This Creamy Sausage Pasta is a total winner when it comes to comfort food! It’s packed with flavor and super easy to make.
The creamy sauce is made with a blend of cream cheese and Parmesan, and it’s loaded with delicious roasted red peppers, spinach, and your choice of Italian sausage—whether you prefer sweet or spicy.
Here’s the magic: Start by cooking the sausage until it’s nice and golden. Then mix it into a rich garlic Parmesan cream sauce that also has a touch of white wine and a hint of tomato paste.
The cream cheese melts into the sauce, making it perfectly smooth and creamy. The seasonings, including sage and onion, add an extra layer of flavor that makes this dish truly special.
This recipe is fantastic for a cozy date night with some homemade pasta, but it’s also easy enough for busy weeknights.
And it’s great for leftovers! Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months. This creamy sausage pasta will quickly become a favorite in your household!
Creamy Sausage Pasta Recipe
Ingredients
- 2 tbsp Butter divided
- 1 Brown onion thinly sliced
- 220 grams Sausages about 3, casings removed and meat squeezed out (pork and fennel recommended)
- 1 ½ tbsp Fresh sage leaves roughly chopped
- ½ tsp Fennel seeds optional
- ¾ cup Cream
- ½ tsp Black pepper
- 50 grams Parmesan finely grated
- 1 tbsp Fresh lemon juice
- Lemon zest and extra parmesan for serving
Instructions
- Cook the Pasta: Boil pasta in well-salted water according to package instructions, but cook it 1 minute less than directed to avoid overcooking. It will finish cooking in the sauce.
- Prepare the Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onions with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until soft and glassy. Avoid browning them. Transfer to a plate once done.
- Cook the Sausage: In the same skillet, melt the remaining butter over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Let it brown without moving it too much for about 3-4 minutes.
- Add Sage and Fennel: Stir in the chopped sage and fennel seeds (if using) and cook for 30 seconds to 1 minute.
- Make the Cream Sauce: Lower the heat and push the sausage to one side of the pan. Pour in the cream, keeping it at a gentle simmer (don’t let it boil). If the cream looks a bit separated, don’t worry—it will come together once you whisk in the cheese.
- Add Parmesan and Season: Gradually whisk in the parmesan in two batches, letting it melt completely before adding more. Add black pepper and lemon juice, mixing quickly.
- Combine Pasta and Sauce: Toss the cooked pasta and onions into the sauce. Mix well and let it bubble gently for a minute or two. Taste and adjust seasoning with a pinch of sea salt if needed. Add a splash of pasta water if the sauce needs to be loosened.
- Serve: Top with extra parmesan and lemon zest. Enjoy!
Notes
- Sausages: I prefer using pork and fennel sausages because they’re my favorite. I also add fennel seeds for an extra fennel kick, but you can skip them if you’re not a fan. Feel free to use any sausages you like.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 680 kcal |
| Carbohydrates | 34g |
| Fat | 44g |
| Protein | 25g |
| Cholesterol | 143mg |
| Sodium | 1456mg |
| Iron | 2mg |
Can I Use A Different Type Of Sausage For This Recipe?
Yes, you can use different types of sausage based on your preference. Italian sausage, chorizo, or even breakfast sausage can work well. Just cook the sausage thoroughly before adding it to the pasta. If you’re using a spicier sausage, you may want to adjust the seasoning in the dish accordingly.
Can I Make This Recipe Ahead Of Time?
Yes, you can make this recipe ahead of time. Prepare the pasta and sauce, then store them separately in airtight containers in the refrigerator. When you’re ready to eat, reheat them together on the stove over low heat, adding a splash of cream or milk if needed to loosen the sauce. The dish is best enjoyed fresh but will be kept in the refrigerator for up to 3 days.
How Can I Make The Sauce Thicker Or Thinner?
To adjust the thickness of the sauce, you can either thicken or thin it out. To thicken the sauce, let it simmer for a few extra minutes or add a bit of grated cheese or a cornstarch slurry (cornstarch mixed with a little water). To thin the sauce, stir in a bit of milk, cream, or chicken broth until it reaches your desired consistency.