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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Nyxie
This looks creamy and delicious! I’d kill for something like this for dinner tonight but we’re stuck with leftovers – again!
Richard
I cooked this up for my Mom. She loved it! She said that she wants me to make it for her again, real soon!
Maureen
What a delicious dish! We love pasta over here and this was right up our alley. I like that it’s easy to cook and perfect for a busy night!
Laura
Great pasta dish. So easy and delicious. It is a new family favorite. Thanks for sharing, Beth!
bright
This is one of my family’s facorite recipes! It is easy to make, delicious, and perfect every time.
Briony
Hey, I am curious how you calculated the calories for this recipe. I did my own calculations, and ended up with over 700 calories per serving (based on the recipe making 6 servings). I see that your nutritional information says 454 calories. What I am I missing that adds 300 calories to each serving?
Beth Pierce
My information is calculated with software that I use. I put in the ingredients and it caculates it for me. All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.
Patty
Do I put the pasta in the sauce uncooked?
Beth Pierce
No you cook the pasta seperately.
Abbey
Yep, this is good!
Neely Moldovan
Oh this look so good! My hsuband loves italian sausage in his pasta!
SONIA
This is delicious. I can’t wait to make it again.
Barbies Beauty Bits
What a great recipe. Of course, I love pasta. I served it with some cheesy garlic bread, and it was a great meal.
MELANIE E
This sounds so good!!! I don’t recall using marjoram in recipes in years. It might be worth getting some to try this. I know my husband and I would love the dish.
briannemanzb
This is our new family-favorite Italian pasta recipe! Everyone loved it and gave it a 10 out of 10 reviews.
Beth Pierce
Thanks, Brianne! So glad that everyone loved it!
Fleek
I like how you’re so creative with your cooking. This looks really sumptuous and delicious. I’ll try it out.
Debbie
Yum! This Italian Sausage Pasta recipe was simply amazing. Great instructions with easy-to-follow steps. I shared the recipe with some friends and family!
Julie Maloney
I’ve been looking for recipes to switch things up for my husbands lunch, I’ll be adding this to the rotation! Thanks for sharing! Pinning!