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Creamy Italian Sausage Pasta Recipe

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★★★★★

4.8 from 116 reviews

This Creamy Italian Sausage Pasta is a deliciously rich and comforting dish featuring rigatoni pasta tossed in a savory sauce made with mild Italian sausage, sun-dried tomatoes, baby spinach, and a luscious cream and parmesan blend. The sauce is thickened with a butter-flour roux and seasoned with Italian herbs and spices for maximum flavor, making it the perfect hearty meal ideal for family dinners or casual gatherings.

Ingredients

Scale

Pasta

  • ¾ pound rigatoni pasta

Meat & Vegetables

  • ½ pound mild Italian sausage
  • ¾ cup small diced yellow onion
  • 1 tablespoon minced garlic
  • ¾ cup julienned sun-dried tomatoes packed in herbed olive oil, drained
  • 3 cups lightly packed baby spinach

Seasonings & Oils

  • 1 tablespoon olive oil
  • ¾ teaspoon Italian seasoning blend
  • ½ teaspoon salt, plus more for pasta water
  • ¼ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes

Sauce

  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1¾ cups heavy cream
  • 1½ cups shredded parmesan cheese

Optional Garnish

  • Chopped fresh parsley

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain well and set aside.
  2. Cook the sausage mixture: Heat a large 12-inch skillet over medium-high heat. Add olive oil, then the mild Italian sausage, diced onion, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Cook for 9-11 minutes, stirring occasionally, until the sausage is golden brown and the onions are soft and fragrant.
  3. Drain excess grease: Transfer the cooked sausage and aromatics to a paper towel-lined plate to drain excess grease. Discard the paper towel and set the sausage mixture aside temporarily.
  4. Make the roux: Lower the heat to medium-low. Add the unsalted butter to the same skillet and let it melt. Whisk in the all-purpose flour and cook for about 1 minute until the mixture turns light golden brown, ensuring the flour is fully absorbed.
  5. Add liquids and sun-dried tomatoes: Gradually whisk in the chicken broth to avoid lumps, followed by the heavy cream and the drained sun-dried tomatoes. Bring the sauce to a low boil, then reduce the heat to low and simmer for 5-7 minutes, stirring frequently, until the sauce reduces by about half and thickens to coat the back of a spoon.
  6. Incorporate cheese and spinach: Stir in the shredded parmesan cheese until fully melted and incorporated. Add the baby spinach and cook just until the leaves are wilted but still vibrant green.
  7. Combine everything: Return the cooked sausage mixture and the drained rigatoni pasta back into the skillet with the sauce. Stir gently to evenly coat the pasta in the sauce and heat through.
  8. Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm gently in a skillet over medium-low heat, adding a few tablespoons of chicken broth to loosen the sauce to prevent drying or burning.
  • Freezing: Not recommended as cream-based sauces may separate upon thawing.
  • Make Ahead: This dish can be prepared a few hours in advance. Keep the sauce slightly loose and reheat gently with additional broth before serving.
  • Tips: Remove sausage casing before cooking if using sausage links; use uncooked Italian sausage (not smoked or cured); keep heat low once cream is added to prevent sauce separation; stir frequently while simmering the sauce to maintain smooth texture; add spinach last to wilt without overcooking.

Keywords: Italian sausage pasta, creamy pasta recipe, rigatoni with sausage, sun-dried tomato pasta, spinach pasta, comfort food pasta

Find it online: https://busyrecipe.com/creamy-italian-sausage-pasta-recipe/