This creamy Italian sausage pasta is all about the sauce. Smooth parmesan cream wraps around browned sausage, rigatoni and sun-dried tomatoes. The spinach goes in last so it wilts gently and keeps the sauce thick. Rich, satisfying, and ready in under 30 minutes.
Why This Version Works
- The sausage is browned and drained so the finished dish stays rich, not greasy.
- Sun-dried tomatoes add flavor without turning the sauce into tomato cream.
- Rigatoni holds the sauce instead of it collecting at the bottom of the bowl.
Ingredient Notes That Matter
Italian sausage – Use uncooked, non-cured Italian sausage. Smoked or fully cooked sausage will not deliver the same depth or texture once browned.
Heavy cream – Reduces smoothly and holds its texture under heat. Milk or half-and-half will not thicken the same way and may separate.
Sun-dried tomatoes – Oil-packed tomatoes work best here. Drain them well so excess oil does not thin the sauce.
Cheese – Freshly shredded parmesan melts evenly into the cream. Pre-shredded cheese is more likely to clump.
Spinach – Remove any tough stems before adding. The leaves should wilt quickly and blend into the sauce without releasing excess moisture.
How This Comes Together
1. Cook the pasta
Cook the rigatoni in well-salted water until al dente. It should still have a slight firmness in the center. Drain and set aside while you prepare the sauce.
2. Brown the sausage
In a large skillet, brown the sausage with the onion, garlic, and seasonings until deeply golden and fragrant. The bottom of the pan should show browned bits, not excess grease. Transfer the sausage to drain so the finished sauce stays rich without feeling heavy.
3. Build the cream base
Lower the heat and melt the butter in the same skillet. Whisk in the flour and cook just until smooth and lightly golden. It should look silky and fluid, not dry. Slowly whisk in the broth and cream, then add the sun-dried tomatoes. Let the sauce simmer until it thickens enough to coat the back of a spoon and hold a clean line when you swipe through it.
5. Finish and toss
Reduce the heat before stirring in the parmesan so it melts smoothly. Fold in the spinach just until wilted. Return the sausage to the pan, add the drained pasta, and toss until everything is evenly coated and glossy. The sauce should cling to the rigatoni, not pool at the bottom.
You can browse more of the pasta recipes my family loves on my pasta and spaghetti recipes page.
Creamy Italian Sausage Pasta
Ingredients
- ¾ pound rigatoni pasta
- 1 tablespoon olive oil
- ½ pound mild Italian sausage
- ¾ cup yellow onion, small diced
- 1 tablespoon garlic, minced
- ¾ teaspoon Italian seasoning blend
- ½ teaspoon salt, plus additional for cooking pasta
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter, room temperature
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 ¾ cups heavy cream
- ¾ cup julienned sun-dried tomatoes packed in herbed olive oil, oil drained (from an 8.5-ounce jar)
- 1 ½ cups shredded parmesan cheese
- 3 cups baby spinach, lightly packed (from a 5-ounce container)
Optional Garnish
- Chopped fresh parsley
Instructions
- In a large pot of boiling salted water, cook the rigatoni pasta for 9-11 minutes until al dente or according to package directions. Drain the pasta and set aside. While the pasta is cooking, proceed with the rest of the recipe.
- Preheat a large (12-inch) skillet over medium-high heat. Add the olive oil, sausage, onion, garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the skillet.
- Cook for 9-11 minutes or until the sausage is golden brown and the onions and spices are soft and fragrant.
- Transfer the cooked sausage to a paper towel lined plate to allow any excess grease to drain and set aside. Discard the paper towel before returning the sausage to the skillet.
- Turn the heat down to medium-low and add the unsalted butter. Once the butter has melted, add the all-purpose flour and whisk to combine until all the flour has been absorbed by the butter. Cook the flour mixture for 1 minute or just until light golden brown.
- Slowly whisk in the chicken broth until no lumps of flour remain. Whisk in the heavy cream and sun-dried tomatoes. Bring to a low boil then reduce the heat to low. Simmer for 5-7 minutes, until reduced by about half and thick enough to coat the back of a spoon. Be sure to whisk often to ensure the sauce does not clump or burn.
- Slowly stir in the parmesan cheese until fully incorporated then stir in the baby spinach until the leaves are fully wilted.
- Add the reserved sausage mixture and drained pasta to the skillet. Stir to evenly combine and coat the pasta with the sauce. Remove from the heat before garnishing with a sprinkle of fresh parsley.
Notes
- If your brand of Italian sausage comes in links that are in casing, be sure to remove the casing from each link prior to browning in the skillet.
- Do not use smoked sausage for this recipe. An uncooked, or non-cured, Italian sausage is best.
- If your sun-dried tomatoes are whole in the jar, remove from the jar and slice into ¼ inch thick long strips.
- You can substitute 1 tablespoon of the herbed oil from the jar of sun-dried tomatoes to use for cooking the sausage if desired for added flavor.
- If your baby spinach has any long, or tough stems, remove them before adding to the skillet.
Sauce Troubleshooting
Sauce too thick: Stir in chicken broth one to two tablespoons at a time until the sauce loosens and looks smooth again. Sauce too thin: Keep simmering. A few extra minutes of reduction will thicken it more effectively than adding additional cheese.Variations That Won’t Break the Sauce
- Swap mild sausage for hot if you prefer more heat.
- Use penne or ziti in place of rigatoni.
- Add mushrooms or roasted red peppers when browning the sausage.
- For a slightly lighter version, replace ¼ cup of the cream with additional broth.
Serving Suggestions
Serve with a simple Caesar salad or roasted vegetables. Garlic bread works well for soaking up any sauce left on the plate.Storage and Reheating
This pasta is best served fresh, when the sauce is at its smoothest. Store leftovers in an airtight container in the refrigerator for up to three days. Freezing is not recommended. Cream-based sauces lose their smooth texture once thawed. Reheat gently in a skillet over medium-low heat. Add a splash of chicken broth as needed to loosen the sauce and restore its smooth texture.Nutrition
Comments
Erica Whitcraft says
I’ve had this recipe saved as a favorite for quite some time now, and it never disappoints. It’s incredibly simple to prepare, yet consistently delivers great flavor. Most importantly, it’s a dish my whole family genuinely enjoys, which makes it a regular go-to in our home.