1. Can I make this Italian sausage pasta ahead of time?

Yes, you can prepare the sauce and cook the pasta separately ahead of time. Store them in airtight containers in the refrigerator for up to 3 days. Combine and reheat just before serving for the best texture and flavor.

2. What’s the best type of sausage to use for this recipe?

Mild or sweet Italian sausage is traditional and kid-friendly, but spicy sausage works well if you enjoy heat. You can also use chicken, turkey, or even plant-based sausage alternatives.

3. How can I make this dish more saucy?

To increase the sauciness, use crushed tomatoes or tomato passata instead of diced tomatoes. You can also add a splash more chicken broth or pasta water while simmering.

4. Is it possible to make this recipe dairy-free?

Absolutely. Use a dairy-free cream substitute (like oat or cashew cream) and replace the cheeses with your favorite vegan mozzarella and Parmesan alternatives.

Creamy Italian Sausage Pasta

Name: Creamy Italian Sausage Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 ounces penne or fusilli pasta; 1 tablespoon olive oil; 1 pound ground Italian sausage; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 tablespoons tomato paste; 1/2 cup chicken broth; 1 (14.5 ounce) can diced tomatoes, undrained; 3/4 teaspoon dried oregano; 3/4 teaspoon dried basil; 3/4 teaspoon dried parsley; Salt and pepper, to taste; 1/2 cup half and half or heavy cream; 1/2 cup grated Parmesan cheese; 1/3 cup shredded mozzarella cheese

Description

A beginner-friendly creamy Italian sausage pasta made with penne, sausage, tomatoes, and cheese. Quick, hearty, and perfect for weeknight dinners.

Ingredients

Scale

12 ounces penne or fusilli pasta
1 tablespoon olive oil
1 pound ground Italian sausage
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried parsley
Salt and pepper, to taste
1/2 cup half and half or heavy cream
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the Italian sausage and cook, breaking it up with a spoon, until fully browned. Remove and set aside, leaving the fat in the pan.
Add the diced onion to the skillet and cook for about 5 minutes until softened. Stir in the minced garlic and tomato paste and cook for 1–2 minutes until fragrant.
Pour in the chicken broth to deglaze the pan, scraping up any brown bits. Add the diced tomatoes, oregano, basil, parsley, salt, and pepper. Simmer for 5–7 minutes to thicken.
Stir in the half and half and simmer for another 2–3 minutes. Add reserved pasta water if the sauce is too thick.
Return the sausage to the skillet along with the cooked pasta. Toss to coat, then stir in Parmesan and mozzarella cheese until melted and creamy. Serve immediately.

Notes

Grate cheese from a block for better melting.
Add red pepper flakes or cayenne for extra heat.
For a smoother sauce, use crushed tomatoes or passata instead of diced tomatoes.
Reserve pasta water to adjust sauce consistency as needed.
This dish freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 plate
Calories: 620
Sugar: 6g
Sodium: 940mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 26g
Cholesterol: 85mg