoni work well when you do not have farfalle on hand.
Serving Suggestions
This pasta is a main course star and needs little else but a simple green salad or some garlicky bread to soak up every drop of sauce. I also love topping the dish with a drizzle of the oil from the sun-dried tomatoes for an extra luxurious finish. If hosting friends try serving alongside roasted vegetables for a more abundant Italian table.
Cultural Note
Sun-dried tomatoes are a classic in Tuscan cooking thanks to the region’s sun-soaked summers and tradition of preserving the harvest. The foundation of a cream and wine sauce borrows from rustic northern Italian comfort food. Sharing a pan full of this serves up the same Italian spirit of easy family gathering that inspires me every time.
Seasonal Adaptations
Use baby kale or arugula in place of spinach during colder months Toss in peas or summer squash for a springtime twist Garnish with cherry tomatoes and basil in late summer
Success Stories
Every family potluck I bring this to it disappears in minutes and I never go home with leftovers. My friend once called it date-night pasta because it is rich impressive and easy.
Freezer Conversion
To freeze let the cooked pasta and sauce cool then pack into a freezer-friendly container. Thaw overnight and reheat gently adding a splash of cream or broth to loosen before serving. Avoid freezing the fresh herbs add them just before serving.
Save This skillet pasta brings everyone to the table with little fuss. It is rustic homestyle Italian that feels special any night of the week.
Cooking Questions
- → Can I use a different type of sausage?
Yes, chicken sausage or plant-based options work well and add a lighter or vegetarian twist.
- → What can I substitute for white wine?
Vegetable or chicken broth is a great alternative if you prefer not to use wine in the skillet.
- → Is it OK to use other pasta shapes?
Absolutely, penne, fusilli, or rigatoni can all be used based on preference or availability.
- → How can I make this dish dairy-free?
Swap the heavy cream for a plant-based alternative and substitute nutritional yeast for Parmesan.
- → Does this meal reheat well?
Yes, flavors deepen overnight, making it great for meal prep and easy leftovers.