This Creamy Italian Sausage Pasta is a quick, satisfying weeknight meal that combines savory sausage with tender pasta in a luscious, Parmesan cream sauce.
Packed with protein from the Italian sausage and fiber from spinach and pasta, it’s both hearty and nutritious.
Ready in just 20 minutes, it’s an effortless dish perfect for busy evenings or meal prep.
20-Minute Creamy Italian Sausage Pasta
Equipment
- Large Pot: (for boiling pasta)
- Large skillet (for cooking sausage and sauce)
- Wooden spoon or spatula (for stirring)
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 lb ground Italian sausage
- 1 lb penne pasta
- 1 tbsp olive oil
- ½ yellow onion minced
- 2 garlic cloves minced
- ½ tsp red pepper flakes
- ½ tsp salt
- 2 cups heavy cream
- 5 oz baby spinach
- 1 cup shredded Parmesan cheese
Instructions
- Prepare the PastaName: Boiling the PenneStart by bringing a large pot of water to a rolling boil. Add a generous pinch of salt to season the water—it helps enhance the pasta’s natural flavor. Once boiling, add the penne pasta and cook according to the package instructions, usually 10–12 minutes, until al dente (tender but still slightly firm in the center). Stir occasionally to prevent sticking. When cooked, reserve about ½ cup of pasta water, then drain the rest and set the pasta aside.
- Heat the SkilletName: Warming the Olive OilWhile the pasta is cooking, place a large skillet over medium-high heat. Pour in one tablespoon of olive oil and let it heat until it shimmers, indicating it’s ready for cooking. This step ensures that the sausage and aromatics will sauté evenly without sticking or burning.
- Cook the Italian SausageName: Browning the SausageAdd one pound of ground Italian sausage to the hot skillet. Break it into small pieces with a wooden spoon or spatula. Cook for about 5 minutes, stirring frequently, until the sausage is no longer pink and is starting to develop a golden-brown crust. This browning adds rich flavor to the dish.
- Sauté the AromaticsName: Flavoring with Onion and GarlicOnce the sausage has begun to brown, add ½ cup minced yellow onion and 2 cloves of minced garlic to the skillet. Sprinkle in ½ teaspoon red pepper flakes and ½ teaspoon salt to season. Stir the mixture constantly for 3–4 minutes until the onions become soft and translucent and the garlic releases its fragrant aroma. This combination of sausage, onion, and garlic forms the flavorful base of the sauce.
- Remove Excess FatName: Trimming the SkilletIf there is excess fat rendered from the sausage, carefully drain it from the skillet. This prevents the sauce from becoming too greasy while still leaving enough fat to carry the flavors of the dish. Return the cooked sausage and aromatics to the skillet before moving to the next step.
- Add the CreamName: Creating the Creamy BaseReduce the heat to low and pour in 2 cups of heavy cream. Stir well to combine with the sausage and aromatics. Allow the cream to gently simmer for 2–3 minutes, stirring frequently, until it thickens slightly. Keep the heat low to prevent the cream from boiling and separating. This forms a rich, velvety sauce that will coat the pasta beautifully.
- Wilt the SpinachName: Incorporating GreensAdd 5 ounces of fresh baby spinach to the skillet in batches. Stir the spinach into the creamy sauce, allowing it to wilt evenly. This should take about 3 minutes. The spinach not only adds a fresh, vibrant color but also boosts the dish’s fiber and nutrient content without overpowering the creamy flavor.
- Melt in the CheeseName: Blending in ParmesanSprinkle 1 cup of shredded Parmesan cheese over the sauce. Stir constantly until the cheese is fully melted and incorporated into the cream. This step creates a smooth, cheesy sauce that clings perfectly to the pasta, enriching both the flavor and texture of the dish. Taste the sauce and adjust seasoning if necessary with a pinch of salt or red pepper flakes for extra kick.
- Combine Pasta and SauceName: Tossing to PerfectionAdd the cooked penne pasta directly into the skillet with the creamy sausage and spinach mixture. Using tongs or a large spoon, gently toss the pasta to ensure every piece is evenly coated in the rich sauce. If the sauce feels too thick, gradually add a few tablespoons of the reserved pasta water until it reaches the desired consistency.
- Serve and GarnishName: Plating the DishOnce the pasta is well-coated, transfer it to serving plates or a large serving bowl. For extra flavor and presentation, you can sprinkle additional Parmesan cheese or a pinch of fresh cracked black pepper on top. Serve immediately while warm for the best taste. This dish pairs beautifully with a light green salad or crusty bread for a complete, satisfying meal.
Notes
- Use high-quality Italian sausage for the best flavor. Sweet or mild varieties work well, while spicy sausage adds extra heat.
- Freshly grated Parmesan melts better and gives a richer, creamier texture compared to pre-shredded cheese.
- Reserve some pasta water before draining—it can help loosen the sauce if it becomes too thick.
- Adjust red pepper flakes to your taste; you can omit them for a milder dish.
- Spinach can be substituted with kale, arugula, or Swiss chard for variation.
- The dish reheats well but is best enjoyed fresh to preserve creaminess.
Chef’s Secrets For Perfect Pasta
Creating a restaurant-quality pasta at home is all about timing, heat control, and layering flavors.
First, never overcook the pasta—al dente is key to prevent it from becoming mushy when mixed with the sauce.
When cooking the sausage, brown it well to develop a deep, savory flavor, and don’t rush the aromatics; letting onions and garlic soften fully enhances the richness.
Slowly simmering the cream and adding cheese gradually ensures a smooth, silky sauce rather than a clumpy texture.
Finally, tossing the pasta gently with the sauce, rather than stirring aggressively, helps every piece stay coated evenly.
Serving Suggestions For Maximum Enjoyment
This creamy sausage pasta is hearty enough to serve as a main course, but you can elevate it with complementary sides.
A crisp green salad dressed lightly with lemon or balsamic vinaigrette adds a refreshing contrast to the richness of the sauce.
Crusty garlic bread or a warm baguette is perfect for sopping up any leftover cream.
For added indulgence, garnish with fresh herbs like parsley or basil, or a sprinkle of extra Parmesan for an eye-catching presentation.
Storage Tips To Keep Fresh
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat on the stovetop or in the microwave to prevent the cream from separating; adding a splash of milk or reserved pasta water helps restore the sauce’s smooth texture.
This recipe can also be frozen for up to 1 month, though the pasta may absorb some sauce during freezing.
Thaw overnight in the refrigerator and reheat slowly to maintain creaminess.
Frequently Asked Questions
1. Can I use a different pasta?
Yes! While penne works best for holding the creamy sauce, fusilli, rigatoni, or farfalle are excellent alternatives.
Adjust cooking time according to package directions.
2. Is it possible to make this dish lower in fat?
Absolutely. Use turkey Italian sausage or a lighter cream option like half-and-half.
Keep in mind that the sauce may be slightly less rich but still flavorful.
3. Can I make this recipe vegetarian?
Yes! Replace the sausage with plant-based Italian sausage or sautéed mushrooms and bell peppers.
The creamy sauce and cheese will still create a satisfying texture and flavor.
4. How can I prevent the cream from separating?
Keep the heat low when adding the cream, and avoid boiling it. Stir constantly and add cheese gradually, which stabilizes the sauce.
5. Can this be prepared ahead of time for meal prep?
Definitely. Cook pasta slightly under al dente, then store sauce and pasta separately in the refrigerator.
Reheat together, adding a splash of reserved pasta water to maintain creaminess. This ensures the pasta doesn’t become mushy.
