This scrumptious Italian Sausage Pasta combines rigatoni with sundried tomatoes and spinach in a creamy garlic Parmesan sauce. This easy pasta is truly one of our favorites and is always a hit with friends and family.
This hearty pasta is a complete meal in itself, but if company is expected, I like to serve it with Italian Chopped Salad with Fresh Italian Dressing and Cheese Garlic Bread.
How to make Italian Sausage Pasta
Brown the Italian Sausage in a large skillet or pan over medium heat. After several minutes add the onion and continue cooking until the sausage is browned and the onions are soft. Then reduce the heat and add garlic, marjoram, black pepper, rosemary, thyme leaves, and red pepper flakes cooking for 1 minute while stirring constantly. Now plate the sausage mixture and cover it with foil.
Meanwhile, bring a large pot of salted water to boil and cook the pasta al dente according to package instructions and drain well. Then add the chicken broth to the skillet working to deglaze the bottom of it, and collect all those wonderful brown bits. Now 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 is melted and the spinach is wilted. Finally, add the sausage mixture and cooked pasta to the skillet. Stir to coat and continue cooking over low heat until the pasta dish is heated through.
Recipe notes and helpful tips for Italian Sausage Pasta
- 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.
Recipe Variations
- Meat – substitute browned ground beef or turkey. Try grilled chicken, shrimp, or scallops.
- Spicy – kick it up a few notches with a little bit of 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.
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Italian Sausage Pasta Recipe
A scrumptious Italian Sausage Pasta loaded with browned sausage, onions, garlic, rigatoni, sundried tomatoes, and spinach, all in an easy creamy parmesan sauce.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: main meal pasta
- Method: stovetop
- Cuisine: Italian
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
- ¾ cup chicken broth
- 1 ½ cups heavy whipping cream
- ⅔ cup fresh grated Parmesan cheese
- ⅔ cup sun-dried tomatoes julienne cut packed in oil (drained)
- 3–4 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.
Keywords: creamy sausage pasta, sausage and pasta, sausage spinach pasta
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