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This Creamy Sausage Pasta is a quick and comforting weeknight dinner made with Italian sausage, sun-dried tomatoes, and fresh spinach in a Parmesan cream sauce. It’s rich, flavorful, and ready in less than 30 minutes.
Back to school is in full swing, and this creamy sausage pasta is ready and on the table in just 30 minutes. Rich and comforting, without being fussy, it’s a guaranteed winner with everyone at the dinner table.
In this recipe, mild Italian sausage takes center stage, infusing the sauce with its bold and savory flavor, although spicy Italian sausage would taste just as delicious. Combined with tangy sun-dried tomatoes, fresh spinach, and a silky Parmesan cream sauce, the whole thing comes together quickly and easily, making it the perfect choice for busy weeknights.
The best part? Leftovers are actually delicious reheated the next day! My kiddo loves when I send him to school with leftover pasta for lunch, and this is one of his favorites.
Table of Contents
Key Ingredients
This creamy Italian sausage pasta is made with simple, everyday ingredients. Here’s what you need, including possible substitutions.
- Penne pasta: The ridges catch the creamy sauce, but rigatoni, fusilli, or shells also work. For a gluten-free version, use your favorite GF pasta.
- Italian Sausage: Adds savory flavor and richness. Mild sausage is recommended if you’re sensitive to spicy food. In my experience, the heat level of spicy Italian sausage can vary, so be sure to use a brand you trust, or add heat at the end of cooking. You can use ground pork or ground chicken Italian sausage. Chicken sausage is leaner.
- Garlic: Fresh garlic adds a fragrant, savory backbone. If you don’t have fresh cloves, use ½ teaspoon garlic powder.
- Sun-Dried Tomatoes: Provide tangy, sweet intensity. You can use oil-soaked or dry packed sun-dried tomatoes. Remember to drain the sun-dried tomatoes before adding them to the dish. If you can’t find them, try roasted red peppers or cherry tomatoes.
- Chicken Broth: Deglazes the pan and balances some of the richness. Swap with dry white wine for more depth, or vegetable broth.
- Heavy Cream: Creates a silky, rich sauce. Half-and-half works for a lighter version, though the sauce will be thinner. I do not recommend using low-fat milk.
- Parmesan Cheese: Thickens the sauce and adds a rich, umami flavor. Use Pecorino Romano for a sharper bite, or a dairy-free Parmesan alternative if needed.
- Baby Spinach: Adds freshness and color. Kale is the best substitute.
how to Make Creamy Sausage Pasta
To begin, boil the pasta according to package instructions in a pot of well salted water. Cook until the pasta is al dente, then reserve 1 cup of pasta water before draining.
As the pasta cooks, brown the sausage in a large skillet over medium-high heat with a little olive oil. Cook until the sausage is browned, breaking it into small crumbles as it cooks.
Next, stir in the minced garlic and sun-dried tomatoes. Cook for 1-2 minutes, or until fragrant.
Deglaze the bottom of the skillet by pouring in the chicken broth (or white wine), and scraping the bottom of the pan to remove any stuck on broth bites. Simmer gently, then reduce the heat to low and stir in the heavy cream. Simmer for 2-3 minutes without boiling.
Add the Parmesan and stir until melted and the sauce has thickened, then stir in the spinach and cook until wilted.
Toss in the cooked pasta, coating evenly. If the sauce is too thick, stir in a splash of reserved pasta water until desired consistency is reached.
Season with salt, black pepper, and red pepper flakes, if desired. Garnish with extra Parmesan and serve immediately. Enjoy!
Cooking Tips
- Reserve pasta water: Always save about 1 cup of the starchy cooking water before draining the pasta. This liquid is perfect for loosening a sauce that feels too thick and helps it cling beautifully to the pasta.
- Don’t boil the cream: Cream sauces are delicate, and too much heat can cause them to separate or curdle. Once the cream is added, keep the skillet on low heat and let it simmer gently until the sauce thickens.
- Drain excess grease: Italian sausage can vary in fat content. If yours releases a lot of oil, drain off the excess after browning. Leaving about a tablespoon in the pan adds flavor without making the sauce greasy.
- Use fresh Parmesan: Freshly grated Parmesan melts smoothly into the sauce, creating a rich and velvety texture. Pre-grated versions often contain anti-caking agents that prevent them from melting properly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth, water, or cream to loosen the sauce if needed.
Freezing is not recommended.
More Favorite Pasta Recipes
If you make this creamy Italian sausage pasta recipe, I’d love to hear how it turned out in the comment section below! Your review will help other readers in the community. And if you’re hungry for more delicious food inspiration and exclusive content, join my free newsletter here.
Creamy Sausage Pasta Recipe
Ingredients
- 12 ounces dry penne pasta
- 1 pound Italian sausage, mild or spicy
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, julienned
- ½ cup chicken broth
- 1 cup heavy cream, at room temperature
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 3 cups baby spinach
- ½ tsp crushed red pepper flakes, optional
- Salt and ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a deep skillet set over medium-high heat. Add the sausage and cook until browned, breaking it into small crumbles.
- Stir in the garlic and sun-dried tomatoes, cooking for 1 to 2 minutes, or until fragrant.
- Deglaze the pan with chicken broth, scraping up any browned bits stuck to the bottom of the skillet. Simmer briefly.
- Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, do not boil. Add the Parmesan, stirring until the sauce thickens.
- Add the Parmesan, stirring until the sauce thickens, the stir in the spinach and cook until wilted.
- Add the drained pasta and toss to coat.
- Adjust the seasoning, to taste, with salt, black pepper, and red pepper flakes. Add a splash of reserved pasta water if the sauce is too thick.
- Serve hot with extra Parmesan and red pepper flakes, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
