Can I use a different type of sausage?

Absolutely. Italian sausage is classic, but chorizo, chicken sausage, or even a plant-based sausage will all work. Just stick with something flavorful and not overly lean for the best results.

What if I don’t want to use wine?

No problem at all! Use chicken broth instead—the dish will still have plenty of depth and deliciousness. The wine just brings extra complexity but isn’t essential.

Can I use a different pasta shape?

Totally. Rigatoni holds the sauce well, but penne, shells, fusilli, or even spaghetti will work. Choose your favorite or whatever’s in the pantry.

How can I make it lighter?

Swap in half-and-half for the heavy cream or use a lighter cream cheese. You can also add more veggies, like zucchini or mushrooms, to lighten things up while keeping the dish filling.

Creamy Sausage Pasta Recipe

If you’re searching for the ultimate comfort dinner that feels special yet comes together with minimal effort, this Creamy Sausage Pasta is about to become your go-to recipe. It’s loaded with juicy Italian sausage, tossed with rigatoni, and coated in a dreamy sauce of cream, wine, and roasted red peppers. Each bite bursts with big, bold flavors, while ribbons of spinach give a pop of color and freshness. Best of all, it’s the perfect recipe for those nights when you want major reward with very little stress—meaning it’s practically made for busy weeknights!

Why You’ll Love This Recipe

Weeknight Magic: The entire meal is on your plate in under an hour, but tastes like you cooked all afternoon.
Rich and Satisfying: This pasta is gloriously creamy and full of hearty sausage for a dish that people will want seconds (and thirds!) of.
Full of Flavor: Roasted red peppers, plenty of garlic, and Italian herbs infuse every forkful with warmth and a burst of Mediterranean flavor.
Foolproof Cooking: No tricky steps—perfect for beginners, yet sure to impress everyone at the table.
Versatile: This recipe is easily adapted to whatever you have on hand or crave, so you can make it your own every time.

Ingredients You’ll Need

Here’s everything you’ll need to make this Creamy Sausage Pasta, plus a few notes to help you get the very best results:

Italian Sausage (hot or sweet): The star ingredient! Use your favorite—links or ground both work perfectly.
Chicken Broth: Forms the backbone of the sauce, keeping it savory and not too heavy.
Heavy Cream: The secret to velvety, decadent texture.
Italian Seasoning: An easy way to add classic herbal notes.
Mustard Powder: Brings a subtle tang and cuts through the richness.
Onion Powder: Adds a savory base without the need for chopping onions.
Dry White Wine: Deglazes the pan and adds depth—Pinot Grigio or Chardonnay are great choices. Chicken broth substitutes perfectly if preferred.
Tomato Paste: Boosts the sauce with a touch of acidity and beautiful color.
Garlic: Lots of minced garlic—essential for fragrance and flavor.
Roasted Red Peppers: Sweet and smoky, they mellow out the sausage and add brightness.
Spinach: A handful wilts into the sauce, making the dish feel wholesome.
Cream Cheese (softened): Ensures the sauce is extra luscious and slightly tangy.
Parmesan Cheese (shredded): Parmesan makes the sauce silky, cheesy, and full of umami.
Rigatoni Pasta: Tubes that hold all the hearty sauce. Any shape works, so use what you love!
Fresh Parsley: Sprinkled on top for color and a fresh finish.
Red Pepper Flakes: Optional, but adds a touch of heat to balance the creaminess.

Tip: Prep everything before you start—the cooking process moves quickly!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Don’t be afraid to get creative! Here’s how to tailor Creamy Sausage Pasta to your mood or pantry:

Make it Spicy: Choose hot Italian sausage and add an extra pinch of red pepper flakes for lively heat.
Go Meatless: Swap sausage for sautéed mushrooms and a handful of sun-dried tomatoes.
Add Veggies: Toss in peas, zucchini, or kale (just give kale a few more minutes to soften than spinach).
Try Different Cheeses: Like it extra cheesy? Add a bit of mozzarella or pecorino with the Parmesan.
Use What You Have: No rigatoni? Penne, fusilli, or even spaghetti all work just as well.

How to Make Creamy Sausage Pasta

Ready to treat yourself to a restaurant-worthy meal at home? Here’s how to make it, step by simple step:

Step 1: Make the Sauce Base

In a large measuring cup or bowl, whisk together the chicken broth, heavy cream, Italian seasoning, mustard powder, and onion powder. Set this aside—prepping the sauce mix now makes the process effortless later.

Step 2: Brown the Sausage

Slice your sausage links into thick half-moons. Add them to a high-sided skillet with a splash of water, cover, and let them steam and sizzle until cooked through. Uncover and boost the heat until they’re deeply golden. Set aside on a plate—you’ll want all those tasty juices!

Step 3: Deglaze with Wine and Tomatoes

Pour off most of the grease, keeping the flavor-packed bits in the pan. Pour in the white wine, then add the tomato paste and garlic. Use a spatula to scrape up all the browned pieces—that’s pure flavor! Let the wine bubble and reduce, concentrating the taste.

Step 4: Build the Creamy Sauce

Stir in your reserved sauce mixture. Bring to a simmer, then add drained roasted red peppers and the softened cream cheese. Stir until the cream cheese melts in, making the sauce ultra creamy and smooth.

Step 5: Cook the Pasta

While your sauce simmers, cook the rigatoni in salted boiling water until just al dente. Drain well—you want those noodles ready to soak up flavor.

Step 6: Finish and Combine

Turn the sauce heat to low. Gradually sprinkle in the Parmesan, stirring constantly so it melts evenly. Toss in the spinach so it wilts, then return the browned sausage (and any juices) to the pan. Add your cooked pasta and gently mix everything so every tube is coated in sauce.

Step 7: Serve and Garnish

Dish up the pasta, sprinkle with chopped parsley and a hit of red pepper flakes if you like a touch of spice—and dive in while it’s piping hot.

Pro Tips for Making the Recipe

Prep Ahead: Get your sausage sliced, veggies drained, and cheeses grated before you start. The cooking will be smooth and easy.
Don’t Rush the Browning: Golden sausage means more flavor, and the brown bits left in the pan make your sauce irresistible.
Let the Sauce Simmer: A brief simmer helps everything emulsify—don’t rush this, and definitely don’t boil aggressively.
Save Some Pasta Water: If your sauce gets too thick, a splash of reserved pasta water brings everything back to creamy perfection.
Finish with Fresh Herbs: Parsley brightens up the rich sauce—basil is wonderful too!

How to Serve

Serve this Creamy Sausage Pasta family-style in a big, shallow bowl for maximum visual appeal. For sides, a crisp green salad with lemon vinaigrette really balances the richness, while garlic bread or focaccia is ideal for mopping up every velvety drop of sauce. Want more veggies? Steamed green beans or sautéed zucchini make perfect companions. And yes, it pairs beautifully with a glass of chilled Pinot Grigio or your favorite white wine.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually get even better as they mingle!

Freezing

This pasta freezes surprisingly well. Store in single portions or family-sized containers for up to 3 months. Thaw gently in the fridge overnight before reheating.

Reheating

Reheat gently on the stove over low heat, adding a splash of milk or broth to bring back the creaminess. The microwave works in a pinch—just stir in a little liquid before zapping to avoid drying it out.

FAQs

Can I use a different type of sausage?

Absolutely. Italian sausage is classic, but chorizo, chicken sausage, or even a plant-based sausage will all work. Just stick with something flavorful and not overly lean for the best results.
What if I don’t want to use wine?

No problem at all! Use chicken broth instead—the dish will still have plenty of depth and deliciousness. The wine just brings extra complexity but isn’t essential.
Can I use a different pasta shape?

Totally. Rigatoni holds the sauce well, but penne, shells, fusilli, or even spaghetti will work. Choose your favorite or whatever’s in the pantry.
How can I make it lighter?

Swap in half-and-half for the heavy cream or use a lighter cream cheese. You can also add more veggies, like zucchini or mushrooms, to lighten things up while keeping the dish filling.

Final Thoughts

Nothing beats the satisfying, cozy flavors of Creamy Sausage Pasta, especially when you can make it in under an hour without any stress. It’s rich, hearty, and endlessly customizable, making it perfect for any night of the week (especially the busiest ones!). Give this recipe a try, play with the ingredients, and make it your own—after all, the best dinners are the ones you truly enjoy.