Tuscan Sun Dried Tomato Sausage

Tuscan Sun-Dried Tomato and Sausage Pasta Skillet is the answer when you crave a cozy Italian-inspired meal that comes together effortlessly in one pan. This dish combines hearty sausage with tangy sun-dried tomatoes and fresh spinach, all enveloped in a creamy Parmesan and white wine sauce. Everything is tossed with farfalle pasta for a family-friendly dinner that never fails to impress.

My family calls this my special weeknight treat. The first time I made it was a rushed Tuesday and now it is our favorite comfort meal whenever the weather calls for something cozy.

Ingredients

• Farfalle pasta: This bowtie shaped pasta holds sauce beautifully and adds a playful touch Look for bronze cut or Italian brands for best texture
• Olive oil: A robust extra virgin oil brings authentic Italian flavor and helps sauté aromatics
• Onion: Finely chopped and slowly cooked for sweet undertones Select a small yellow or white onion with tight skin
• Garlic: Fresh cloves create depth Use plump bulbs free from green shoots for best taste
• Italian sausage: Choose mild or spicy sausage to suit your preference Remove casings to ensure it crumbles nicely while cooking Seek out sausage with visible herbs for fullest flavor
• Sun dried tomatoes in oil: These provide a tangy and slightly sweet punch Choose sun dried tomatoes packed in olive oil for tenderness and richer taste
• Fresh spinach: Adds color freshness and a pop of nutrition Baby spinach is tenderer and wilts quickly
• Dry white wine: Enhances the sauce and balances richness Use a wine you would happily drink avoid overly sweet varieties
• Heavy cream: Gives the sauce rich silkiness Opt for high quality cream for extra lusciousness
• Grated Parmesan: Brings savory depth Use freshly grated Parmesan for best melting and flavor
• Salt and pepper: Essential for rounding out the taste Taste and adjust at the end
• Fresh basil or parsley: Adds herbal brightness Choose vibrant green leaves without dark spots
• Extra Parmesan: Optional for garnish but highly recommended for cheese lovers

Instructions

Cook the Pasta:

Boil farfalle in well salted water until al dente. Stir a couple of times so the pasta does not stick. Drain thoroughly and set aside. Reserve a cup of pasta water in case you want to loosen the sauce later.

Sauté Aromatics:

Heat olive oil in a large skillet over medium heat. Add chopped onion and let it sweat for five minutes stirring frequently until softened and translucent. Stir in minced garlic and cook another minute until the aroma fills your kitchen but without browning.

Cook Sausage:

Add the Italian sausage meat to the skillet. Break it up with a wooden spoon and allow it to brown fully. This should take six to eight minutes. The goal is deep color and crisp edges on the sausage bits for maximum flavor.

Deglaze with Wine:

Pour in the white wine next. As soon as it hits the hot skillet use your spoon to scrape any golden bits from the bottom. Let the mixture simmer briskly for about two minutes so the wine reduces slightly and infuses the sausage with its fragrance.

Add Tomatoes and Cream:

Stir through the sliced sun dried tomatoes making sure the oil from the jar mingles with the other ingredients. Pour in the heavy cream and reduce heat to low. Let the sauce gently bubble and thicken for three to five minutes stirring occasionally.

Finish with Spinach and Pasta:

Tumble the spinach into the skillet and let it wilt down gently in the creamy sauce. Toss in the cooked farfalle and grated Parmesan. Gently stir and mix until the pasta is fully coated. Add splashes of reserved pasta water if you want a looser sauce. Taste and season generously with salt and cracked pepper.

Serve:

Spoon the pasta into bowls while piping hot. Shower with fresh basil or parsley and extra Parmesan if you like for that irresistible finishing touch.

Save

Spinach is my favorite addition in this skillet because it brings a fresh burst of color and a gentle earthiness. The first time my kids ate this they actually argued over the last bite of spinach which always makes me smile and reminds me that simple recipes can make the best memories.

Storage and Make Ahead Tips

Leftovers keep well in the fridge for up to three days Store in an airtight container and reheat gently on the stove with a splash of water or milk to loosen the sauce Pasta will soften but flavors deepen overnight making it even more delicious second time around

Ingredient Substitutions and Variations

Switch the sausage to spicy Italian or turkey sausage for a lighter twist For vegetarian use a plant based sausage or crumbled tempeh Skip the wine and deglaze with chicken or veggie broth for a family friendly version If you like more greens kale or arugula work beautifully

Serving Suggestions

This pasta is a main event on its own but a crisp green salad or some warm garlic bread makes it a real feast Pair with a glass of the same white wine you used in the recipe Enjoy topped with a generous sprinkle of Parmesan and cracked pepper

Seasonal Adaptations

Use roasted red peppers in place of sun dried tomatoes for a summer version Add frozen peas or fresh asparagus when they are in season Omit spinach and try hearty winter greens like chopped chard in colder months

Save

Every time I cook it I am grateful for these low effort high reward dinners. The pasta brings everyone to the table and seconds are always requested!

Recipe FAQs

→ Can I use a different pasta shape?

Yes, penne, rigatoni, or fusilli work well and soak up the sauce beautifully.

→ What type of sausage is best?

Italian sausage, either mild or spicy, pairs perfectly. Chicken or plant-based sausages are also great.

→ Is it possible to make this without wine?

Absolutely! Substitute white wine with vegetable or chicken broth for a similar depth of flavor.

→ Can I make this ahead of time?

Yes. The flavors develop well overnight, making it excellent for meal prep or leftovers.

→ How can I make it gluten-free?

Use your favorite gluten-free pasta and ensure the sausage is gluten-free as well.

→ What vegetables can I add?

Try adding mushrooms, bell peppers, or zucchini for extra nutrition and texture.