Creamy Italian Sausage Pasta is a family favorite Italian pasta recipe! This easy pasta dish is full of savory sausage and a delicious, creamy, parmesan sauce and ready in 20 minutes!
With back to school in full force and busy nights ahead of us, I am finding myself reaching for new quick and easy dinner inspiration. I happen to love Italian sausage because it’s so flavorful and delicious, I can use it to make a simple meal that is flavor packed in no time. There’s nothing better than having a restaurant quality pasta dish on the table in 20 minutes! Plus, everyone in my house loves a good creamy pasta dish any night of the week!
How to Make Italian Sausage Pasta:
- For this Italian Sausage Pasta, you will start by cooking your penne pasta in a large pot of salted, boiling water according to package directions.
- As soon as you add your pasta to the boiling water, you will heat some olive oil in a large skillet. Then, add in your Italian sausage, minced onion, garlic, and red pepper flakes. Once your sausage is cooked through, you can drain any excess grease from the pan if necessary. Then, return the meat mixture to the skillet.
- Then, you will turn your heat down to low. Add the cream to the pan and bring to a simmer, and put all of the spinach in the pan. It will take about 3-5 minutes for the spinach to wilt.
- Next, drain your pasta. Add your shredded parmesan (fresh is best!) and pasta and give everything a good stir to coat.
You guys have spoken and seem to be loving these easy 20-30 minute weeknight meals as much as we do! I’m happy to say this Italian sausage pasta is one of my personal faves! If you’re looking for more simple dinners, don’t miss my Creamy Parmesan One Pot Chicken and Rice or my One Pot Homemade Hamburger Helper!
Enjoy!
~Nichole
Creamy Italian Sausage Pasta
Ingredients
- 1 Pound Ground Italian Sausage
- 1 Pound Penne Pasta
- 1 Tablespoon Olive Oil
- 1/2 Yellow Onion Minced
- 2 Cloves Garlic Minced
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- 2 Cups Heavy Cream
- 5 Ounces Baby Spinach
- 1 Cup Shredded Parmesan Cheese
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package directions.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink.
- Drain excess fat from the skillet if necessary and return the meat mixture to the pan.
- Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach.
- Cook, stirring for about 3 minutes until the spinach is wilted.
- Stir in the parmesan cheese until melted. Stir the pasta into the sauce.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is my all time favorite pasta! It is the easiest dish to make and so tasty. This is now a household favorite and in the weekly dinner rotation. It is restaurant quality and a crowd pleaser! Best pasta I’ve ever made 🙂
Great recipe! I substituted the cream for milk and chopped up my sausages. Easy peasy.!!
This was SO yummy!! I added tomatoes and it really did nicely as it cut through some of the richness. My sauce came out a little thin—any suggestions for thickening? Maybe just reducing it by simmering it longer (and stirring constantly of course!)?
Hi! Yes, I would just simmer it a little longer 🙂
Can I use cream cheese since I
Don’t have heavy cream?
Sure that would be fine 🙂
Made for dinner tonight.
Big success . Everyone had seconds.
Didn’t have enough Parmesan cheese
So used Half mozzarella. Will definitely
Make again. Will search your site
For more delicious dishes .
Thank you.
SOOOOOOO GOOD! Made half the recipe as I’m the only one eating it. Used chicken sausage instead of pork, gemelli pasta instead of penne, red instead of yellow onions, and added thyme, parsley, pepper, oregano, garlic and onion powder to the sauce. So quick and easy will definitely make again!!!
Delish! Total hit with the fam.
My teenagers LOVED this even though it had spinach! Modifications: frozen spinach instead of fresh (worked just fine); combination of heavy cream (3/4 cup), half & half (1/4 cup) and 2% milk (1 cup) cause that’s all I had. The sauce turned out fine, if a little thick after parmesan was added. I kept back 1/3 cup of pasta water and used some to thin sauce to my liking. A definite keeper! Thanks, Nichole!
I’m planning to substitute zucchini spirals for the pasta…. thoughts???
I haven’t tried it but I’m sure it would work just fine 🙂
Made this when my son and daughter-in-law came over. Didn’t use spinach because I wanted more veggies so I sautéed some broccoli toward the end of frying the sausage, it was phenomenal! I also used hot Italian sausage out of links, fantastic recipe!!
Making it again tonight!