Creamy Italian Sausage Pasta Recipe
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Creamy Italian Sausage Pasta Recipe

ByLily Carter
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If you’re like me and love a pasta dish that feels like a big, comforting hug, you’re going to adore this Creamy Italian Sausage Pasta Recipe. It’s got that rich, luscious sauce that only cream and parmesan can deliver, paired perfectly with the savory goodness of mild Italian sausage. This recipe is just the right mix of indulgence and simplicity—perfect for a weeknight dinner or when you want to impress guests without fuss.

What makes this Creamy Italian Sausage Pasta Recipe special is the way the sun-dried tomatoes add a subtle tang and depth of flavor that balances out the creamy sauce. Plus, it’s one of those dishes that comes together quickly but tastes like you spent hours on it. Trust me, once you make this, it’ll become your go-to comfort food, especially when you want something hearty but not too complicated.

Ingredients You’ll Need

This recipe leans on fresh, flavorful ingredients that harmonize beautifully. I always recommend using good quality mild Italian sausage and fresh baby spinach—the freshness really shines through in the final dish.

  • Rigatoni pasta: The ridged tubes hold onto the creamy sauce perfectly, so every bite is coated.
  • Olive oil: Adds a subtle richness and helps brown the sausage evenly.
  • Mild Italian sausage: Using mild keeps the flavor balanced and lets the creaminess shine without too much heat.
  • Yellow onion: Diced small for sweetness and depth, it softens beautifully in the pan.
  • Minced garlic: Because garlic always makes pasta better, right?
  • Italian seasoning blend: A quick shortcut to layering in classic Italian herbs.
  • Salt and black pepper: Basic but essential to bring everything together.
  • Crushed red pepper flakes: Just a pinch adds a gentle kick without overpowering.
  • Unsalted butter: Creates a smooth, silky roux with the flour that thickens the sauce.
  • All-purpose flour: For thickening the sauce into that dreamy creaminess.
  • Chicken broth: Adds depth to the sauce without making it heavy.
  • Heavy cream: The star of the show for that luscious sauce texture.
  • Julienned sun-dried tomatoes: Packed in herbed olive oil for added flavor complexity.
  • Shredded parmesan cheese: Adds a sharp, salty bite that melts right into the sauce.
  • Baby spinach: Tossed in at the end for a pop of color, texture, and nutrients.

Variations

I love making this Creamy Italian Sausage Pasta Recipe my own by tweaking it here and there to suit whatever mood or ingredients I have on hand. Feel free to experiment—it’s all about making the dish work for you.

  • Spicy kick: Swap mild Italian sausage for hot Italian sausage if you want a little more heat. I do this when I’m craving something with a bit more punch.
  • Veggie boost: Add mushrooms or bell peppers along with the onions for more texture and flavor. It’s a great way to sneak in extra veggies when you need to.
  • Dairy-free option: Use coconut cream and a vegan parmesan substitute. I’ve tried this for friends who are lactose intolerant, and it still holds up well in creaminess and flavor.
  • Gluten-free pasta: This recipe works perfectly with gluten-free rigatoni or penne if you’re avoiding gluten.
  • Cheese variations: Mix in some mozzarella or fontina for a different cheesy flavor and texture experience.

How to Make Creamy Italian Sausage Pasta Recipe

Step 1: Cook the Pasta Perfectly

Bring a large pot of salted water to a boil, then cook the rigatoni pasta until it’s just al dente—usually about 9 to 11 minutes. I always taste a piece early so I catch it at that perfect tender-but-firm stage. Once cooked, drain the pasta and set it aside while you prepare the sauce. This way, the pasta doesn’t get mushy hanging around, and it’s ready to go once your sauce is done.

Step 2: Brown the Sausage and Aromatics

Heat a large skillet over medium-high heat and drizzle in the olive oil. Add the mild Italian sausage, breaking it apart as it cooks. Toss in the diced onions, garlic, Italian seasoning, salt, pepper, and just a pinch of crushed red pepper flakes. Cook everything together for about 9 to 11 minutes, stirring occasionally until the sausage is golden and cooked through and the onions have softened. This step builds incredible flavor, so don’t rush it!

Step 3: Make the Creamy Sauce Base

Once your sausage mixture is cooked, transfer it to a plate lined with paper towels to drain excess grease—trust me, this makes the sauce silky without being oily. In the same skillet, lower the heat to medium-low and melt the butter. Then whisk in the flour and cook it for about a minute until just golden—that step is crucial to avoid a raw flour taste. Gradually whisk in the chicken broth next, making sure to keep whisking so you don’t get lumps. Stir in the heavy cream and the chopped sun-dried tomatoes, bringing it all to a gentle boil before lowering to a simmer. Let it thicken for 5 to 7 minutes, stirring often to prevent clumps or burning.

Step 4: Finish the Sauce and Combine

Stir in the shredded parmesan cheese until melted and smooth, then add the baby spinach. Give it a good stir and watch the leaves wilt down in just a minute or two—that fresh pop of green is so inviting. Finally, return the sausage mixture and cooked pasta to the skillet, tossing everything together so the rigatoni is beautifully coated in that creamy sauce. At this point, you’re just about ready to serve!

How to Serve Creamy Italian Sausage Pasta Recipe

The image shows a large silver pan filled with creamy pasta made of thick rigatoni noodles coated in a beige creamy sauce. Mixed through the pasta are pieces of light brown cooked meat, dark green spinach leaves, and small strips of sun-dried tomatoes in deep red. The sauce looks smooth and binds all the ingredients together. The pan is placed on a white marbled surface, with a bowl of white rice above it and a white plate with two forks to the side, all resting on the same white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped parsley on top right before serving—it brightens the dish and adds a hint of fresh herbal flavor that cuts through the richness. Sometimes, I add an extra dusting of parmesan if we’re feeling cheesy. Freshly cracked black pepper is a nice touch, too.

Side Dishes

This Creamy Italian Sausage Pasta pairs wonderfully with a crisp green salad or some roasted vegetables to balance the richness. You can’t go wrong with garlic bread or a warm crusty baguette to mop up every last bit of that sauce either. I’ve found that a simple arugula salad with lemon vinaigrette is a favorite combo in our house.

Creative Ways to Present

For a dinner party, I like to serve this pasta in shallow bowls with a little extra parmesan in the center and a few sprigs of fresh basil or parsley on top. It looks rustic yet elegant. If you want to get fancy, sprinkle some toasted pine nuts for crunch or drizzle a little good quality olive oil right before serving. Presentation makes a difference, and it’s surprisingly easy with this dish!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps really well for up to 3 days. Before refrigerating, I like to let it cool a bit so the sauce thickens just right without getting watery. When you’re ready to eat the leftovers, a quick reheat in a pan works best to bring back that creamy texture.

Freezing

Since this Creamy Italian Sausage Pasta Recipe is cream-based, freezing isn’t my favorite option because the sauce can separate and get a bit grainy. If you must freeze it, try freezing the pasta and sauce separately, but honestly, it’s best enjoyed fresh or refrigerated.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to loosen up the sauce. Stirring frequently helps keep the sauce smooth and prevents it from sticking to the pan. Microwaving can work in a pinch, but I find low and slow on the stove really brings the dish back to life.

FAQs

  1. Can I use spicy Italian sausage instead of mild in the Creamy Italian Sausage Pasta Recipe?

    Absolutely! Using spicy Italian sausage will add a nice kick to the dish. Just keep in mind it will be a bit hotter, so reduce or skip the crushed red pepper flakes if you prefer it less spicy. I’ve made it with both and enjoyed the extra heat from the spicy sausage.

  2. Can I make this pasta recipe ahead of time?

    You can make it a few hours ahead and keep the sauce slightly loose. Reheat gently with a little added chicken broth before serving. It’s best fresh but definitely doable if you’re prepping for a busy evening.

  3. What’s the best way to keep the sauce from separating?

    Once you add the cream, keep the heat low and stir often. Avoid boiling the sauce hard, which can cause it to break. Slow simmering and gentle whisking are key to keeping that beautiful creamy texture.

  4. Can I substitute the rigatoni with another pasta?

    Yes! Any pasta that holds sauce well works great, like penne, fusilli, or even farfalle. Just adjust cooking times according to the package directions for best results.

Final Thoughts

This Creamy Italian Sausage Pasta Recipe holds a special place in my recipe collection because it manages to hit every button: creamy, comforting, flavorful, and easy to whip up. It’s one of those dishes that feels like home and always brings smiles around the table. I can’t recommend it enough—you’ll enjoy having this one on rotation for a satisfying meal that’s truly made with love.

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Creamy Italian Sausage Pasta Recipe

Creamy Italian Sausage Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 54 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
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Description

This Creamy Italian Sausage Pasta is a comforting dish featuring rigatoni pasta tossed with a rich and velvety sauce made from cooked mild Italian sausage, aromatic onions and garlic, sun-dried tomatoes, and creamy parmesan cheese. The addition of spinach adds a fresh touch of green, making it a perfect weeknight meal that delivers robust flavors with a smooth texture and a hint of spice.

Ingredients

Scale

Pasta

  • ¾ pound rigatoni pasta

Sausage and Sauce Base

  • 1 tablespoon olive oil
  • ½ pound mild Italian sausage
  • ¾ cup small diced yellow onion
  • 1 tablespoon minced garlic
  • ¾ teaspoon Italian seasoning blend
  • ½ teaspoon salt, plus additional for cooking pasta
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour

Liquid Ingredients

  • 1 cup chicken broth
  • 1¾ cups heavy cream
  • ¾ cup julienned sun-dried tomatoes, packed in herbed olive oil, drained

Cheese and Greens

  • 1½ cups shredded parmesan cheese
  • 3 cups lightly packed baby spinach (from a 5-ounce container)

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Cook the Pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside while preparing the sauce.
  2. Cook the Sausage Mixture: Preheat a large 12-inch skillet over medium-high heat. Add olive oil, mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes until sausage is golden brown and onions are soft and fragrant.
  3. Drain Sausage: Transfer cooked sausage to a paper towel-lined plate to drain excess grease. Discard used paper towels and return the drained sausage to the skillet.
  4. Make Roux: Reduce heat to medium-low, add unsalted butter to the skillet and let it melt. Whisk in all-purpose flour until fully absorbed by butter and cook for 1 minute until light golden brown.
  5. Add Liquids and Tomatoes: Slowly whisk in chicken broth, ensuring no lumps remain. Then whisk in heavy cream and drained julienned sun-dried tomatoes. Bring mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until sauce reduces by half and thickens, whisking often to prevent clumping or burning.
  6. Add Cheese and Spinach: Slowly stir in shredded parmesan cheese until fully incorporated. Add baby spinach and stir until leaves are fully wilted.
  7. Combine with Pasta and Sausage: Add the reserved sausage mixture and drained pasta to the skillet. Stir to evenly combine and coat the pasta with the creamy sauce.
  8. Garnish and Serve: Remove the skillet from heat and garnish with chopped fresh parsley if desired. Serve immediately while warm.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in a skillet over medium-low heat, adding a few tablespoons of chicken broth to loosen the sauce.
  • Freezing is not recommended as cream-based sauces can separate upon thawing.
  • This dish can be made a few hours in advance. Keep the sauce slightly loose and reheat gently with added broth before serving.
  • Remove sausage casing before cooking if using links.
  • Use uncooked mild Italian sausage, not smoked or cured varieties.
  • Keep the heat low once cream is added to prevent sauce separation.
  • Stir frequently while the sauce simmers to keep it smooth and avoid burning.
  • Add spinach at the end so it wilts without overcooking.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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