Hey, y'all! Today, I'm sharing a super simple pasta dish that's sure to become a family favorite. My Creamy Italian Sausage Pasta has all the flavors of a hearty Italian sausage soup, yet turned into a creamy, comforting pasta meal. It’s one of those dishes that comes together quickly but tastes like you spent hours in the kitchen. Perfect for busy weeknights when you want something delicious without all the fuss.
Creamy Italian Sausage Pasta
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Creamy Italian Sausage Pasta Ingredients
This recipe is all about layering flavors. I start by browning Italian sausage, which gives the dish a nice, savory base. Then, I add some onions, garlic, and a bit of red pepper flakes to bring out those classic Italian aromas. The diced tomatoes and Italian seasoning give it that familiar, cozy taste we all love. And let’s not forget the cream cheese and heavy cream, which make the sauce incredibly rich and velvety.
- 1 lb. Italian sausage, casings removed
- 8 oz. pasta, such as ditalini
- 2 c. chicken broth
- 4 oz. cream cheese, softened
- ¾ c. heavy cream
- ½ c. Parmesan, grated
- 14.5 oz. petite diced tomatoes
- 1 onion, diced
- 2 cloves garlic, chopped
- ½ tsp. red pepper flakes
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- Parsley, chopped, for garnish
- Freshly grated Parmesan, for garnish
How to Make Creamy Italian Sausage Pasta
You’ll love how the sauce clings to the pasta, making every bite full of flavor. I recommend using ditalini or any small pasta shape that can hold onto the sauce. If you want to make it even easier, you can cook the pasta ahead of time and toss it in just before serving. It’s all about keeping things simple while still delivering big on taste.
- Cook the pasta in salted water according to package directions. Drain and set aside.
- In a large skillet, brown the sausage over medium heat, breaking it apart as it cooks.
- Add the onions, garlic, and red pepper flakes. Cook until the mixture is fragrant and the onions are softened.
- Pour in the chicken broth, diced tomatoes, and Italian seasoning. Stir to combine and let the mixture simmer for a few minutes.
- Stir in the cream cheese, heavy cream, and Parmesan. Continue cooking until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley and extra Parmesan if desired.
Pro Tips For Making This Recipe
- After browning the sausage and before adding the broth, you can deglaze the pan with a splash of white wine or a bit of the chicken broth. This will help release any flavorful bits stuck to the bottom of the pan, adding extra depth to your soup.
- Allow the soup to rest for a few minutes off the heat before serving. This helps the flavors meld together and slightly thickens the soup.
- A side of crusty bread, like a baguette or ciabatta, is perfect for soaking up the rich broth, making each bite even more satisfying.
Frequently Asked Questions
Yes, feel free to add more vegetables such as spinach, kale, zucchini, or bell peppers. Just add them during the simmering step so they cook through.
To thicken the sauce, you can let it simmer longer uncovered, or add a slurry of cornstarch and water. To thin it out, simply add more chicken broth or even a splash of milk or cream.
Other Pasta Recipes You'll Love
Creamy Italian Sausage Pasta
Serve this pasta dish with a side of garlic bread or a fresh salad, and you’ve got a complete meal that everyone will enjoy. It’s comfort food at its best—nothing fancy, just good, honest flavors that bring people together around the table. Give it a try and let me know what you think!
Creamy Italian Sausage Pasta
Ingredients
- 1 lb. Italian sausage casings removed
- 8 oz. pasta such as ditalini
- 2 c. chicken broth
- 4 oz. cream cheese softened
- ¾ c. heavy cream
- ½ c. Parmesan grated
- 14.5 oz. petite diced tomatoes
- 1 onion diced
- 2 cloves garlic chopped
- ½ tsp. red pepper flakes
- 1 tsp. Italian seasoning
- Salt and pepper to taste
- Parsley chopped, for garnish
- Freshly grated Parmesan for garnish
Instructions
- Cook the pasta in salted water according to package directions. Drain and set aside.
- In a large skillet, brown the sausage over medium heat, breaking it apart as it cooks.
- Add the onions, garlic, and red pepper flakes. Cook until the mixture is fragrant and the onions are softened.
- Pour in the chicken broth, diced tomatoes, and Italian seasoning. Stir to combine and let the mixture simmer for a few minutes.
- Stir in the cream cheese, heavy cream, and Parmesan. Continue cooking until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the skillet and toss to coat the pasta evenly with the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley and extra Parmesan if desired.
Notes
- After browning the sausage and before adding the broth, you can deglaze the pan with a splash of white wine or a bit of the chicken broth. This will help release any flavorful bits stuck to the bottom of the pan, adding extra depth to your soup.
- Allow the soup to rest for a few minutes off the heat before serving. This helps the flavors meld together and slightly thickens the soup.
- A side of crusty bread, like a baguette or ciabatta, is perfect for soaking up the rich broth, making each bite even more satisfying.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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