Creamy Tomato Sausage Pasta

Creamy Tomato Sausage Pasta is that comforting weeknight dinner everyone in my house craves when the weather turns cool and hearty meals sound just right. This is pure Italian comfort, with golden sausage crumbles, a lush tomato cream sauce, and tender pasta all tucked under a flurry of Parmesan. I reach for this recipe when I need something quick that still feels a bit special, and it always delivers.

The first time I made this, my friends could not believe how quickly it came together given how creamy and rich it tasted. Now it is my go-to for family pasta nights and no one ever leaves hungry.

Ingredients

• Penne or rigatoni pasta: These shapes hold the sauce perfectly and give the dish heartiness Look for pasta with a rough surface for the best sauce cling
• Italian sausage: Mild for a gentle spice or spicy if you love a kick Remove casings for best texture Opt for fresh sausage from a reputable butcher if possible
• Onion: A base layer of sweetness that balances all the other rich flavors Choose firm onions with no blemishes
• Garlic: Brings that classic Italian aroma and depth Use fresh cloves for the best result
• Red bell pepper: Lends beautiful color and a sweet note Pick one with a bright firm skin
• Canned crushed tomatoes: The body of the sauce Go for San Marzano or fire roasted if you can for extra flavor
• Heavy cream: Makes everything velvety and rich Check for smoothness and freshness
• Tomato paste: Intensifies the tomato punch Choose deep red thick paste for a richer taste
• Dried oregano and basil: Infuse the sauce with classic fragrance Use recently bought dried herbs or grind whole leaves yourself
• Chili flakes: Optional Adds warmth for a spicy bite Use fresh, vibrant flakes for the most kick
• Salt and freshly ground black pepper: Brings balance and sharpness Use sea salt and freshly cracked pepper for optimal flavor
• Olive oil: Start the flavor base with good quality extra virgin olive oil
• Freshly grated Parmesan cheese: For topping Choose a block and grate just before serving for best melt and flavor
• Fresh basil leaves: The aromatic finishing touch Look for bright green leaves without black spots

Instructions

Prep the pasta:

Bring a large pot of salted water to a rolling boil Add the pasta and cook according to the package instructions until just al dente Reserve half a cup of the cooking water before draining Do not overcook pasta as you want a little bite to hold up in the creamy sauce

Brown the sausage:

While pasta cooks heat olive oil in a large skillet over medium heat Add the sausage removed from the casings Break it up with a spoon as it cooks Sauté until all brown edges form and the sausage is just cooked through about six minutes Browning deepens the flavor and creates those savory little browned bits

Sauté the vegetables:

To the skillet with sausage add the chopped onion and red bell pepper Cook stirring often until both soften a bit and the onion becomes translucent You want them tender but not browned which should take about four minutes Stir in the minced garlic and sauté until fragrant about one minute longer

Build the sauce:

Spoon in the tomato paste and cook for one minute stirring so it sizzles and deepens in color Pour in the crushed tomatoes dried oregano basil and chili flakes if desired Sprinkle with salt and pepper Stir well and lower the heat to a gentle simmer Let everything bubble for eight to ten minutes stirring occasionally to keep the bottom from sticking The sauce will begin to thicken and the flavors meld

Finish with cream:

Reduce heat to low Stir in the heavy cream slowly until fully blended Do not boil after adding cream Allow to gently simmer two to three minutes until lightly thickened and creamy

Combine pasta and sauce:

Add the drained pasta into the skillet with the sauce Toss everything well so every piece is coated Add reserved pasta water a splash at a time if the sauce feels too thick This loosens the sauce and helps it cling to the pasta perfectly

Garnish and serve:

Spoon the pasta onto plates or a big serving bowl Top generously with freshly grated Parmesan and torn basil Eat while piping hot

Save It

For me the best part is swirling that first forkful when the creamy sauce strings from the pasta and you get a bit of sausage in every bite This is the pasta of big laughter and second helpings at our family table My kids love tucking into a bowl just as much as the adults

Storage Tips

Leftovers keep beautifully in an airtight container in the fridge for up to three days To reheat add a splash of water or milk and microwave gently or use a skillet over low heat until warmed through For the freezer let cool then pack into containers and freeze up to one month Thaw overnight in the fridge and warm gently on the stove

Ingredient Substitutions

Try turkey or chicken sausage if you want a lighter meal For a vegetarian twist swap in plant based sausage or sliced mushrooms Use gluten free pasta for dietary needs For a dairy free option opt for a plant based cream and skip the Parmesan or use a vegan alternative

Serving Suggestions

Crisp green salad or garlicky roasted broccoli make perfect accompaniments Warm crusty bread is excellent for swiping up every last bit of sauce Pour a glass of Pinot Grigio or another light Italian white for a classic match

Cultural Notes

This dish borrows inspiration from classic Italian pasta alle salsiccia but dials up the comfort with cream in the sauce It is very much Italian American home cooking at its cozy best

Seasonal Adaptations

In summer stir in halved cherry tomatoes with the bell pepper for extra freshness In fall add a handful of spinach or kale to the sauce for greens In winter toss in extra chili flakes or a few roasted mushrooms for depth

Save It

This cozy pasta is perfect for busy nights when comfort and flavor are non-negotiable. Make it once and it just might become your new weeknight favorite.

Recipe FAQs

→ Can I use another type of sausage?

Yes, chicken or turkey sausage works well for a leaner option and adds a different flavor profile.

→ What pasta shapes are best for this dish?

Penne or rigatoni are recommended, but any tubular short pasta will hold the creamy sauce nicely.

→ How do I make this meal gluten-free?

Substitute gluten-free pasta and check your sausage packaging for gluten-free certification.

→ Can I make the sauce lighter?

Use half-and-half or whole milk instead of heavy cream for a lighter sauce that's still creamy.

→ What wine pairs well with this dish?

A crisp Italian white wine such as Pinot Grigio complements the flavors beautifully.

→ Can this be made ahead?

You can prepare the sauce in advance; cook the pasta fresh and toss together before serving for best texture.