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

Overhead image of the sausage pasta

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!

The meat being browned and seasonings, broth, and tomato puree being added.

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.
Half and half, Parmesan cheese, and pasta being added into the sausage pasta

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.
Process shots-- images of the spinach being added and mixed in

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)

Up-close overhead image of Sausage Pasta ready to be enjoyed

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:

5 from 1 vote

Sausage Pasta

Sausage Pasta is pure comfort food—Italian sausage in a creamy tomato sauce with fresh spinach and tender pasta, all topped with Parmesan.
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4 servings

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

Note 1: If guests have different spice preferences, use mild sausage and serve red pepper flakes on the side. Remove sausage casings before cooking.
Note 2: Use tomato puree, not other tomato products. If unavailable, substitute with 1 (6-ounce) can tomato paste plus 1/2 cup + 2 tablespoons water.
Note 3: If half-and-half is unavailable, use equal parts heavy cream and milk.
Note 4: Grate a block of Parmesan on the small holes of a grater for accurate measurement and proper melting. Or use finely grated Parmesan cheese. Avoid canned Parmesan as it’s too salty and doesn’t melt well.
Storage: As with most pasta dishes, Sausage Pasta is best enjoyed right away. If you have leftovers, you may need to add more half-and-half to loosen the sauce when reheating. This dish doesn’t freeze and thaw well.

Nutrition

Serving: 1serving | Calories: 1091kcal | Carbohydrates: 100g | Protein: 41g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 136mg | Sodium: 1262mg | Potassium: 1261mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3679IU | Vitamin C: 21mg | Calcium: 281mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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