Here’s a delicious creamy Italian sausage pasta recipe that’s rich, flavorful, and easy to make:
Ingredients (Serves 4)
- 12 oz (340 g) pasta (penne, rigatoni, or fettuccine work well)
- 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp olive oil or butter
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta:
- Boil pasta in salted water according to package instructions. Drain and set aside, reserving 1/2 cup pasta water.
- Cook the sausage:
- Heat olive oil (or butter) in a large skillet over medium heat.
- Add sausage, breaking it up with a spatula, and cook until browned and fully cooked (about 6–8 minutes).
- Sauté aromatics:
- Add onion and cook until soft (3–4 minutes).
- Stir in garlic and cook 30 seconds until fragrant.
- Make the creamy sauce:
- Pour in chicken broth, scraping up any browned bits from the pan.
- Reduce heat slightly and add the heavy cream.
- Stir in Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper.
- Simmer for 3–5 minutes until the sauce thickens slightly.
- Combine pasta and sauce:
- Toss the cooked pasta into the sauce.
- If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
- Serve:
- Garnish with fresh parsley and extra Parmesan if desired. Serve hot.
💡 Tips:
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and veggies.
- For a lighter version, you can substitute half-and-half for heavy cream.
- Using spicy Italian sausage adds a nice kick, but you can adjust to your taste.
If you want, I can also give a one-pan version where the pasta cooks directly in the creamy sausage sauce, which is faster and even more flavorful. Do you want me to give that version too?
