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
Panna Cotta Recipe
4 hrs 10 mins
Almond Cookie Recipe
23 mins
Easy Fruit Salad Recipe
1 hr 20 mins
Chocolate Lava Cake
23 mins
More Pasta
Easy Fettuccine Alfredo
35 mins
Sun-Dried Tomato Pasta
25 mins
Pasta Carbonara
25 mins
Chicken Penne Pasta
30 mins
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This recipe was originally published February 2014.
What else could be used instead of the Italian stewed tomatoes. They were kind of big in the dish.
You could just use regular canned tomatoes or even fresh tomatoes, chopped. Really whatever you like 🙂
How do you think this recipe would turn out if I used crushed tomatoes instead of diced? My husband hates chunks of tomatoes. This recipie looks delicious!!
I’m sure it would be just great 🙂
This recipe was delicious!! Thanx for sharing. The only problem that I had was that adding the Parmesan cheese to the cream sauce and boiling it, caused it to clump up badly and stick to the bottom of the pan and the spatula. Is it better to stir in the Parmesan once the sauce has been off the burner for a few minutes and cooled slightly?
If you want, you could. I didn’t have an issue with it clumping, as long as you stir it in & the heat isn’t boiling at that point. I’m glad you liked it though! Thanks & I hope that helps!
Absolutely delish! I make a pretty good pasta sauce, but this is so light and tasty. Thank you for sharing.
You are so welcome!! Glad you like it! Thank you!
This recipe was amazing! Only thing I adjusted was the dried basil to fresh. Delicious! I doubled the recipe so me and my family of 5 will get to enjoy this dish for at least 4 more days haha! It makes a ton! Yum yum yum and so super easy! Thank you!!!
Love hearing that!! I’m glad your family liked it! Thank you for giving it a try!
Wish I could pin this recipe. Why is there no button to pin just the recipe?
Wow, wow, wow, wow, wow! Where has this recipe been all my life recipe and how come I never knew about it?! It was insanely good! Added mushrooms and kept everything else as stated. The sauce is so good I could just dip crusted bread in it and be happy 🙂 Next time I will double it!
You are too sweet!! I’m so glad you found it and tried it! Thanks so much for letting me know!
This was delicious and super easy! I think it would be even easier putting the pasta in when you add the liquid and make it a one pot meal! I used Italian chicken sausage and will probably add zucchini next time. Even my 8 month old loved it!
Those are great ideas!! It’s an easy recipe to change up 🙂 Thanks for sharing and so happy that you guys liked it!
I made this last night, and it was amazing! I made two dishes from your site, and both were fabulous!
So glad you liked this Leina!! Curious what the other recipe was that you liked?