Hey y'all! If you're looking for a dinner that's ridiculously satisfying, easy on the prep, and bursting with rich, savory flavors, this Creamy Sausage Pasta has you covered. With a silky sauce, hearty sausage, and tender pasta, this recipe is a weeknight dream and the kind of dish you’ll want to make for family gatherings or cozy nights in. Ready to wow your taste buds? Let’s get cooking!

Why You'll Love This

Ready in just 30 minutes—perfect for busy nights!
The sauce is rich, velvety, and absolutely packed with flavor.
All you need is one pan, so cleanup is a breeze.
Great for customizing with your favorite pasta or proteins.
Kid-friendly and crowd-pleasing every single time!

Ingredients

12 oz (340g) pasta (penne, rigatoni, or fusilli work great)
1 tablespoon olive oil
1 lb (450g) Italian sausage, casings removed
1 small yellow onion, finely diced
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes (optional)
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 cup (150g) cherry tomatoes, halved
2 cups (60g) baby spinach, roughly chopped
Salt and freshly ground black pepper, to taste
Fresh basil, for garnish (optional)

Directions

Prep & Boil the Pasta

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain, reserving ½ cup pasta water, and set aside.

Cook the Sausage

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 6-7 minutes. Transfer sausage to a plate, leaving drippings in the pan.

Build the Sauce

Add diced onion to the same skillet and sauté for 3 minutes until softened. Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
Pour in heavy cream and chicken broth. Stir well and bring to a gentle simmer.
Mix in Parmesan, stirring until melted and the sauce is creamy and smooth (about 2 minutes).

Combine Everything

Return sausage to the pan along with cooked pasta. Toss to coat evenly in the sauce.
Add cherry tomatoes and spinach. Cook, tossing, for 2-3 minutes until spinach wilts and tomatoes soften slightly.
If needed, add reserved pasta water a splash at a time to loosen the sauce. Season to taste with salt and black pepper.
Serve hot, garnished with fresh basil and extra Parmesan if desired.

Notes

For extra flavor, use spicy Italian sausage or add more red pepper flakes to taste.
Don’t overcook the pasta—it should still have a little bite when added to the sauce.
Heavy cream yields the creamiest texture, but you can substitute with half-and-half for a lighter version.

Variations

Vegetarian: Use your favorite plant-based sausage and swap chicken broth for vegetable broth.
Spicy Cajun: Swap Italian sausage for smoked andouille, add 1 tablespoon Cajun seasoning to the sauce.
Mushroom & Herb: Add 1 cup sliced mushrooms with the onions and extra fresh herbs for an earthy twist.

Required Equipment

Large pot for boiling pasta
Large deep skillet or sauté pan
Measuring cups and spoons
Wooden spoon or spatula
Sharp knife and cutting board
Colander

Storage Instructions

Store leftover Creamy Sausage Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce. Not recommended for freezing, as the cream sauce may separate.

Serving Suggestions & Pairings

Pair with a crisp green salad and garlic bread for a complete meal.
Serve with a glass of chilled Pinot Grigio or light red wine.
Top with extra parmesan and fresh basil for an irresistible finish.

Pro Tips

Reserve some pasta water—it can make your sauce extra silky and help everything cling together.
Brown the sausage thoroughly for the best depth of flavor.
Finish the pasta in the sauce, not just on the side, to let all the flavors come together.

FAQ

Can I use a different type of pasta?

Absolutely! Any short pasta like penne, rotini, or shells will work well in this creamy sausage pasta recipe.

Can I make this ahead of time?

You can make it a day in advance and refrigerate; just reheat gently with a splash of liquid to keep the sauce creamy.

Is there a dairy-free option?

Substitute the heavy cream with a dairy-free alternative (like coconut cream or cashew cream), and use nutritional yeast or vegan parmesan as needed.