Recipe

Hearty Italian Sausage Pasta

Creamy tomato, garlicky sausage, and a shower of Parmesan, all clinging to pasta like it pays rent. A cozy weeknight dinner that tastes like you tried harder than you did.

By Matt Campbell

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4.8

A bowl of hearty Italian sausage pasta with rigatoni in a creamy tomato sauce, topped with grated Parmesan and basil on a wooden table

Jump to Recipe

If your weeknight brain is whispering, "pasta," but your soul is demanding something hearty, this is the move. We are talking browned Italian sausage, onions and garlic that actually get a chance to do their thing, and a tomato cream sauce that grabs onto every ridge of pasta like it is scared of being left behind.

This recipe is forgiving, flexible, and aggressively comforting. It is the kind of dinner you make when the day has been A Lot, and you would like your food to be warm, a little spicy (optional), and deeply reliable.

Weeknight workflow tip: get the pasta water going first, then build the sauce while it heats and the pasta cooks. By the time the pasta is drained, the sauce is ready for its grand reunion.

Italian sausage browning in a deep skillet with onions and garlic starting to soften

Why It Works

Big flavor fast: Browning the sausage first builds a base that makes the sauce taste slow cooked, even though it is not.
Restaurant-style sauce texture: A little pasta water plus cream turns the tomato sauce silky and clingy, not watery.
One pan energy: Everything happens in one skillet except the pasta pot, because we live in reality.
Flexible heat and richness: Use mild or hot sausage, add chile flakes, or keep it gentle. You are in charge.

Storage Tips

Refrigerate: Cool completely, then store 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. Pasta drinks sauce overnight, so give it a little help and stir until glossy again. Microwave works too, but cover it and stir halfway through.

Freeze: Freezing is safe longer, but for best texture and flavor, try to use it within 2 months. Cream sauces can separate slightly. It will still taste great. Thaw overnight in the fridge, then reheat gently with a splash of liquid and a good stir.

Common Questions

Can I use any pasta shape?

Yes. Rigatoni, penne, ziti, and shells are perfect because they trap sauce. Spaghetti works too, but the chunkier shapes feel extra cozy here.

How do I keep the sauce from getting greasy?

After browning, drain off excess fat if your sausage is very fatty, leaving about 1 tablespoon in the skillet for flavor. Also keep the simmer gentle once the cream goes in (no hard boiling) so everything stays smooth.

Can I make it without cream?

Totally. Swap the cream for half-and-half, whole milk, or a spoonful of mascarpone or cream cheese. If you want dairy-free, skip the cream and finish with extra pasta water and a drizzle of olive oil for sheen. It will be a glossy, rich tomato sauce, not a creamy one, but still extremely good.

What vegetables can I add without messing it up?

Baby spinach (stir in at the end), sautéed mushrooms, roasted red peppers, or zucchini are all great. If adding mushrooms, brown them first so they do not steam the whole vibe into sadness.

Is this spicy?

Only if you want it to be. Use mild sausage for a friendly version, or hot sausage plus red pepper flakes for the "I needed this" version.

What kind of Italian sausage should I use?

Sweet (mild) or hot Italian pork sausage is perfect. Bulk sausage is easiest, but links work too, just remove the casings. Turkey or chicken Italian sausage also works, and you may want that optional olive oil if the pan looks dry.

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 pot for boiling pasta
Large deep skillet or Dutch oven (12-inch is ideal)
Wooden spoon or sturdy spatula
Microplane or grater for Parmesan (highly recommended, future you will thank you)
Measuring cups and spoons

This pasta started as one of my classic midnight fridge clean-outs: half a pack of Italian sausage, a lonely onion, and a jar of marinara giving me the look. I browned the sausage, added garlic, and then I did what I always do when I want dinner to feel like a hug: I stirred in a splash of cream and told myself it was "for balance."

Now it is my go-to when I need something suspiciously impressive without a ton of effort. The kind of meal that makes people think you simmered sauce all day, when really you just browned meat with confidence and refused to skip the Parmesan.