Italian Sausage Pasta

This delicious 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 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. This hearty pasta is a complete meal, but if guests are coming, I like to serve it with Italian chopped salad or cucumber tomato salad and garlic cheese bread.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Italian sausage: sweet, mild, or even hot if that is your thing
• Pasta: Several medium pasta shapes will work with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
• Chicken broth: preferably low-sodium
• Parmesan cheese: freshly grated for the optimal taste

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 the 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.

Reduce 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

• Use a spoon to break up the Italian sausage so you have some small and 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

Taco Pasta

Creamy Gnocchi Pasta

Cajun Shrimp Pasta

Pasta con Broccoli

Crock Pot Lasagna

Baked Rigatoni

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.

4.99 from 96 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 707kcal

Author: Beth Pierce

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
• ½ cup chicken broth low sodium
• 1¼ 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

• 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.

Nutrition

Calories: 707kcal | Carbohydrates: 49g | Protein: 25g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 121mg | Sodium: 774mg | Potassium: 591mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2754IU | Vitamin C: 12mg | Calcium: 227mg | Iron: 3mg

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