This scrumptious Italian Sausage Pasta combines rigatoni with sundried tomatoes and spinach in a creamy garlic Parmesan sauce. This easy pasta is one of our favorites and is always a hit with friends and family.
This hearty pasta is a complete meal, but if guests are expected, I like to serve it with Italian chopped salad or cucumber tomato salad and garlic cheese bread.
This easy Italian sausage pasta recipe is perfect for a quick, delicious weeknight dinner. With just a few ingredients and a little effort, you can have a flavorful and comforting pasta dish on the table in no time.
What You’ll Need
- Italian sausage: sweet or mild
- Vegetables: onions, garlic, baby spinach, sun-dried tomatoes
- Seasonings: dried marjoram, black pepper, crushed rosemary, dried thyme, red pepper flakes, and kosher salt
- Pasta: rigatoni, ziti , penne, or rotini
- Chicken broth: low-sodium
- Dairy: heavy cream and Parmesan cheese
How to make Italian Sausage Pasta
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Brown the Italian Sausage in a large skillet. After several minutes, add the onion and continue cooking until the sausage browns and the onions soften. Reduce the heat, add the garlic and other spices, and cook for one minute while stirring. Plate the sausage mixture.
Meanwhile, bring a large pot of salted water to a boil, cook the pasta al dente according to package instructions, and drain well.
Add the chicken broth to the skillet. Add the heavy cream to the skillet, bring it to a boil, and then reduce it to a simmer. Simmer until it reduces by about half.
Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese melts and the spinach wilts. Add the sausage mixture and cooked pasta to the skillet. Stir to coat and continue cooking over low heat until warm.
Preparation Tips
- Several medium pasta shapes will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
- Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety is good.
- The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Reduce by about 50%.
- For optimal flavor, drain the oil from the sundried tomatoes.
Recipe Variations
- Meat – substitute browned ground beef or turkey. Try grilled chicken, shrimp, or scallops.
- Spicy – kick it up a few notches with some Cajun seasoning, cayenne pepper, or more crushed red pepper. Try adding minced jalapeno, minced chipotle peppers, or chopped green chilies.
- Veggies – add browned mushrooms, sautéed bell peppers, artichoke hearts, or capers.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Because of the amount of cream, I do not recommend freezing this dish. It would not harm you. It just would not be as tasty or aesthetically appealing.
More Pasta Recipes
Italian Sausage Pasta Recipe
Ingredients
- 1 lb. Italian Sausage
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried marjoram
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon crushed rosemary
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon red pepper flakes
- 12 ounces uncooked rigatoni
- 1/2 cup chicken broth low sodium
- 1 1/4 cup heavy cream
- ⅔ cup fresh grated Parmesan cheese
- ⅔ cup sun-dried tomatoes julienne cut packed in oil drained
- 4-5 cups baby spinach
- Salt to taste
Instructions
- Start browning the Italian Sausage in a large skillet over medium heat. After 3-4 minutes, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red flakes pepper, cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover it with foil.
- Meanwhile, cook the pasta according to the package directions and drain well.
- Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
- Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.
Notes
- Several shapes of medium pasta will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
- Use a spoon to break up the Italian sausage so you have some small pieces and a few larger pieces. Variety is good.
- The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Reduce by about 50%.
- For optimal flavor, drain the oil from the sundried tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Because of the amount of cream, I do not recommend freezing this dish. It would not harm you. It just would not be as appetizing or aesthetically appealing.
Nutrition
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Jennifer Prince
Ooh! My husband would love this so much. I’m looking for a few new recipes, and I’ll totally try this out!
Millie
This looks so delicious and easy to make! All my favourites are in this recipe and it’s the perfect comfort food for the winter. I will definitely try it this weekend! Wish me luck!
Beth Pierce
Good luck! You will be fine. It is very easy to make.
Kristy Bullard
This is so good! I love how the rigatoni holds the sauce and spices. I like to add extra red pepper flakes for a nice kick.
Talya Stone
Oh yum I love sausage in pasta. This recipe was so yummy especially with the added cream element. Thanks for a new family favorite.
Nyxie
This looks amazing! Absolutely to die for. Certainly one I’ll be passing on to my husband to make.
Lucy
I love pasta, but it is not often on my menu. I love carbonara, but your recipe sounds so delicious, and these photos are making me hungry. I definitely will prepare it soon. Thanks for sharing!
Marysa
This sounds like it is very flavorful and rich. I like the elements you used including the sun dried tomatoes. I will have to give this a try sometime.
Heather
Yum! I have everything I need for this in the house already. I’m going to make it for dinner this evening.
Maureen
What a yummy dish! My family loves pasta and this was just delicious. I can’t wait to make it again.
Susannah
So flipping delicious!!!! I went heavy on the sun dried tomatoes and parm just because I love them both! Simply put, this dish knocked it out of the park! Company worthy!
Beth Pierce
So glad that you like it Susannah! So yummy! I love sun dried tomatoes too!
Gladys Nava
This is the perfect recipe for my family! This looks tasty and amazing. Can’t wait to try this! Yummy!
Grace
My daughter shared with us-was amazing- I’m making tonight
Thena Franssen
This looks like such a great recipe. I think that my kids would love this and I’m going to try it this week!
Cinny
That looks so yummy! I think I even have some of the ingredients at home.
Kelly Bolen
This looks amazing!!! I love different pasta recipes! Spicy sausage would be great in this!
Renata
This definitely looks like something that might become my favorite pasta dish. I love Italian sausage as well as dried tomatoes – sooo good.