If you are looking for a dish that delivers rich flavors, comforting creaminess, and a fulfilling pasta experience, this Creamy Italian Sausage Pasta Recipe is about to become your new go-to favorite. It has that perfect balance of hearty Italian sausage, silky cream sauce, and a pop of delicious sun-dried tomatoes that makes every bite a delightful celebration of tastes and textures. Whether it’s a weeknight dinner or a craving for something indulgent, this recipe promises satisfaction without any complicated fuss, bringing a touch of Italian charm right into your kitchen.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that come together to form an incredibly flavorful dish. Each component, from the fragrant Italian sausage to the vibrant baby spinach, plays a crucial role in creating the perfect harmony of taste, texture, and color.
- ¾ pound rigatoni pasta: A sturdy pasta choice that holds the creamy sauce beautifully in its ridges and tubes.
- 1 tablespoon olive oil: Helps to sauté the sausage and onions, adding a subtle fruity richness.
- ½ pound mild Italian sausage: The star protein packed with savory herbs and spices, lending depth and character.
- ¾ cup small diced yellow onion: Adds sweetness and a soft texture contrast when cooked down.
- 1 tablespoon minced garlic: Infuses the dish with an aromatic punch that is essential in Italian cooking.
- ¾ teaspoon Italian seasoning blend: A spice mix that enhances the overall Italian flavor profile.
- ½ teaspoon salt (plus additional for cooking pasta): Balances and amplifies all the other flavors perfectly.
- ¼ teaspoon black pepper: Provides a mild heat and complexity.
- ¼ teaspoon crushed red pepper flakes: Brings a hint of gentle kick to awaken the palate.
- 2 tablespoons unsalted butter (room temperature): Creates the rich base of the sauce when combined with flour.
- 2 tablespoons all-purpose flour: Thickens the sauce to that luscious creamy consistency.
- 1 cup chicken broth: Adds savory depth and keeps the sauce light enough to coat the pasta elegantly.
- 1¾ cups heavy cream: The magic ingredient that makes the sauce irresistibly smooth and decadent.
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, oil drained): Gives a sweet, tangy burst and beautiful color contrast.
- 1½ cups shredded parmesan cheese: For that signature nutty, salty umami that makes Italian dishes unforgettable.
- 3 cups lightly packed baby spinach (from a 5-ounce container): Adds freshness, vibrant green color, and subtle earthiness when wilted.
- Chopped fresh parsley: A final fresh garnish to brighten up the richness.
How to Make Creamy Italian Sausage Pasta Recipe
Step 1: Cook the Rigatoni Pasta
Begin by boiling your rigatoni in salted water until al dente, generally about 9-11 minutes, or according to the package instructions. This step is key because perfectly cooked pasta will soak up the sauce without becoming mushy. Once cooked, drain and set it aside while you prepare the rest of the dish.
Step 2: Brown the Italian Sausage with Aromatics
Heat a large skillet over medium-high heat and add olive oil. Toss in the mild Italian sausage, diced onions, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cooking this mixture for about 9-11 minutes until the sausage is golden and the onions are soft fills your kitchen with irresistible aromas. This foundational layer builds the robust Italian flavor that defines the dish.
Step 3: Drain Excess Grease and Set Aside
Once cooked, transfer the sausage mixture onto a paper towel-lined plate to drain off excess grease, ensuring your sauce won’t be overly oily. After draining, discard the paper towel and prepare to make the creamy sauce in the same pan, incorporating all those delicious browned bits left behind.
Step 4: Make the Creamy Sauce Base
Turn the heat down to medium-low and add unsalted butter to the skillet. After it melts, sprinkle in the all-purpose flour and whisk it together until you have a smooth paste with a light golden color; this is your roux. Cooking the roux briefly helps eliminate any raw flour taste and thickens the sauce perfectly.
Step 5: Add Liquids and Sun-Dried Tomatoes
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Then stir in the heavy cream and drained sun-dried tomatoes. Bring the mixture to a gentle boil before lowering the heat to simmer for 5-7 minutes until it reduces by about half and coats the back of a spoon. This slow simmering step is essential for developing the sauce’s rich, velvety texture.
Step 6: Incorporate Parmesan and Spinach
Next, stir in the shredded parmesan cheese until it melts completely into the sauce, creating a silky, cheesy excellence. Add the baby spinach and cook just until the leaves are wilted, adding a subtle earthy freshness and a lovely burst of green to your Creamy Italian Sausage Pasta Recipe.
Step 7: Combine Pasta and Sausage
Finally, return the drained sausage mixture and cooked rigatoni pasta to the skillet. Stir everything gently to ensure each piece of pasta is luxuriously coated with the creamy sauce. Remove the skillet from heat and prepare to garnish with freshly chopped parsley for a pop of color and herbaceous brightness.
How to Serve Creamy Italian Sausage Pasta Recipe
Garnishes
Freshness is key when serving this dish. A sprinkle of chopped parsley adds a vibrant final touch and a bit of herbal zest that complements the creamy, cheesy sauce. For those who love extra texture and flavor, a dusting of additional parmesan or cracked black pepper also works wonders.
Side Dishes
Pairing this dish with a crisp green salad featuring lemon vinaigrette or a simple roasted vegetable medley uplifts the meal with contrast. Garlic bread or a warm crusty baguette is perfect for soaking up every last bit of that luscious sauce, making your meal even more satisfying.
Creative Ways to Present
For a dinner party or family gathering, serve the pasta in individual shallow bowls garnished with fresh herbs and a drizzle of high-quality olive oil. You can also add roasted cherry tomatoes on top to deepen the visual appeal and add a sweet tang that balances the richness beautifully.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb more sauce overnight, so you may want to add a splash of cream or broth when reheating to restore that perfect creamy texture.
Freezing
This Creamy Italian Sausage Pasta Recipe can be frozen, but cream-based sauces often change texture when frozen and reheated. If you choose to freeze it, cool completely, freeze in a sealed container for up to two months, and thaw in the refrigerator overnight before reheating gently on the stove with a little added liquid.
Reheating
Reheat leftovers slowly in a skillet over medium-low heat, stirring frequently to prevent the sauce from separating or burning. Adding a small amount of heavy cream or chicken broth while warming helps keep the pasta creamy and luscious like freshly made.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Spicy Italian sausage will add a lovely heat and deepen the flavor of the dish. Just adjust the crushed red pepper flakes to balance the spice to your liking.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk combined with a bit of cornstarch as a thickener, but the sauce won’t be quite as rich and velvety. Heavy cream is ideal for that luxurious texture.
Can I use a different pasta shape?
Definitely. While rigatoni is excellent at holding the sauce, penne, fusilli, or rigatoni work equally well. Just adjust cooking times as needed for your chosen pasta.
What if I don’t have sun-dried tomatoes?
Omitting sun-dried tomatoes will still result in a delicious dish, though they do add a pleasant tang and chewiness that elevate the flavor. You can substitute with roasted red peppers for a similar sweetness.
How can I make this recipe vegetarian?
Replace the sausage with plant-based Italian sausage or sautéed mushrooms for that hearty element. Use vegetable broth instead of chicken broth to keep it fully vegetarian.
Final Thoughts
There is something truly comforting and joyful about this Creamy Italian Sausage Pasta Recipe that feels like a warm hug on a plate. It’s simple enough for a weeknight yet special enough to share with loved ones. Once you try it, this dish will surely earn its place in your family’s favorite rotation — a perfect blend of creamy, cheesy, and savory that you’ll want to make again and again.
Print
Creamy Italian Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Italian Sausage Pasta is a comforting and flavorful dish featuring rigatoni pasta tossed in a rich, creamy sauce with mild Italian sausage, sun-dried tomatoes, baby spinach, and parmesan cheese. This easy skillet recipe combines savory sausage and aromatic spices with a luscious cream sauce for a hearty meal ready in 30 minutes.
Ingredients
Pasta
- ¾ pound rigatoni pasta
- Salt, for pasta water
Sausage and Vegetables
- 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
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
Cream Sauce
- 2 tablespoons unsalted butter (room temperature)
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, oil drained from an 8.5-ounce jar)
- 1½ cups shredded parmesan cheese
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Garnish
- Chopped fresh parsley
Instructions
- 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 you prepare the rest of the dish.
- 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 to the skillet.
- Sauté the Sausage and Vegetables: Cook the mixture for 9-11 minutes, stirring occasionally, until the sausage is golden brown and the onions and spices become soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture onto a paper towel-lined plate to absorb any excess grease, then discard the paper towel before returning the sausage to the skillet.
- Prepare the Roux: Reduce the heat to medium-low and add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour until combined, cooking the mixture for about 1 minute or until it turns a light golden brown.
- Add Liquids for the Sauce: Slowly whisk in the chicken broth until the mixture is smooth and free of lumps. Then whisk in the heavy cream and sun-dried tomatoes. Bring the sauce to a low boil, then reduce heat to low and simmer for 5-7 minutes, stirring frequently until the sauce thickens enough to coat the back of a spoon.
- Incorporate Cheese and Spinach: Gradually stir in the shredded parmesan cheese until fully melted and incorporated. Next, add the baby spinach and stir until the leaves are fully wilted and evenly mixed throughout the sauce.
- Combine Pasta and Sausage: Add the reserved sausage mixture and cooked rigatoni pasta back into the skillet. Stir everything thoroughly to ensure the pasta is nicely coated with the creamy sauce. Remove the skillet from the heat.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a fresh pop of flavor and color before serving your creamy Italian sausage pasta.
Notes
- Ensure the pasta is drained well to prevent the sauce from becoming watery.
- Use mild Italian sausage for a gentle flavor; substitute with spicy sausage if you prefer more heat.
- The sun-dried tomatoes packed in herbed olive oil add depth of flavor, but if unavailable, use plain sun-dried tomatoes with a bit of olive oil added.
- Reserve some pasta water if needed to thin the sauce later.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For a lighter version, substitute half-and-half for heavy cream or reduce the amount of cheese.
