Get ready to fall in love with this Creamy Italian Sausage Pasta Recipe! It’s the perfect balance of rich, velvety sauce, savory Italian sausage, tender rigatoni, and vibrant sun-dried tomatoes all tossed together with fresh spinach and parmesan cheese. Every bite offers a cozy, comforting experience that feels like a warm hug on a plate. Whether you’re craving a family dinner or impressing guests, this recipe is a guaranteed crowd-pleaser that’s both simple to make and absolutely irresistible.
Ingredients You’ll Need
Each ingredient in this Creamy Italian Sausage Pasta Recipe plays a vital role, bringing layers of flavor, texture, and color. The quality and simplicity of the components work together to create a beautifully balanced dish that’s easy to prepare but feels decadent and special.
- ¾ pound rigatoni pasta: The perfect tubular pasta to catch all that luscious sauce inside and out.
- 1 tablespoon olive oil: Adds a fruity richness to brown the sausage and sauté the aromatics.
- ½ pound mild Italian sausage: Brings bold, savory flavors and a hint of spice.
- ¾ cup small diced yellow onion: Offers sweetness and depth when softened.
- 1 tablespoon minced garlic: Adds aromatic warmth and a fragrant punch.
- ¾ teaspoon Italian seasoning blend: A fragrant combination of herbs for that classic Italian taste.
- ½ teaspoon salt (plus more for pasta water): Enhances and balances every flavor.
- ¼ teaspoon black pepper: Provides mild heat and earthiness.
- ¼ teaspoon crushed red pepper flakes: Delivers a subtle kick to wake up the palate.
- 2 tablespoons unsalted butter (room temperature): Creates a silky, smooth base for the sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce to creamy perfection.
- 1 cup chicken broth: Adds savory depth and helps build the sauce.
- 1¾ cups heavy cream: The ultimate indulgence that makes the sauce rich and luscious.
- ¾ cup julienned sun-dried tomatoes (packed in herbed olive oil, drained): Introduces tangy sweetness with an herbal backdrop.
- 1½ cups shredded parmesan cheese: Melts into the sauce for sharp, nutty flavor.
- 3 cups lightly packed baby spinach: Adds freshness and a lovely green contrast that wilts beautifully.
- Chopped fresh parsley: Brightens and garnishes the finished dish.
How to Make Creamy Italian Sausage Pasta Recipe
Step 1: Cook the Rigatoni Pasta
Start with a large pot of boiling salted water. Cooking the rigatoni until al dente is key—it needs just enough bite to hold up to the creamy sauce without getting mushy. Aim for about 9 to 11 minutes or according to your package directions. Once done, drain and set aside while you prepare the flavorful sausage mixture.
Step 2: Brown the Italian Sausage and Aromatics
Preheat a large skillet over medium-high heat and add olive oil. Toss in the mild Italian sausage, diced yellow onions, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook everything for 9 to 11 minutes until the sausage is beautifully golden and the onions are soft and fragrant. This step builds the hearty, savory backbone of the dish.
Step 3: Drain the Sausage and Prepare the Base Sauce
Transfer the cooked sausage to a paper towel-lined plate to drain excess grease. Discard the paper towel and return the skillet to medium-low heat. Add the unsalted butter and let it melt slowly. Then whisk in the all-purpose flour, stirring until it forms a light golden roux—this will thicken the sauce and give it that irresistible creaminess.
Step 4: Make the Creamy Sauce
Gradually whisk in the chicken broth to avoid lumps, followed by the heavy cream and the julienned sun-dried tomatoes. Bring the sauce up to a low boil, then reduce the heat and simmer gently for 5 to 7 minutes. It should reduce by about half and get thick enough to coat the back of a spoon. Keep whisking frequently to maintain a smooth texture.
Step 5: Finish with Cheese, Spinach, and Combine
Stir in the shredded parmesan cheese until fully melted and incorporated. Then add the baby spinach, folding it in until the leaves are just wilted—this adds freshness and a gorgeous pop of green. Finally, return the sausage to the skillet along with the drained rigatoni. Toss everything together so the pasta is evenly coated in that dreamy sauce. Remove from heat and get ready to serve!
How to Serve Creamy Italian Sausage Pasta Recipe
Garnishes
Fresh chopped parsley sprinkled on top adds a vibrant herbal note and a touch of color contrast that makes the dish visually inviting. You can also add an extra sprinkle of parmesan cheese for cheesier indulgence or a pinch of crushed red pepper flakes if you enjoy a little more heat.
Side Dishes
This pasta pairs beautifully with a simple green salad dressed in tangy vinaigrette to cut through the richness. Garlic bread or crusty Italian bread make fantastic companions, perfect for scooping up every last bit of the luscious sauce. Roasted vegetables like asparagus or broccoli also provide a light, flavorful counterpoint.
Creative Ways to Present
For a rustic appeal, serve this creamy Italian sausage pasta in a large family-style bowl or cast-iron skillet right at the table—nothing beats the inviting aroma! For a refined touch, plate individual servings with a drizzle of extra virgin olive oil and a sprig of fresh basil. Even little bowls of extra parmesan on the side invite guests to customize their indulgence.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Italian Sausage Pasta Recipe store well in an airtight container in the refrigerator for up to 3 days. The sauce thickens upon chilling, so you might want to add a splash of cream or broth when reheating to refresh its silky texture.
Freezing
You can freeze this pasta, but the texture of the spinach and cream sauce may shift slightly after thawing. For best results, cool the pasta completely before packing it in a freezer-safe container. It will keep well for 1 to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stovetop over low heat, stirring frequently and adding a little broth or cream as needed to loosen the sauce. Avoid microwave reheats if possible, as even stirring frequently it can heat unevenly. Warm it gently and you’ll enjoy the same comforting flavor as freshly made.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy Italian sausage will add a bolder kick to this creamy pasta. Just adjust the crushed red pepper flakes to your heat preference to balance it perfectly.
What pasta shapes work best for this recipe?
Rigatoni is ideal for holding onto the thick sauce inside each tube. However, penne or ziti are great alternatives if rigatoni isn’t available, as they have similar shape and texture for capturing that creamy goodness.
Can I make this recipe vegetarian?
Yes! Substitute the Italian sausage with plant-based sausage or mushrooms for a meaty texture. Use vegetable broth instead of chicken broth to keep it vegetarian friendly while still delicious.
How can I lighten up the cream sauce?
Try swapping half the heavy cream for whole milk or half-and-half. The sauce will be lighter but still creamy and flavorful, though with a bit less richness.
Is it possible to prepare this dish ahead for a dinner party?
Definitely! Prepare the sausage and sauce components a few hours ahead and store separately. Combine everything just before serving to keep the pasta fresh and the sauce luscious. This trick saves time and stress on the day.
Final Thoughts
This Creamy Italian Sausage Pasta Recipe is truly one of those dishes that brings everyone together around the table with smiles and satisfied sighs. It’s approachable enough for weeknight dinners but special enough to serve on any occasion. I can’t wait for you to make it and experience the comforting, savory, and creamy magic all in one bite!
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
This creamy Italian sausage pasta is a rich and flavorful dish featuring rigatoni pasta tossed in a luscious sauce made from browned mild Italian sausage, sautéed onions, garlic, and a blend of Italian seasonings. The sauce is enriched with butter, flour, chicken broth, heavy cream, sun-dried tomatoes, and shredded parmesan cheese, then combined with fresh baby spinach for a vibrant finish. Perfect for a comforting weeknight meal, this pasta dish delivers a balanced combination of creamy, savory, and lightly spicy flavors.
Ingredients
Pasta
- ¾ pound rigatoni pasta
- Salt (for pasta water, as needed)
Sausage & Vegetables
- 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, drained)
- 1½ cups shredded parmesan cheese
- 3 cups lightly packed baby spinach (from a 5-ounce container)
Garnish
- Chopped fresh parsley
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta is cooking, proceed with the rest of the recipe.
- Brown the sausage and sauté aromatics: Preheat a large (12-inch) skillet over medium-high heat. Add the olive oil, sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes, stirring occasionally, until the sausage is golden brown and onions are soft and fragrant.
- Drain excess grease: Transfer the cooked sausage mixture to a paper towel-lined plate to allow excess grease to drain. Discard the paper towel, then return the drained sausage mixture back to the skillet.
- Make the roux: Reduce heat to medium-low, add the unsalted butter to the skillet, and allow it to melt. Stir in the all-purpose flour, whisking continuously to combine. Cook this mixture for about 1 minute or until it turns light golden brown, which helps remove the raw flour taste.
- Prepare the creamy sauce: Slowly whisk in the chicken broth to the roux, ensuring no lumps remain. Then whisk in the heavy cream and the drained julienned sun-dried tomatoes. Increase heat slightly to bring the mixture to a low boil, then reduce heat to low and let simmer for 5-7 minutes until the sauce is reduced by about half and thick enough to coat the back of a spoon. Whisk frequently to avoid clumps or burning.
- Add cheese and spinach: Gradually stir in the shredded parmesan cheese until it is fully incorporated and the sauce is creamy. Then stir in the baby spinach and cook until the leaves are fully wilted, enhancing the dish with fresh green color and nutrients.
- Combine pasta and sausage: Add the reserved sausage mixture and drained rigatoni pasta to the skillet. Stir gently to evenly coat the pasta with the creamy sauce and to combine all ingredients thoroughly.
- Finish and serve: Remove the skillet from heat and garnish with a sprinkle of chopped fresh parsley. Serve immediately for best flavor and texture.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use freshly grated parmesan cheese for better melting and flavor.
- Make sure not to overcook the pasta; it should be al dente to hold up well in the creamy sauce.
- Drain excess oil from the sausage thoroughly to keep the sauce from becoming greasy.
- Can substitute rigatoni with penne or ziti if preferred.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
