Italian Sausage Pasta

Italian Sausage Pasta Ingredients

• Bow tie pasta (16-ounce package) – Use a pasta with a sturdy shape that holds creamy sauce and sausage in every bite; or use penne pasta.
• Mild Italian sausage (1 pound) – Brings savory spices and richness, the main flavor driver. You can also use spicy pork sausage, chicken sausage, or turkey sausage. You can even exchange the sausage for ground beef or ground chicken.
• Chopped onion (½ cup, optional)- Adds sweetness and body to the sauce while it softens with the sausage.
• Minced garlic (1½ teaspoons)- Flavors the skillet and deepens the Italian flavor. You can use minced garlic or mince 3 cloves of garlic.
• Crushed red pepper flakes (½ teaspoon, optional)- Optional heat that wakes up the cream and tomatoes.
•  Italian stewed tomatoes, drained and chopped (2 cans, 14.5-ounce each)- Provide herby tomato flavor and the right saucy texture. Regular stewed tomatoes work too, but we usually add Italian seasoning.
• Heavy cream (1½ cups)- Melts into the tomatoes for a silky, creamy finish.
• Salt (½ teaspoon)- Balances the dairy and brightens the tomatoes and sausage
• Dried basil (¼ teaspoon)- A gentle herbal note that ties the sauce together.
• Shredded Parmesan cheese, divided (1 cup)- Some melts into and flavors the sauce, the rest finishes the dish on top. Substitute the Parmesan with mozzarella, or a blend of provolone, fontina, Romano, and asiago.  

How to Make Italian Sausage Pasta

PASTA. Cook pasta according to package directions in a large pot. Drain and set aside.

SAUSAGE. Meanwhile, in a large skillet over medium heat, cook sausage, onion, garlic, and pepper flakes, stirring, for 4–5 minutes, or until meat is no longer pink. Drain excess fat.

SAUCE. Stir in tomatoes, cream, salt, basil, and ½ cup Parmesan and bring to a boil.

• Reduce heat and simmer, uncovered and stirring occasionally, for 6–8 minutes or until thickened.

SERVE. Add pasta to the sausage mixture and toss. Garnish with the remaining ½ cup Parmesan and fresh parsley (if desired) before serving.

Kristyn’s Recipe Tips

• We love this sauce mixed with pasta, but it can also be served over a bed of White Rice, Cauliflower Rice, Mashed Potatoes, or Baked Potatoes.
• Add sauteed veggies such as zucchini, bell peppers, mushrooms, or spinach to this easy pasta recipe.
• Swap out the mild Italian sausage for chicken sausage, turkey sausage, or spicy sausage.
• We love to make a double batch, so we have one to eat now and one to freeze for later.

4.99 from 255 votes

Italian Sausage Pasta Recipe

By: Kristyn Merkley

Easy cheesy Italian sausage pasta is creamy, delicious, and perfectly spiced. It's a family favorite ready in only 20 minutes!

Servings: 5

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 (16-ounce) package bow tie pasta
• ▢ 1 pound mild Italian sausage
• ▢ ½ cup chopped onion, optional
• ▢ 1½ teaspoons minced garlic
• ▢ ½ teaspoon crushed red pepper flakes, optional
• ▢ 2 (14.5-ounce) cans Italian stewed tomatoes, drained and chopped
• ▢ 1½ cups heavy cream
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon dried basil
• ▢ 1 cup shredded Parmesan cheese, divided

Instructions 

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, in a large skillet over medium heat, cook sausage, onion, garlic, and pepper flakes, stirring, for 4–5 minutes, or until meat is no longer pink. Drain excess fat.
• Stir in tomatoes, cream, salt, basil, and ½ cup Parmesan and bring to a boil.
• Reduce heat and simmer, uncovered and stirring occasionally, for 6-8 minutes or until thickened.
• Add pasta to sausage mixture and toss.
• Garnish with remaining ½ cup Parmesan before serving.

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Notes

Recipe tips.

• We love this sauce mixed with pasta, but it can also be served over a bed of White Rice, Cauliflower Rice, Mashed Potatoes, or Baked Potatoes.
• Add sauteed veggies such as zucchini, bell peppers, mushrooms, or spinach to this easy pasta recipe.
• Swap out the mild Italian sausage for chicken sausage, turkey sausage, or spicy sausage.
• We love to make a double batch, so we have one to eat now and one to freeze for later.

Store the pasta in an airtight container in the refrigerator for 3-4 days or in the freezer for 3-4 months. 

Reheat on the stovetop over low heat, stirring constantly. Add a small amount of cream as needed to revitalize the sauce. You can also microwave in 30-second increments until warm throughout.

For more substitutions and tips, check out the full recipe post

Nutrition

Serving: 1g, Calories: 650kcal, Carbohydrates: 7g, Protein: 21g, Fat: 60g, Saturated Fat: 30g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Cholesterol: 167mg, Sodium: 1269mg, Potassium: 368mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 1286IU, Vitamin C: 4mg, Calcium: 248mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was originally published February 2014.