This cozy and flavorful Creamy Sausage Pasta is perfect for weeknight dinners! It’s made with hearty ground sausage, tender rigatoni pasta and a rich and creamy sauce. This dish comes together quickly and delivers big comfort in every bite.
This one is simple enough for busy weeknights, but feels a little special too. It’s perfect for family dinners or even casual get-togethers with friends. This is one of those meals everyone will ask you to make again!
If you are looking for more pasta recipes, check out our: Creamy Chicken and Sausage Pasta, Mushroom Pappardelle Pasta, Creamy Pancetta Pasta Recipe with Peas and Mushrooms or Rigatoni Carbonara.
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Why We Love This Recipe
- Quick: This creamy pasta comes together in around 30 minutes. It is perfect for those nights when you need something fast but still satisfying. There are just a handful of steps and a few simple ingredients. It is a low effort recipe that is a hit every time.
- Comforting: Between the creamy sauce, savory sausage and perfectly cooked pasta, this dish is pure comfort. It’s warm, filling and just the kind of meal that hits the spot after a long day.
- Flavorful: The sausage adds a rich and savory flavor that pairs perfectly with garlic, onion and a touch of fresh rosemary. The creamy pasta sauce gets freshly grated parmesan and the spinach and lemon zest bring a little brightness to round it all out.
Ingredients
Here are the ingredients you will need for this creamy sausage pasta recipe:
- Rigatoni
- Olive oil
- Sausage: Use one pound of ground sausage.
- Onion
- Garlic: Fresh minced garlic cloves will provide the best flavor.
- Red pepper flakes
- Salt & black pepper
- Heavy cream
- Rosemary: I prefer to use fresh rosemary sprigs for the freshest flavor.
- Parmesan cheese: Freshly grated parmesan cheese will have the best flavor and will melt the best.
- Spinach
- Lemon
See recipe card below for quantities.
Instructions
Let's make this easy pasta dish together!
- Step 1: Cook the rigatoni in a pot of salted, boiling water according to the package directions. Drain and set aside, making sure to reserve 1 cup of pasta water.
- Step 2: In a large skillet over medium heat, cook the sausage in olive oil until it starts to brown, about 6–7 minutes.
- Step 3: Add the minced onion and sauté until softened, about 5 minutes. Stir in the garlic, red pepper flakes, salt, and black pepper. Cook until fragrant.
- Step 4: Pour in the cream and add the rosemary. Bring to a light simmer.
- Step 5: Add the cooked pasta and 2 tablespoons of pasta water. Toss to combine, adding more pasta water a tablespoon at a time until the sauce is silky.
- Step 6: Remove the skillet from heat. Stir in the parmesan and spinach until the spinach is wilted. Top with lemon zest, serve and enjoy.
Substitutions and Variations
Here are some common recipe substitutions and variations for this recipe.
- Sausage: You can swap the ground sausage for chicken sausage, turkey sausage or even plant-based sausage. Just make sure it's cooked through and nicely browned for the best flavor.
- Rigatoni: Rigatoni works great, but penne, fusilli or even shells will hold the sauce just as well. Use whatever you have on hand!
- Spinach: Not a spinach fan? Try kale, arugula or chopped broccoli instead. Just toss it in toward the end and let it wilt like you would with spinach.
- Heavy whipping cream: You can use half-and-half or even a mix of milk and cream, though the sauce will be a little lighter. Add an extra splash of pasta water to help it come together if needed.
Equipment
Here is some kitchen equipment you will need for this comfort food recipe. You can find all of these products on Amazon.
- Large Pot: A large pot is a must for recipes like this one. Perfect for boiling pasta and getting dinner on the table fast. You'll use it all the time for cozy meals like this, soups, and one-pot dinners!
- Large skillet: You’ll want a good sized skillet with high sides for this recipe. It gives you plenty of room to cook the sausage and stir everything together without making a mess.
Storage
Here are storage instructions for this sausage pasta recipe.
- Refrigerator Storage: Store leftover creamy sausage pasta in an airtight container in the fridge for up to 3 days.
- Freezer Storage: Freezing isn’t recommended as the sauce consistency will be altered.
- Reheating Instructions: Reheat leftovers on the stove over low heat, adding a splash of water or cream to bring back the sauce’s creamy consistency.
Top Tips
Here are some expert tips to make this easy pasta recipe:
- Don’t forget the pasta water: That starchy water helps the sauce cling to the pasta and makes it silky. Start with a couple tablespoons and add more as needed to loosen things up.
- Simmer the sauce: Once the cream is in the pan, keep the heat on low to medium. You want a gentle simmer to avoid curdling and to keep the sauce rich and smooth.
FAQ
You can cook the sausage and cream sauce ahead of time and store it in the fridge for up to 2 days. When you’re ready to serve, reheat the sauce and toss it with freshly cooked pasta for the best texture.
To make this dish vegetarian, swap the sausage for plant-based sausage or sauté mushrooms as a savory substitute. You can also add extra veggies like spinach, zucchini or bell peppers to add flavor and texture.
If the sauce is too thick, gradually add reserved pasta water until it reaches the desired creaminess. If the sauce is too thin, let it simmer for a few minutes to thicken up, and stir occasionally until nice and smooth.
Pairing
These are my favorite dishes to serve with this recipe:
Easy Creamy Sausage Pasta Recipe
Ingredients
- 1 lb rigatoni
- 2 tablespoons olive oil
- 1 lb ground Italian sausage
- 1 white onion minced
- 3 cloves garlic minced
- ¼ teaspoon red peper flakes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 3 sprigs fresh rosemary
- ½ cup parmesan cheese freshly grated
- 2 cups spinach
- Zest of 1 lemon
Instructions
- Cook pasta in a pot of salted, boiling water according to package directions. Drain pasta and set aside, reserving 1 cup of pasta water.
- In a large skillet over medium heat, cook sausage in olive oil until it starts to brown, about 6-7 minutes.
- Add diced white onion and sauté until softened, about 5 minutes.
- Add garlic, red pepper flakes, salt, and black pepper until fragrant.
- Add cream and fresh rosemary and bring to a light simmer. Add rigatoni and 2 tablespoons of pasta water. Toss until combined. Add pasta water 1 tablespoon at a time, until the sauce is silky.
- Remove from heat. Add parmesan cheese and spinach and stir until wilted. Top with lemon zest and serve.
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