Creamy Sun Dried Tomato Tuscan Pasta (One Pan!)
This easy Creamy Italian Sausage Sun-Dried Tomato Pasta is one of our family’s all-time favorite dinners. The savory sausage paired with a rich, creamy sauce, tangy sun-dried tomatoes, and perfectly cooked pasta—all made in just one pan—makes this meal a weeknight winner and a cozy comfort food classic. It’s one of those recipes that feels a little special, but is secretly so simple.
As the temps start to dip, I find myself craving all the cozy pasta recipes, and this one is always high on the list. There’s just something about the way Italian sausage brings a depth of flavor to pasta dishes that feels like a hug in a bowl. Add in the sun-dried tomatoes for that little tangy pop, and you’ve got a flavor combo that hits every time.
This Tuscan-style pasta has been on repeat in our house—especially when I don’t feel like spending a ton of time in the kitchen. It takes less than 30 minutes from start to finish, doesn’t dirty a sink full of dishes, and everyone in my family (including Audrey, who has Opinions™ about dinner) loves it.
If you’re looking for an easy one-pan dinner that’s comforting, flavorful, and fast—this is the one to save. Pin it now, because once you make it, you’ll want it in your regular rotation. 🍝
What Type of Italian Sausage Should I Use?
For this Creamy Italian Sausage Sun-Dried Tomato Pasta, I usually go with sweet Italian sausage. Despite the name, it’s not actually sweet—it’s just the mildest option and perfect for families, especially if your kids aren’t fans of spice (mine definitely aren’t). Sweet or mild Italian sausage still has great flavor without the heat.
If you do like a little kick, feel free to swap in spicy Italian sausage instead! The creamy sauce balances it nicely, so it won’t be overwhelming—but it will bring a nice heat.
How to Use Sun-Dried Tomatoes Without Overpowering the Dish
Sun-dried tomatoes can be bold—slightly tangy, slightly acidic, and super concentrated in flavor. And while that can sometimes be “a lot” on their own, they shine in this recipe. When paired with the creamy sauce and savory sausage, they mellow out and bring the most beautiful balance to the dish.
If you’re unsure about them, start with a smaller amount and work your way up. But I promise, they really do make the whole pasta pop.
Tips for the Best Creamy Tuscan Sausage Pasta
- Don’t over-clean the pan. After browning the sausage, you’ll want to carefully wipe out excess grease—but don’t scrub the pan clean. The little browned bits (called “fond”) stuck to the bottom are flavor gold and will enrich your sauce beautifully.
- Can’t find ground sausage? Just buy Italian sausage links and remove the casings. It’s super easy—just slice one side open with a knife and peel the casing off before browning.
- How to store and reheat: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave for 2–3 minutes or warm on the stovetop over medium heat, stirring occasionally until hot and creamy again. If the sauce has thickened, a splash of milk or cream can help loosen it up.
Creamy Sun Dried Tomato Tuscan Pasta (One Pan!)
Ingredients
- 2 tbsp olive oil
- 1 lb Italian Sausage sweet or mild (If you cannot find the uncased version, you can remove the casing yourself.)
- 1 16 oz package Bronze-cut paccheri
- 1 diced shallot or 2 if they are small
- 4 cloves minced garlic
- 3/4 cups sun-dried tomatoes drained of any oil
- 2 tbsp tomato paste
- 1 28- oz can crushed tomatoes
- 3/4 cup dry white wine I use Sauvignon Blanc
- 1/2 tsp thyme I use freeze-dried
- 1/2 tsp Italian seasoning
- 1 cup heavy cream
- kosher salt to taste
- Freshly Grated Parmesan Cheese
- If desired additional kosher salt, fresh cracked pepper, fresh thyme, fresh basil and Asiago to serve.
Instructions
- Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spatula, until fully browned. Use a slotted spoon to transfer the sausage to a paper towel–lined plate to drain. Carefully remove excess grease (leave a little to cook in), but leave the browned bits (fond) on the bottom—they add great flavor.
- While the sausage cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Return the skillet to medium heat and add the more oil if needed. Once the oil is shimmering, add the shallots and cook for about 3 minutes, stirring often, until softened. Add the minced garlic and cook for another 1–2 minutes.
- Stir in the finely minced sun-dried tomatoes and tomato paste. Cook for 2–3 minutes, stirring frequently, until the paste deepens in color and coats the shallots and garlic.
- Pour in the white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine reduce by about half, then add in the crushed tomatoes and stir to combine. Pour in the heavy cream, add the seasonings and a pinch of salt, and let the sauce gently simmer over low heat for 4–5 minutes.
- Add the freshly grated Parmesan cheese and stir until melted and creamy. Return the cooked sausage to the pan and stir everything together. Let the sauce and sausage simmer for another 3–5 minutes.
- Add the cooked pasta to the pan and gently toss until evenly coated in the sauce. If the sauce is too thick, stir in a little reserved pasta water to loosen it up.
- Serve warm, topped with extra Parmesan, coarse sea salt, freshly cracked black pepper, and fresh thyme or basil, if desired.
