Skillet of creamy sausage and spinach linguine with shaved Parmesan

ItalianDinner

Creamy Sausage Pasta with Garden Garlic & Basil Linguine

A creamy sausage pasta that tastes like you simmered it all afternoon, on the table in 35 minutes. Garden Garlic & Basil Linguine is handmade with dry roasted garlic and Italian basil right in the pasta, so there is no garlic to mince and no basil to chop. The sausage browns in Tuscan Tomato Parmesan Extra Virgin Olive Oil, which carries sun-ripened tomato, aged parmesan and a touch of garlic into the sauce from the first minute, and one last drizzle at the table brings that flavor forward again. Fire-roasted tomatoes, a little cream and a few handfuls of spinach finish it. The linguine cooks in 3 to 4 minutes, so get the sauce going first and dinner comes together all at once.

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Servings

6

Prep Time

10 minutes

Cook Time

25 minutes

Calories

630

Author

Kristina DeRolf

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Ingredients

1 bag (12 ounces) Garden Garlic & Basil Linguine
3 tablespoons Tuscan Tomato Parmesan Extra Virgin Olive Oil, divided
1 pound mild or hot Italian sausage, casings removed
1 can (14.5 ounces) fire-roasted diced tomatoes, with their juices
¾ cup heavy cream
5 ounces baby spinach (about 5 packed cups)
½ cup finely grated Parmesan (about 1 ½ ounces), plus more for serving
Kosher salt and freshly ground black pepper
Optional: ¼ teaspoon red pepper flakes

Directions

Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Keep it at a low boil while you make the sauce.
Heat 2 tablespoons Tuscan Tomato Parmesan Extra Virgin Olive Oil in a 12-inch skillet over medium-high heat. Add the sausage and break it into bite-size pieces with a wooden spoon. Cook 6 to 8 minutes, until browned with no pink left. Add the red pepper flakes, if using.
Pour in the tomatoes with their juices and scrape up the browned bits on the bottom of the pan. Simmer 5 minutes, until slightly thickened.
Turn the heat to low and stir in the cream. Simmer gently 2 to 3 minutes. Add the spinach a handful at a time, stirring until it wilts, about 2 minutes. Taste and season with salt and pepper. Keep the sauce warm on low.
Add the Garden Garlic & Basil Linguine to the boiling water and stir so the strands separate. Cook 3 to 4 minutes, until just tender. Scoop out 1 cup of the pasta water, then drain.
Add the linguine and the Parmesan to the skillet. Toss with tongs, adding pasta water a splash at a time (usually ¼ to ½ cup), until the sauce turns glossy and coats every strand.
Divide among bowls. Finish each one with a drizzle of the remaining 1 tablespoon Tuscan Tomato Parmesan Extra Virgin Olive Oil and a little more Parmesan.

Article: Creamy Sausage Pasta with Garden Garlic & Basil Linguine

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Nov 6, 2026Mains

Creamy Sausage Pasta with Garden Garlic & Basil Linguine

Name: Creamy Sausage Pasta with Garden Garlic & Basil Linguine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: 1 bag (12 ounces) Garden Garlic & Basil Linguine; 3 tablespoons Tuscan Tomato Parmesan Extra Virgin Olive Oil, divided; 1 pound mild or hot Italian sausage, casings removed; 1 can (14.5 ounces) fire-roasted diced tomatoes, with their juices; ¾ cup heavy cream; 5 ounces baby spinach (about 5 packed cups); ½ cup finely grated Parmesan (about 1 ½ ounces), plus more for serving; Kosher salt and freshly ground black pepper; Optional: ¼ teaspoon red pepper flakes

This is the pasta for the nights when everyone is hungry, the fridge is half empty and you still want dinner to feel like something. It looks and tastes like a sauce you fussed over, but the whole thing is done in about 35 minutes, start to finish.

The shortcut is in the bag. Garden Garlic & Basil Linguine is handmade with roasted garlic and Italian basil right in the dough, so there is nothing to mince or chop. Brown the sausage in Tuscan Tomato Parmesan Extra Virgin Olive Oil and the tomato and parmesan flavor is in the sauce from the very first minute.

Time It Right
The linguine only needs 3 to 4 minutes, so start the sauce first and drop the pasta when the cream goes in. Save a cup of the cooking water before you drain. A splash or two is what turns the sauce glossy and helps it cling to every strand.

Make It Your Own
Use hot Italian sausage if your family likes a little heat, or swap in chicken sausage for something lighter. Kale works in place of spinach; give it an extra minute or two in the pan.

Shop the bottles: Garden Garlic & Basil Linguine and Tuscan Tomato Parmesan Extra Virgin Olive Oil

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina