Name: Creamy Italian Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz bowtie (farfalle) pasta (Swap: penne, rigatoni, or any short pasta); 1 lb Italian sausage, casings removed (Mild or spicy); 1 Tbsp minced garlic; 1 Tbsp dried minced onion flakes ((or 1 small diced onion)); 1 28-oz can whole tomatoes, chopped ((or crushed tomatoes)); 2 Tbsp tomato paste; 1 Tbsp Italian seasoning; 2 cups heavy cream ((for lighter: use 1 cup cream + 1 cup milk, but sauce will be thinner)); ½ cup grated Parmesan cheese ((plus extra for serving)); Salt and freshly ground black pepper (to taste); fresh basil or parsley (for garnish)

I remember the first time I made this creamy Italian sausage pasta—comforting, rich, and fast enough for a weeknight. It’s a one-skillet sauce with browned sausage, bright canned tomatoes, and heavy cream that turns into a velvety coating for bowtie pasta. If you like hearty pasta dishes that come together in about 30 minutes (similar family-friendly recipes include this creamy beef pasta), this one will become a staple.

Why you’ll love this dish

Quick, satisfying, and forgiving—those are the three words I reach for when describing this pasta. The sausage brings savory depth while canned whole tomatoes add a fresh acidity that the cream mellows into a silky sauce. It’s great for busy weeknights, feeding a crowd with minimal fuss, and it’s easy to scale up or down.

“A weeknight winner: rich, creamy, and always requested by my kids.” — home cook review

What makes it especially useful:

Budget-friendly: pantry tomatoes and pasta + one pound of sausage feeds 4.
Fast: about 25–35 minutes from start to table.
Crowd-pleasing: creamy texture and familiar flavors appeal to both kids and adults.
Flexible: swap the sausage or pasta shape to suit what you have on hand (see Variations).

The cooking process explained

This recipe is a straightforward three-part process:

Cook the pasta until just al dente and reserve a little pasta water.
Brown and drain the sausage to develop flavor, then briefly sauté garlic.
Build the sauce in the sausage pan with tomatoes, tomato paste, seasoning, and heavy cream; reduce until slightly thickened. Add pasta and parmesan, toss until coated.

Knowing that order helps avoid watery sauce or overcooked pasta: brown meat first for flavor, then simmer the sauce so cream and tomatoes meld without breaking.

What you’ll need

8 oz bowtie (farfalle) pasta (swap: penne, rigatoni, or any short pasta)
1 lb Italian sausage, casings removed (mild or spicy)
1 Tbsp minced garlic
1 Tbsp dried minced onion flakes (or 1 small diced onion)
1 (28-oz) can whole tomatoes, chopped (or crushed tomatoes)
2 Tbsp tomato paste
1 Tbsp Italian seasoning
2 cups heavy cream (for lighter: use 1 cup cream + 1 cup milk, but sauce will be thinner)
½ cup grated Parmesan cheese (plus extra for serving)
Salt and freshly ground black pepper, to taste
Optional garnish: fresh basil or parsley

Step-by-step instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain and set the pasta aside.
While the pasta cooks, heat a large skillet over medium-high. Add the sausage, breaking it up with a spoon. Cook until no pink remains and the bits are nicely browned, about 6–8 minutes. Drain off excess fat, leaving a tablespoon for flavor if desired.
Reduce heat to medium. Add the minced garlic to the skillet and cook about 30 seconds until fragrant.
Stir in the chopped canned tomatoes, dried minced onion, tomato paste, and Italian seasoning. Bring to a gentle simmer and cook 3–4 minutes to concentrate flavors.
Pour in the heavy cream and stir. Simmer until the sauce thickens slightly, about 5–7 minutes. If the sauce looks too thick, add a splash of reserved pasta water.
Add the cooked pasta and grated Parmesan to the skillet. Toss to combine and coat the pasta in the sauce. Season with salt and freshly ground black pepper to taste.
Simmer over medium-low just until the cheese melts and everything is heated through, 2–3 minutes. Serve topped with fresh basil or parsley and extra Parmesan.

How to serve Creamy Italian Sausage Pasta

Best ways to enjoy it:

Plate with a sprinkle of fresh basil and cracked black pepper for contrast.
Serve with a crisp green salad dressed in a lemon vinaigrette to cut the richness.
Crunchy garlic bread or a simple baguette is perfect for sopping up the sauce.
For a more formal meal, pair with a light-bodied red wine (Chianti or Sangiovese) or a chilled Pinot Grigio.

Storage and reheating tips

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
Reheat: Warm gently on the stovetop over low heat with a splash of milk or cream (or reserved pasta water) to loosen the sauce. Reheat until steaming — aim for 165°F for safety.
Freeze: You can freeze the cooked pasta in a freezer-safe container up to 2 months. Thaw overnight in the refrigerator before reheating. Note: cream-based sauces can separate slightly after freezing; whisking in a little extra cream while reheating helps re-emulsify.

Helpful cooking tips

Brown the sausage well: Maillard browning adds depth. Don’t rush this step.
Drain excess grease but leave a tablespoon in the pan for flavor unless you used lean sausage.
Reserve pasta water: the starchy water helps the sauce cling to the pasta and smooths texture.
Don’t over-simmer the cream: gentle heat prevents curdling. If sauce separates, whisk in a spoonful of cream off heat.
For a brighter tomato note, quickly crush the canned tomatoes by hand before adding, or use crushed tomatoes for convenience.
If you want a lighter version, use half-and-half, but reduce simmer time to avoid thinning.

(If you enjoy trying different pasta-soup hybrids and bold flavors, check out this Cajun chicken pasta soup for a spicy spin.)

Recipe variations

Turkey or chicken sausage: swap for a leaner protein—adjust seasoning as needed.
Vegetables: add spinach, mushrooms, or bell peppers when you add the tomatoes for more veg.
Spicy: use hot Italian sausage or add ½ tsp red pepper flakes.
Tomato-forward: use fire-roasted tomatoes or add sun-dried tomato strips for an umami boost.
Dairy-free: replace heavy cream with canned coconut milk (yields different flavor) or use a creamy cashew sauce.
Cheesy bake: transfer combined pasta and sauce to a baking dish, top with mozzarella, and broil until golden.

FAQ

Q: Can I use ground pork or beef instead of Italian sausage?
A: Yes. Ground pork or beef works, but season it with fennel seed, crushed red pepper, and extra Italian seasoning to mimic the sausage profile.

Q: How long does this take from start to finish?
A: About 25–35 minutes: 10–12 minutes to brown sausage and build the sauce, plus 8–12 minutes to cook pasta and finish.

Q: Can I make this ahead for meal prep?
A: You can make the sauce ahead and refrigerate for up to 2 days, then cook pasta fresh and combine before serving. If assembled and refrigerated, expect the cream to thicken—loosen with milk when reheating.

Q: How do I fix a sauce that’s too thin or too thick?
A: Too thin: simmer uncovered a few more minutes or stir in a spoonful of tomato paste. Too thick: add reserved pasta water a little at a time until desired consistency.

Q: Is this safe to freeze?
A: Yes, but cream sauces can slightly separate after freezing. Freeze in airtight containers up to 2 months and reheat slowly with a splash of cream or milk, whisking to re-emulsify.

Conclusion

This Creamy Italian Sausage Pasta is a weekday-friendly crowd-pleaser that balances rich cream with bright tomatoes and savory sausage. For more ideas and comparisons, see this version from Creamy Italian Sausage Pasta – The Salty Marshmallow and another take at Comforting Creamy Italian Sausage Pasta – Stuck On Sweet.