This Turkey Sausage Pasta is a comforting one-pan meal with savory sausage and a rich, creamy tomato sauce. It’s a weeknight hero that delivers incredible flavor with minimal cleanup. The lean turkey sausage brings wonderful herbaceousness to this satisfying dish.
Nothing beats a great Turkey Sausage Pasta. Whether you're a fan of Dinner Ideas or want to try something from our Christmas Cookie selection, keep scrolling!
Why You’ll Love This Turkey Sausage Pasta
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Deep, satisfying flavor: Well-seasoned sausage creates a robust, rich sauce.
- Wonderfully adaptable: Easily swap vegetables or adjust heat to your taste.
- Indulgent yet balanced: Creamy texture without being overly heavy.
Ingredients & Tools
- 1 tbsp olive oil
- 450 g mild or hot Italian turkey sausage, casings removed
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for heat)
- 120 ml dry white wine (like Sauvignon Blanc) or chicken broth
- 1 can (800 g) crushed tomatoes
- 1 tsp granulated sugar
- 240 ml chicken broth
- 225 g short pasta like rigatoni, penne, or fusilli
- 60 ml heavy cream (or half-and-half for a lighter touch)
- 85 g fresh baby spinach
- 75 g freshly grated Parmesan cheese, plus more for serving
- To taste salt and freshly ground black pepper
- For garnish fresh basil or parsley, chopped
Tools: A large, deep skillet or Dutch oven with a lid is essential here.
Notes: The quality of your turkey sausage really makes a difference—look for one with simple, recognizable ingredients. And don’t skip the splash of wine if you can; it adds a lovely acidity that brightens the entire dish.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 6 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get your turkey sausage right. You can find Italian turkey sausage in links or as loose bulk sausage. If it’s in casings, just squeeze the meat out into the pan. The seasoning blend in the sausage is doing a lot of the work for you, so choose one you like.
- Why the sugar? A little bit of sugar might seem odd, but it’s not for sweetness. It’s there to balance the natural acidity of the tomatoes, rounding out the sauce and making the flavors pop without any tangy aftertaste.
- Don’t rush the browning. When you cook the sausage, let it get some good color. Those browned bits stuck to the pan (the fond) are pure flavor gold. Deglazing the pan with wine or broth loosens them and incorporates that depth into your sauce.
- Pasta choice matters. Stick with short, sturdy shapes like rigatoni or penne. They hold up well to the chunky sauce and their nooks and crannies trap every bit of flavor. Long pasta like spaghetti can get lost.
How to Make Turkey Sausage Pasta
Step 1: Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon as it cooks. You’re looking for it to be nicely browned and cooked through, which should take about 5-7 minutes. Don’t stir it constantly—let it sit for a minute to develop that beautiful, flavorful crust on the bottom of the pan.
Step 2: Reduce the heat to medium and add the chopped onion. Sauté for about 4-5 minutes, until the onion has softened and turned translucent. Now, add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute, until the garlic is incredibly fragrant. Be careful not to burn it!
Step 3: Pour in the white wine or chicken broth to deglaze the pan. Use your spoon to scrape up all those browned bits from the bottom—this is where so much of the magic happens. Let the liquid simmer and reduce by about half, which will only take a minute or two.
Step 4: Stir in the crushed tomatoes, sugar, and chicken broth. Bring the sauce to a lively simmer, then carefully add the dry pasta directly into the sauce. Stir everything to ensure the pasta is submerged. Reduce the heat to maintain a gentle simmer, cover the pan with a lid, and cook for about 12-15 minutes. Stir occasionally to prevent sticking. The pasta should be al dente and most of the liquid absorbed.
Step 5: Once the pasta is cooked, turn off the heat. Stir in the heavy cream, followed by the fresh spinach. The residual heat will wilt the spinach perfectly. Finally, stir in the grated Parmesan cheese until it’s melted and the sauce is glossy. Give it a taste and season with salt and plenty of black pepper as needed. The sauce will thicken up as it sits for a minute.
Step 6: Serve immediately, garnished with more Parmesan cheese and a generous sprinkle of fresh basil or parsley. The pasta is best enjoyed hot, right from the pan, while the sauce is at its creamiest.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without cream and spinach for up to 3 months.
- Reviving: Reheat with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon dressing cut through the richness of the pasta beautifully, providing a fresh, crisp contrast.
- Garlic bread or focaccia — It’s practically mandatory for sopping up any extra sauce left in the bowl. A crunchy, buttery slice is the perfect companion.
- Roasted broccoli with chili flakes — The charred, crispy edges of the broccoli add a lovely texture and a smoky note that pairs wonderfully with the sausage.
Drinks
- A medium-bodied red wine like Chianti — Its bright acidity and cherry notes stand up to the tomato sauce without overpowering the delicate turkey sausage.
- A crisp Italian lager — The effervescence cleanses the palate between bites, making each mouthful of the savory pasta taste just as good as the first.
- Sparkling water with a lemon wedge — A non-alcoholic option that provides a refreshing, bubbly contrast to the hearty, creamy dish.
Something Sweet
- Affogato (vanilla ice cream with a shot of espresso) — It’s incredibly simple yet sophisticated. The hot coffee and cold ice cream create a delightful ending that’s not too heavy.
- Lemon sorbet — This is a palate-cleansing dream. The sharp, citrusy zing is the perfect follow-up to a rich and savory meal.
- Dark chocolate almond biscotti — They’re crunchy, not too sweet, and perfect for dipping into a final cup of coffee or tea.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too small. You need ample surface area for browning the sausage and enough room to comfortably fit the pasta and sauce as it simmers. A crowded pan will steam the ingredients instead of browning them.
- Mistake: Adding the
Turkey Sausage Pasta
Make this easy Turkey Sausage Pasta in one pan! A creamy, savory weeknight dinner that's ready in 35 minutes. Get the simple recipe here!
Ingredients
For the Ingredients
-
1 tbsp olive oil
-
450 g mild or hot Italian turkey sausage (casings removed)
-
1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
1 tsp dried oregano
-
½ tsp red pepper flakes (optional, for heat)
-
120 ml dry white wine or chicken broth (like Sauvignon Blanc)
-
1 can crushed tomatoes (800 g)
-
1 tsp granulated sugar
-
240 ml chicken broth
-
225 g short pasta (like rigatoni, penne, or fusilli)
-
60 ml heavy cream (or half-and-half for a lighter touch)
-
85 g fresh baby spinach
-
75 g freshly grated Parmesan cheese (plus more for serving)
-
salt and freshly ground black pepper (to taste)
-
fresh basil or parsley (chopped, for garnish)
Instructions
-
Heat the olive oil in your large skillet or Dutch oven over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon as it cooks. You’re looking for it to be nicely browned and cooked through, which should take about 5-7 minutes. Don’t stir it constantly—let it sit for a minute to develop that beautiful, flavorful crust on the bottom of the pan.01
-
Reduce the heat to medium and add the chopped onion. Sauté for about 4-5 minutes, until the onion has softened and turned translucent. Now, add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute, until the garlic is incredibly fragrant. Be careful not to burn it!02
-
Pour in the white wine or chicken broth to deglaze the pan. Use your spoon to scrape up all those browned bits from the bottom—this is where so much of the magic happens. Let the liquid simmer and reduce by about half, which will only take a minute or two.03
-
Stir in the crushed tomatoes, sugar, and chicken broth. Bring the sauce to a lively simmer, then carefully add the dry pasta directly into the sauce. Stir everything to ensure the pasta is submerged. Reduce the heat to maintain a gentle simmer, cover the pan with a lid, and cook for about 12-15 minutes. Stir occasionally to prevent sticking. The pasta should be al dente and most of the liquid absorbed.04
-
Once the pasta is cooked, turn off the heat. Stir in the heavy cream, followed by the fresh spinach. The residual heat will wilt the spinach perfectly. Finally, stir in the grated Parmesan cheese until it’s melted and the sauce is glossy. Give it a taste and season with salt and plenty of black pepper as needed. The sauce will thicken up as it sits for a minute.05
-
Serve immediately, garnished with more Parmesan cheese and a generous sprinkle of fresh basil or parsley. The pasta is best enjoyed hot, right from the pan, while the sauce is at its creamiest.06
Not what you're looking for?
