There is something truly irresistible about a warm bowl of pasta bathed in a luscious sauce, which is exactly what this Creamy Italian Sausage Pasta Recipe delivers. Combining tender rigatoni with golden brown Italian sausage, fragrant herbs, sun-dried tomatoes, and bright spinach all swimming in a rich, cheesy cream sauce, this dish hits all the right notes. It’s comfort food elevated to a celebration of bold and balanced flavors. Whether you’re feeding your family or impressing friends, this creamy Italian sausage pasta recipe is guaranteed to become one of your go-to weeknight favorites.
Ingredients You’ll Need
You’ll find that the ingredients in this recipe are simple, accessible, and essential. Each adds its own unique contribution—playing a part in crafting the perfect combination of texture, flavor, and color that makes this dish so special.
- ¾ pound rigatoni pasta: The ridged tubes are perfect for holding onto that velvety sauce.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps brown the sausage evenly.
- ½ pound mild Italian sausage: Brings savory, aromatic spices that are truly the heart of this dish.
- ¾ cup small diced yellow onion: Provides sweetness and depth of flavor when cooked down.
- 1 tablespoon minced garlic: For that unmistakable punch that makes Italian dishes sing.
- ¾ teaspoon Italian seasoning blend: A classic combination of herbs that ties all the flavors together.
- ½ teaspoon salt (plus extra for pasta water): Essential for enhancing every component.
- ¼ teaspoon black pepper: Adds a gentle heat that plays well with the sausage spices.
- ¼ teaspoon crushed red pepper flakes: A touch of fiery warmth to balance the creaminess.
- 2 tablespoons unsalted butter (room temperature): Creates a rich base for the sauce.
- 2 tablespoons all-purpose flour: Acts as the thickening agent for the smooth, luscious sauce.
- 1 cup chicken broth: Adds savory depth without overpowering the creaminess.
- 1¾ cups heavy cream: The star that brings everything to a decadently silky finish.
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, drained): Offers tangy sweetness and a chewy texture contrast.
- 1½ cups shredded parmesan cheese: Melts into the sauce, bringing nutty, salty goodness.
- 3 cups lightly packed baby spinach: Adds fresh color and a touch of earthiness that complements the richness.
- Chopped fresh parsley: For a bright, herbaceous garnish to finish the dish beautifully.
How to Make Creamy Italian Sausage Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil, then add the rigatoni. Cooking it until just al dente ensures the pasta remains firm enough to stand up to the rich sauce without getting mushy. Once done, drain the pasta and set it aside while you prepare the sausage and sauce—this keeps everything nicely timed and ready to come together seamlessly.
Step 2: Brown the Sausage and Sauté Aromatics
Warm a large skillet over medium-high heat and drizzle in the olive oil. Add the mild Italian sausage, diced onions, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Let these cook for 9-11 minutes until the sausage turns golden and the onions soften and become fragrant. This step builds layers of flavor that make the dish so satisfying. Drain the excess grease to keep the sauce luscious but not greasy, then set the sausage aside briefly.
Step 3: Create the Roux for the Sauce
Turn the heat to medium-low and add the unsalted butter to the same skillet. Once melted, whisk in the flour to form a smooth roux, cooking it just until it turns a light golden brown. This part is key for thickening the sauce and giving it a velvety texture that clings gloriously to every rigatoni piece.
Step 4: Build the Creamy Sauce
Slowly whisk in the chicken broth, making sure there are no lumps. Then, add the heavy cream and stir in the sun-dried tomatoes. Bring the mixture to a gentle boil before reducing the heat to low. Let it simmer for 5-7 minutes until it thickens just enough to coat the back of a spoon. Keep whisking frequently to prevent the sauce from clumping or sticking to the pan—it’s the secret to that perfectly smooth finish.
Step 5: Add Cheese and Greens
Gradually stir in the shredded parmesan cheese until it melts fully, enriching the sauce with a tangy, salty backbone. Then toss in the baby spinach, cooking just until the leaves are wilted and vibrant green. This step brightens both the flavor and appearance, balancing the creamy richness with fresh earthiness.
Step 6: Combine Pasta and Sausage with Sauce
Return the golden sausage mix and the drained rigatoni to the skillet. Stir gently but thoroughly to coat every bite of pasta in that luxuriously creamy sauce. Removing it from the heat now ensures the sauce stays silky and doesn’t separate.
How to Serve Creamy Italian Sausage Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a fresh, peppery pop of color and flavor that brightens the dish on the plate. You could also add a few extra shavings of parmesan cheese for a savory, melty finish that guests will love.
Side Dishes
Pairing your creamy Italian sausage pasta with a crisp green salad or some roasted vegetables brings contrast in texture and freshness that balance out the indulgence. Crusty garlic bread or a warm focaccia are perfect for mopping up every last bit of sauce—never let that richness go to waste!
Creative Ways to Present
For a fun twist, serve this creamy Italian sausage pasta recipe in individual oven-safe ramekins topped with extra cheese and broil them for a minute until bubbling and golden. This adds a beautiful crust and a cozy, inviting look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Place any leftover creamy Italian sausage pasta in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting for a bit, making for an easy and delightful next-day meal.
Freezing
This dish freezes well if you want to prepare it ahead. Cool it completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve the sauce’s creamy texture.
Reheating
Gently reheat the pasta in a saucepan over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened in the fridge. Stir frequently to prevent sticking and bring back that silky, satisfying consistency.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Substituting spicy Italian sausage will add a nice kick to the dish, complementing the creamy sauce beautifully. Adjust the crushed red pepper flakes accordingly to suit your heat preference.
What pasta shape works best for this recipe?
Rigatoni is ideal because its ridges and wide tubes catch the sauce perfectly. However, penne or ziti are also excellent alternatives if you want to switch things up.
Can I make this recipe gluten-free?
Yes, you can easily swap the rigatoni for a gluten-free pasta and use gluten-free flour to make the roux. Just be sure to check that your chicken broth is gluten-free as well.
Is there a way to make this recipe lighter?
You can reduce the heavy cream and replace part of it with whole milk, though the sauce will be less rich. Another option is to use turkey or chicken sausage for a leaner protein choice.
Can I prepare this dish ahead for a dinner party?
Definitely. You can cook the components ahead, then assemble and gently reheat before serving. Finishing with fresh parsley right before plating keeps it looking fresh and vibrant.
Final Thoughts
This Creamy Italian Sausage Pasta Recipe is one of those comforting yet impressive dishes that makes you feel instantly at home while delighting your taste buds. It’s straightforward enough for a weeknight but special enough to serve any time you want to wow. I can’t wait for you to try it and make it part of your rotation—it just might become your new favorite pasta dish!
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 rich and flavorful dish featuring tender rigatoni pasta tossed in a velvety sauce made from browned mild Italian sausage, aromatic onions, garlic, sun-dried tomatoes, and creamy parmesan-infused heavy cream. Enhanced with baby spinach for a touch of freshness and garnished with parsley, this comforting meal comes together in just 30 minutes, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- ¾ pound rigatoni pasta
- Salt, for pasta water
Sausage Mixture
- 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
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
Vegetables & Garnish
- 3 cups lightly packed baby spinach (from a 5-ounce container)
- Chopped fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook for 9-11 minutes until al dente or according to package directions. Drain and set aside while you proceed with the rest of the recipe.
- Brown the Sausage and Aromatics: Heat a large 12-inch skillet over medium-high heat. Add the olive oil, then the mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to absorb the excess grease. Discard the paper towels before returning the sausage to the skillet.
- Make the Roux: Reduce the heat to medium-low and add the unsalted butter to the skillet. Once melted, whisk in the all-purpose flour, stirring constantly until the mixture is fully absorbed and has turned a light golden brown, about 1 minute.
- Add Liquids and Tomatoes: Slowly whisk in the chicken broth to avoid lumps. Next, whisk in the heavy cream followed by the drained julienned sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low and simmer for 5-7 minutes until the sauce thickens and reduces by half, stirring frequently to prevent clumping or burning.
- Incorporate Cheese and Spinach: Gradually stir in the shredded parmesan cheese until fully melted and incorporated. Then, add the baby spinach, stirring until the leaves are completely wilted within the sauce.
- Combine Pasta and Sausage: Add the reserved sausage mixture and drained rigatoni pasta back into the skillet. Stir thoroughly to ensure the pasta is evenly coated with the creamy sauce.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh parsley on top before serving to add a fresh, herbaceous note.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use freshly grated parmesan cheese for the best melt and flavor.
- If you prefer a lighter option, substitute half-and-half or milk for the heavy cream but expect a slightly thinner sauce.
- This recipe can be made gluten-free by using gluten-free pasta and a gluten-free flour alternative for the roux.
- Make sure to drain the sun-dried tomatoes well to avoid excess oil in the dish.
