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Creamy pasta with sausage.
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Creamy Tomato and Sausage Pasta

This creamy sausage pasta is the ultimate 30-minute comfort food! Golden-browned Italian sausage is tossed with rigatoni in a velvety garlic and herb cream sauce that clings to every bite. It’s quick enough for a busy weeknight but delicious enough to feel like a special dinner at home.
Prep Time5 minutes
Cook Time25 minutes
30 minutes
Course: italian
Cuisine: dinner, lunch
Keyword: creamy pasta, fall pasta, sausage, tomato sauce
Servings: 6
Calories: 669kcal

Equipment

Ingredients

  • 1 pound rigatoni
  • 1 Tablespoon extra-virgin olive oil
  • 1 ½ pounds mild or hot Italian sausage casings removed
  • 1 small onion chopped I used Sweet onion, or use Vidalia, white, or a shallot
  • 2 cloves garlic minced
  • ⅓ cup dry white wine use a wine that you would drink
  • 15 oz can crushed tomatoes from a 15-ounce can
  • 24 ounces tomato passata
  • ½ teaspoon sea salt add more to taste
  • ½ teaspoon fresh-ground black pepper
  • crushed red pepper flakes optional add to taste
  • ¼ cup chopped fresh parsley
  • 1 cup cream use heavy or light cream
  • 5 oz fresh spinach
  • Parmigiano Reggiano grated for serving

Instructions

  1. Heat oil: Heat the oil in the skillet medium heat.
  2. Cook the sausage: Remove the sausage from the casing and add to the pan. Use your wooden spoon to break up the sausage and stir it.
  3. Cook almost all the way through: Cook until the sausage gets a little color and is no longer pink and remove with a slotted spoon to a plate.
  4. Add onions and garlic: Leave all but 1 tablespoon of the fat. Add in the onions and begin to cook for 1-2 minutes. Add in the garlic. Cook until the onion is translucent, about 5 minutes.
  5. Add tomatoes: Stir in the tomatoes and season with salt and pepper. If you like it spicy, add in some crushed red pepper. Let simmer for 10 minutes, stirring occasionally while it simmers.
  6. Add the cream: Add in the cream and stir to combine.
  7. Add sausage: Stir back in the sausage and let simmer a few minutes.
  8. Let simmer: Stir back in the sausage and let simmer a few minutes.
  9. Cook pasta: Bring a large pot of salted water to boil. While the sauce is cooking, cook the pasta until it's al dente (look at the cooking time on your pasta box/bag) and set a timer to remind yourself.
  10. Add spinach: When the pasta is almost ready, stir in the spinach. It takes only a minute to cook up.
  11. Combine pasta with the sauce: Reserve a ¼ cup of the starchy pasta water. Drain the pasta and toss with the sauce in the skillet on medium heat. If needed, add a bit of the starchy pasta water and stir to combine.
  12. Plate up and serve: Serve with grated Parmigiano cheese and hot pepper flakes, if you like. ENJOY! Buon appetito!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

 Substitutions & Variations 

Protein Variations:
  • Ground Turkey or Chicken: For a leaner option, use ground turkey or chicken in place of sausage. Add red pepper flakes and Italian seasonings to mimic the flavors of spicy sausage.
  • Vegetarian Option: Substitute the sausage with sliced mushrooms, spinach, or a plant-based sausage alternative. These options add a savory element without the meat.
Spice and Seasoning:
  • Extra Spicy: Use spicy Italian sausage and increase the red pepper flakes for a bold, spicy sausage rigatoni.
  • Herb-Focused: Add fresh herbs like basil, parsley, or thyme for extra flavor. These work well with sweet Italian sausage for a more herbaceous profile.
Cream Substitutes:
  • Greek Yogurt or Ricotta: For a lighter cream sauce, replace some or all of the cream with Greek yogurt or ricotta. These will still give you a creamy texture with less fat.
  • Coconut Cream: For a dairy-free option, coconut cream adds richness while keeping it lactose-free. Its flavor works best with additional spices to balance out the coconut notes.
Pasta Alternatives:
  • Penne or Fusilli: Substitute rigatoni with penne or fusilli if you don’t have rigatoni on hand; these shapes also hold sauce well.
  • Gluten-Free Pasta: Use a gluten-free pasta to make the dish gluten-free without compromising on taste or texture.
Cheese Substitutions:
  • Pecorino Romano: Swap grated Parmesan cheese for Pecorino Romano for a sharper, saltier flavor.
  • Mozzarella: For extra creaminess, add a handful of shredded mozzarella into the sauce for a smooth, melty texture.
Vegetable Add-Ins:
  • Spinach or Kale: Stir in fresh spinach or kale at the end of cooking for a nutritious boost.
  • Roasted Red Peppers: For an added layer of flavor, toss in roasted red peppers with the sausage.

Nutrition

Calories: 669kcal | Carbohydrates: 62g | Protein: 28g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 819mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 237IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg
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