Tuscan Sun-Dried Tomato Sausage Pasta (Print View)

Hearty skillet pasta with sausage, sun-dried tomatoes, spinach, and Parmesan in a creamy white wine sauce.

# Components:

→ Pasta & Base

01 - 10 ounces farfalle pasta
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Sausage & Add-ins

05 - 10 ounces Italian sausage, casings removed
06 - 1/2 cup sun-dried tomatoes in oil, sliced
07 - 2 cups fresh spinach
08 - 1/3 cup dry white wine

→ Sauce

09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan
11 - Salt and pepper, to taste

→ Garnish

12 - Fresh basil or parsley
13 - Extra Parmesan, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until soft and fragrant, about 3 minutes.
03 - Add Italian sausage to the skillet. Cook, breaking it apart with a spoon, until browned and fully cooked through.
04 - Pour in dry white wine. Scrape up any browned bits from the pan and simmer for about 2 minutes to reduce slightly.
05 - Stir in the sun-dried tomatoes and heavy cream. Let the mixture simmer for 3 to 5 minutes, until sauce begins to thicken.
06 - Stir in fresh spinach and cook until wilted. Add the drained pasta and grated Parmesan. Toss thoroughly to coat in the sauce. Adjust seasoning with salt and pepper.
07 - Transfer pasta to serving plates. Garnish with fresh basil or parsley and extra Parmesan, if desired.

# Expert Advice:

01 -
  • Quick to prepare for busy evenings
  • Everything cooks up in one skillet after the pasta boils less mess and cleanup
  • Bold and creamy sauce with a perfect balance of savory sausage and tangy tomatoes
  • Farfalle's nooks catch all the flavor for that satisfying creamy bite
  • Versatile for swapping out ingredients to suit diet or taste
02 -
  • High in protein from sausage and cheese
  • Great for meal prep as the flavors only get deeper overnight
  • Works beautifully with gluten-free or chickpea-based pasta varieties
03 -
  • Letting the sausage get nice and brown is the secret to the deepest flavor use a heavy skillet for best results
  • If your sauce thickens too much use your reserved pasta water to loosen it silky smooth every time
  • Always finish pasta dishes with freshly grated Parmesan or Pecorino for the best melt and sharpness

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