I am beyond excited to share this delightful Creamy Italian Sausage Pasta Recipe with you! This dish is like a warm, comforting hug on a plate, packed with rich, velvety sauce, tender rigatoni, and bursts of savory Italian sausage. The creamy texture combined with sun-dried tomatoes and spinach brings layers of flavor and color that make every bite irresistible. It’s perfect for a cozy dinner that feels fancy but comes together in just about 30 minutes, making it a new go-to in your weeknight rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and thoughtful selection of ingredients. Each one plays a crucial role in creating the perfect balance of creamy, savory, and fresh flavors that define this dish.
- Rigatoni pasta: The ridges on rigatoni hold onto the creamy sauce beautifully, making every bite flavorful.
- Olive oil: Adds a subtle fruitiness and helps brown the sausage to perfection.
- Mild Italian sausage: Provides a savory, herby depth without overwhelming heat.
- Yellow onion: Offers sweetness and a tender texture when cooked down.
- Minced garlic: Brings aromatic warmth that elevates the entire dish.
- Italian seasoning blend: A blend of herbs that infuses classic Italian flavors effortlessly.
- Salt, black pepper, and crushed red pepper flakes: Seasoning essentials that balance and enhance every flavor.
- Unsalted butter: Richness for the sauce base and helps create the roux with flour.
- All-purpose flour: Thickens the sauce to that luscious creamy consistency.
- Chicken broth: Adds a savory backbone to the creamy sauce without heaviness.
- Heavy cream: The star of the sauce, bringing unbeatable creaminess and silkiness.
- Sun-dried tomatoes: Packed in herbed olive oil, they add tangy sweetness and color contrast.
- Parmesan cheese: Grated for a salty, nutty punch that melts perfectly into the sauce.
- Baby spinach: Adds freshness, bright color, and a slight earthy flavor.
- Fresh parsley: A final garnish that gives the dish a fresh, herbal lift.
How to Make Creamy Italian Sausage Pasta Recipe
Step 1: Cook the Rigatoni Pasta
Start by boiling a large pot of salted water to cook your rigatoni pasta. Cooking it until al dente—meaning firm yet tender—ensures the pasta holds up perfectly when tossed with the luscious sauce later. Once cooked, drain and set it aside while you prepare the rest of the dish.
Step 2: Brown the Sausage Mixture
Preheat a large 12-inch skillet over medium-high heat and add olive oil. Toss in the Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Let this mixture cook for 9 to 11 minutes until the sausage is golden and fragrant, and the onions have softened completely. The fragrant aroma at this point is just irresistible!
Step 3: Drain Excess Grease
Transfer the cooked sausage and aromatics to a paper towel-lined plate to drain off any excess grease. This step ensures your sauce won’t be greasy, keeping it smooth and creamy. Discard the paper towel and set the sausage aside temporarily before returning it to the pan later.
Step 4: Create the Roux
Lower the heat to medium-low, then add the unsalted butter to the skillet. Let it melt completely before whisking in the all-purpose flour. This combination cooks for about a minute until it turns light golden brown, creating a roux that thickens the sauce wonderfully without imparting a raw flour taste.
Step 5: Add Liquids and Sun-Dried Tomatoes
Slowly whisk in the chicken broth to the roux, making sure there are no lumps. Then, stir in the heavy cream and the drained sun-dried tomatoes. Bring everything to a gentle boil, then reduce the heat and let it simmer for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Don’t forget to whisk frequently so it stays smooth and creamy.
Step 6: Finish the Sauce with Cheese and Spinach
Stir in the shredded Parmesan cheese until it melts fully into the sauce, creating a rich and cheesy texture. Add the baby spinach and cook just until it’s wilted, adding vibrant green color and a fresh element to the creamy base.
Step 7: Combine Pasta and Sausage with the Sauce
Return the browned sausage mixture and drained pasta back to the skillet. Gently fold everything together, ensuring every rigatoni tube gets coated with the luscious, creamy sauce. Remove from heat and prepare to garnish before serving.
How to Serve Creamy Italian Sausage Pasta Recipe
Garnishes
A sprinkle of freshly chopped parsley on top gives the dish an inviting pop of color and a fresh herbal aroma that complements the rich cream sauce beautifully. For an extra touch, a little extra Parmesan cheese isn’t ever a bad idea!
Side Dishes
This pasta pairs wonderfully with a crisp green salad dressed in lemon vinaigrette to cut through the creaminess, or some warm garlic bread to mop up every last bit of sauce. Roasted vegetables like asparagus or broccoli also make fantastic sides, adding texture and nutrition without competing with the main dish.
Creative Ways to Present
Serve the pasta in rustic bowls for a cozy, homestyle experience or on elegant white plates to highlight the creamy sauce and colorful ingredients. Adding edible flowers or extra sun-dried tomatoes on top can bring an Instagram-worthy flair to your presentation. For gatherings, consider plating individual portions garnished with a twist of lemon to brighten flavors.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pasta will soak up some of the sauce overnight, so it may seem thicker, but a simple stir with a splash of cream or broth will restore that creamy perfection.
Freezing
This Creamy Italian Sausage Pasta Recipe freezes well for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, making sure to remove as much air as possible. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat with a bit of additional cream or chicken broth to loosen the sauce. Stir frequently to avoid scorching. Alternatively, microwave in short intervals, stirring in between, until warmed through and creamy once again.
FAQs
Can I use spicy Italian sausage instead of mild?
Absolutely! Using spicy Italian sausage will give this recipe a nice kick, so go ahead if you love a bit of heat. Just remember to adjust the crushed red pepper flakes accordingly to balance the spice level to your liking.
Is there a substitute for heavy cream in this recipe?
Yes, you can substitute heavy cream with half-and-half mixed with a bit of butter or use full-fat coconut milk for a dairy-free option. Keep in mind the texture and flavor will vary slightly, but it will still be deliciously creamy.
Can I make this recipe gluten-free?
Definitely! Swap out the rigatoni for a gluten-free pasta of your choice and use a gluten-free flour or cornstarch for the roux. Check that your chicken broth is gluten-free as well to keep everything safe for gluten sensitivities.
What can I do if the sauce is too thick after reheating?
Simply stir in a little more chicken broth or cream a teaspoon at a time until you reach your desired consistency. Reheat low and slow to avoid breaking the sauce.
Can I add other vegetables to this pasta?
Yes! Feel free to toss in sautéed mushrooms, bell peppers, or zucchini for extra veggies and flavors. Just cook them along with the sausage in Step 2 or add them toward the end to keep their color and texture.
Final Thoughts
There is something truly special about this Creamy Italian Sausage Pasta Recipe—it’s one of those dishes that instantly feels like a treat, yet is so approachable to make. Whether you’re cooking for yourself, family, or friends, it’s sure to bring smiles and satisfied sighs around the dinner table. So grab your favorite skillet and dive into this creamy, cheesy, comforting delight—I promise you’ll want to make it again and again!
Print
Creamy Italian Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A rich and creamy Italian sausage pasta dish featuring tender rigatoni pasta coated in a luscious sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, and baby spinach. This quick and flavorful meal can be ready in just 30 minutes, perfect for a comforting weeknight dinner.
Ingredients
Pasta
- ¾ pound rigatoni pasta
- Salt for pasta water
Sausage and Sauce
- 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
- 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, oil drained)
- 1½ cups shredded Parmesan cheese
- 3 cups lightly packed baby spinach (from a 5-ounce container)
- Chopped fresh parsley for garnish
Instructions
- Cook 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.
- Cook Sausage and Aromatics: Preheat a large (12-inch) skillet over medium-high heat. Add olive oil, Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes to the skillet.
- Brown the Sausage: Cook for 9-11 minutes or until the sausage is golden brown and the onions and spices are soft and fragrant.
- Drain Excess Grease: Transfer the cooked sausage mixture to a paper towel-lined plate to drain excess grease. Discard the paper towel before returning the sausage to the skillet.
- Create Roux: Turn the heat down to medium-low and add the unsalted butter. Once melted, add all-purpose flour and whisk continuously until fully absorbed and lightly golden brown, about 1 minute.
- Make Sauce: Slowly whisk in the chicken broth to eliminate lumps, then whisk in the heavy cream and sun-dried tomatoes. Bring the mixture to a low boil, then reduce heat to low. Simmer for 5-7 minutes until the sauce reduces by half and coats the back of a spoon, stirring frequently to prevent clumping or burning.
- Add Cheese and Spinach: Slowly stir in the shredded Parmesan cheese until fully incorporated. Add baby spinach and stir until the leaves are fully wilted.
- Combine Pasta and Sausage: Add the reserved sausage mixture and drained rigatoni to the skillet with the sauce. Stir to combine thoroughly and coat the pasta evenly with the creamy sauce.
- Garnish and Serve: Remove from heat and garnish with freshly chopped parsley before serving.
Notes
- For a spicier dish, increase the crushed red pepper flakes to taste.
- Use gluten-free pasta if desired to accommodate dietary restrictions.
- Sun-dried tomatoes packed in oil add the best flavor, but you can substitute with dried ones rehydrated in warm water.
- To make this dish lighter, substitute heavy cream with half-and-half, but it may reduce creaminess.
- The sauce thickens as it cools; if reheating, stir in a splash of chicken broth or cream to loosen.
