Creamy Italian Sausage Pasta

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Creamy Italian Sausage Pasta is one of those dinners I make for my kids all the time. It’s quick, easy and made with ingredients I usually have on hand—which is exactly the kind of dinner I need during a busy week. Italian sausage and pasta are tossed in a creamy tomato sauce made with garlic, herbs, diced tomatoes and just enough cream to make it rich without being too heavy.

It’s cozy, filling and reliably gets eaten around here. Always a win.

Why This Sausage Pasta Is on Repeat at My House

I’ve made this pasta so many times over the years because it’s just easy. I usually have pasta, canned tomatoes and tomato paste in the pantry, and Italian sausage is something I cook with all the time because it adds so much flavor without needing a ton of extra ingredients.

I typically use mild Italian sausage because my kids prefer it, but you can absolutely use hot Italian sausage if your family likes some spice. It’s really a meal all on its own, but if I serve anything alongside it, it’s usually just a simple green salad.

And apparently we aren’t the only ones who keep coming back to this one. This recipe has been made and rated by Stuck on Sweet readers for years, with dozens of ratings—which makes me very happy because dependable family dinners are exactly what I want you to find here.

If Italian sausage is a regular in your kitchen too, my Ground Sausage Dinner Ideas has even more easy ways to turn it into dinner.

What Makes the Sauce So Good

This isn’t a super-heavy Alfredo-style cream sauce. The base is actually tomato paste, diced tomatoes and beef stock, with heavy cream stirred in at the end.

The tomato paste is especially important. Letting it cook for a few minutes with the sausage, garlic and herbs deepens the tomato flavor before the liquids go in. Then the sauce simmers uncovered so it can reduce and concentrate before you add the cream.

That little splash of cream at the end is what pulls everything together and gives the tomato sauce that smooth, slightly indulgent finish.

My Tips for the Best Creamy Italian Sausage Pasta

After making this dinner again and again, there are a few little things that make a difference.

Use mild or hot sausage based on your family. I almost always choose mild because that’s what my kids prefer. Italian sausage is already heavily seasoned, so it gives the sauce a lot of flavor without much work.

Don’t rush the tomato paste. Give it a couple of minutes in the pot with the sausage, garlic and seasonings. Cooking tomato paste helps develop a deeper, richer flavor.

Simmer the sauce uncovered. This gives some of the liquid a chance to cook off and helps concentrate the flavor.

Add the cream toward the end. I let the tomato sauce do its thing first, then slowly stir in the heavy cream once it has finished simmering.

Save some pasta water. Before draining the pasta, scoop out about a cup. You may not need it, but you’ll be glad you have it if the sauce becomes thicker than you want.

What Pasta Works Best?

This is very much a use-what-you-have recipe.

I love it with a short pasta like rigatoni or penne because all that creamy tomato sauce and little pieces of sausage get caught in the ridges and tubes. Bowties, rotini and other short pasta shapes work too.

Honestly, if there is a box of pasta in my pantry, we’re probably in business.

How Do You Keep Creamy Pasta Sauce From Getting Too Thick?

This sauce continues to thicken as it sits, especially once the pasta is added.

That’s where the reserved pasta water comes in. Add about ¼ cup at a time until the sauce is as loose and creamy as you like it. The starch in the pasta water helps loosen the sauce while still allowing it to cling to the noodles.

Don’t automatically pour in the entire cup—you may only need a splash.

And if the sauce seems too thin before adding the pasta, give it a little more time to simmer uncovered rather than trying to thicken it with flour or cornstarch.

An Easy Dinner That Delivers!

This is exactly the kind of dinner I love sharing on Stuck on Sweet because it’s the kind of dinner I actually make for my own family. I’ve made this pasta for my kids more times than I can count—it’s quick, I usually have most of the ingredients around, and I know everyone will eat it. It’s really a meal all on its own, but if I serve anything alongside it, it’s usually just a simple green salad.

I hope this creamy Italian sausage pasta becomes one of those recipes you come back to on busy nights, too. If you make it, please leave a comment and star rating below. I love hearing what your family thought, and your reviews help other readers find and trust the recipe, too!

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Yield: 4

Creamy Italian Sausage Pasta

4.6 Stars (40 Reviews)

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Creamy Italian Sausage Pasta is an easy family dinner made with savory Italian sausage and pasta tossed in a creamy tomato sauce with garlic, herbs and Parmesan. Cozy, flavorful and perfect for busy weeknights.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 pound mild Italian sausage
• 3 large garlic cloves, minced (about 1 tablespoon)
• 2 tablespoons tomato paste
• 1, 14 ounce can diced tomatoes (don't drain)
• 1/2 teaspoon each of dried basil, oregano, and parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon black pepper
• 1 cup beef stock
• 1/2 cup heavy cream, room temperature (just take out once you begin the cooking process)
• 1 pound favorite pasta
• 1 cup reserved pasta water (after noodles boil, reserve about 1 cup)
• parmesan cheese for serving

Instructions

1. Add 1 pound mild Italian sausage and 1 diced small onion to a large skillet or Dutch oven over medium heat. Cook, breaking up the sausage with a wooden spoon, until the sausage is browned and the onion has softened. Drain excess grease if needed.
2. Stir in 3 minced garlic cloves, 2 tablespoons tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt and ¼ teaspoon black pepper. Cook for about 2 minutes, stirring frequently, to let the tomato paste deepen in flavor.
3. Stir in 1 (14.5-ounce) can diced tomatoes and 1 cup beef stock. Bring to a gentle simmer and cook uncovered for 20–30 minutes, stirring occasionally, until the sauce has reduced slightly.
4. Meanwhile, bring a large pot of salted water to a boil and cook 1 pound pasta according to the package directions until al dente. Before draining, reserve about 1 cup pasta water, then drain.
5. Reduce the heat under the sauce to low and slowly stir in ½ cup heavy cream and stir until the sauce is creamy.
6. Add the cooked pasta to the sauce and toss until well coated. If the sauce is thicker than you'd like, add reserved pasta water about ¼ cup at a time until it reaches your desired consistency.
7. Taste and adjust the salt and pepper if needed. Top with Parmesan cheese and fresh parsley. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheating: The sauce will thicken in the refrigerator. Add a small splash of beef stock, cream or water and reheat gently on the stovetop or in the microwave until warmed through and creamy again.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 764Total Fat: 50gSaturated Fat: 20gUnsaturated Fat: 30gCholesterol: 99mgSodium: 1257mgCarbohydrates: 47gFiber: 5gSugar: 6gProtein: 32g

Nutrition information is automatically calculated. Use as an approximation only.

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