Creamy Sausage Pasta is a true weeknight wonder, delivering a restaurant-quality meal in just 30 minutes. This incredibly satisfying dish features tender fettuccine generously coated in a luxurious, thick cream sauce, brimming with savory crumbled Italian sausage, tangy sun-dried tomatoes, and vibrant, tender spinach. It’s the ultimate comfort food that’s surprisingly easy to prepare, making it a perfect choice for busy evenings when you crave something special without the fuss.

Forget complicated roux sauces and endless prep. This recipe streamlines the process, allowing you to enjoy a deeply flavorful and rich pasta dish with minimal effort. Pair it with a simple, refreshing side like a crisp cucumber salad or a classic garden salad to complete a perfectly balanced meal that your family and friends will rave about.

Creamy Italian Sausage Pasta: Your Go-To 30-Minute Meal

As a devoted pasta enthusiast, I can confidently say that the creamier and more comforting a pasta dish, the better! However, many traditional creamy pasta recipes often demand extra time for crafting a perfect roux-based sauce. But what if you could achieve that same indulgent, rich flavor and velvety texture in a fraction of the time? This Creamy Italian Sausage Pasta is the answer, hitting every note for an ideal weeknight dinner: it’s effortlessly easy, incredibly delicious, and profoundly comforting.

This dish boasts a truly indulgent feel, reminiscent of fine dining, and is guaranteed to impress any dinner guest. The best part? They’ll never guess how simple and quick it was to prepare. From the moment you start to the first satisfying bite, you’ll be astonished by how rapidly this culinary masterpiece comes together. It’s perfect for those evenings when you crave something hearty and luxurious but are short on time, proving that gourmet flavors don’t always require hours in the kitchen.

Essential Ingredients for Creamy Sausage Pasta

Crafting this incredible creamy sausage pasta relies on a handful of key ingredients, each playing a vital role in building its robust flavor profile and luxurious texture. Opting for quality ingredients will elevate your dish from good to unforgettable. Here’s a detailed look at what you’ll need:

• Fettuccine (10 ounces): While many pasta packages are 16 ounces, this recipe calls for 10 ounces of fettuccine to ensure the perfect pasta-to-sauce ratio. Don’t just dump the entire package in; measure it out for optimal creaminess. The broad, flat ribbons of fettuccine are ideal for clinging to the rich sauce, but feel free to substitute with tagliatelle, linguine, or even penne if preferred.
• Ground Italian Sausage (10 ounces): The heart of this dish! You can choose either mild Italian sausage for a classic, savory taste or spicy Italian sausage if you enjoy a little kick. Be sure to remove the casings if you’re using links. The sausage renders flavorful fat that forms the base of our incredible sauce.
• Sun-Dried Tomatoes (1/2 cup, packed in oil): These concentrated gems add a burst of sweet-tart, umami flavor that perfectly complements the savory sausage and creamy sauce. For an extra layer of complexity without additional effort, look for pre-cut sun-dried tomatoes with herbs already infused.
• Baby Spinach (4 light packed cups): Fresh baby spinach wilts beautifully into the warm pasta, adding a touch of vibrant color, freshness, and a healthy boost. Roughly chopping the spinach before adding helps it blend seamlessly into the dish, ensuring you get some in almost every bite.
• Freshly Grated Parmesan Cheese (3/4 cup): This is non-negotiable for the best results! Grating fresh Parmesan cheese on the small side of a box grater yields a finer texture that melts smoothly into the sauce, providing a nutty, salty depth that pre-grated cheeses simply can’t match.
• Heavy Cream (1 1/3 cups): The secret to that irresistible, velvety-rich sauce. Heavy cream provides the luxurious body and decadent texture that defines this creamy pasta, making every bite an indulgence.
• Reduced-Sodium Chicken Broth (1 cup): Using reduced-sodium broth is crucial for controlling the overall saltiness of the dish, allowing the flavors of the sausage, tomatoes, and cheese to shine without becoming overpowering. It helps deglaze the pan and build a flavorful foundation for the sauce.
• Unsalted Butter (2 tablespoons): Butter adds richness and helps sauté the garlic, contributing to the depth of flavor in the sauce.
• Minced Garlic (1 tablespoon, about 3 cloves): Freshly minced garlic is essential for aromatic depth, providing that classic Italian flavor base.
• Italian Seasoning (1 1/2 teaspoons, divided): A blend of dried herbs like oregano, basil, thyme, and rosemary, Italian seasoning ties all the flavors together. Dividing it ensures both the sausage and the sauce are perfectly seasoned.
• Salt and Freshly Ground Black Pepper: Essential for seasoning every component of the dish to perfection. Remember to generously salt your pasta water!
• Olive Oil (1 tablespoon): Used for browning the Italian sausage.
• Dijon-style Mustard (1/2 teaspoon, optional): A small touch of Dijon mustard can act as a secret ingredient, adding a subtle tang and helping to emulsify the sauce, enhancing its creaminess without imparting a distinct mustard flavor.
• Fresh Herbs (for serving, optional): A sprinkle of fresh Italian parsley, basil, or thyme at the end adds a burst of fresh flavor and a beautiful garnish, brightening up the rich sauce.

How To Make Creamy Italian Sausage Pasta: A Simple Guide

This recipe is designed for maximum flavor with minimal fuss, ensuring you can whip up a comforting and impressive meal in just 30 minutes. Follow these simple steps for a perfect creamy sausage pasta every time:

1. Prepare Pasta Water and Cook Fettuccine: Begin by setting a large colander in your sink, placing a glass mug or liquid measuring cup in the center as a reminder to save some pasta water. Bring a large pot of water to a rolling boil. Season the water generously with salt – this is key for flavorful pasta. Add the fettuccine and cook according to package directions, but subtract 1 1/2 minutes from the suggested cooking time to ensure it finishes al dente in the sauce. Before draining, use your reminder mug to scoop out about 1 cup of starchy pasta water and set it aside. Drain the pasta thoroughly; do not rinse.
2. Brown the Italian Sausage: While the pasta cooks, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the ground Italian sausage, 1/2 teaspoon of Italian seasoning, and season with salt and pepper (approximately 1/2 teaspoon of each). Cook, breaking the sausage apart with a wooden spoon, until it is thoroughly browned and crumbled. Using a slotted spoon, transfer the cooked sausage to a paper-towel-lined plate, leaving any rendered grease behind. If there’s more than 1 tablespoon of grease in the pan, drain off the excess.
3. Build the Creamy Sauce Base: Reduce the heat to medium. Add 2 tablespoons of unsalted butter to the skillet. Once melted, add 1 tablespoon of minced garlic and a tiny pinch of salt and pepper. Sauté the garlic for about 30 seconds, or until it turns golden and fragrant, being careful not to burn it. Pour in 1/2 cup of chicken broth; it should sizzle and boil, helping you scrape up any flavorful browned bits from the bottom of the pan (this is called deglazing!). Once this first half-cup of broth has mostly evaporated, add the remaining 1/2 cup of chicken broth and stir.
4. Simmer to Perfection: Stir in the heavy cream, the freshly grated Parmesan cheese, and the sun-dried tomatoes. Bring the sauce to a gentle simmer over medium heat, stirring occasionally for 3-5 minutes, or until it visibly thickens and slightly reduces. It’s important that the sauce doesn’t come to a rapid boil; reduce the heat and stir more frequently if needed. Once the sauce has achieved your desired creamy consistency, stir in the remaining 1 teaspoon of Italian seasoning and the optional 1/2 teaspoon of Dijon mustard.
5. Combine Pasta, Spinach, and Sausage: Add the slightly undercooked fettuccine and the baby spinach directly into the skillet with the sauce. Using tongs, toss everything together vigorously. Continue tossing for 1-2 minutes until the sauce further thickens, beautifully coats every strand of pasta, and the spinach has completely wilted down. If the sauce appears too thick at any point, gradually add small amounts of the reserved pasta water until it reaches your preferred consistency. After about a minute of tossing, return the cooked Italian sausage to the pan and toss once more to ensure it’s fully integrated and warmed through.
6. Serve Immediately and Enjoy!: This Creamy Italian Sausage Pasta is best enjoyed right off the stove. Serve individual plates immediately, garnished with a touch more fresh Parmesan cheese (if desired) and a sprinkle of fresh thyme or basil for a bright finish. For the ultimate experience, serve alongside some toasted sourdough or crusty bread to sop up every last drop of that incredible sauce – you won’t want to waste a bit! Remember, pasta is always at its peak flavor and texture just after being tossed and served.

Expert Tips for Creamy Sausage Pasta Success

Achieving a truly exceptional creamy sausage pasta is easy with a few insider tips. These pointers will help you maximize flavor and perfect the texture of your dish, ensuring every bite is as delicious as the last:

• Generously Salt Your Pasta Water: This is perhaps the most critical tip for any pasta dish! Salting the boiling water before adding the pasta infuses the noodles with flavor from the inside out. Aim for water that tastes like the sea; it makes a dramatic difference in the overall taste of your meal, preventing bland pasta.
• Emulsify for a Silky Sauce: The magic of a truly creamy sauce lies in emulsification. Once you’ve added the cooked pasta to the sauce, along with some of your reserved starchy pasta water, stir and toss vigorously. The starches from the pasta water, combined with the fat in the cream and the Parmesan cheese, will bind together to create a smooth, glossy, and beautifully emulsified sauce that clings perfectly to every strand of fettuccine.
• Mind Your Pasta Quantity: Many packages of fettuccine come in 16-ounce portions. This recipe is specifically formulated for 10 ounces of pasta to ensure the sauce-to-pasta ratio is ideal. If you use too much pasta, your dish might end up dry or less flavorful. Measure it out and save the rest for another delightful recipe like classic fettuccine alfredo.
• Add a Touch of Heat: For those who appreciate a little warmth, a pinch of red pepper flakes sprinkled over the top just before serving can add a wonderful complementary heat. It provides a delightful contrast to the rich, creamy sauce and savory Italian sausage, elevating the flavor profile without overwhelming it.
• Don’t Overcook Your Pasta: Remember to cook your pasta slightly under al dente. It will continue to cook as it tosses with the hot sauce, ensuring it reaches perfect al dente tenderness and absorbs more flavor without becoming mushy.
• Taste and Adjust Seasoning: Always taste your sauce before combining it with the pasta, and again just before serving. You may need to add a little more salt, pepper, or Italian seasoning to perfectly balance the flavors.
• Use a Large Skillet: A spacious skillet or Dutch oven is essential for this recipe. It allows enough room for browning the sausage evenly and, more importantly, for tossing the pasta and sauce together without spills, ensuring everything is well combined and coated.

Serving Suggestions and Perfect Pairings

This Creamy Italian Sausage Pasta is a robust and satisfying meal on its own, but a few thoughtful additions can elevate the dining experience even further. Here are some ideas for complementary sides and drinks:

• Light Salads: To balance the richness of the pasta, serve it alongside a crisp, refreshing salad. A simple cucumber salad, a classic garden salad with a light vinaigrette, or even a Caesar salad can cut through the creaminess beautifully.
• Crusty Bread: A must-have! Toasted sourdough, garlic bread, or a fresh baguette is perfect for soaking up every last bit of the delectable creamy sauce. It’s a comforting addition that no one can resist.
• Roasted Vegetables: For added nutrition and texture, consider serving with a side of simply roasted vegetables like asparagus, broccoli, or green beans. Their slight crispness and earthy flavors provide a wonderful contrast.
• Wine Pairings: For an adult beverage pairing, a light-bodied red wine like a Pinot Noir or a Sangiovese can complement the savory sausage without overpowering the creamy sauce. If you prefer white, a crisp Sauvignon Blanc or an unoaked Chardonnay would also be lovely.
• Fresh Herbs: A final sprinkle of finely chopped fresh Italian parsley, basil, or thyme right before serving adds a burst of freshness and a vibrant pop of color, making the dish even more appealing.

Frequently Asked Questions About Creamy Sausage Pasta

Here are some common questions you might have about making this delicious creamy sausage pasta:

• Can I use a different type of pasta? Absolutely! While fettuccine is fantastic for clinging to the rich sauce, you can easily substitute it with other pasta shapes. Rigatoni, penne, orecchiette, or even linguine would work wonderfully. Just adjust the cooking time according to the package directions and remember to slightly undercook it.
• Can I make this dish vegetarian? Yes, you can! Omit the Italian sausage and instead, sauté sliced mushrooms, diced bell peppers, or even a plant-based ground meat substitute with the Italian seasoning. You might also consider adding more sun-dried tomatoes or roasted red peppers for extra flavor.
• What if my sauce is too thin or too thick? If your sauce is too thin, let it simmer gently for a few more minutes to reduce and thicken, stirring occasionally. If it’s too thick, gradually add small amounts of the reserved pasta water (or a splash of chicken broth or heavy cream) while stirring until it reaches your desired consistency. The pasta water helps bind and emulsify the sauce.
• Can I add other vegetables? Definitely! This recipe is quite versatile. Feel free to add other quick-cooking vegetables like sautéed mushrooms, chopped bell peppers, or even frozen peas (added in the last minute of cooking). Broccoli florets or asparagus spears could also be blanched and tossed in at the end.
• Is it possible to make this dairy-free? Creating a dairy-free version while maintaining the “creamy” aspect can be challenging. You would need to use plant-based heavy cream alternatives (like cashew cream or full-fat coconut milk, though coconut milk will alter the flavor profile) and a dairy-free Parmesan substitute. The texture and taste will be different from the original.

More Delicious Pasta Recipes to Love

If you’re a pasta aficionado like us, you’ll love exploring these other fantastic recipes that bring comfort and flavor to your table:

• Creamy Chicken Pasta: A delightful pasta dish featuring a simple, luscious cream sauce and tender chicken.
• One-Pot Chicken Pot Pie Pasta: All the comforting flavors of a classic chicken pot pie, transformed into an easy one-pot pasta meal.
• Butternut Squash Pasta: A seasonal favorite with roasted butternut squash, tender spinach, and a savory sauce.
• Chicken Pasta: A vibrant and flavorful chicken pasta recipe, often featuring sun-dried tomatoes and a light, herby sauce.
• Mexican Street Corn Pasta Salad: A festive and refreshing pasta salad inspired by the bold flavors of Mexican street corn, complete with a zesty chili-lime dressing.

Creamy Sausage Pasta Recipe

By Chelsea Lords

Creamy Sausage Pasta features saucy fettuccine loaded with crumbled Italian sausage, sun-dried tomatoes, and tender spinach—pure comfort in every bite!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Video Tutorial

Watch our step-by-step video guide to see exactly how to make this Creamy Sausage Pasta from start to finish. This visual aid will walk you through each stage, from browning the sausage to creating the perfect creamy sauce and combining all the ingredients for a restaurant-quality meal.

Equipment Needed

• Large Pot (for cooking pasta)
• Large Skillet (heavy-bottomed is best for sauce)
• Colander
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Tongs

Ingredients

• 10 ounces fettuccine (not the entire package!)
• 1 tablespoon olive oil
• 10 ounces ground Italian sausage (mild or spicy, see Note 1 below)
• 1 1/2 teaspoons Italian seasoning (divided)
• Salt and pepper, to taste (approximately 1/2 teaspoon each for sausage)
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic (about 3 cloves)
• 1 cup reduced-sodium chicken broth (divided)
• 1 1/3 cups heavy cream
• 3/4 cup freshly grated Parmesan cheese (see Note 2 below)
• 4 light packed cups baby spinach (see Note 3 below)
• 1/2 teaspoon Dijon-style mustard (optional)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (see Note 4 below)
• Serving suggestions: fresh herbs, extra Parmesan, crusty bread (see Note 5 below)

Instructions

1. Prepare Pasta: Set a large colander in the sink with a glass mug or liquid measuring cup in the center as a reminder. Bring a large pot of water to a boil. Generously salt the water, then cook the pasta according to package instructions, subtracting 1 1/2 minutes from the suggested cooking time. Use the glass mug to remove a big scoop of pasta water (about 1 cup) and set aside. Drain the pasta and set aside; do not rinse.
2. Cook Sausage: Meanwhile, add 1 tablespoon of olive oil to a large, heavy-bottomed skillet. Heat over medium-high heat. Add the ground Italian sausage, 1/2 teaspoon of Italian seasoning, and salt and pepper (I add 1/2 teaspoon each). Cook, crumbling with a wooden spoon, until the sausage is browned through. Use a slotted spoon to remove the sausage onto a paper-towel-lined plate. Leave any rendered grease in the skillet, but if there’s more than 1 tablespoon, carefully drain off the excess.
3. Sauté Aromatics & Deglaze: Reduce the heat to medium and add the 2 tablespoons of butter to the skillet. Once melted, add the 1 tablespoon of minced garlic and a tiny pinch of salt and pepper. Cook until golden and fragrant, about 30 seconds. Pour in 1/2 cup of chicken broth; it should sizzle. Scrape up any browned bits from the bottom of the pan with your spoon. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup of broth and stir.
4. Simmer the Sauce: Add the heavy cream, Parmesan cheese, and sun-dried tomatoes to the skillet. Simmer over medium heat, stirring occasionally, for 3-5 minutes or until the sauce thickens and slightly reduces. The sauce should not come to a rolling boil; reduce heat or stir more frequently if needed. Once thickened, mix in the remaining 1 teaspoon of Italian seasoning and the optional 1/2 teaspoon of Dijon mustard.
5. Combine Everything: Add the spinach and the cooked pasta to the sauce in the skillet. Use tongs to toss everything into the cream sauce until the sauce further thickens, beautifully coats the pasta, and the spinach cooks down (this takes about 1-2 minutes). If the sauce becomes too thick, slowly add in small amounts of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. After tossing for about a minute, add the reserved cooked sausage back into the pan and continue to toss until well combined and heated through.
6. Serve & Enjoy: Serve immediately. Top individual plates with a touch more fresh Parmesan cheese (if desired) and a sprinkle of fresh thyme or basil if using. This pasta is best enjoyed right after being tossed! For extra indulgence, serve with some toasted sourdough on the side to sop up any delicious extra sauce.

Recipe Notes

Note 1: Italian Sausage Choice: Depending on your preference, you can use either mild or spicy ground Italian sausage. If some guests prefer more spice, use mild sausage and offer red pepper flakes on the side for individual customization. Remember to remove sausage casings before cooking if using links.

Note 2: Fresh Parmesan is Key: For the best flavor and melt, grab a block of Parmesan cheese and grate it fresh on the small holes of a cheese grater. This ensures an accurate measurement and a perfectly smooth, rich sauce.

Note 3: Chopping Spinach: While not strictly necessary, roughly chopping the baby spinach helps it integrate better into the dish, ensuring you get a taste of spinach in more bites. A quick run of a chef’s knife through a pile of spinach is all it takes!

Note 4: Sun-Dried Tomatoes with Herbs: I highly recommend using sun-dried julienne-cut tomatoes packed in oil with herbs. The herbs already in the tomatoes add fantastic additional flavor without requiring any extra ingredients or work on your part, simplifying the recipe while boosting its taste.

Note 5: Serving Suggestions: For serving, consider finely chopped fresh Italian parsley, basil, or thyme. An extra sprinkle of Parmesan cheese is always welcome, and some crusty bread (like toasted sourdough or a baguette) is perfect for soaking up the extra sauce—pure deliciousness!

Storage: This pasta is truly best enjoyed immediately. Leftovers can be stored in an airtight container in the fridge for 3–4 days. This dish is not suitable for freezing due to the pasta and dairy, as both will degrade in texture upon thawing.

Nutrition Information (Approximate)

Serving: 1 serving | Calories: 663kcal | Carbohydrates: 14g | Protein: 30g | Fat: 55g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1365mg | Potassium: 936mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4011IU | Vitamin C: 41mg | Calcium: 607mg | Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation. It may vary based on specific ingredients and brands used.