Creamy Tuscan Pasta

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Ingredients:

• 8 oz (225g) pasta (penne or fettuccine work well)
• 1 lb (450g) Italian sausage (casings removed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 cup (240ml) chicken broth
• 1 cup (120g) sun-dried tomatoes, chopped (drained if oil-packed)
• 3 cups (90g) fresh spinach
• 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• Fresh basil (for garnish, optional)

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to the package instructions until al dente.
   • Drain and set aside.

2. Cook the Sausage:

   • In a large skillet or pan, heat the olive oil over medium heat.
   • Add the Italian sausage, breaking it up with a spoon as it cooks.
   • Cook until browned and no longer pink, about 5-7 minutes.
   • Remove the sausage from the pan and set aside, leaving some of the fat in the pan.

3. Prepare the Sauce:

   • In the same pan, add the chopped onion and cook until soft and translucent, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the pan.
   • Stir in the heavy cream and bring to a gentle simmer.
   • Add the sun-dried tomatoes and Italian seasoning. Let it simmer for a few minutes until the sauce thickens slightly.

4. Combine and Finish:

   • Add the cooked sausage back into the pan.
   • Stir in the fresh spinach, letting it wilt into the sauce.
   • Add the cooked pasta to the pan, tossing to coat in the sauce.
   • Sprinkle in the grated Parmesan cheese and stir until melted and well combined.
   • Season with salt, pepper, and red pepper flakes (if using) to taste.

5. Serve:

   • Serve the creamy Tuscan pasta hot, garnished with fresh basil if desired.
   • Enjoy!

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