This creamy sausage pasta combines savory Italian sausage, tender penne, tomatoes, spinach and parmesan in a rich, comforting sauce. Everything cooks in one pot, making it a practical dinner for busy weeknights.
The sausage provides plenty of flavor, while tomato, garlic and Italian seasoning create a balanced pasta sauce. Heavy cream and parmesan give the finished dish its smooth, creamy texture.
Serve it with garlic bread, roasted vegetables or a fresh salad for an easy family meal.
Why You’ll Love This Sausage Pasta
- Prepared in one pot.
- Made with simple supermarket ingredients.
- Rich and creamy without requiring a separate sauce.
- Easy to customize with different vegetables.
- Suitable for family dinners.
- Leftovers reheat well.
- Ready in approximately 35 minutes.
- Mild or spicy Italian sausage can be used.
Ingredients You’ll Need
- 1 tablespoon olive oil.
- 1 pound Italian sausage, casings removed.
- 1 small yellow onion, finely diced.
- 3 garlic cloves, minced.
- 1 teaspoon Italian seasoning.
- ¼ teaspoon crushed red pepper flakes, optional.
- 1 can diced tomatoes, 14.5 ounces.
- 3 cups low-sodium chicken broth.
- 12 ounces uncooked penne pasta.
- ¾ cup heavy cream.
- ¾ cup freshly grated parmesan cheese.
- 2 cups baby spinach.
- ½ teaspoon salt, or to taste.
- ¼ teaspoon ground black pepper.
- 2 tablespoons chopped fresh parsley or basil.
Ingredient Notes
Italian sausage: Use mild Italian sausage for a family-friendly version or hot sausage for additional spice. Pork, chicken or turkey Italian sausage can be used.
Penne: Penne holds the creamy sauce well. Rigatoni, rotini or medium shells are also suitable, although their cooking times may differ.
Heavy cream: Creates a rich, smooth sauce. Half-and-half can be used for a lighter result, but the sauce may be thinner.
Parmesan: Freshly grated parmesan melts more smoothly than pre-shredded cheese.
Spinach: Baby spinach wilts quickly and adds color. Kale can also be used, but it needs more cooking time.
Broth: Low-sodium chicken broth helps you control the final seasoning.
How to Make Creamy Sausage Pasta
Step 1: Brown the Sausage
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the Italian sausage and break it into small pieces with a wooden spoon.
Cook for approximately 6–8 minutes, or until browned and fully cooked. Pork sausage should reach an internal temperature of 160°F. Poultry sausage should reach 165°F.
Carefully remove excessive grease if necessary, leaving a small amount in the pot for flavor.
Step 2: Cook the Onion and Garlic
Add the diced onion to the browned sausage.
Cook for approximately 3–4 minutes, until softened.
Add the garlic, Italian seasoning and optional red pepper flakes. Stir for 30–60 seconds, just until fragrant.
Step 3: Add Tomatoes, Broth and Pasta
Pour in the diced tomatoes with their juices and the chicken broth.
Add the uncooked penne and stir thoroughly.
Bring the mixture to a gentle boil.
Step 4: Simmer the Pasta
Reduce the heat to medium-low and cover the pot.
Simmer for approximately 12–16 minutes, stirring every few minutes to prevent sticking.
Cook until the pasta is tender and most of the liquid has been absorbed.
If the pasta becomes dry before it is tender, add a small splash of warm broth.
Step 5: Make the Sauce Creamy
Reduce the heat to low.
Stir in the heavy cream and grated parmesan.
Continue stirring until the cheese melts and the sauce becomes smooth.
Avoid boiling the sauce vigorously after adding the cream and cheese.
Step 6: Add the Spinach
Add the baby spinach and stir for approximately 1–2 minutes, until wilted.
Taste and add salt and black pepper as needed.
The sausage, broth and parmesan already contain salt, so season only after tasting.
Step 7: Serve
Remove the pot from the heat and let the pasta rest for approximately three minutes. The sauce will thicken slightly as it stands.
Garnish with parsley or basil and additional parmesan.
Serve immediately.
Tips for the Best Creamy Sausage Pasta
Use a Deep Skillet
The pot should have enough room for the uncooked pasta, broth and sauce without overflowing.
Break the Sausage into Small Pieces
Smaller pieces distribute evenly throughout the pasta and provide sausage in every serving.
Stir the Pasta Regularly
One-pot pasta can stick to the bottom. Stir every few minutes, especially as the sauce thickens.
Add More Broth When Necessary
Pasta brands and shapes absorb different amounts of liquid. Add broth gradually if the pasta needs more time.
Use Freshly Grated Parmesan
Fresh parmesan melts more smoothly and is less likely to create a grainy sauce.
Let the Sauce Rest
The sauce may appear slightly thin immediately after cooking. It thickens as the pasta rests.
Easy Recipe Variations
Spicy Creamy Sausage Pasta
Use hot Italian sausage and increase the crushed red pepper flakes.
Creamy Sausage and Mushroom Pasta
Add 8 ounces of sliced mushrooms after browning the sausage. Cook until their moisture has evaporated before adding the garlic.
Sausage and Broccoli Pasta
Replace the spinach with small broccoli florets. Add them during the final few minutes of simmering.
Creamy Sausage Pasta Without Tomatoes
Omit the diced tomatoes and increase the broth as required. The finished sauce will be pale and more strongly flavored with cream and parmesan.
Chicken Sausage Pasta
Use fully cooked or raw chicken Italian sausage according to its packaging. Chicken sausage must reach 165°F.
Sausage Pasta With Cream Cheese
Replace part of the heavy cream with softened cream cheese for a thicker sauce. Stir until completely smooth.
What to Serve With Sausage Pasta
Serve this creamy pasta with:
- Garlic bread.
- Breadsticks.
- Caesar salad.
- A simple green salad.
- Roasted broccoli.
- Green beans.
- Roasted zucchini.
- Dinner rolls.
- Caprese salad.
- Air fryer vegetables.
How to Store Leftovers
Allow the pasta to cool briefly, then transfer it to an airtight container.
Refrigerate within two hours of cooking and use within 3–4 days.
The pasta will absorb more sauce during storage. Add a small amount of broth or cream when reheating.
Can You Freeze Creamy Sausage Pasta?
Yes, although cream-based sauces can change texture after freezing.
Transfer cooled pasta to a freezer-safe container and freeze for up to two months for best quality.
Thaw overnight in the refrigerator.
Reheat gently and add a splash of broth or cream while stirring to help restore the sauce.
How to Reheat Sausage Pasta
Warm the pasta in a covered skillet over medium-low heat.
Add a splash of chicken broth, milk or cream and stir occasionally.
Individual portions can be microwaved in short intervals, stirring between each interval.
Reheat leftovers to 165°F throughout.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Rigatoni, rotini, shells or bow-tie pasta can work. Adjust the broth and cooking time as necessary.
Can I use pre-cooked sausage?
Yes. Slice or crumble the sausage and brown it briefly before continuing. Follow the product’s heating instructions.
Why is my sauce too thin?
Let the pasta rest for several minutes. The sauce will thicken as it cools. You can also add a little more parmesan.
Why is my pasta dry?
The pasta may have absorbed more broth than expected. Stir in additional warm broth or cream until the sauce reaches your preferred consistency.
Can I make this recipe without spinach?
Yes. Omit it or replace it with broccoli, kale, peas or mushrooms.
Can I use milk instead of heavy cream?
Whole milk may be used, but the sauce will be thinner and less rich. Avoid boiling it aggressively.
Is creamy sausage pasta spicy?
It depends on the sausage. Use mild Italian sausage and omit the pepper flakes for a non-spicy version.
Creamy Sausage Pasta Recipe Card
Preparation time: 10 minutes
Cooking time: Approximately 25 minutes
Total time: Approximately 35 minutes
Servings: 6
Course: Dinner
Cuisine: American-Italian
Method: Stovetop
Ingredients
- 1 tablespoon olive oil.
- 1 pound Italian sausage, casings removed.
- 1 small yellow onion, diced.
- 3 garlic cloves, minced.
- 1 teaspoon Italian seasoning.
- ¼ teaspoon crushed red pepper flakes, optional.
- 1 can diced tomatoes, 14.5 ounces.
- 3 cups low-sodium chicken broth.
- 12 ounces uncooked penne.
- ¾ cup heavy cream.
- ¾ cup freshly grated parmesan.
- 2 cups baby spinach.
- Salt and black pepper, to taste.
- Fresh parsley or basil, for serving.
Instructions
- Heat the olive oil in a deep skillet or Dutch oven.
- Add the sausage and cook until browned and fully cooked.
- Add the onion and cook for 3–4 minutes.
- Add the garlic, Italian seasoning and optional red pepper flakes.
- Stir in the tomatoes, broth and uncooked pasta.
- Bring to a gentle boil, then reduce the heat.
- Cover and simmer for 12–16 minutes, stirring regularly.
- Add more broth if the pasta becomes dry before it is tender.
- Reduce the heat and stir in the heavy cream and parmesan.
- Add the spinach and cook until wilted.
- Season to taste and rest for three minutes.
- Garnish and serve.
Recipe Notes
- Pork sausage should reach 160°F; poultry sausage should reach 165°F.
- Adjust the liquid according to the pasta used.
- Add the dairy over low heat.
- Refrigerate leftovers within two hours.
- Test the complete recipe before publishing exact times and yield.