Recipe

Creamy Tomato Sausage Pasta

A fast, cozy pasta with browned Italian sausage, a bright tomato cream sauce, and plenty of Parmesan.

By Matt Campbell

•

4.8

A deep skillet filled with rigatoni coated in creamy tomato sauce with browned Italian sausage and grated Parmesan, set on a warm kitchen counter with soft natural light

Italian sausage is one of those magical grocery items that does the heavy lifting for you. It already has seasoning built in, it browns like a champ, and it turns an average weeknight dinner into something that tastes like you tried harder than you did.

This creamy tomato sausage pasta is my go-to when I want crisp edges on the meat, a bright, garlicky sauce, and a bowl of carbs that feels like a hug. It is relaxed cooking with high reward, and it is very forgiving if you are a little chaotic in the kitchen.

All ingredients for creamy tomato sausage pasta arranged on a kitchen counter, including ground Italian sausage, rigatoni, canned crushed tomatoes, garlic, onion, cream, Parmesan, and basil

Why It Works

Browning first gives the sausage crisp, savory bits that season the whole sauce.
Toasted tomato paste + garlic builds fast flavor without a long simmer.
A splash of pasta water helps the sauce cling to every ridge of the pasta.
Heavy cream at the end makes it silky and mellow while keeping the tomato flavor bright.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in a skillet over medium-low with a splash of water, broth, or milk, stirring until glossy again. Microwave works too, but add a splash of liquid so the sauce loosens instead of turning stodgy.

Freeze: You can freeze it for up to 2 months, but cream sauces can separate a bit. If you know you will freeze, consider stirring in the cream only in your portion when reheating, or be ready to whisk in a spoonful of cream or Parmesan to bring it back together.

A glass meal prep container filled with creamy tomato sausage pasta on a refrigerator shelf, lid set nearby

Common Questions

What kind of ground sausage should I use?

Sweet Italian sausage is the classic here, and hot Italian sausage adds heat without extra work. If you only have sausage links, just remove the casings and crumble the meat into the pan. If what you have is plain ground pork (not seasoned sausage), you can still make this, but add extra salt and a little fennel seed, oregano, and red pepper flakes so it tastes like sausage.

Do I need to drain the grease?

If your sausage is very fatty, spoon off all but about 1 tablespoon. You want enough fat to sauté the onion and build flavor, not so much that the sauce feels oily.

Can I make this without cream?

Yes. Swap heavy cream for half-and-half (lighter) or use 2 to 3 ounces cream cheese plus a splash of pasta water (extra creamy, slightly tangy). You can also skip dairy entirely and finish with more pasta water and extra Parmesan for a glossy, tomato-forward sauce.

How do I keep the sauce from breaking?

Keep the heat low when you add the cream, and do not let it boil hard. If it looks a little separated, pull the pan off the heat and stir in a splash of pasta water until it smooths out.

Can I add veggies?

Absolutely. Stir in baby spinach at the end, sauté mushrooms with the onion, or add diced bell pepper for sweetness. This sauce is friendly.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan (12-inch is ideal)
Large pot for pasta
Wooden spoon or spatula
Microplane or grater for Parmesan
Measuring cups and spoons
Colander

I started making versions of this when I was trying to teach myself the “restaurant” habit that actually matters at home: build flavor in layers. Brown the meat. Wake up the tomato paste. Scrape up the browned bits. Then let the pasta finish in the sauce like it belongs there. It is the kind of simple technique that makes you feel like a pro, even if you are cooking in sweatpants with a sink full of dishes.

Creamy Tomato Sausage Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

12 ounces rigatoni (or penne)
1 pound ground Italian sausage (sweet or hot)
1 tablespoon olive oil (only if sausage is very lean)
1 small yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 (15-ounce) can crushed tomatoes
1 teaspoon kosher salt, plus more for pasta water (use less if your sausage is salty)
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch of red pepper flakes (optional)
3/4 cup heavy cream
1/2 cup grated Parmesan, plus more for serving
About 1/3 cup reserved pasta water (more as needed)
Fresh basil or parsley, torn or chopped (optional)

Ground Italian sausage browning in a large skillet with crisp edges forming, wooden spoon resting in the pan

Instructions

Boil the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until just shy of al dente (about 1 minute less than the package says). Reserve 1 cup pasta water (you will likely use about 1/3 cup), then drain.
Brown the sausage. Heat a large skillet over medium-high. If your sausage is very lean, add the olive oil first. Add the sausage and cook, breaking it up, until deeply browned with crisp bits, 6 to 8 minutes. If there is a lot of fat, spoon off all but about 1 tablespoon.
Sauté onion and garlic. Add the onion to the skillet and cook until softened, 2 to 3 minutes. Stir in the garlic for 30 seconds, just until fragrant.
Toast the tomato paste. Add tomato paste, oregano, black pepper, and red pepper flakes (if using). Stir constantly for 1 minute until the paste darkens slightly and smells sweet.
Build the sauce. Pour in crushed tomatoes and stir, scraping up browned bits from the bottom. Simmer 3 to 5 minutes until the sauce looks a little thicker and less watery. Taste, but go light on additional salt for now because Parmesan is coming.
Add cream, then pasta. Reduce heat to low so the sauce is at a very gentle simmer, not a hard boil. Stir in the heavy cream. Add the drained pasta and about 1/3 cup reserved pasta water. Toss until the sauce clings and looks silky, adding more pasta water a splash at a time if needed.
Finish with Parmesan. Turn off the heat and stir in 1/2 cup Parmesan. Taste again and adjust salt and pepper as needed. Add more red pepper flakes if you want it louder.
Serve. Top with more Parmesan and basil or parsley. Eat while it is hot and the sauce is glossy.