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For One-Pot Tuscan Sausage Pasta, you will need: - 12 oz. linguine or spaghetti - 1 lb Italian chicken sausage, casings removed - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with basil - 4 cups low-sodium chicken broth - 2 cups fresh spinach - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (adjust for spiciness) - ½ cup heavy cream - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish - Grated Parmesan cheese for serving You can easily swap ingredients for what you have on hand. - Use turkey sausage for a leaner option. - Whole wheat or gluten-free pasta works well too. - Instead of spinach, try kale or Swiss chard. - You can replace heavy cream with cashew cream for a lighter touch. This dish serves four people and packs a punch in flavor. - Calories: About 600 per serving - Protein: 30g - Carbohydrates: 65g - Fat: 25g - Fiber: 4g - Sodium: 600mg This meal is balanced with protein, carbs, and healthy fats, making it a great weeknight choice. You can adjust the ingredients to fit your dietary needs. First, gather all your ingredients. Here’s what you need: - 12 oz. linguine or spaghetti - 1 lb Italian chicken sausage, casings removed - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes with basil - 4 cups low-sodium chicken broth - 2 cups fresh spinach - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes - ½ cup heavy cream - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish - Grated Parmesan cheese for serving Next, dice the onion and mince the garlic. This will bring out their great flavors. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion. Cook it for about 3-4 minutes until it turns soft and clear. Then, add the minced garlic and cook it for 1 more minute. Next, add the Italian chicken sausage. Use a wooden spoon to break it apart. Cook it until it's brown and no longer pink, which takes about 5-7 minutes. Now, pour in the canned diced tomatoes and chicken broth. Stir well to mix. Add the linguine, dried oregano, dried basil, and red pepper flakes. Bring everything to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and cook for 10-12 minutes. Stir occasionally. You want the pasta to be al dente, and most of the liquid should be soaked up. After that, stir in the fresh spinach and heavy cream. Cook for another 2-3 minutes. This wilts the spinach and makes the sauce creamy. Finally, taste your dish. Add salt and pepper as needed. Serve hot, and top with fresh basil and grated Parmesan cheese. To boost the taste, use fresh herbs when possible. Fresh basil makes a big difference. Adjust the red pepper flakes to your spice level. If you want more heat, add a bit more. Also, don’t skip the cream. It adds richness and balances the dish. Enjoy your cooking journey! One common mistake is overcooking the pasta. Keep an eye on it. Stir often to prevent sticking. Another mistake is using low-quality sausage. Good sausage makes a big difference. Don't skip seasoning the dish. Salt and pepper enhance the flavors. Lastly, avoid adding too much cream at once. Stir it in slowly for the best texture. To boost the taste, add a splash of lemon juice. It brightens the dish and adds freshness. Fresh herbs like parsley or thyme work well, too. Mix in some olives or sun-dried tomatoes for extra depth. If you like heat, more red pepper flakes can spice things up. A touch of balsamic vinegar adds a nice tang, too. Use a large pot for even cooking. A good wooden spoon is key for breaking apart the sausage. I suggest a sharp knife for chopping the onion and garlic. A measuring cup helps with the broth and cream. Lastly, have a sturdy cutting board ready for prep work. These tools make cooking easier and more fun. {{image_2}} You can swap chicken sausage for turkey or pork sausage. Both options work well with the same flavors. You might also try plant-based sausage for a lighter dish. Just make sure to adjust the cooking time, as plant-based options usually cook faster. To make this dish vegetarian, leave out the sausage. You can add more veggies like mushrooms or zucchini. For a vegan version, use plant-based cream and a good vegetable broth. This keeps the dish rich and creamy. You can boost nutrition by adding vegetables. Spinach is great, but you can also add bell peppers, peas, or kale. If you want extra protein, toss in some canned chickpeas or lentils. They add texture and flavor without much effort. To store leftovers, let the pasta cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. If you want it to last longer, consider freezing it. When you reheat the pasta, use a pot or microwave. If using a pot, add a splash of water or broth. Heat it over medium until warm. Stir often to avoid sticking. In the microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This will keep it moist and tasty. To freeze the pasta, make sure it is cool. Portion it into freezer-safe bags or containers. Remove as much air as possible. Label the bags with the date. It can be frozen for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as described above. Yes, you can use other types of pasta. Penne, fusilli, or even gluten-free pasta work well. Just adjust the cooking time based on the pasta shape. To add heat, increase the red pepper flakes. You can also add sliced jalapeños or hot sausage. Taste as you go to find your perfect spice level. Yes, you can make this dish dairy-free. Substitute heavy cream with coconut cream or a dairy-free cream. Skip the Parmesan or use a dairy-free alternative for topping. This dish takes about 30 minutes from start to finish. Prep time is around 10 minutes, and cooking takes about 20 minutes. It’s quick and easy! This article covered key ingredients, preparation steps, and cooking tips. I shared ways to avoid common mistakes and enhance flavors. You can make variations with meat, vegetables, or dairy-free options. We also discussed proper storage and reheating methods. Choosing the right ingredients and techniques makes cooking more fun and tasty. Explore these ideas and enjoy a delicious meal. Happy cooking!

One-Pot Tuscan Sausage Pasta

Discover the delicious flavors of One-Pot Tuscan Sausage Pasta, a quick and satisfying meal that's perfect for busy weeknights! This easy recipe combines savory Italian chicken sausage, fresh spinach, and creamy sauce all in one pot for minimal cleanup. Ready in just 30 minutes, it's a delightful way to enjoy pasta. Click through to explore the recipe and bring this mouthwatering dish to your dinner table tonight!
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Ingredients
  

12 oz. linguine or spaghetti

1 lb Italian chicken sausage, casings removed

1 medium onion, diced

3 cloves garlic, minced

1 can (14 oz) diced tomatoes with basil

4 cups low-sodium chicken broth

2 cups fresh spinach

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust for spiciness)

½ cup heavy cream

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

    Add the minced garlic and cook for an additional 1 minute until fragrant.

      Add the Italian chicken sausage to the pot, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.

        Pour in the can of diced tomatoes (with their juices) and the chicken broth, stirring to combine.

          Add the linguine (or spaghetti), dried oregano, dried basil, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer.

            Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid is absorbed.

              Stir in the fresh spinach and heavy cream, cooking for an additional 2-3 minutes until the spinach wilts and the sauce is creamy.

                Season with salt and pepper to taste.

                  Serve hot, garnished with fresh basil leaves and grated Parmesan cheese on top.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4