Creamy Sausage Pasta
Creamy Sausage Pasta is a hearty and comforting dish, that is the perfect weeknight meal.
This creamy, rich sauce is loaded with sweet Italian sausages, mozzarella, and Parmesan cheese. And best of all? It comes together in under 30 minutes!
You can’t go past a simple and delicious pasta recipe! And just like my Italian Pasta e Fagioli or Chicken and Vodka Pasta, this Creamy Sausage Pasta ticks all the boxes! The rich creamy sauce is flavored with Italian sausage, cheese, and a hint of red pepper flakes.
In Italian households, this recipe is a favorite amongst Italian children because it is creamy, satisfying, and tasty. But as you’ll soon agree, it’s equally as popular with adults! Whether it’s a speedy midweek meal or Sunday lunch, my Creamy Sausage Pasta is sure to impress the entire family.
Why you’ll love this recipe
- Simple – this Creamy Sausage Pasta recipe comes together so quickly and easily! With just a few basic ingredients and minimal prep time, you’ll have a tasty meal on the table in no time.
- Flavorful – the combination of Italian sausage, mozzarella cheese, and parmesan cheese in this creamy pasta sauce is simply irresistible! Every bite is loaded with classic Italian flavors.
- Family friendly – this pasta recipe is a winner with both children and adults alike! If your children don’t like a little spice, simply avoid adding the red pepper flakes. It’s still a tasty and delicious recipe!
- Comfort food – Creamy Sausage Pasta is so satisfying and hearty. It is the perfect way to warm up on a chilly night!
Comfort food at its finest: This hearty and comforting pasta dish is the perfect way to warm up on a chilly night. It’s also great for sharing with friends and family, making it a perfect choice for any occasion.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.
Ingredients
- Rigatoni pasta – I recommend using good quality pasta. Look for bronze-die cut durum wheat pasta.
- Italian sausages – also known as sweet Italian sausages.
- Olive oil – extra virgin olive oil is my preference.
- Onion – brown or white is best.
- White wine – a dry white wine like a Sauvignon Blanc or Pinot Grigio works best.
- Tomato puree – you’ll need pure, thick tomato puree or tomato passata. Check the label to ensure it’s free from any additives.
- Red pepper flakes – I love using Calabrian red pepper flakes, but you can use whatever you can find.
- Heavy cream – or cooking cream.
- Parmigiano Reggiano cheese – also known as Parmesan cheese. I like to buy the block and grate it myself because it is more economical and fresher.
- Mozzarella cheese – again, my preference is using a ball of mozzarella cheese instead of the pre-grated variety. Additives that are found in pre-grated mozzarella alter its ability to melt. Please don’t use it.
- Parsley – I prefer to use Italian flat-leaf parsley.
Instructions
Remove the sausage from the casings.
Fry the chopped onion in olive oil until softened. Add the skinned sausages to the pan and use a fork to break them up. Cook until browned.
Deglaze the pan with the white wine.
Add the tomato puree and water. Simmer gently for 20 minutes. While the sauce is simmering, cook the pasta in boiling, salted water.
When the sauce has simmered for 18 minutes, stir in the heavy cream. Taste and adjust the sauce for seasoning.
Drain the pasta and mix it into the sauce. Add pasta water if needed. Turn off the heat, and add mozzarella, Parmigiano Reggiano cheese, and parsley.
Marcellina’s Hint: Add a little pinch of salt and some freshly ground pepper when browning the sausage. However, sausages vary a lot so I like to taste the sauce regularly while it’s cooking and adjust the seasoning as I go. The correct amount of salt makes all the difference.
Substitutions
- Pasta – you could use penne, ziti, or paccheri instead of rigatoni in this Creamy Sausage Pasta recipe.
- Parmigiano Reggiano – Pecorino Romano is a wonderful substitute.
- Tomato puree – try using pureed canned tomatoes or tomato passata instead. Just be sure to adjust the water added so it is not too wet.
Variations
- Greens – stir through some baby spinach leaves or wilted Swiss chard while you’re adding the pasta to the creamy sausage sauce.
- Fennel seeds – add a sprinkle of fennel seeds to the creamy sauce while it cooks down for that lovely anise flavor.
- Sun-dried tomatoes – a few chopped sun-dried tomatoes are a delicious addition to the sauce and add some texture.
Equipment
You don’t need any special kitchen equipment to make this tasty Sausage Pasta recipe. Just a large pot for boiling the pasta and a large skillet or frying pan to cook the sauce. And of course your regular kitchen staples like a good knife, wooden spoon, and chopping board.
Storage
Leftover Creamy Sausage Pasta will keep for 3-4 days if stored in a sealed container in the refrigerator. I don’t recommend freezing this recipe as the texture of the pasta and sauce will change, plus the creamy sauce could separate. But not to worry, it’s such a fast recipe, you can easily whip it up on even busy nights!
Top tips
- Take care to choose a good quality Italian sausage. A sweet Italian sausage is optimal or you can go for a spicy Italian sausage if you like a little heat.
- Be sure not to overcook the pasta. I always like to cook the pasta for 1 minute less than the packet’s instructions, as it will cook a little more in the sauce.
- Just like the Italian sausages, choose good quality cheese. Freshly grated parmesan cheese and mozzarella are so much better than the pre-grated variety and often more economical.
- Adjust the amount of red pepper flakes to your taste or remove it entirely.
- This Creamy Sausage Pasta dish is best enjoyed fresh, so serve it immediately after cooking.
FAQ
If you love the sound of this Creamy Sausage Pasta, then you need to try my Cream Cheese Pasta, Mushroom Ravioli, and Truffled Pasta. These pasta dishes are just as creamy and delicious!
Firstly, it’s important to add the cream towards the end of the cooking so that it doesn’t overcook and curdle. If at this point, your sauce is still a little dry, add some pasta water instead of more cream. The starchy pasta water will combine with the cream and form a luscious sauce.
Italian sausages or Italian sweet sausages are usually thick pork sausages flavored with fennel seeds or anise. If you’re a fan of a little heat, they also come in a spicy variety.
Serving Suggestions
I love serving this Cream Sausage Pasta with my crunchy Orange and Fennel Salad and Italian Cheese and Herb Bread for mopping up all the sauce. Don’t forget to finish with something sweet, like my Lemony Ricotta Cookies!
Related
Sausage Broccolini Pasta
Baked Italian Sausage
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Creamy Italian Sausage Pasta
Ingredients
- 1 pound (450 grams) rigatoni pasta (or penne) see notes
- 1 pound (450 grams) Italian sausage
- 2 tablespoons extra virgin olive oil
- ½ medium onion finely chopped
- ¼ cup dry white wine substitute chicken broth
- 2 cups tomato puree or passata or pureed canned tomatoes
- Water as needed
- ¼ teaspoon red pepper flakes
- 1 cup (240 mls) heavy cream
- salt and pepper to taste
- 4 ounces (115 grams) chopped mozzarella cheese
- 2 ounces (60 grams) grated Parmigiano Reggiano cheese plus extra to serve
- 1 tablespoon chopped fresh parsley
Instructions
- Peel and finely chop the onion. Remove the sausage from the casings.
- Heat the oil over medium heat in a large frying pan or skillet. Cook the onion until softened
- Add the sausage meat and fry until browned breaking it up with a fork or wooden spoon. Sprinkle with a pinch of salt.
- Deglaze the pan with the white wine.
- Then stir in the tomato puree. Add ½ cup water. If the tomato puree is thick you might need to add a bit more.
- Bring to a gentle simmer, cover with a lid ajar, and cook for 20 minutes, stirring regularly. Adjust the temperature so that the sauce simmers very gently.
- While the sauce is cooking, cook the rigatoni pasta in a large pot of salted boiling water for one minute less than the package instructions.
- When the sauce has simmered for 18 minutes, stir in the heavy cream.
- Taste and adjust the sauce for seasoning. Italian sausage varies in seasoning so how much you'll need will depend on how salty the sausage is. Tasting the sauce is the best way to adjust the salt to your taste.
- Drain the pasta, (reserve a cup of the cooking water) and stir into the creamy sausage sauce. Add a splash or two of pasta cooking water.
- Turn the heat off, then stir in chopped mozzarella cheese, Parmigiano Reggiano cheese, and chopped parsley.
- Serve hot with extra finely grated Parmigiano Reggiano cheese if desired.
Notes
- For best results use high-quality dried pasta made with durum wheat flour.
- Choose high-quality Italian sausage—sweet for a classic flavor or spicy if you prefer some heat.
- Cook the pasta 1 minute less than the package instructions to avoid overcooking; it will finish cooking in the sauce.
- Opt for freshly grated parmesan and mozzarella for better flavor and quality over pre-grated varieties.
- Adjust red pepper flakes to your taste or skip it entirely.
- Serve Creamy Sausage Pasta immediately for the best flavor and texture.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This sauce was exactly what I was looking for! It turned out perfect and this will be my go to recipe for an easy creamy sausage sauce! I made the cavatelli pasta to go with it. It was a hit for dinner
Wonderful to hear! Thank you for taking the time to come back to comment.