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.
So yummy ???
AWESOME. This one was a home run. The whole family loved it – and that’s not an easy feat. I did half the cream and cut back the Parmesan by more than that to appease the anti-cheesey group I was feeding. Even still, the rich flavor from the cream and perfectly salted pasta from the Parmesan made it dreamy.
WOW! So very easy to make and absolutely delish!! I was a tad short of parmesan, so I added a little shredded mozzarella. I think that added a little extra creaminess to it. If you’re not fond of spinach, add peas and or broccoli precooked when you add the pasta.
This is such a delicious recipe! I made some adjustments: I added about 2 cups parmesan. An extra pound of Italian sausage and fresh mozzarella pearls. Thank you for sharing this recipe!!
Just delicious, appreciate the recipe, thanks for sharing!
Perfect I always use a blended spice seasoning I make on all my food! This was so delicious!
Simple quality ingredients bring together an amazingly fast and flavorful dinner under 30 minutes! Didn’t change a thing except didn’t use all the pasta and saved some of the pasta water to reheat any leftovers. Will definitely make again!
Delicious and easy! I used hot italian sausage and added mushrooms, keeping everything else the same.
So easy and delicious! I used canned coconut milk and it was perfect.
Great recipe! I did take the advice of another review and added red and green bell peppers. Easy to make and hubby loved it. It took me more than 20 mins, but worth the time.