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A rustic pan filled with creamy Tuscan Cream Sauce, garnished with fresh sage leaves and sun-dried tomatoes, with a wooden spoon.
Maryam

Authentic Tuscan Cream Sauce

A rich, creamy, and irresistibly flavorful sauce inspired by the heart of Tuscan cuisine, featuring savory sun-dried tomatoes, fresh baby spinach, and aromatic garlic. This versatile sauce is perfect for tossing with pasta, spooning over grilled chicken, or enhancing roasted vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course, Sauce, Side Dish
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Tuscan Cream Sauce
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1 cup chicken broth low sodium (or vegetable broth)
  • 1 1/2 cups heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 5 oz fresh baby spinach
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
  • 1/4 tsp red pepper flakes optional, for a hint of heat

Equipment

  • Large skillet
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Mince the garlic and chop the drained sun-dried tomatoes. Grate the Parmesan cheese if not using pre-grated.
Cook the Sauce
  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes. Sauté for 2-3 minutes until the garlic is fragrant, being careful not to let it burn.
  2. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and loosen any browned bits. Bring to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
  3. Stir in the heavy cream. Bring the sauce to a low simmer, then reduce heat to low and continue to cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly to your desired consistency.
  4. Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until it melts completely and the sauce is smooth.
  5. Add the fresh baby spinach to the sauce, stirring continuously until it completely wilts, which should take about 1-2 minutes.
  6. Season the Tuscan cream sauce with salt, black pepper, and red pepper flakes (if using) to taste. Stir well to combine all flavors.
Serve
  1. Serve the Tuscan Cream Sauce immediately over your favorite pasta, grilled chicken, pan-seared salmon, or roasted vegetables. Enjoy!

Notes

This Tuscan Cream Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if needed to restore consistency. For added richness, consider adding a tablespoon of butter when sautéing the garlic. For a heartier meal, cook chicken or shrimp directly in the sauce after it's fully prepared.