Our family LOVES a good pasta dish, especially when it includes sausage. That’s why we can’t get enough of this tasty Italian sausage pasta!
It is a favorite and is on our rotation of easy dinner ideas. Plus, it’s on the table in only 20 minutes, making it the perfect weeknight dinner.
We usually make pasta or a similar Italian dish on Tuesdays each week, and this one is never missed. The whole family LOVES it! Italian sausage adds the perfect flavor to any pasta dish or soup, such as our Tortellini Soup or Sausage Soup.
For more sausage pastas, try our Chicken Sausage Pasta and Sausage Penne Pasta.
Why we think you’ll love it:
- It’s on the table in a flash. It only takes about 20 minutes to throw everything together. A quick prep time is perfect for busy weeknights!
- Simple ingredients and easy steps. There are just a few ingredients and some simple steps, making this a favorite, quick dinner!
- We never have leftovers. This is a hit with both kids and adults alike – it’s packed with flavor!
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.
Italian Sausage Pasta Recipe
Video
Ingredients
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Complete The Meal
Sides
Fried Zucchini
25 mins
Garlic Knot Recipe
20 mins
Antipasto Salad
15 mins
Olive Garden Breadsticks
2 hrs 27 mins
Desserts
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4 hrs 10 mins
Almond Cookie Recipe
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Easy Fruit Salad Recipe
1 hr 20 mins
Chocolate Lava Cake
23 mins
More Pasta
Easy Fettuccine Alfredo
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Sun-Dried Tomato Pasta
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Pasta Carbonara
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Chicken Penne Pasta
30 mins
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This recipe was originally published February 2014.
This is one of our family favorites. I hope to make this as a prepped freezer meal to take out and reheat. I’ve never done it this way before. If I make everything according to the recipe and then transfer to a disposable aluminum pan to cover and freeze, what would be the bake temp and time? Should I thaw it before baking it or just bake from frozen? Would I need to add anything to the sauce after reheating or would it be fine as long as I left it covered while baking?
I’m glad this is a family favorite, and you can definitely freeze it! I would cover it tightly and thaw it overnight in the fridge before baking at 350°F for about 20 to 25 minutes until heated through. If baking from frozen, keep it covered and bake closer to 45 to 60 minutes. The sauce should be just fine as is, especially if it stays covered while reheating!