This Creamy Italian Sausage Pasta delivers rich, velvety sauce with savory sausage and sweet cherry tomatoes. It’s a comforting weeknight hero that comes together in one pan. You’ll love this creamy Italian sausage pasta for its incredible flavor and effortless preparation.
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Why You’ll Love This Creamy Italian Sausage Pasta
- Incredibly flavorful: Savory sausage, sweet tomatoes, and creamy sauce create rustic luxury.
- Quick & easy: Ready in about 30 minutes with minimal cleanup.
- Versatile & forgiving: Swap pasta shapes, spice level, or add spinach.
- Amazing leftovers: Sauce melds overnight for even better next-day lunches.
Ingredients & Tools
- 450 g Italian sausage (casings removed)
- 400 g short pasta like rigatoni or penne
- 250 g cherry tomatoes
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 120 ml heavy cream
- 60 ml dry white wine (optional, but recommended)
- 50 g freshly grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil for garnish
Tools: Large skillet or Dutch oven, stockpot for boiling pasta, tongs, grater, wooden spoon
Notes: Good quality Italian sausage makes a difference, and white wine adds subtle acidity that cuts through richness.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 24 g |
| Fat: | 32 g |
| Carbs: | 58 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. You can use mild or hot Italian sausage based on your heat preference. If buying links, just squeeze the meat out of the casings—it’s oddly satisfying, honestly.
- Don’t overcook the garlic. Garlic burns easily and turns bitter. Add it to the pan just after the onion has softened and cook only until fragrant—about 30 seconds is all you need.
- Reserve that pasta water! Before draining your pasta, scoop out about a cup of the starchy cooking liquid. This is liquid gold for adjusting the sauce consistency later.
- Grate your own Parmesan. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy. A block of Parmigiano-Reggiano grated fresh will melt smoothly and taste infinitely better.
How to Make Creamy Italian Sausage Pasta
Step 1: Bring a large pot of salted water to a boil for your pasta. While that’s heating up, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (breaking it up with a wooden spoon) and cook until nicely browned, about 6-8 minutes. You’ll notice those crispy edges developing—that’s where so much flavor lives!
Step 2: Reduce the heat to medium and add the chopped onion. Cook until softened and translucent, about 4-5 minutes. Now add the minced garlic, dried oregano, and red pepper flakes. Stir constantly for about 30 seconds until the garlic is fragrant—be careful not to let it burn, or it’ll turn bitter.
Step 3: If using wine, pour it into the skillet now. Scrape up any browned bits from the bottom of the pan—that’s called deglazing, and it adds incredible depth. Let the wine simmer until reduced by half, about 2 minutes. If skipping wine, just add a couple tablespoons of your reserved pasta water instead.
Step 4: Add the cherry tomatoes to the skillet. Cook for 3-4 minutes, until they start to soften and some begin to burst open. Use the back of your spoon to gently press on a few—this will help them release their juices and create a wonderful base for your sauce.
Step 5: Meanwhile, cook your pasta according to package directions, but subtract one minute from the recommended time. You want it al dente because it will continue cooking in the sauce. Before draining, remember to reserve about 1 cup of that precious starchy pasta water!
Step 6: Reduce the heat under your skillet to low and pour in the heavy cream. Stir gently to combine everything. The sauce will look a bit separated at first, but keep stirring—it’ll come together into something beautifully cohesive.
Step 7: Add the drained pasta directly to the skillet along with about half of the grated Parmesan. Toss everything together, adding splashes of reserved pasta water until the sauce reaches your desired consistency. You’ll notice it transforming into this glossy, creamy coating that clings perfectly to every noodle.
Step 8: Taste and season with salt and black pepper as needed. Remember the sausage and Parmesan are already salty, so go easy at first. Serve immediately topped with the remaining Parmesan and fresh basil leaves. That first bite… pure comfort.
Storage & Freshness Guide
- Fridge: Store in airtight container up to 3 days.
- Freezer: Freeze without Parmesan for up to 2 months.
- Reviving: Reheat gently with splash of cream or water to restore sauciness.
Serving Suggestions
Complementary Dishes
- Garlic bread with herbs — There’s nothing better for soaking up every last bit of that creamy sauce. The crispy, buttery texture contrasts beautifully with the pasta.
- Simple arugula salad with lemon vinaigrette — The peppery greens and bright acidity provide a refreshing counterpoint to the rich, savory pasta.
- Roasted asparagus with Parmesan — Another vegetable side that complements without competing, plus it shares that cheesy element that ties the meal together.
Drinks
- Medium-bodied red wine like Chianti — The acidity and cherry notes stand up beautifully to the tomato and sausage flavors without overwhelming the dish.
- Crisp Italian lager — The carbonation cuts through the richness while the light malt profile doesn’t compete with the robust seasonings.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus provide that same cleansing effect between bites of creamy pasta.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and mascarpone cream continue the Italian theme while offering a delightful contrast in temperature and texture.
- Lemon sorbet — Incredibly refreshing and palate-cleansing after a rich meal, plus it feels light enough that you won’t feel overly stuffed.
- Dark chocolate affogato — A scoop of vanilla gelato with a shot of hot espresso poured over it—simple, elegant, and the perfect bitter-sweet ending.
Top Mistakes to Avoid
- Overcooking the pasta before adding to sauce. Remember it will continue cooking in the hot sauce, so that al dente texture is crucial to prevent mushy results.
- Using cold cream straight from the fridge. Let it sit out for 15-20 minutes before using—adding ice-cold cream to a hot pan can sometimes cause curdling.
- Skipping the pasta water. That starchy liquid is what helps the sauce emulsify and cling to the pasta properly. Without it, your sauce might be too thick or separate.
- Crowding the pan when browning sausage.
Creamy Italian Sausage Pasta
Make this easy Creamy Italian Sausage Pasta in 30 minutes! A rich, one-pan meal with savory sausage and a velvety sauce. Get the simple recipe here!
Ingredients
For the Ingredients
-
450 g Italian sausage (casings removed)
-
400 g short pasta (like rigatoni or penne)
-
250 g cherry tomatoes
-
1 large yellow onion (finely chopped)
-
4 garlic cloves (minced)
-
120 ml heavy cream
-
60 ml dry white wine (optional, but recommended)
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
2 tbsp olive oil
-
1 tsp dried oregano
-
½ tsp red pepper flakes (adjust to taste)
-
Salt and black pepper (to taste)
-
Fresh basil (for garnish)
Instructions
-
Bring a large pot of salted water to a boil for your pasta. While that’s heating up, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (breaking it up with a wooden spoon) and cook until nicely browned, about 6-8 minutes. You’ll notice those crispy edges developing—that’s where so much flavor lives!01
-
Reduce the heat to medium and add the chopped onion. Cook until softened and translucent, about 4-5 minutes. Now add the minced garlic, dried oregano, and red pepper flakes. Stir constantly for about 30 seconds until the garlic is fragrant—be careful not to let it burn, or it’ll turn bitter.02
-
If using wine, pour it into the skillet now. Scrape up any browned bits from the bottom of the pan—that’s called deglazing, and it adds incredible depth. Let the wine simmer until reduced by half, about 2 minutes. If skipping wine, just add a couple tablespoons of your reserved pasta water instead.03
-
Add the cherry tomatoes to the skillet. Cook for 3-4 minutes, until they start to soften and some begin to burst open. Use the back of your spoon to gently press on a few—this will help them release their juices and create a wonderful base for your sauce.04
-
Meanwhile, cook your pasta according to package directions, but subtract one minute from the recommended time. You want it al dente because it will continue cooking in the sauce. Before draining, remember to reserve about 1 cup of that precious starchy pasta water!05
-
Reduce the heat under your skillet to low and pour in the heavy cream. Stir gently to combine everything. The sauce will look a bit separated at first, but keep stirring—it’ll come together into something beautifully cohesive.06
-
Add the drained pasta directly to the skillet along with about half of the grated Parmesan. Toss everything together, adding splashes of reserved pasta water until the sauce reaches your desired consistency. You’ll notice it transforming into this glossy, creamy coating that clings perfectly to every noodle.07
-
Taste and season with salt and black pepper as needed. Remember the sausage and Parmesan are already salty, so go easy at first. Serve immediately topped with the remaining Parmesan and fresh basil leaves. That first bite… pure comfort.08
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