Italian Sausage Pasta
Italian Sausage Pasta
Ingredients
1 pound Italian sausage (mild, sweet, or spicy; casings removed if needed)
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried marjoram
½ teaspoon freshly ground black pepper
¼ teaspoon crushed rosemary
¼ teaspoon dried thyme leaves
¼ teaspoon crushed red pepper flakes (optional, for heat)
12 ounces rigatoni pasta, uncooked
¾ cup chicken broth (low-sodium recommended)
1½ cups heavy whipping cream
⅔ cup Parmesan cheese, freshly grated
⅔ cup sun-dried tomatoes, packed in oil, drained and chopped
4 cups fresh baby spinach
Salt, to taste
Instructions
1. Cook the sausage and aromatics
Heat a large skillet over medium heat and begin browning the Italian sausage, breaking it into pieces as it cooks.
After 3–4 minutes, add the chopped onion and continue cooking until the sausage is fully browned and the onion is softened.
Reduce the heat to low, then stir in the garlic, marjoram, black pepper, rosemary, thyme, and crushed red pepper.
Cook for about 1 minute, stirring constantly to release the flavors.
Transfer the mixture to a plate and cover with foil to keep warm.
2. Boil the pasta
Meanwhile, cook the rigatoni (or your chosen pasta) according to the package directions.
Drain well and set aside.
3. Make the sauce base
Pour the chicken broth into the skillet and scrape up the browned bits from the bottom to deglaze.
Stir in the heavy cream and bring to a gentle boil.
Reduce the heat and let the mixture simmer until it reduces by about half—this can take 15–20 minutes.
4. Finish the sauce
Turn the heat to low and stir in the Parmesan cheese, sun-dried tomatoes, and spinach.
Cook until the cheese melts smoothly into the sauce and the spinach is just wilted.
5. Combine and serve
Return the sausage mixture and drained pasta to the skillet.
Toss everything together until well coated in the creamy sauce.
Taste and adjust with salt and freshly ground black pepper as needed.
Continue cooking on low for 1–2 minutes until heated through. Serve hot.
Cook’s Notes & Tips
Pasta choices – Rigatoni works beautifully, but other medium-sized pasta like penne, ziti, rotini, elbow macaroni, medium shells, or cavatappi also pair perfectly with the sauce.
Sausage texture – Break up the Italian sausage into a mix of small crumbles and slightly larger chunks. This variety adds a rustic texture and makes each bite more interesting.
Sauce reduction – Be patient when simmering the cream and chicken broth mixture. It can take up to 20 minutes to reduce properly; aim for about a 50% reduction for the right consistency.
Sun-dried tomatoes – Be sure to drain the oil well before adding them to the sauce so the dish doesn’t become greasy.
Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
Freezing – Due to the high cream content, this pasta doesn’t freeze well. While it’s safe to freeze, the sauce may separate and lose its smooth texture when thawed. For the best taste and presentation, enjoy it fresh or refrigerated only.