Sausage Pasta is the ultimate comfort food! Italian sausage in a creamy tomato sauce with fresh baby spinach and tender pasta. Topped with some freshly grated Parmesan cheese–this dish is unbelievably good!
Try these delicious pasta recipes next! Creamy Sausage Pasta, Corn And Sausage Pasta, Summer Pasta with Italian sausage, or this one pan Sausage Pasta Bake
Restaurant-Quality Italian Sausage Pasta Recipe!
We can’t get enough of this Italian sausage 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 might seem like good substitutes for tomato puree. However, they are quite different and won’t give you the same thick, hearty, and flavorful sauce we’re aiming for.
Here’s a quick breakdown of the differences:
- Crushed/diced tomatoes: Both are types of canned tomatoes, with crushed being smaller pieces than diced. They are not smooth or blended.
- Tomato sauce: Thinner than tomato puree and often has added seasonings. It’s typically used as a base for other sauces. (Note: Tomato sauce is not the same as pasta sauce/marinara, which is a finished product with added seasonings or veggies.)
- Tomato puree: A very thick liquid, thicker than sauce but not as thick as paste. Made from cooked and strained tomatoes.
- Tomato paste: The most concentrated tomato product. Tomatoes are cooked for hours to reduce the liquid content. You only need 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)
Sausage Pasta FAQs
Can you reheat sausage pasta?
Yes! I like to reheat gently on the stovetop, adding a splash of extra half-and-half or chicken broth to loosen up the sauce and bring back the creaminess.
What is the difference between pork sausage and Italian sausage?
The main difference is the seasoning that is added. Italian sausage is generally seasoned with oregano, sweet Italian sausage uses basil, and breakfast sausage uses sage. Smoked sausage is already cooked.
What is the best way to cook sausage?
Cooking and crumbling sausage in a skillet is a great method. You get a nice sear and flavorful “browned bits” that enhance the sauce’s taste.
What are browned bits? These are caramelized meat remnants left in the pan after cooking. They are “re-cooked” in wine, broth, or other liquids, infusing the sauce or gravy with deeper, richer flavor.
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
- Large pan
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.
