Italian Creamy Sausage Pasta

I'm so excited to share this creamy sausage pasta recipe with you, because it's the one I make when I have zero energy left but everyone in the apartment is still hungry. It's got Italian sausage, tender penne, and a rich, cheesy sauce that clings to every bite. Honestly, it tastes like I spent an hour on it, but it's ready in about 30 minutes.

Jump to:

• Why You'll Like This Creamy Sausage Pasta
• What You'll Need For This Creamy Sausage Pasta
• How To Make Creamy Sausage Pasta
• Creamy Sausage Pasta
• Storage and Reheating Tips
• Fun Variations to Try With This Creamy Sausage Pasta
• Creamy Sausage Pasta FAQs
• Recipes You May Like
• Wrapping Up This Creamy Sausage Pasta

I first made this on a Tuesday when Donald texted me from the office saying he'd be home late, and I had exactly one pound of sausage in the fridge and no plan. I threw it together with what I had, and now it's one of those dinners Alex asks for by name. Sarah calls it "the pink pasta," which honestly, I don't hate.

If your family loves easy pasta dinners as much as mine does, you might also want to bookmark this creamy one pot pasta ready in 30 minutes. It's another one that comes together fast, and it's become a regular in our weeknight rotation too.

Why You'll Like This Creamy Sausage Pasta

This isn't a fussy recipe, and that's exactly the point. Here's what makes it a keeper in our house.

• It's ready in about 30 minutes, start to finish
• The sauce is rich and creamy without being heavy
• Italian sausage adds so much flavor on its own, no extra seasoning packets needed
• Mushrooms and onion sneak in some vegetables without a fight
• It reheats really well, so leftovers actually feel like a bonus
• One pan for the sauce, one pot for the pasta, and you're done

What You'll Need For This Creamy Sausage Pasta

Nothing here is hard to find. I grab most of this at my regular grocery run.

• 12 oz penne pasta
• 1 lb Italian sausage, mild or hot, ground or in links
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 medium yellow onion, chopped
• 6 oz white mushrooms, sliced
• ¼ cup chicken stock (or white wine, if you want a little extra depth)
• ¾ cup heavy cream
• ¾ cup whole milk
• 2 teaspoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese
• Chopped parsley, for serving

A quick note on the sausage. If you're using links instead of ground sausage, just remove the casings before cooking. I've done both, and honestly, either works great here.

How To Make Creamy Sausage Pasta

I like to get everything chopped before I turn on the stove. This recipe moves fast once it starts, and you don't want to be mincing garlic while the sausage is browning.

Prep and Cook the Pasta

Mince your garlic, chop the onion, and slice the mushrooms. Set them all aside in separate little bowls, because trust me, future you will thank present you.

Cook the penne according to the package directions. Before you drain it, scoop out about half a cup of the pasta water and set it aside. Drain the rest and set the pasta aside too.

Build the Sausage and Sauce

Heat the olive oil in a deep skillet or Dutch oven over medium heat. Add the onion and let it cook for 3 to 4 minutes, stirring now and then, until it starts to soften.

Add the garlic and mushrooms and cook until everything smells amazing, about 2 minutes. This is the point where Alex usually wanders into the kitchen asking what's for dinner.

Add the sausage to the pan and break it up as it cooks, until it's browned all the way through. If you're using links, just slice or crumble them as they cook.

In a small bowl, whisk together the heavy cream, whole milk, and cornstarch until smooth. This little step keeps your sauce from getting lumpy later, so don't skip it.

Pour the chicken stock into the pan and scrape up any browned bits stuck to the bottom. This is where a lot of flavor is hiding, so don't rush it. Add the cream mixture, season with salt and pepper, and let it simmer until it thickens slightly, about 3 to 4 minutes.

Bring It All Together

Add the cooked pasta right into the sausage sauce and toss to coat. Stir in the Parmesan cheese until it melts into the sauce. If things look a little thick, splash in some of that reserved pasta water until it loosens up to a texture you like.

Taste it and adjust the salt and pepper if needed. Garnish with chopped parsley and serve it while it's hot and the sauce is still glossy.

This recipe is similar in spirit to my bolognese recipe, if you're someone who loves a hearty, meaty pasta sauce but wants something a little quicker on a weeknight.

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Storage and Reheating Tips

Leftovers keep in an airtight container in the fridge for up to 3 days. The sauce actually thickens up a bit overnight, which I honestly don't mind.

To reheat, warm it on the stovetop over low heat with a splash of milk to loosen the sauce back up. The microwave works in a pinch too, just stir halfway through so it heats evenly.

I don't usually freeze this one, since cream sauces can separate a bit once thawed. If you do freeze it, know the texture won't be quite as smooth when you reheat it, though it'll still taste good.

Fun Variations to Try With This Creamy Sausage Pasta

Here's the thing about this recipe. Once you've made it a couple of times, you'll start to see all the ways you can make it your own.

• Swap the penne for rigatoni, rotini, or really any bite-size pasta shape you have on hand
• Add a handful of spinach or diced tomatoes near the end for extra color
• Use ground beef instead of sausage if that's what's in your fridge
• Turn it into a baked dish by topping it with mozzarella and baking at 375°F for 15 minutes, until bubbly
• Stir in a pinch of red pepper flakes if your family likes a little heat

Have you ever had a recipe become a family favorite completely by accident? This one did for us, and I still think about that random Tuesday every time I make it.

If you like this kind of easy, saucy dinner, you'll probably also enjoy my Tuscan baked spaghetti. It's got that same cozy, comforting feel, just with an Italian twist.

Creamy Sausage Pasta FAQs

Can I use a different pasta for creamy sausage pasta?

Yes, absolutely. Any short, bite-size pasta works well here. I've used rigatoni, rotini, and even shells when that's what I had in the pantry. Just cook it according to the package directions and you're good to go.

How do I thicken creamy sausage pasta sauce?

The cornstarch mixed with the cream and milk does most of the work here. Just make sure to whisk it smooth before adding it to the pan, and let the sauce simmer for a few minutes so it has time to thicken up properly.

Can I make creamy sausage pasta ahead of time?

You can prep the sauce and cook the sausage ahead of time, then store them in the fridge until you're ready. I'd wait to cook the pasta fresh though, since it holds up better than pasta that's been sitting in sauce for a day.

What vegetables can I add to creamy sausage pasta?

Spinach, diced tomatoes, and bell peppers all work nicely. I've also tossed in peas when I needed to use some up. Just add them near the end of cooking so they don't turn mushy.

Recipes You May Like

• Creamy Cajun Chicken Pasta You'll Love: another creamy, one-pan dinner with a little kick, perfect for the same busy weeknights.
• Creamy One Pot Pasta Ready in 30 Minutes: if you loved how fast this recipe came together, this one's even simpler with just one pot to clean.
• Creamy Mushroom Chicken Skillet: for nights when you want that same rich, creamy sauce but with chicken instead of sausage.

Wrapping Up This Creamy Sausage Pasta

This creamy sausage pasta has earned its spot in our regular dinner rotation, and I have a feeling it'll earn one in yours too. It's quick, it's hearty, and it tastes like real comfort food without a long ingredient list or a sink full of dishes.

I hope this one becomes a family favorite in your house the way it did in ours. Let me know how it turns out for you, and don't forget to save this one to Pinterest for your next busy weeknight!