Italian sausage pasta is the easy weeknight hero you need in your routine!
Al dente penne gets smothered in a rich and creamy meaty tomato sauce. Ready in 40 minutes, it’s an instant family favorite.
It also doesn’t make a mess of everything. So minimal dishes also mean minimal clean-up!
Italian Sausage Pasta
Italian sausage pasta is a simple dish that packs a ton of coziness into one skillet.
From the ingredients to the instructions, it’s a breeze to make. With just a pot and skillet, you can whip it up.
The canned tomatoes, half and half, dried herbs, and Italian sausage create the most comforting sauce.
Along with the gooey mozzarella and nutty Parmesan, the penne goes from basic to absolutely delish!
Ingredients
You don’t need much to make this easy pasta recipe. The ingredients keep things simple and fuss-free.
Here’s what goes into this dish:
- Penne – This hearty shape holds up well smothered in the rich, meaty sauce. You can also use cavatappi, farfalle, or rigatoni pasta.
- Italian Sausage – Hot, mild, or sweet, use whatever Italian sausage you like.
- Onion and Garlic – For more depth and aromatics.
- Diced Tomatoes – Canned diced tomatoes make the dish more robust. Plus, they’re convenient and inexpensive.
- Seasonings – Enhance the savory flavors with dried oregano, basil, parsley, salt, and pepper.
- Half and Half – A touch of cream tones down the acidity of the tomatoes. It also creates a rich, delicious sauce. You could use heavy cream, too.
- Cheese – Grate Parmesan and mozzarella cheese from the block. Whole milk, low-moisture mozzarella, and quality Parmesan will have the best results.
How to Make Italian Sausage Pasta
Craving a big bowl of this cozy sausage pasta? Great news! You can have it ready in a jiffy with minimal fuss.
Follow these simple steps:
1. Cook the pasta. Cook the penne according to package directions until al dente.
2. Cook the Italian sausage. In a skillet, cook the Italian sausage until no longer pink. Transfer to a plate. Don’t drain the fat.
3. Add the onions and garlic. Cook the onions for about 5 minutes. Add the garlic and tomato paste, and cook for 1-2 minutes.
4. Build the sauce. Deglaze the skillet with chicken broth, then add the canned tomatoes, dried oregano, basil, parsley, salt, and pepper. Simmer for about 5 minutes. Add the half and half, stir, and cook for 2-3 minutes. Add pasta water, as needed.
5. Add the remaining ingredients. Add the cooked sausage to the skillet. Add the pasta and toss. Stir in the Parmesan and mozzarella cheese.
6. Serve. Enjoy immediately.
Recipe Tips & Variations
I make this dish a lot! So I’ve included some tips and variations that will come in handy.
- Resist the urge to use bagged cheese. Shred or grate cheese freshly from a block for the best flavor and melting texture.
- Give it a flavor boost. For an extra savory flavor, add 1/2 of a bouillon cube. It adds a ton of depth to the dish!
- Make it even more saucy. For a more saucy dish, use passata or canned crushed tomatoes instead of diced tomatoes.
- Spice it up. If you like spicy foods, kick up the heat! Red pepper chili flakes, cayenne pepper, or hot sauce will take it up a notch.
How to Store
Leftover pasta doubles as lunch the next day! You can also freeze it for a quick meal for a busy week.
Either way, here’s how to store and reheat:
To Store: Store leftover pasta in an air-tight container. Refrigerate for up to 3 days.
To Freeze: Transfer the cooled leftover pasta to a freezer-friendly container. Freeze for up to 3 months.
To Reheat: Reheat on the stove over low heat, stirring occasionally. Add 1-2 tablespoons of cream or broth if needed.
What to Serve with Sausage Pasta
Want to make this pasta part of a bigger meal? Then serve it up family-style with some scrumptious sides!
Here are some pairings my family loves:
- Olive Garden Salad
- Antipasto Salad
- Garlic Bread
- Dinner Rolls
- Parmesan Roasted Broccoli
- Air Fryer Mozzarella Sticks
More Pasta Recipes
Million Dollar Spaghetti Casserole
Easy One Pot Spaghetti with Meat Sauce
Ground Turkey Pasta
Cowboy Spaghetti
Baked Rigatoni Pasta
Creamy Italian Sausage Pasta
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minutesThis Italian sausage pasta is totally restaurant-worthy! Penne pasta is mixed with a creamy tomato meat sauce for a meal you won’t forget.
Ingredients
12 ounces penne or fusilli pasta
1 tablespoon olive oil
1 pound ground Italian sausage
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
3/4 teaspoon dried parsley
Salt and pepper, to taste
1/2 cup half and half or heavy cream
1/2 cup grated Parmesan cheese
1/3 cup shredded mozzarella cheese
Instructions
- Bring a pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water, drain, then set aside.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the Italian sausage and cook and crumble it until it’s no longer pink. Remove the cooked meat with a slotted spoon to a plate.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the garlic and tomato paste, and continue stirring and cooking for 1-2 minutes. until fragrant.
- Pour the chicken broth into the skillet. Use a wooden spoon to deglaze the pan and scrape up any brown bits from the bottom. Let the broth reduce for 3-5 minutes, then add the diced tomatoes with liquid, along with the dried oregano, basil, parsley, salt, and pepper. Mix well and cook for 5-7 minutes, until thickened.
- Stir in the half and half, cook for an additional 2-3 minutes, then add some of the reserved pasta water, as needed, until the desired consistency is reached.
- Return the cooked sausage to the skillet, add the pasta, and toss until everything is coated in the sauce.
- Stir in the Parmesan and mozzarella cheese until everything is gooey and cheesy.
- Serve immediately with garlic bread and your favorite salad. Enjoy!
I am adding this to my weekly menu for this week! You suggested swapping out the booze, aka wine, for more chicken broth. Neither are mentioned in the recipe. Perhaps a typo. Yes, shred your own cheese. The pre-shredded cheese has a coating to keep it from clumping and also prevents it from melting nicely. The rind of the Parmesan is great to throw into soups. I look forward to trying more of your recipes!
Hi Angel! Thanks for catching that. I’ve added a note in the recipe 🙂
You can add an optional splash of white wine or chicken broth after cooking the onions and garlic to deglaze the pan. Then continue as instructed. But it’s not a must and the dish will be just as tasty without it.
Hope this helps, and thanks again!
it seemed there wasn’t enough sauce. to go with the noodles in this dish. what do you suggest to make it more saucy? I thought of adding a can of crushed tomato sauce to help with that?
Hi Etta!
Sorry to hear that.
I took a look at the recipe and modified it slightly to help with the sauce issue.
You can add 1/2 cup of chicken broth along with a bit more cream. Then reserve some of the pasta water and add that, a little at a time, until the sauce is how you like it.
Hope this helps!
I doubled my recipe and added some hot pepper flakes. Everyone loved it. It is a keeper.
You can never go wrong with adding a bit of spice, Liz! Sounds like a great tweak!
Just made this tonight and my husband and I LOVED it! He even said we need to keep this on our list of favorites!
That’s always a good thing, Cindy! <3