Name: Creamy Italian Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) penne pasta; 1 lb (450 g) Italian sausage, casings removed; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 (14-oz) can diced tomatoes, drained; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped, for garnish

Alright, let me tell you, Creamy Italian Sausage Pasta is one of those dinners that somehow manages to make everyone in my house look up from their phones or whatever chaos they’re into. I first made it on a rainy Tuesday after work, when all I wanted was something warm, filling, and definitely not a salad. I probably didn’t follow the “proper” method that day—and I may or may not have measured the cream by swishing it in the carton to guess how much I had left—but somehow it still came out fantastic. So now, anytime I need to bring peace to dinner (or just can’t be bothered to do anything fancy), this is the recipe I reach for. Plus, it makes me feel about as Italian as I’m ever going to get, which is not very, considering the last name in my family tree that sounds vaguely Italian is “Smith.”

Why You’ll Love This (According to Me, Anyway)

I make this when I want dinner on the table before I’m too tired to taste it, or if it’s been one of those days where even the dog is hiding from the mayhem. My family goes crazy for this because it’s creamy, cheesy, and packed with sausage—though there was that one time I used turkey sausage instead of pork, and my husband swore he could tell (he couldn’t). Honestly, I’ve had my share of bland pasta nights, but this is not one of them. Oh, and if you love leftovers? This tastes even better the next day… if you’re lucky enough to have any left.

What You’ll Need (A Little Wiggle Room Here)

400g (about 14oz) pasta (penne, rigatoni—heck, I’ve even used fusilli in a pinch, it all grabs the sauce!)
450g (1lb) Italian Sausage (mild or spicy, or just whatever was on sale)
1 medium onion, diced (I sometimes skip it—no one’s died yet)
3-4 cloves garlic, minced (or, let’s be honest, a big ol’ spoonful from that jar minced garlic)
1 cup heavy cream (I’ve used half-and-half when I’m watching the fridge space—still creamy!)
1 can (400g) diced tomatoes (any brand, seriously—it all melts together anyway)
1/2 cup grated Parmesan (my grandmother always insisted on the real-deal stuff, but supermarket pre-grated works fine if you ask me)
1 tbsp olive oil (or a glug, I rarely measure)
Salt & pepper, to taste
Red pepper flakes (optional, but who doesn’t like a little zip?)
Fresh basil or parsley, for garnish (if you have it—sometimes I toss in spinach if it’s about to turn)

How I Usually Throw It Together

Boil a big pot of salted water. Wait for it to actually bubble—pasta needs its space. Chuck in your pasta of choice, stir occasionally (or you’ll have a noodle brick), and cook ’til it’s barely al dente. Reserve about a mug’s worth of pasta water, then drain. Don’t rinse, let that starchy coating hang around.
Meanwhile, heat olive oil in a big skillet or pot. Toss in sausage, casings removed, and break it up with a wooden spoon. I like to brown it ‘til it gets those crispy bits—those are gold! Add onion (if using) and cook until soft-ish, 4-5 min. Now stir in garlic. Don’t be scared if it sticks a little, just scrape it up.
Add in your tomatoes, including the juice. Stir, let it simmer a couple minutes. Then add the cream, and drop the heat. As it swirls together it might look a little “broken” or weird—promise, it’ll even out. Sometimes I sneak a taste here, just to check for salt or, you know, personal snacking.
Toss in Parmesan, lots of black pepper, and the red pepper flakes if you want ‘em. Stir until you get a nice, creamy sauce that hugs the spoon.
Mix in the drained pasta, and a splash or two of reserved pasta water if it feels too thick. (This part is basically magic. Don’t skip the water; I did once and the leftovers kinda turned to concrete in the fridge… Oops.) Keep it over low until everything is glossy and happy together, 2-3 min.
Take it off the heat. Taste, adjust—more cheese, more pepper, you do you. Scatter some basil or parsley over the top. Dive in while it’s hot and gooey.

Random Notes From A Real Kitchen

Honestly, pre-grated cheese is just fine for weeknights. If someone tells you otherwise, they’ve never stepped on a rogue LEGO at 6pm.
If you like it extra creamy, add a splash more cream at the end—no judgment.
I tried making this with lactose-free cream once; it didn’t quite thicken the same, but no one complained, so maybe try it if you need to.

Variations I’ve Tried (and One That Bombed)

You can swap the sausage for ground chicken; just up the spices (or it ends up tasting a little boring, which I learned the hard way).
Add a couple handfuls of baby spinach just before serving; quick wilt, extra greens.
I once threw in some roasted red peppers instead of tomatoes—not bad, but a little too sweet for my taste. Maybe skip that one unless you really love them.
Splash in a little white wine right after the sausage browns for fancier flavor (though, full disclosure, I usually just drink the wine instead).

What If I Don’t Have the Right Equipment?

Look, I say use what you’ve got. No fancy pasta pot? Any big saucepan will do. A wooden spoon is nice, but I’ve used the end of a spatula when I couldn’t find one (why do utensils always disappear?). If your pan is a bit too small, just mix everything in the pasta pot at the end—makes for fewer dishes, anyway.

Keeping & Reheating (Not That There’s Ever Any Left)

This’ll keep in the fridge for up to 3 days, just pop it in an airtight container. The sauce will thicken up, but a splash of milk or water and a quick zap in the microwave brings it back to life. That said, in my house it never lasts form than a day—someone’s always nibbling straight from the fridge at midnight.

How We Serve It (And Why Bread Is Mandatory)

I usually serve this with warm, crusty bread (because soaking up the sauce is half the fun) and sometimes a simple green salad if I’m feeling virtuous. On birthdays, I add extra Parmesan and call it “festive,” which my kids think is hilarious, but hey—we all have our little traditions.

Stuff I’ve Learned the Hard Way (A Few Pro Tips)

Don’t rush browning the sausage; I once cranked up the heat and scorched everything—gross burnt bits, not the good kind.
If you forget to save pasta water, try using a splash of hot tap water and cross your fingers—it’s not quite the same, but it’ll do.
Taste before adding more salt; sausage and cheese are pretty salty on their own. (Over-salted once, and I think my mouth puckered for a week.)

FAQ—Because People Actually Ask

Can I freeze Creamy Italian Sausage Pasta? You could, I guess, but honestly the sauce can get a bit weird in texture after thawing. If you do, reheat gently and stir in a bit more cream.
Is there a good dairy-free swap? Actually, I think oat cream kinda works? It’s not exactly the same, but pretty darn close if you’re used to it.
How spicy is it? Up to you! Use spicy sausage, add more pepper flakes, or skip them altogether. My kids can’t handle much, so I usually compromise—but when it’s just me and my husband, we turn up the heat a notch.
Can you make this ahead? Sure—sometimes I do it for potlucks. Just add a splash of liquid when reheating, otherwise it’s like eating cheesy pasta glue (lesson learned the hard way!).

Thanks for sticking with me through one of my go-to comfort recipes. If you give this Creamy Italian Sausage Pasta a whirl, let me know how it went! Or if you accidentally invent a whole new version, I’d love to hear about it—especially if it involves less washing up.

And actually, now I’m a bit hungry just thinking about it… Might have to check my fridge (again).