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White plate with creamy Tuscan sausage pasta. The bowtie pasta is coated in a creamy sauce, with sausage, spinach, and red peppers adding texture and flavor.
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Delicious Creamy Tuscan Sausage Pasta

Delicious Tuscan inspired creamy sauce with sausage and spinach flavoured with lots of fresh herbs, lemon and parmesan cheese.
Author Minela D'Amore
Course Creamy Sauces
Cuisine Onion pasta sauce
Keyword creamy tuscan sausage pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people
Calories 1392.5kcal

Ingredients

  • 400 g Pasta of your choice, weighed per person (400g dried or 600g fresh)
  • 1 tbsp butter
  • 1 tbsp fresh rosemary , finely chopped
  • 1 tbsp fresh thyme , finely chopped
  • 2 garlic cloves , finely minced
  • 1 cup cream
  • 1 cup parmesan cheese , finely grated
  • Juice of 1 lemon
  • 2 x 150 g sausages (Italian), pre cooked
  • 225 g packet of frozen spinach
  • Black pepper

Instructions

  • Cook your pasta in a pot of well salted boiling water until al dente, in a creamy sauce you don't want it in there too long so undercook it by a minute. Reserve some pasta water before draining.
  • When cooking time is getting close start your sauce.
  • Squeeze as much water out of the frozen spinach and set aside.
  • Heat the butter over a medium heat in a large frypan and when foamy and melted add the fresh herbs and garlic, cooking gently for 1 - 2 minutes (try and time this so you can get the cream in before anything is catching or browning in the pan)
  • Add the cream and whisk well gently scraping anything off the bottom.
  • Lower the heat slightly if needed and add the lemon juice, letting it seperate and then come back to an emulsion by whisking for 30 seconds or so.
  • Add the parmesan in a few additions, whisking until it has just melted and incorporated.
  • Add your cooked pasta straight in and mix.
  • Add ¼ cup of pasta water and let it all gently bubble away for a few minutes, just at a slightest of simmers, never boiling.
  • This sauce will never thicken much so you want to see it bubble to know it is doing something.
  • When most of the pasta water has cooked off add another ¼ cup, add the spinach and sausages and cook for another couple of minutes.
  • If you've undercooked your pasta right it should be a perfect consistency by the time it has been bubbling away in the sauce for 4 - 5 minutes.
  • Season with a few big cracks of black pepper to taste and lots of parmesan on top!

Notes

  • Pasta - I weigh 200 grams dried pasta per person which works out to be around 150 per person cooked depending on the shape. Weigh individually so you have the perfect amount of pasta and sauce for two people. Check out my guide on how to weigh the right amounts.
  • Timing - if you can sous chef this with another person then it's best as it's quite hard to time the pasta to be cooked at the right time. You can cook the pasta first and add a knob of butter post draining to stop it over cooking. It will also suck up some of the sauce this way so you might need to loosen with extra pasta water if you do that. I like to have cooked pasta in a colander and then reheat it in boiling water for 20 seconds before transferring it straight into the sauce.