Few dishes capture the comfort and heartiness of Italian cooking quite like a creamy, flavorful pasta dish. This Italian Sausage Pasta is the ultimate crowd-pleaser, combining rigatoni with savory sausage, sundried tomatoes, and spinach, all enveloped in a creamy garlic Parmesan sauce that clings beautifully to every bite. It’s rich, comforting, and bursting with layers of flavor. The best part? It comes together in about 40 minutes, making it perfect for busy weeknights, casual family dinners, or even entertaining guests.
When I make this dish, I always marvel at how something so simple can taste so luxurious. The sausage adds a hearty, savory punch, while the sundried tomatoes provide a sweet-tangy burst that balances out the richness of the cream. Spinach brings freshness and color, and the Parmesan ties everything together with its nutty, salty kick. This isn’t just pasta—it’s a dish that feels like a warm hug after a long day.
Whether you’re cooking for your family, inviting friends over for dinner, or just want to treat yourself to a restaurant-quality meal at home, this Italian Sausage Pasta will never disappoint.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 40 minutes with minimal prep.
- Restaurant-Worthy: Creamy, cheesy, and full of flavor without the hefty bill.
- Family Favorite: Kids and adults alike love this hearty pasta dish.
- Customizable: Works with different pasta shapes, sausages, and add-ins.
- Great for Leftovers: Tastes even better the next day when the flavors meld.
It’s the perfect blend of convenience and indulgence.
Ingredients
- 1 lb Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried marjoram
- 1/2 tsp fresh ground black pepper
- 1/4 tsp crushed rosemary
- 1/4 tsp dried thyme leaves
- 1/4 tsp crushed red pepper
- 12 oz uncooked rigatoni
- 3/4 cup chicken broth
- 1 1/2 cups heavy whipping cream
- 2/3 cup fresh grated Parmesan cheese
- 2/3 cup sun-dried tomatoes, packed in oil (drained)
- 4 cups baby spinach
- Salt to taste
Step-by-Step Instructions
Step 1: Cook the Sausage and Aromatics
In a large skillet, begin browning the Italian sausage over medium heat. After about 3–4 minutes, add the chopped onion and continue cooking until the sausage is fully browned and the onions are soft. Reduce the heat to low, then add the garlic, marjoram, black pepper, rosemary, thyme, and crushed red pepper. Cook for about 1 minute, stirring constantly to release the fragrant aromas. Remove the sausage mixture to a plate and cover with foil.
Step 2: Cook the Pasta
Meanwhile, cook the rigatoni according to the package instructions until al dente. Drain well and set aside.
Step 3: Make the Creamy Sauce
Pour the chicken broth into the skillet, scraping the bottom with a wooden spoon to deglaze and capture all those flavorful brown bits left behind by the sausage. Stir in the heavy cream and bring to a boil. Once boiling, reduce the heat and let it simmer until the mixture reduces by about half. This step can take 15–20 minutes, so be patient—it’s what gives the sauce its luscious, velvety consistency.
Step 4: Add the Flavor Boosters
Once reduced, turn the heat to low and stir in the Parmesan cheese, sundried tomatoes, and spinach. Stir gently until the cheese melts and the spinach wilts.
Step 5: Bring It All Together
Return the sausage mixture to the skillet, then add the cooked pasta. Toss everything together until the rigatoni is evenly coated in the creamy sauce. Taste and adjust with salt and pepper as needed. Continue cooking over low heat until everything is heated through.
Serve hot, topped with extra Parmesan if desired.
Tips for Success
- Break Up the Sausage: Use a spoon or spatula to break the sausage into both small and medium chunks for texture variety.
- Don’t Rush the Sauce: Allow the cream and broth to reduce properly—it makes all the difference in thickness and flavor.
- Drain Sundried Tomatoes Well: Excess oil can make the dish greasy, so blot them dry with a paper towel.
- Use Fresh Parmesan: Pre-grated Parmesan doesn’t melt as smoothly, so grate it yourself for best results.
- Finish with Fresh Herbs: A sprinkle of fresh basil or parsley adds a pop of color and freshness before serving.
Variations
- Spicy Kick: Use hot Italian sausage or add extra red pepper flakes for more heat.
- Cheese Swap: Try Pecorino Romano for a sharper bite.
- Veggie Boost: Add mushrooms, zucchini, or roasted red peppers for extra veggies.
- Pasta Variety: Penne, ziti, rotini, or cavatappi all work beautifully.
- Lighter Version: Use half-and-half instead of heavy cream and turkey sausage for a leaner meal.
Make Ahead & Storage
- Make Ahead: You can prepare the sauce and sausage mixture a day in advance, then reheat and toss with fresh pasta before serving.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm on the stovetop with a splash of cream or broth to loosen the sauce.
- Freezing: Not recommended, as cream-based sauces tend to separate when thawed.
Frequently Asked Questions
Can I make this with chicken or turkey sausage instead of pork?
Yes! Chicken or turkey sausage works just as well and makes the dish a bit lighter.
What if I don’t have rigatoni?
Any medium-sized pasta like penne, ziti, or shells will work. Just make sure it has grooves or curves to hold onto the sauce.
Can I use milk instead of cream?
Whole milk can work, but the sauce won’t be as rich or creamy. If you want to lighten it, consider half-and-half.
Do I need to use sundried tomatoes in oil?
Yes, the oil-packed ones have better flavor and texture. Just drain them well before adding.
Can I make this dish vegetarian?
Definitely—skip the sausage and add extra vegetables like mushrooms, spinach, or artichokes for a hearty vegetarian version.
Final Thoughts
This Italian Sausage Pasta is the kind of recipe you’ll find yourself returning to again and again. It’s simple enough for a weeknight but impressive enough for guests, with a rich, creamy sauce that makes every bite satisfying. The balance of hearty sausage, tangy sundried tomatoes, fresh spinach, and Parmesan creates a dish that feels like pure comfort food without being overly heavy.
Serve it with a side of garlic bread to soak up the sauce and a crisp green salad for balance, and you’ve got a complete meal that will make everyone at the table happy. Whether you’re feeding family, friends, or just yourself after a long day, this pasta delivers big flavor with minimal fuss.
Italian Sausage Pasta
Ingredients
- 1 lb Italian sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried marjoram
- 1/2 tsp fresh ground black pepper
- 1/4 tsp crushed rosemary
- 1/4 tsp dried thyme leaves
- 1/4 tsp crushed red pepper
- 12 oz uncooked rigatoni
- 3/4 cup chicken broth
- 1 1/2 cups heavy whipping cream
- 2/3 cup fresh grated Parmesan cheese
- 2/3 cup sun-dried tomatoes packed in oil (drained)
- 4 cups baby spinach
- Salt to taste
Instructions
Step 1: Cook the Sausage and Aromatics
- In a large skillet, begin browning the Italian sausage over medium heat. After about 3–4 minutes, add the chopped onion and continue cooking until the sausage is fully browned and the onions are soft. Reduce the heat to low, then add the garlic, marjoram, black pepper, rosemary, thyme, and crushed red pepper. Cook for about 1 minute, stirring constantly to release the fragrant aromas. Remove the sausage mixture to a plate and cover with foil.
Step 2: Cook the Pasta
- Meanwhile, cook the rigatoni according to the package instructions until al dente. Drain well and set aside.
Step 3: Make the Creamy Sauce
- Pour the chicken broth into the skillet, scraping the bottom with a wooden spoon to deglaze and capture all those flavorful brown bits left behind by the sausage. Stir in the heavy cream and bring to a boil. Once boiling, reduce the heat and let it simmer until the mixture reduces by about half. This step can take 15–20 minutes, so be patient—it’s what gives the sauce its luscious, velvety consistency.
Step 4: Add the Flavor Boosters
- Once reduced, turn the heat to low and stir in the Parmesan cheese, sundried tomatoes, and spinach. Stir gently until the cheese melts and the spinach wilts.
Step 5: Bring It All Together
- Return the sausage mixture to the skillet, then add the cooked pasta. Toss everything together until the rigatoni is evenly coated in the creamy sauce. Taste and adjust with salt and pepper as needed. Continue cooking over low heat until everything is heated through.
- Serve hot, topped with extra Parmesan if desired.
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