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This 35-minute Creamy Italian Sausage Pasta Recipe is super simple to prepare with minimal ingredients. Featuring tender pasta, savory ground sausage, aromatic veggies, and bold Italian flavors in a rich white cream sauce, it’s an irresistibly cheesy and perfectly easy restaurant-quality dinner that you and your family will love!
“My family loved this recipe! It’s a keeper for sure. I used mini bowtie pasta and followed it step by step. The flavors are so amazing. It looked and tasted like restaurant quality. Delicious! Thank you so much.”
– linnae
Continue to read on for helpful tips and easy tricks for preparing the perfect sausage pasta! And, don’t miss the step by step photos at the bottom of the post!
Hi, friends! I hope you are ready for some easy, creamy, dreamy pasta! Because, today I’m sharing one of my favorite cozy weeknight dinners.
Table of Contents
About this creamy sausage pasta
This Italian sausage and cream pasta recipe has it all – it’s thick and creamy in texture, meaty and cheesy in taste, and bursting with incredible flavor! It features tender small pasta, savory Italian sausage, salty parmesan, fragrant onion, sweet bell pepper, aromatic garlic and flavorful Italian seasonings all lovingly coated in a silky and light, yet rich and hearty creamy white sauce.
Aside from being deliciously irresistible and completely crave-worthy, this Italian sausage and creamy pasta is perfect for weeknight dinners with the family or cozy date nights at home. This recipe is a total breeze to prepare – it uses simple ingredients and is ready in 35 minutes or less. Plus, it’s completely flexible, so you can be creative and customize this one-pot pasta with your favorite add-ins.
Luscious, cheesy, meaty, and perfectly comforting, it’s a restaurant-quality dinner you and your family will love.
Pasta lovers rejoice! Time to get this (subtly) spicy sausage cream pasta in your life!
If you’re looking for more simple and delicious pasta dinners, try these family favorites next: Creamy Broccoli Pasta, Butternut Squash Pasta Recipe, Mediterranean Pasta Recipe with Chicken, One Pot Creamy Lemon Chicken Pasta, and Cream Cheese Pasta.
Ingredients for sausage cream pasta
This easy sausage and cream pasta is bursting with robust flavor and relies on simple, common ingredients for a restaurant-quality taste:
- Pasta: While I typically use medium shell pasta (conchiglie), you can use any variety of small dry pasta you have on hand. Try using macaroni, penne, fusilli, gemelli or orecchiette.
- Olive Oil: Use a good quality olive oil for the best, rich flavor.
- Fresh Vegetables: 1 yellow onion and red bell pepper provide a base of flavor for the pasta.
- Garlic: 2-3 cloves of fresh garlic add a distinctive, punchy taste.
- Seasonings: Italian seasoning, kosher salt and ground black pepper all provide flavor. You can use store-bought or homemade Italian seasoning.
- Sausage: You need 1 pound of Italian sausage. You can use a few different varieties of sausage for this recipe – see below to read about types of sausage you can use.
- Flour: 1 tablespoon of all-purpose flour helps thicken the creamy sauce.
- White Wine: Any dry white wine you like will work! Chardonnay, Pinot Blanc, Pinot Gris or Sauvignon Blanc are all great options! Or, you can substitute broth instead.
- Chicken Broth: Reduced sodium or unsalted chicken broth helps to create the sauce. You can substitute chicken stock or vegetable broth if you prefer.
- Heavy Cream: 2 cups of heavy cream give the pasta sauce a creamy, luxurious mouthfeel.
- Parmesan: 1/2 cup of parmesan cheese adds sharp, savory flavor. I recommend aged parmesan for the most complex flavor. Make sure you freshly grate your cheese for the best taste!
Recipe variations
Want to make some changes to this Italian sausage pasta recipe?! No problem! I encourage you to make this pasta dish your own. Get creative and add your family’s favorite ingredients! Below are a few ideas to get you started.
- Mushrooms: Sauté sliced mushroom and add them to the dish along with the pasta in step 6 of the recipe.
- Broccoli: Chop fresh broccoli into small florets and add it along with the onion and peppers in step 2 of the recipe.
- Sun-dried tomatoes: Add drained and sliced sun-dried tomatoes along with the garlic in step 3.
- Onions: Take the flavor up a notch by omitting the raw onions and using caramelized onions instead!
- Chopped Pepperoni: Make it a meat lover’s dream! Add in some chopped sliced pepperoni along with the garlic in step 3 of the recipe.
- Diced tomatoes: Add roughly chopped cherry or grape tomatoes along with the pasta in step 6.
- Baby spinach or kale: Stir in a heaping cup of baby spinach during the last minute of cooking.
- Bacon: Toss in some cooked and crumbled bacon at the end of cooking.
- Cheese: Stir freshly shredded mozzarella into the parmesan cream sauce. Or try dolloping torn burrata on top for an extra touch of creamy, cheesy flavor.
- Fresh Herbs: Basil, parsley, oregano and thyme all work wonderfully with this pasta! Add the fresh herbs during the last minute of cooking or sprinkle them on the finished dish before serving.
How to make creamy pasta with sausage
This creamy sausage pasta recipe is super simple to prepare! Here’s how it’s done: (Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
- Cook pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
- While pasta cooks, sauté vegetables: In a large skillet heat oil over medium heat. Add the onion and bell pepper. Cook until vegetables are almost softened.
- Add sausage and season: Increase the heat to medium-high. Add the sausage to the pan along with the Italian seasoning, salt and pepper. Cook, breaking up the sausage as you go, for about 4-6 minutes. Reduce heat to medium and add the garlic. Cook for 1 minute.
- Add flour and deglaze: Sprinkle the flour over sausage. Cook, stirring, for 1-2 minute. Add the wine to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes.
- Add liquids and simmer: Stir in the broth, and then add the heavy cream. Bring to a simmer. Immediately reduce the heat to maintain a gentle simmer. Cook for 10-12 minutes, or until the sauce is slightly thickened.
- Add pasta: Stir in the cooked pasta. Cook until heated through, about 1 minute.
- Add parmesan: Turn off the heat and gradually stir in parmesan cheese, one handful at a time. Stir until cheese is fully melted and incorporated.
- Serve: Taste and adjust for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve and enjoy!
Step by step photos: making creamy Italian sausage pasta
(Please scroll down for the full, printable recipe card.)
FAQs: frequently asked questions
What’s the best sausage for sausage and cream pasta?
There are thousands of varieties of sausages available around the world; however, Italian sausage is typically used with pasta. You can use your favorite type of sausage depending on personal preference. I recommend you use ‘loose’ or ground sausages for ease and convenience. Nevertheless, you can use sausage links to make this creamy sausage and pasta recipe – just be sure to remove the sausage meat from their casings before proceeding with the recipe.
- Italian sausage: Italian sausage is sweet and spicy with a garlicky kick. It comes in three varieties – sweet, mild and hot. While Italian sausage is broadly defined, the most familiar variety, known as mild Italian sausage, is made from ground pork and includes fennel. Hot Italian sausage also contains red pepper flakes while sweet sausage includes sweet basil. You can use whichever variety you like depending on your spice preference.
- Chorizo: Chorizo sausage is aromatic with a smoky and spicy flavor. There are two types of chorizo – Mexican and Spanish. The chorizo most readily available in the U.S is the Mexican variety, which is flavored with chiles, garlic and spices. Spanish chorizo is cured or smoked and does not require cooking before eating. I don’t recommend Spanish chorizo for this recipe.
- Breakfast Pork Sausage: Breakfast sausage, also labeled as country sausage or simply pork sausage, is an American fresh pork sausage. Breakfast sausage can be purchased in a variety of flavors; however, I recommend either regular or hot pork sausage for this recipe. Also, breakfast sausage patties aren’t the best option for this recipe. Stick with ground breakfast sausage or sausage links.
- Chicken Sausage: If you are looking for a leaner option, Italian chicken sausage is a great alternative!
What can I use instead of sausages?
If you don’t eat pork, or simply prefer a different type of meat, you can substitute the ground pork for just about any type of ground meat. Or, you can use a 50-50 combination – half pork and half ground meat of your preference.
- Ground Beef
- Ground Veal
- Ground Chicken
- Ground Turkey
- Plant-based ground meat (soy-based protein crumbles)
How many calories in pasta with italian sausages?
The exact number of calories and carbohydrates in creamy Italian pasta will depend upon the precise measurement and brand of ingredients used. This recipe serves six and has approximately 704 calories and 34 grams of carbohydrates per serving.
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More Italian sausage dinners!
If you love this creamy Italian pasta with sausage recipe, try one of these delicious fan favorite next:
Creamy Sausage Pasta
Equipment
- 1 Large Pot (for cooking pasta)
- 1 Large, Deep Skillet (for making creamy sausage pasta)
Ingredients
- 8 ounces uncooked Shell Pasta (or other small pasta)
- 1 TBS Olive Oil
- 1 small Yellow Onion – finely chopped (about 1 ¾ cup)
- 1 small Red Bell Pepper – finely chopped (about 1 cup)
- 1 pound Ground Italian Sausage – sweet, mild or hot (SEE NOTES)
- 2 cloves Garlic – minced
- 1 ¼ tsp Italian Seasoning
- 1 TBS All-Purpose Flour
- 1/3 cup EACH: White Wine and Low-Sodium Chicken Broth (or 2/3 cup of broth only)
- 2 Cups Heavy Cream
- ½ Cup Freshly Grated Parmesan Cheese – plus more for garnish
- To Taste Kosher Salt & Ground Black Pepper
- Optional Garnishes: Fresh Herbs (parsley and basil) Red Pepper Flakes, Lemon Wedges
- Serving Suggestions: Garlic Bread Crusty Bread
Instructions
- Cook Pasta: In a large pot of boiling salted water, cook pasta according to al dente package instructions. Drain well and set aside.
- Meanwhile, Sauté Vegetables: In a large, deep skillet heat 1 tablespoon of oil over medium heat. When oil shimmers, add the onion and bell pepper. Cook, stirring occasionally until vegetables are almost softened, about 3-4 minutes.
- Add Italian Sausage: Increase heat to medium-high. Add the sausage to the pan along with the Italian seasoning. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking the sausage up into large crumbles as you go, for about 4-6 minutes, or until sausage is almost browned. Reduce heat to medium and add the garlic. Cook until fragrant, about 1 minute.
- Add Flour, Then Deglaze Pan: Sprinkle the flour over sausage and stir well. Cook 1-2 minute to remove raw flour taste. Add the wine (or 1/3 cup broth) to deglaze the pan. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Cook for 1-2 minutes, or until the liquid is almost completely absorbed.
- Add Liquids and Simmer Sausage Cream Sauce: Stir in the broth and then add the heavy cream. Bring to a gentle simmer while stirring occasionally. Once simmering, immediately reduce the heat to maintain a gentle simmer. Simmer for 10-12 minutes, or until the sauce is reduced and slightly thickened.
- Add Cooked Pasta: Stir in the cooked pasta noodles and cook, stirring occasionally, until heated through, about 1 minute.
- Add Parmesan Cheese: Turn off the heat and the parmesan cheese a handful at a time, stirring before adding another handful of cheese. Once the cheese is all added, stir the sausage pasta until the parmesan is fully melted and incorporated.
- Serve Creamy Sausage Pasta: Taste and adjust the sausage cream pasta for seasoning with salt and pepper. Sprinkle with fresh herbs and top with a generous squeeze of fresh lemon. Serve immediately and enjoy while warm.
Notes
- Pasta: You can use any variety of small dry pasta you have on hand! Try using macaroni, fusilli, gemelli or orecchiette!
- Sausage: I personally used ground spicy Italian sausage; however, you can use your favorite type of sausage depending on personal preference! Make sure you use ‘loose’ or ground sausage. If you purchase sausage links, be sure to remove the sausages from their casings before proceeding with the recipe. For a full list of varieties of sausage you can use, please see details in the post.
Nutrition
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Sam
Hi there!
This looks delicious! Can it be made the day before?
Cheyanne Holzworth
Hi Sam,
Sure, you can make this pasta recipe in advance; however, it will taste best when enjoyed promptly after making it.
Cheers,
Cheyanne
Marion
This dish was absolutely amazing. Everyone went back for seconds. Definitely going to keep this dish in the regular rotation
Mary Williams
This recipe was fabulous! I added some red pepper flakes to give it a little more heat.
linnae
My family loved this recipe! It’s a keeper for sure. I used mini bowtie pasta and followed it step by step. The flavors are so amazing. It looked and tasted like restaurant quality. Delicious! Thank you so much.
Cheyanne
Hi Linnae,
I’m honored you decided to try this recipe for sausage pasta and absolutely thrilled your family enjoyed it! Thank you so much for coming back and leaving a review!
Cheers and warmest wishes for a wonderful day,
Cheyanne
Sarah
I added several handfuls of fresh spinach because I love vegetables. A little extra chicken broth. Then I used 1/2 cup cream and 1/2 cup half and half. This was delicious. Great recipe
Cheyanne
Hi Sarah,
I’m honored you decided to give this sausage pasta a try and absolutely thrilled you enjoyed the recipe! Adding fresh spinach sounds absolutely fabulous – thank you for sharing the suggestion! And, thank you so much for coming back and leaving a review – and such a helpful one at that. 🙂
Cheers and warmest wishes for a wonderful week,
Cheyanne
Candice
Hi- is there a way to make this into an actual 1 pot meal where the pasta cooks with the meat rather than cooking in the pot and the rest cooks in the skillet?
Cheyanne
Hi Candice,
Absolutely. Follow the recipe instructions, cooking the dry pasta according to the directions on the back of the box in step 1. Next, instead of moving on to the second step of the recipe while the pasta cooks, simply wait for the pasta to finish cooking. Drain it, then use that pot to proceed with step 2 of the recipe. Please let me know if you have any other questions as I’m always happy to help! Cheers and warmest wishes for a wonderful day! 🙂
Becky
So simple to make and so very delicious! Thanks for the great recipe.
Cheyanne
Hi Becky,
I’m honored you decided to try this sausage pasta recipe and absolutely thrilled you enjoyed it! Thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful week! 🙂
Kerry
Just wanted to say this recipe is a favorite in my house. My husband says it’s the best thing I’ve ever made and the kids love it too! I always use half and half instead of heavy cream because I just never have it on hand and it still turns out perfect every time. Thanks for the recipe!
Cheyanne
Hi Kerry,
I’m so thrilled your entire household loves this sausage pasta so much – That’s amazing!! (I know how hard it is to get everyone to agree on meals.) Thank you for sharing the tip on half-and-half – I totally agree. And, thank you so much for coming back and leaving a review. Cheers and warm wishes for a wonderful weekend. 🙂
-Cheyanne
Marilyn
Cheyanne,
I made your Creamy Sausage Pasta recipe last night. I was quite please at how quickly and easy it was to make. The family loved it and will be coming to your sight for more quick, easy and flavorful recipes. Keep posting sista!
Warmly,
Marilyn
Cheyanne
Hi Marilyn!
Thank you so much for your lovely comment!!! I’m honored you decided to give this recipe a try and absolutely thrilled everyone loved it! Kind comments like yours make my day – thank you!!!
Please know if you ever have a question on any recipe, I am always here (and happy!) to help!! Cheers and warm wishes for a wonderful day! 🙂
Melody Garnett
I hate when people alter recipes and then give it a review, but… guess I am that person this time. This sounded so good, I couldn’t wait to make it, then realized I didn’t have half the ingredients. I didn’t have ground sausage so used sliced spicy Italian sausage, I sautéed the onions and peppers in butter, didn’t have enough olive oil on hand. I didn’t have chicken broth or cream so I used double strength bouillon to deglaze, then used extra half and half and skipped the broth for the sauce. I added a handful of Portobello mushrooms that I cut up a little bit. And I used vegan Parmesan because that was all I had. As delicious as this came out, I am sure the real recipe has to be perfection. Can’t wait to do it the right way.
Matt
Love love love this recipe! What can I substitute the chicken broth with if I don’t have any on hand?
Cheyanne
Hi Matt!
Thanks for the kind words! And, great question! While I have only made the recipe as directed, there are a few substitutions you can use for the broth!
Chicken stock would be the best substitution and it will also give you a slightly richer flavor.
Vegetable broth will work great as it has a similar flavor and color.
Chicken bouillon cubes will work great as well – just make sure you dissolve them in hot water and cut back on some of the salt in the recipe.
If you are in a pinch you can use more wine and water. The recipe calls for 1/3 cup of each – wine and broth. I would just fill my measuring cup with 1/2 cup of wine and then top it off with water until it reaches 2/3 cup. You will lose some savory flavor, but you can make up for it with some fresh herbs!
Let me know if you have any other questions as I’m always happy to help! Cheers!! 🙂
Kelli
Delicious! Husband loved it, too. It was quick, but seemed like many steps & ingredients needed. Worth it!!! This wasn’t a problem for me, but maybe bit of a challenge for those you don’t cook too often. I adjusted the heavy cream (1 cup instead of 2), and added mushroom to the vegetables.
Christie
Delicious and easy! Made this tonight and it’s teenager and Dad approved!
Sue
Soooo yummy I didn’t have dry wine so I did chicken broth and I am a huge garlic lover so I added way more garlic … I will definitely make again
Kate
Wow, this recipe looks delicious! However, I don’t have heavy cream on hand and am looking to use up some whole milk. Does anyone know if this would still be reasonably good with whole milk instead of heavy cream? I’m sure some flavor/texture will be sacrificed, but I’m thinking I might chance it anyway and see what happens. 🙂 Thanks so much!
Cheyanne
Hi Kate,
Thank you so much for the kind comment – I’m thrilled you want to try the recipe! While I have only tested the recipe as indicated in the directions, I’m sure you can use whole milk – although you will be sacrificing both flavor and some of that creamy texture. However, if you have butter, you can make a quick and easy heavy cream substitute if you would like!
Heavy Cream Substitute:
8 Tablespoons Unsalted Butter (1 stick)
1 1/2 Cups Whole Milk
1. Melt the butter and let it cool to room temperature.
2. Whisk the cooled (soft) butter with the milk.
3. Use as a replacement for heavy cream. Mixture is equivalent to 2 cups of heavy cream.
I hope I’ve answered your question!! If you try the recipe, I’d love to hear how it turns out for you! Cheers and warm wishes for a wonderful rest of the week!
Nadine
This was ABSOLUTELY DELICIOUS!!! The sausage and the wine and the broth…. it’s PERFECTION! Thank you so much! Gonna save this one for SURE!
Cheyanne
Hi Nadine,
I’m absolutely THRILLED you enjoyed the recipe so much!! Wonderful comments like this are exactly why I enjoy spending time developing recipes – in hopes that people will love them and save them!! Thank you so much for making my day with your kind comment! Cheers – to a wonderful week! 🙂
Cindy
Can I add chicken to this. if so how much . How would you flavor the chicken
Cheyanne
Hi Cindy,
Great question! Unfortunately, I have only tested and made the recipe as directed. However, if I were to add ground chicken, I would probably do a 50-50 split – using half sausage and half chicken. Or, you can use all ground chicken, but you may want to increase the Italian seasoning a bit. I’m not sure I recommend adding chicken to the pasta on top of the pork as you will also need to increase the amount of sauce. Hope that helps! Cheers!
Samantha
This was absolutely delicious. The lemon and parsley added in the end definitely brightened this recipe. They were the perfect finish. Brought all the flavors together wonderfully. I will be adding this to my rotation of dishes.
Becca
Very good except for having to drain our bowls of the oil/grease/fat.
Cheyanne
Hi Becca,
I’m happy to hear you enjoyed the pasta! But, I’m sorry to hear you had excess oil! I make this recipe at least twice a month and have never had that problem. It sounds like you either had extremely fatty sausage or possibly the cream came to boil (boiling – versus gently simmering the cream – will cause the sauce to break). Next time, I’d recommend using a leaner cut of pork sausage, possibly draining any excess fat from the pan before adding the flour in step 4 and keeping a watchful eye on the cream. 🙂 Cheers – to a wonderful rest of the weekend!
Lisa Vanderloo
This was delish! I was searching for recipes to use some leftover Italian sausage, and I’m so glad I found this one! A perfect cold-weather comfort dish.
Cheyanne
Hi Lisa,
I’m so thrilled to hear you enjoyed the recipe! Thank you so much for coming back and letting me know the pasta went over! Cheers and stay warm!! 🙂
Mary Ann | The Beach House Kitchen
Cozy weeknight dinner for sure Chey! And only in 35 minutes?! Sign me up. This would fly off the table here, so I’m definitely need to try your recipe! Pinned!
Marissa
This creamy pasta looks incredible, Cheyanne! Love that you can make it in just over half an hour – so perfect for busy weekday dinners!
Ben @ Havocinthekitchen
Restaurant-quality dinner? Chey, this splendidly looking pasta is so much better that most restaurant dishes! It looks and sounds so hearty, rich, creamy, and dreamy. The combination of sausage, parmesan, and creamy sauce is simply spot on. And for my version, I am definitely adding some sun-dried tomatoes, too.
angiesrecipes
Sausage and pasta are amazing together. I love the flavours of this easy quick meal. More Parmesan for me please :–)
Jennifer @ Seasons and Suppers
I love pasta, so I’m always looking for new and delicious pasta recipes to try! This looks perfect and I love the combination of flavours and textures in one perfect pasta bowl 🙂