This creamy Italian sausage pasta recipe is a total game-changer, giving you a restaurant-quality meal in under 30 minutes! It’s rich, savory, and the perfect comforting dish to put on your dinner table, proving that a hearty, homemade meal can be easy and delicious.
This classic creamy sausage pasta with spinach and a hint of spice is about to become your family’s new favorite.
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Key Takeaways
- So Simple, So Fast: This recipe is perfect for busy weeknights and comes together in just about 30 minutes. You’ll spend more time enjoying it than you will cooking!
- Rich & Flavorful: The Italian sausage gives the sauce a deep, savory flavor that’s balanced by the smooth, creamy texture.
- A Family Favorite: It’s a perfect way to get a big, warm plate of comfort food on the table that everyone will love, just like our creamy shrimp pasta.
- A “Pantry Raid” Meal: You likely have most of the ingredients on hand already.
Why You’ll Love This Creamy Italian Sausage Pasta
Honestly, this isn’t just a recipe; it’s a “you’re gonna feel amazing” kind of meal. Here’s why it’ll be your new go-to:
- It’s a one-pan wonder! Well, one pot and one skillet, which is pretty close, you know? Cleanup is a breeze.
- The hint of red pepper flakes adds a subtle warmth that elevates the whole dish. It’s not spicy, just cozy!
- It’s super forgiving. Don’t have penne? Use rotini or rigatoni! Want to add more veggies? Go for it!
- The sauce is so incredibly silky and rich, coating every single piece of pasta and crumbles of sausage. Trust me, it’s like a hug in a bowl.
- It’s a great way to sneak in some wholesome veggies—that handful of baby spinach wilts right into the sauce, boosting the flavor and adding a good source of vitamins.
- This recipe reminds me of my Million Dollar Spaghetti, but it’s even faster and has that irresistible creamy texture.
Food or Cultural Background
I still remember the first time my grandma made a dish like this for us. It was a cold, rainy Tuesday, and we had all just come in from school and work, tired and a little grumpy. She didn’t have a fancy recipe; she just used what she had: some ground sausage she had leftover from her famous meatballs, a pint of cream, and whatever pasta was in the pantry.
The aroma of garlic and sausage filled the whole house. It wasn’t the kind of meal she planned ahead for, but it became a dish that warmed us from the inside out. It was simple, unpretentious, and full of love.
This recipe for creamy Italian sausage pasta is my spin on that memory. It proves that the most memorable meals are often the ones made with simple ingredients and a whole lot of heart. Much like my favorite Easy Garlic Butter Meatballs, it’s just pure, comforting goodness.
Ingredients for Creamy Italian Sausage Pasta
| Ingredient | Notes/Substitutes |
| 1 Pound Ground Italian Sausage | Use mild or spicy, depending on your preference. You can substitute ground turkey or chicken sausage for a lighter version. |
| 1 Pound Penne Pasta | Rigatoni, ziti, or cavatappi also work great. |
| 1 Tablespoon Olive Oil | Any cooking oil will do. |
| 1/2 Yellow Onion | Minced |
| 2 Cloves Garlic | Minced |
| 1/2 Teaspoon Red Pepper Flakes | Add more for extra heat! |
| 1/2 Teaspoon Salt | Adjust to your taste, especially after adding cheese. |
| 2 Cups Heavy Cream | Half-and-half can be used for a lighter sauce. For a dairy-free option, use full-fat coconut milk. |
| 5 Ounces Baby Spinach | Fresh is best! You could also use kale. |
| 1 Cup Shredded Parmesan Cheese | Freshly grated is a must! |
| 1/2 Cup Pasta Water | Save this from the cooking pasta; it’s key for a smooth sauce. |
| Optional Garnishes | Fresh basil, more parmesan, or a pinch of red pepper flakes. |
For another hearty meal featuring ground meat, you have to try my recipe for The Best Unstuffed Cabbage Rolls!
Equipment Needed
- Large pot: For cooking the pasta.
- Large skillet or Dutch oven: For cooking the sauce.
- Slotted spoon or colander: For draining the pasta.
- Cutting board and knife: For prepping the veggies.
How to Make Creamy Italian Sausage Pasta Step-by-Step
- Boil a large pot of salted water. Add the penne and cook according to the package directions, or until al dente. Reserve about 1/2 cup of the starchy pasta water before you drain it.
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage, onions, garlic, red pepper flakes, and salt.
- Cook, stirring often, until the sausage is no longer pink and the onions are soft, about 5-7 minutes. Use a wooden spoon to break up the meat as it cooks. Drain any excess fat if needed.
- Reduce the heat to low and pour in the heavy cream. Bring the mixture to a gentle simmer, then add the baby spinach.
- Stir continuously until the spinach has completely wilted, about 2-3 minutes.
- Mix in the shredded parmesan cheese, stirring until it’s completely melted and the sauce is smooth and creamy. A little trick I’ve learned from my creamy chicken garlic pasta recipe is to add the pasta water here if your sauce seems too thick.
- Add the cooked, drained pasta to the skillet with the sauce. Stir everything together until the pasta is coated in that dreamy, luscious sauce.
Expert Tips for the Best Results
- Don’t overcook the pasta! Cook it until it’s al dente (still a little firm to the bite). It’ll finish cooking in the sauce and absorb all that flavor.
- Use full-fat heavy cream. This is not the time to be shy! The fat is what makes the sauce so rich and velvety.
- Don’t skip the pasta water. That starchy water is pure gold! It helps the sauce emulsify and cling to the pasta beautifully. It’s the secret to getting a truly professional-level sauce, just like in my creamy white chicken chili.
- Grate your own cheese. Pre-shredded cheese has anti-caking agents that can make your sauce gritty. Grating a block of fresh parmesan melts smoothly for the best texture.
What to Serve With This Dish
This creamy pasta is a meal all on its own, but if you want to make it an even more complete feast, here are a few ideas:
- Garlic Bread or Bruschetta: A simple toasted bread is perfect for soaking up every last bit of that amazing sauce. Why not try my classic traditional bruschetta recipe?
- A Simple Side Salad: A crisp, light salad with a vinaigrette dressing cuts through the richness of the pasta perfectly.
- Roasted Vegetables: Toss some broccoli or asparagus with a little olive oil, salt, and pepper and roast them while the pasta cooks.
Storing and Reheating Tips
- To Store: Let the pasta cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The sauce will thicken as it chills.
- To Reheat: The best way to reheat is on the stovetop. Add a splash of milk or chicken broth to a skillet over low heat, then add the pasta and stir until the sauce becomes creamy and hot again. You can also microwave it, but it might not be quite as smooth.
Nutrition Facts
Based on a yield of 6 generous servings, here is a general breakdown of the nutritional information per serving. Please remember that this is an estimate and can vary depending on the specific brands of ingredients you use (especially the sausage and cream).
| Per Serving | |
| Calories | 750 kcal |
| Total Fat | 40g |
| Saturated Fat | 20g |
| Cholesterol | 120mg |
| Sodium | 1050mg |
| Total Carbohydrates | 55g |
| Dietary Fiber | 3g |
| Total Sugars | 4g |
| Protein | 35g |
| Calcium | 35% DV |
| Vitamin A | 40% DV |
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Creamy Italian Sausage Pasta
Can you freeze creamy sausage pasta?
While you technically can, it’s not recommended. The heavy cream can separate and become a grainy texture when thawed. It’s best to enjoy this creamy Italian sausage pasta fresh or store it in the refrigerator for up to three days.
How do you make creamy sauce for pasta?
The secret to a luscious sauce is to use full-fat heavy cream and a bit of the starchy pasta water. The pasta water helps the sauce emulsify and cling to the noodles, creating that perfect, rich texture without needing any extra flour or thickeners.
What is the difference between Italian sausage and ground sausage?
Italian sausage is ground pork that’s seasoned with fennel or anise, which gives it its distinct flavor. Ground sausage is typically just ground pork without those specific seasonings. Italian sausage is a must for this creamy Italian sausage pasta recipe!
Final Thoughts
I hope this creamy Italian sausage pasta brings a little bit of comfort and joy to your kitchen, just like it does in mine. It’s a reminder that great meals don’t have to be complicated. Don’t forget to Pin this recipe for later!
I can’t wait to see your photos! Tag me on Instagram or leave a comment below and let me know how it turned out. Or if you’re looking for another cozy meal, you can’t go wrong with my slow cooker beef stew. Happy cooking, friends!
Craving new dishes? Follow on Pinterest & Facebook for recipes you’ll want to make tonight!
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Creamy Italian Sausage Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Italian sausage pasta is a total game-changer, giving you a restaurant-quality meal in under 30 minutes! It’s rich, savory, and the perfect comforting dish to put on your dinner table, proving that a hearty, homemade meal can be easy and delicious.
Ingredients
1 Pound Ground Italian Sausage
1 Pound Penne Pasta
1 Tablespoon Olive Oil
1/2 Yellow Onion, Minced
2 Cloves Garlic, Minced
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Salt
2 Cups Heavy Cream
5 Ounces Baby Spinach
1 Cup Shredded Parmesan Cheese
Instructions
Cook Pasta: Cook the penne pasta in a large pot of salted boiling water according to package directions, or until al dente. Reserve about 1/2 cup of the starchy pasta water before you drain it.
Brown Sausage and Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the sausage, onions, garlic, red pepper flakes, and salt. Cook, stirring often, until the sausage is no longer pink and the onions are soft, about 5-7 minutes. Drain any excess fat if needed.
Add Cream: Reduce the heat to low and pour in the heavy cream. Bring the mixture to a gentle simmer, then add the baby spinach.
Wilt Spinach and Add Cheese: Stir continuously until the spinach has completely wilted, about 2-3 minutes. Mix in the shredded parmesan cheese, stirring until it’s completely melted and the sauce is smooth and creamy. Add reserved pasta water if the sauce seems too thick.
Combine and Serve: Add the cooked, drained pasta to the skillet with the sauce. Stir everything together until the pasta is coated in that dreamy, luscious sauce. Serve immediately.
Notes
Expert Tips: Don’t overcook the pasta! Cook it until it’s al dente. Use full-fat heavy cream for the richest sauce. Don’t skip the starchy pasta water—it helps the sauce cling to the noodles beautifully. Grate your own cheese for the smoothest texture.
Storing and Reheating: Let the pasta cool completely before storing in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to a skillet over low heat and stir until the sauce is creamy again.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 4g
- Sodium: 1050mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Keywords: creamy italian sausage pasta, sausage pasta recipe, weeknight dinner, pasta with sausage, creamy pasta