Tuscan pasta with Sausage
A great weeknight pasta dish that comes together quickly without sacrificing any of the flavor
Ingredients
- 8 ounces uncooked pasta
- 12 ounces Italian sausage
- 1 medium sweet onion, chopped
- 1 cup fresh mushrooms, sliced
- 2 tbsp garlic, minced
- 1/3 cup dry white wine
- 1 tsp Dijon mustard
- 2 tsp flour
- 1 tsp lemon juice
- 1/2 cup sun-dried tomatoes, drained
- 1 1/4 cup whipping cream
- 2 cups fresh spinach, loosely packed
- 1/4 cup fresh basil, torn
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup freshly grated Parmigiana Reggiano
Instructions
- Cook pasta according to package directions until al dente
- Remove sausage from casings, and crumble in a large skillet. Saute sausage over medium-high heat for 3 mintues. Add in onion and mushrooms and saute until sausage is browned and onions are softened. Remove mixture from pan and set aside.
- Add garlic, wine, mustard, flour and lemon juice to pan. Stir until combined scraping bottom of skillet. Allow mixture to bubble for a minute or two.
- Add the tomatoes and cream to the pan. Stir an cook for 2-3 minutes. Return sausage mixture to pan and cook for a few minutes until sauce begins to thicken.
- Stir in basil and spinach. Season with salt and pepper. Add pasta and a bit of the reserved pasta water and stir until combined.
- Serve immediately topped with cheese.
Notes
- Any pasta will work with this sauce, but I prefer a farfalle, rigatoni or cavatappi. Pasta with ridges will allow the sauce to cling better.
- Adapted from: Salt and Lavender