Creamy Italian Sausage Pasta is mild Italian sausage, onions, sun-dried tomatoes, fresh spinach, and al dente pasta, all coated in a rich cream sauce. It is a comforting, flavorful meal ready in under 30 minutes and sure to hit the spot any night of the week! Craving another sausage pasta? Try my Cheesy Sausage Pasta with cavatappi, Italian sausage, marinara, and a creamy blend of cheeses for another melt-in-your-mouth meal.
Ingredients & Substitutions
- Pasta: I love rotini pasta in this dish because of its spiral shape–perfect for holding onto all of that creamy sauce! Fusilli, penne, rigatoni, farfalle, or shells would all work well, too! Or, get creative and make homemade shaped pasta to use! After boiling the pasta, reserve a cup of pasta water to add to the sauce.
- Italian Sausage: I used mild Italian sausage in the pasta dish. If you want more of a kick, use hot or spicy Italian sausage. Or, try the dish with ground turkey, ground chicken, or ground beef.
- Sun-dried Tomatoes: You will need about 4 whole sun-dried tomatoes. Soak them in hot water before draining and chopping them. Or, use the sun-dried tomatoes packed in oil. Then, simply drain and chop before using unless they are already chopped!
- Tomato Paste: Tomato paste helps the dish taste more like tomatoes, helps thicken the sauce, and adds a rich color. You only need 2 tablespoons of it, so use some of what you have left in my Tomato Basil Pasta with Italian Sausage.
- Heavy Whipping Cream: For a super creamy sauce, I added 1 1/2 cups of heavy whipping cream (heavy cream). For a lighter option, use half and half or whole milk.
- Spinach: I added fresh spinach to the pasta, but you could use frozen instead. If using frozen spinach, first, let it thaw. Then, drain it (squeeze out any extra liquid) before adding it to the sauce. Ten ounces of frozen spinach is pretty close to 2 cups fresh.
- Parmesan Cheese: I stirred in a cup of parmesan cheese to make the sauce even more decadent. If you don’t have parmesan, try pecorino romano, asiago, or mozzarella cheese.
Why Reserve Pasta Water
I have a few pasta recipes where I recommend reserving some pasta water (like my Vodka Sauce, Spicy Gnocchi Bread Bowl, and Asiago Pasta, just to name a few). The pasta water is added at the end to help bind the sauce and pasta together, enhancing the flavor and ensuring a full, flavorful taste in every bite!
What To Serve With Creamy Italian Sausage Pasta
Here are some side dishes that would pair well with the creamy, comforting pasta dish:
- Garlic Breadsticks
- Focaccia Breadsticks (or Focaccia Bread)
- Roasted Carrots (I also have Air Fryer Carrots you could try.)
- Wedge Salad
- Spicy Caprese Baguettes
- Roasted Brussels Sprouts
- Garlic and Parmesan Roasted Asparagus
How To Store Creamy Italian Sausage Pasta
To store creamy Italian sausage pasta, first, let it cool to room temperature. Next, keep it in an airtight container in the refrigerator for up to 3-4 days. Or, freeze leftover Italian sausage pasta for up to 2 months. Reheat the sausage pasta on the stovetop or in a microwave. You may need or want to add a splash of milk or cream to help loosen the sauce.
Creamy Italian Sausage Pasta
Ingredients
- 12 ounces rotini pasta
- 1 tablespoon extra virgin olive oil
- 1 pound mild ground Italian sausage
- 1 small yellow onion, finely chopped (about ½ cup)
- 1 teaspoon garlic, minced
- ¼ cup (about 4 whole) sundried tomatoes, soaked in hot water, drained, chopped
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups (357 g) heavy whipping cream
- 2 cups (60 g) fresh spinach
- 1 cup (100 g) parmesan cheese, finely grated
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta al dente, according to package directions. Reserve one cup of pasta water, then drain the rest. Set the drained pasta and pasta water aside.
- To a large skillet over medium heat, add oil. Once hot, add the Italian sausage and onions. Cook until the ground sausage is browned, breaking it up as you go (8-10 minutes).
- Add the garlic and sundried tomatoes. Cook for 1 minute.
- Add tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
- Pour in the heavy whipping cream. Stir until well combined.
- Add the fresh spinach to the skillet, stirring just until it wilts, about 1-2 minutes.
- Add the drained rotini. Stir to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency. (I used ½ cup pasta water.)
- Remove the skillet from heat. Stir in the grated parmesan cheese until melted and creamy.
- Serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This pasta is so creamy and flavorful, and I love how quickly it comes together.
Elizabeth
I wasn't sure if this pasta dish would be too rich, but I loved it! The tomato flavor stood out, which I liked. The only change I would make is to use spicy Italian sausage next time.
Annabelle
This is a quick, easy, and hearty meal for your busy work days.
Bella
I was looking for something quick but flavorful, and this recipe hit the mark! It’s simple, but so delicious. The creamy sauce with sausage is a perfect combo.
Selena
I love how creamy and rich this pasta is. The Italian sausage and parmesan cheese make it super satisfying. Plus, it’s a great way to sneak in some spinach!
I really like it