Creamy Italian Sausage Pasta

5 from 2 votes

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Creamy Sausage Pasta is a comforting, hearty dish that’s perfect for busy weeknights. Made with sweet Italian sausage, mozzarella, and parmesan, this rich, creamy sauce comes together in just 20 minutes!

Prep Time10

Cook Time30

Total Time40

Servings:

Author: Marcellina

Ingredients

1 pound (450 grams) rigatoni pasta ((or penne) see notes)
1 pound (450 grams) Italian sausage
2 tablespoons extra virgin olive oil
½ medium onion (finely chopped)
¼ cup dry white wine (substitute chicken broth)
2 cups (480 ml) tomato puree or passata (or pureed canned tomatoes )
¼ teaspoon red pepper flakes
Water as needed
1 cup (240 mls) heavy cream
salt and pepper to taste
4 ounces (115 grams) chopped mozzarella cheese
2 ounces (60 grams) grated Parmigiano Reggiano cheese (plus extra to serve)
1 tablespoon chopped fresh parsley

Instructions

Peel and finely chop the onion. Remove the sausage from the casings.
Heat the oil over medium heat in a large frying pan or skillet. Cook the onion until softened
Add the sausage meat and fry until browned breaking it up with a fork or wooden spoon. Sprinkle with a pinch of salt.
Deglaze the pan with the white wine.
Then stir in the tomato puree and red pepper flakes. Add ½ cup of water. If the tomato puree is thick, you might need to add a bit more.
Bring to a gentle simmer, cover with a lid ajar, and cook for 20 minutes, stirring regularly. Adjust the temperature so that the sauce simmers very gently.
While the sauce is cooking, cook the rigatoni pasta in a large pot of salted boiling water for one minute less than the package instructions.
When the sauce has simmered for 18 minutes, stir in the heavy cream.
Taste and adjust the sauce for seasoning. Italian sausage varies in seasoning so how much you'll need will depend on how salty the sausage is. Tasting the sauce is the best way to adjust the salt to your taste.
Drain the pasta, (reserve a cup of the cooking water) and stir into the creamy sausage sauce. Add a splash or two of pasta cooking water.
Turn the heat off, then stir in chopped mozzarella cheese, Parmigiano Reggiano cheese, and chopped parsley.
Serve hot with extra finely grated Parmigiano Reggiano cheese if desired.

Notes

For best results use high-quality dried pasta made with durum wheat flour.

Tips for Success

Choose high-quality Italian sausage—sweet for a classic flavor or spicy if you prefer some heat.
Cook the pasta 1 minute less than the package instructions to avoid overcooking; it will finish cooking in the sauce.
Opt for freshly grated parmesan and mozzarella for better flavor and quality over pre-grated varieties.
Adjust red pepper flakes to your taste or skip it entirely.
Serve Creamy Sausage Pasta immediately for the best flavor and texture.

Nutrition