Italian Sausage Pasta

July 31, 2024 by Beth Pierce 197 Comments

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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.

A skillet full of creamy Italian Sausage Pasta with sundried tomatoes and spinach.

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.

Steps to making Italian sausage pasta. Brown the sausage, 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. 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 cooked pasta to the skillet.

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.

A close up view of Italian Sausage Pasta in the skillet.

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.

Rigatoni pasta loaded with sausage. sundried tomatoes, and spinach in a creamy Parmesan Sauce.

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.

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