Creamy Italian Sausage Pasta

This creamy Italian sausage sun-dried tomato pasta is a comforting dish you can easily whip up for a satisfying weeknight dinner. It combines rich flavors with simple ingredients for a meal that feels indulgent without hours in the kitchen.

I threw this together on a hectic weeknight and it quickly became a family favorite dinner that everyone asks for again and again

Ingredients

• Pasta: like penne or fettuccine works because their shape holds the sauce well so every bite has flavor
• Olive oil: adds richness and helps brown the sausage nicely so it caramelizes
• Italian sausage: with the casings removed so it breaks up well, bringing spicy and savory depth
• Fresh garlic: adds aromatic punch, so make sure it is firm and fragrant
• Crushed red pepper flakes: provide optional heat that wakes up the dish
• Sun-dried tomatoes: packed in oil add intense tangy-sweet flavor, draining them well keeps the sauce balanced
• Heavy cream: creates a luscious smooth sauce, using full fat will make it rich and silky
• Chicken broth: thins the sauce slightly and adds savory background notes, opt for low sodium to control seasoning
• Parmesan cheese: gives cheesy umami, freshly grated is best for melting and flavor
• Baby spinach: adds fresh green color and mild earthiness, choose vibrant leaves without wilting
• Salt and pepper: to taste, essential to bring all flavors together
• Fresh basil: for garnish adds a bright, herbal finish, pick leaves that smell sweet and fresh

Instructions

Cook Pasta:

Bring a large pot of water to a rolling boil and salt it generously this seasons the pasta from the inside. Add the pasta and cook it just until al dente meaning it still has a bite. Drain it but do not rinse as you want the sauce to cling well. Set the pasta aside while you finish the sauce.

Brown Sausage:

Heat olive oil over medium heat. Add the Italian sausage breaking it up with a spoon. Let it cook without stirring too much so it can brown evenly. This caramelization creates deep flavor layers. Cook until no longer pink inside and nicely golden on edges.

Sauté Garlic and Spices:

Turn the heat to medium low. Add the minced garlic and red pepper flakes if using. Stir constantly for about one minute just until fragrant but not browned which would cause bitterness. This wakes up the aromatics and infuses the oil.

Add Sun-Dried Tomatoes:

Toss in the chopped sun-dried tomatoes that have been drained of excess oil. Cook and stir for two minutes. This softens them slightly and blends their concentrated flavor into the sautéed sausage and garlic.

Make Cream Sauce:

Pour in the heavy cream and chicken broth. Stir gently then let the sauce simmer over medium low heat. This allows it to thicken slightly and marry the flavors. Keep an eye so it does not boil hard or scorch.

Add Cheese:

Stir in the grated Parmesan cheese gradually letting it melt fully into the sauce. This step enriches the sauce and adds cheesy depth. Stir until silky smooth before moving on.

Toss Pasta and Spinach:

Add the drained pasta and fresh baby spinach into the sauce. Toss everything carefully so the pasta is coated and the spinach wilts just a bit from the heat, adding freshness and slight crunch.

Season and Serve:

Taste the pasta and season with salt and pepper as needed. Serve immediately garnished with chopped fresh basil leaves for color and bright herbal notes.

I love the contrast the sun-dried tomatoes add to the creamy sauce and how basil finishes it with a fresh note. This recipe always reminds me of casual family dinners where everyone lingers a little longer, savoring each bite.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To reheat gently add a splash of broth or cream and warm over low heat stirring often to keep it creamy without separating.

Ingredient Swaps

You can swap Italian sausage for ground turkey or spicy chorizo to adjust flavor profile. Use half and half instead of heavy cream for lighter sauce that is still creamy. Kale or arugula can replace spinach for a different leafy green twist.

Serving Ideas

Pair this pasta with a simple green salad dressed with lemon and olive oil for a bright counterpoint. Garlic bread or a crusty loaf works wonderfully to soak up every bit of the sauce. A glass of red wine complements the sausage perfectly.

This creamy Italian sausage sun-dried tomato pasta is a perfect blend of flavors and textures that brings comfort and delight to any meal.

Frequently Asked Recipe Questions

→ What pasta types work best with this dish?

Penne or fettuccine are ideal as they hold the creamy sauce well, ensuring each bite is flavorful.

→ Can I adjust the spiciness in the dish?

Yes, the crushed red pepper flakes are optional; reduce or omit them to suit your desired heat level.

→ How should I prepare the Italian sausage for cooking?

Remove the casings before browning the sausage to achieve crumbled and evenly browned pieces that blend well with the sauce.

→ Is fresh basil essential for the flavor?

Fresh basil adds a bright, herbal finish that complements the richness of the sauce, but it can be omitted if unavailable.

→ Can I substitute the chicken broth with another liquid?

Vegetable broth or water can be used, but chicken broth provides added depth and savory notes to the sauce.