Sausage Pasta is the ultimate comfort food! Italian sausage in creamy tomato sauce with spinach and tender pasta, topped with Parmesan—unbelievably good!
Restaurant-Quality Sausage Pasta
I can’t get enough of this pasta! It’s super flavorful, hearty, and comforting. Plus, it’s quick and easy to make.
You can have this simple dinner ready in about 30 minutes, and it tastes just like something you’d get at a restaurant. The tomatoes and spinach add a nice balance, so it feels indulgent without being too heavy. Try serving it with a big salad like a Garden Salad, Italian Salad, or Panzanella Salad for a complete meal.
Variations
Make a Spicy Sausage Pasta by adding a bit more red pepper flakes. Or sprinkle extra on individual plates for those that prefer more heat!
Ingredients In Sausage Pasta
Here’s a quick look at a few key ingredients:
- Baby Spinach: Use baby spinach and give it a quick, rough chop to help it mix in.
- Parmesan Cheese: Finely grate a block of Parm for better melting.
- Half-and-Half: Or mix equal parts heavy cream and milk to make your own.
- Tomato Puree: You can also mix ½ cup + 2 tbsp water with ½ cup + 2 tbsp tomato paste.
How To Make Sausage Pasta
Here are some of my best tips for making this dish:
- Cook the pasta in salted water so the pasta is well seasoned.
- Break up the sausage as it browns so it cooks evenly and mixes better with the sauce.
- Season while cooking the sausage to build layers of flavor.
- Keep the heat low when adding dairy so the sauce stays smooth and doesn’t curdle.
- Add the spinach last—it wilts quickly from the heat of the pasta and sauce.
- Use a fine grater to grate the Parmesan on top so it melts better.
Storage
- Sausage Pasta is best right after it’s mixed with the sauce.
- Store extra pasta in the fridge. Add a little half-and-half when warming it up.
- This dish doesn’t freeze well since it has pasta and dairy.
More Delicious Sausage Recipes:
- Orecchiette, Sausage, and Broccoli Pasta with Parmesan
- Cajun Pasta with a little spice
- Sausage Rigatoni with baby spinach
- Creamy Sausage And Mushroom Rigatoni with a white cream sauce
- Sausage Tortellini Soup with veggies
Sausage Pasta
Sausage Pasta is pure comfort food—Italian sausage in a creamy tomato sauce with fresh spinach and tender pasta, all topped with Parmesan.
Equipment
Ingredients
- 1 (16-ounce) package rotini pasta
- 1 tablespoon olive oil
- 1 (16-to-19-ounce) package Italian sausage see note 1
- Salt and pepper
- 2-1/2 teaspoons minced garlic 2 to 3 cloves
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup chicken broth
- 1-1/4 cups tomato puree or tomato paste, see note 2
- 1-1/2 cups half-and-half see note 3
- 1/3 cup freshly grated Parmesan cheese see note 4, plus more for serving
- 4 cups packed baby spinach coarsely chopped
- 1 tablespoon red wine vinegar optional
Instructions
- Heads-up: Save some pasta water before draining! Generously salt the boiling water (1 teaspoon salt per 4 cups). Cook pasta 1 minute less than the package’s lowest time. Before draining, scoop out a cup of water. Drain but don’t rinse.
- Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sausage, 1/2 teaspoon each of salt and pepper, and cook until mostly browned, crumbling with a wooden spoon. Add minced garlic, Italian seasoning, and red pepper flakes.
- Continue cooking until sausage is fully cooked. Add chicken broth and tomato puree. Cook for 1–3 minutes, scraping the pan bottom to release browned bits and slightly thicken the sauce.
- Reduce heat to low. Add half-and-half and Parmesan. Stir until melted, then simmer for 3–5 minutes until thickened.
- Add the hot drained pasta to the sauce and toss to coat. If it thickens too much, add a splash of reserved pasta water. After a minute, add baby spinach and toss until wilted. Taste and adjust seasonings with 1/4 to 1/2 teaspoon each of salt and pepper. Optionally, add red wine vinegar for acidity.
- Serve immediately! If desired, garnish plates with additional Parmesan cheese.
Video
Recipe Notes
Note 1: If guests have different spice preferences, use mild sausage and serve red pepper flakes on the side. Remove sausage casings before cooking.
Note 2: Use tomato puree, not other tomato products. If unavailable, substitute with 1 (6-ounce) can tomato paste plus 1/2 cup + 2 tablespoons water.
Note 3: If half-and-half is unavailable, use equal parts heavy cream and milk.
Note 4: Grate a block of Parmesan on the small holes of a grater for accurate measurement and proper melting. Or use finely grated Parmesan cheese. Avoid canned Parmesan as it’s too salty and doesn’t melt well.
Storage: As with most pasta dishes, Sausage Pasta is best enjoyed right away. If you have leftovers, you may need to add more half-and-half to loosen the sauce when reheating. This dish doesn’t freeze and thaw well.
Nutrition
Serving: 1serving | Calories: 1091kcal | Carbohydrates: 100g | Protein: 41g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 136mg | Sodium: 1262mg | Potassium: 1261mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3679IU | Vitamin C: 21mg | Calcium: 281mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
