Creamy Tuscan Pasta with Sausage
A one-pot pasta dinner packed with Italian sausage, bacon, kale, and parmesan in a rich, creamy sauce.
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Servings: 5 servings
Ingredients
- 10 oz ground Italian sausage
- 8 oz bacon cooked and chopped
- 1 small yellow onion diced
- 3 cloves garlic minced
- ½ cup sundried tomatoes chopped
- 1 cup chopped kale
- 14 oz rotini pasta
- 4½ cups beef broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated, plus more for topping
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Cook the Italian sausage in a large pot over medium-high heat until browned; transfer to a plate and drain excess grease if needed.
- Add the onion to the pot with a drizzle of sun-dried tomato liquid and cook 3–4 minutes until softened. Stir in the garlic and sun-dried tomatoes and cook 1 more minute.
- Return the sausage and bacon to the pot. Add the rotini, beef broth, salt, pepper, garlic powder, and Italian seasoning; stir to combine.
- Bring to a gentle boil, then reduce heat, cover, and simmer 18–20 minutes, stirring occasionally, until the pasta is tender.
- Stir in the heavy cream, then add the kale and cook 3 more minutes until wilted.
- Stir in the Parmesan cheese and turn off the heat.
- Let sit 3–5 minutes to thicken, then taste and adjust seasoning as needed.
- Serve warm with extra Parmesan and crushed red pepper flakes, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, stirring in a splash of broth or milk if the sauce has thickened too much.
Nutrition
Calories: 745kcal | Carbohydrates: 72g | Protein: 26g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1762mg | Potassium: 887mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1320IU | Vitamin C: 11mg | Calcium: 222mg | Iron: 3mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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