Creamy Italian Sausage Pasta with Sun-Dried Tomatoes

Cook the Pasta 

Bring a large pot of salted water to a boil. Cook according to the package instructions until al dente. Drain and set aside.

Prepare the Creamy Sauce

In a large skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and minced white onion, and sauté until fragrant and translucent. 

Add the Italian pork sausage to the skillet, breaking it up with a spoon or spatula. Cook until browned and cooked through.

Pour in the white wine and stir, scraping the bottom of the skillet to release any browned bits.

Stir in the Dijon mustard, lemon juice, and sun-dried tomatoes, and cook for another minute to combine the flavors.

Pour in the heavy cream, and bring the mixture to a simmer. Let it cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Add the baby spinach and fresh basil to the skillet, stirring until the spinach wilts. Season with salt and pepper to taste.

Combine Pasta and Sauce

Add the cooked linguine to the skillet with the creamy sauce. Toss well to coat the pasta evenly with the sauce.

Cook for an additional minute to let the pasta absorb the flavors.

Serve and Garnish

Divide the Creamy Italian Sausage Pasta among serving plates or bowls.   Sprinkle freshly grated Parmesan cheese over each portion.

Garnish with additional chopped basil, if desired.

 Enjoy!

Serve this delightful pasta dish immediately, and savor every creamy and flavorful bite. Pair it with a side salad or garlic bread for a complete and satisfying meal.