Sausage Pasta is the ultimate comfort food! Italian sausage in creamy tomato sauce with spinach and tender pasta, topped with Parmesan—unbelievably good!
Try these delicious pasta recipes next! Corn And Sausage Pasta, Summer Pasta, or one pan Sausage Pasta Bake
Restaurant-Quality Sausage Pasta
I can’t get enough of this pasta! It’s super flavorful, hearty, and comforting. Plus, it’s quick and easy to make.
You can have this simple dinner ready in about 30 minutes, and it tastes just like something you’d get at a restaurant. The tomatoes and spinach add a nice balance, so it feels indulgent without being too heavy. Try serving it with a big salad like a Garden Salad, Italian Salad, or Panzanella Salad for a complete meal.
Variations
Make a Spicy Sausage Pasta by adding a bit more red pepper flakes. Or sprinkle extra on individual plates for those that prefer more heat!
What Goes Well With Italian Sausage?
Besides the sausage, This recipe includes a creamy tomato-based sauce, pasta, and spinach.
Here’s a quick breakdown of a few ingredients worth mentioning in more detail:
- Baby Spinach: I recommend using baby spinach and giving it a quick, coarse chop before adding. While chopping isn’t necessary, it helps the spinach blend better into the dish.
- Parmesan Cheese: For the best melt and accurate measurement (so the dish isn’t too salty), I grate a block of Parmesan cheese using the small holes of a grater. Measure and add!
- Half-and-Half: This dairy product is half cream and half milk, usually found near the heavy cream and milk in the store. If you can’t find it, mix equal parts heavy cream and milk. This keeps the pasta lighter while still tasty.
Using The Right Tomatoes In Sausage Pasta
In this easy Sausage Pasta recipe, crushed tomatoes or tomato sauce won’t give you the same thick, hearty sauce as tomato puree.
Here’s a quick breakdown:
- Crushed/diced tomatoes: Canned, with crushed being smaller pieces. Neither is smooth or blended.
- Tomato sauce: Thinner than puree, often with added seasonings, used as a base for other sauces.
- Tomato puree: Thick, made from cooked and strained tomatoes.
- Tomato paste: The most concentrated form, cooked for hours to reduce liquid. Use just 1-3 tablespoons in a recipe.
Quick Tip
If you aren’t able to locate tomato puree, you can create a workable substitute by combining equal parts water and tomato paste to the quantity of puree. This would be 1/2 cup + 2 tablespoons water mixed with 1/2 cup + 2 tablespoon tomato paste)
Storage
Storage
As with most pasta dishes, Sausage Pasta is best enjoyed right after the sauce is mixed in. This is when all Italian-style pasta dishes taste the best!
You can store leftover pasta with sausage, but you’ll probably need to add some more half-and-half to loosen the sauce when you reheat it. The pasta will be softer but still tasty. Because this dish contains pasta and dairy, it doesn’t freeze and thaw well.
More Delicious Sausage Recipes:
- Orecchiette, Sausage, and Broccoli Pasta with Parmesan
- Cajun Sausage Pasta with smoked sausage and a lightened-up sauce
- Sausage Rigatoni with baby spinach
- Creamy Sausage And Mushroom Rigatoni with a white cream sauce and mushrooms
- Sausage Tortellini Soup with vegetables
Sausage Pasta
Equipment
Ingredients
- 1 (16-ounce) package rotini pasta
- 1 tablespoon olive oil
- 1 (16-to-19-ounce) package Italian sausage see note 1
- Salt and pepper
- 2-1/2 teaspoons minced garlic 2 to 3 cloves
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup chicken broth
- 1-1/4 cups tomato puree or tomato paste, see note 2
- 1-1/2 cups half-and-half see note 3
- 1/3 cup freshly finely grated Parmesan cheese see note 4, plus more for serving
- 4 cups packed baby spinach coarsely chopped
- 1 tablespoon red wine vinegar optional
Instructions
- Heads-up: Save some pasta water before draining! Generously salt the boiling water (1 teaspoon salt per 4 cups). Cook pasta 1 minute less than the package’s lowest time. Before draining, scoop out a cup of water. Drain but don’t rinse.
- Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sausage, 1/2 teaspoon each of salt and pepper, and cook until mostly browned, crumbling with a wooden spoon. Add minced garlic, Italian seasoning, and red pepper flakes.
- Continue cooking until sausage is fully cooked. Add chicken broth and tomato puree. Cook for 1–3 minutes, scraping the pan bottom to release browned bits and slightly thicken the sauce.
- Reduce heat to low. Add half-and-half and Parmesan. Stir until melted, then simmer for 3–5 minutes until thickened.
- Add the hot drained pasta to the sauce and toss to coat. If it thickens too much, add a splash of reserved pasta water. After a minute, add baby spinach and toss until wilted. Taste and adjust seasonings with 1/4 to 1/2 teaspoon each of salt and pepper. Optionally, add red wine vinegar for acidity.
- Serve immediately! If desired, garnish plates with additional Parmesan cheese.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
