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This Tuscan pasta is rich, creamy, and full of vibrant flavor from sun-dried tomatoes, Italian sausage, and plenty of fresh basil. It’s a hearty, satisfying dish inspired by the viral Tuscan chicken recipes—only this version skips the chicken and lets sausage and pasta take the spotlight.
The sauce comes together quickly in one skillet with white wine, garlic, and Parmesan cheese. You can use penne, cassarecce, ziti, or any short pasta that holds onto the velvety sauce. A little zucchini adds texture and color, while the basil keeps it fresh and balanced. Perfect for a cozy night in or a special dinner that feels a little fancy but is easy enough for a weeknight.
What You’ll Like About This Dish
Full of flavor. The combination of sausage, sun-dried tomatoes, garlic, and Parmesan makes for a deeply savory pasta dish.
Weeknight-friendly. Comes together in about 30 minutes—just cook the pasta while the sauce simmers.
Customizable. Try spinach instead of zucchini or use a different pasta shape based on what you have.
Restaurant quality. This dish feels special but doesn’t require hard-to-find ingredients or complicated steps.
Ingredient Notes
- Italian sausage: Use sweet or spicy bulk sausage (or remove casings). Turkey or chicken sausage also works.
- Onion or shallot: Adds depth—use shallots for a milder flavor.
- Zucchini or summer squash: Adds lightness and a pop of green to the rich sauce.
- Sun-dried tomatoes: Choose oil-packed for best flavor and texture; drain before chopping.
- White wine: Adds acidity and balance. You can substitute chicken broth if preferred.
- Heavy cream: Makes the sauce rich and velvety.
- Pasta: Cassarecce, penne, or ziti hold the sauce well.
- Parmesan cheese: Use freshly grated for the best melt and flavor.
- Basil: Fresh chopped basil adds brightness.
Steps to Make Tuscan Pasta With Italian Sausage
- Brown the sausage in a large skillet, breaking it up as it cooks.
- Add onion and garlic and continue cooking until the sausage is done.
- Stir in zucchini, sun-dried tomatoes, and wine; cook until the squash is just tender.
- Add cream, Parmesan, and basil. Simmer the sauce until thickened and creamy.
- Meanwhile, cook the pasta in salted water until al dente.
- Toss the cooked pasta with the sauce.
- Serve with extra Parmesan, if desired.
Tips for Success
- Use freshly grated Parmesan—it melts better and enhances the flavor of the sauce.
- Chop the sun-dried tomatoes finely so they distribute evenly in each bite.
- Deglaze the pan with wine after sautéing to lift any flavorful bits from the bottom.
- Reserve a splash of pasta water in case the sauce needs loosening at the end.
Recipe Variations
- Make it spicy. Use hot Italian sausage or add red pepper flakes with the garlic.
- Add greens. Stir in a handful of baby spinach or kale at the end just until wilted.
- Use chicken. Swap the sausage for diced chicken breast or thighs.
- Try mushrooms. Add sliced mushrooms with the onion and garlic for more umami.
- Make it cheesy. Stir in a spoonful of mascarpone or cream cheese for extra richness.
Serving Suggestions
- Serve with crusty bread or garlic knots to soak up the sauce.
- Pair with a simple tossed green salad dressed with lemon vinaigrette.
- Add a glass of white wine—something dry and crisp like Pinot Grigio or Sauvignon Blanc.
- Garnish with more basil or a few slivers of sun-dried tomato for color.
How to Store
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills.
Freeze: Not recommended. Creamy sauces tend to separate after freezing and reheating.
To Reheat: Reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. You can also microwave it in short bursts, stirring in between.
This Neapolitan pasta with Italian sausages is another excellent way to use Italian sausages, or you might like these easy sheet pan sausages with peppers. If you’re looking for a satisfying meat-free pasta recipe, try this Rich 2-Cheese Penne Pasta Bake.
Tuscan Pasta With Italian Sausage
Ingredients
- 1 tbsp kosher salt for the pasta water
- 12 ounces penne pasta
- 1 pound Italian sausage, removed from casings
- ½ cup chopped onion or shallot
- 2 cloves garlic, minced
- 1 small zucchini or summer squash, quartered lengthwise and sliced into 1/2-inch pieces
- 1 (6-ounce) jar sun-dried tomatoes in oil, drained and chopped
- ¼ cup dry white wine
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- ¼ cup fresh chopped basil leaves
- Kosher salt and freshly ground black pepper, to taste
Recommended Equipment
Instructions
- Bring a large pot of water to a boil. Add the salt and pasta and cook according to the package directions. Reserve about 1 cup of the cooking water and drain the pasta. Set aside.12 ounces penne pasta | 1 tbsp kosher salt for the pasta water
- Break the sausage up in a large skillet over medium heat. Cook for 5 minutes, stirring frequently. Add the onion and garlic to the skillet and continue cooking until the sausage is thoroughly cooked, stirring frequently.1 pound Italian sausage | 1/2 cup chopped onion or shallot | 2 cloves garlic
- Add the zucchini or summer squash to the skillet along with the sun-dried tomatoes and wine. Cook, stirring often, until the squash is just tender and the wine has mostly evaporated.1 small zucchini or summer squash | 1 (6-ounce) jar sun-dried tomatoes in oil | 1/4 cup dry white wine
- Reduce the heat to low and add the cream to the skillet along with the Parmesan cheese. Cook for about 5 minutes longer, stirring frequently. Stir in the basil and season with kosher salt and freshly ground black pepper, as needed.1 cup heavy cream | 1 cup grated Parmesan cheese | 1/4 cup fresh chopped basil leaves | Kosher salt and freshly ground black pepper
- Add the drained pasta to the sauce mixture and toss to coat, adding a splash of the reserved pasta water as needed to loosen the sauce. Serve with extra Parmesan cheese.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
