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This Creamy Sausage Pasta combines Italian sausage and rotini pasta in a creamy sauce flavored with garlic and Parmesan. Everything cooks together in one pot, so dinner is on the table in about 35 minutes.
Why This Creamy Sausage Pasta Works
Pasta is a meal my entire family adores, but we don't want to eat spaghetti every week. So I love experimenting with flavorful pasta dinners, and this one delivers.
- No colander needed. The rotini simmers in the broth and soaks up all that savory flavor, so you don't have to boil a big pot of water or drain anything.
- Built for busy nights. It's hearty and satisfying, yet won't leave you with a sink full of dishes.
- Use the sausage you have. Pork, chicken, or turkey sausage all work, and so does my homemade Italian sausage.
Ingredients & Substitutions
- Italian Sausage: Use raw ground mild Italian sausage, whether pork, chicken, or turkey. If you're using lean chicken or turkey sausage, add a bit more oil to the pot, since it won't render off as much fat.
- Shallot: It's milder than a yellow onion, but a yellow onion will work if that's what you have on hand.
- All-Purpose Flour: It helps to thicken the broth into a creamy sauce.
- White Wine (Optional): A splash of dry white wine, such as Pinot Grigio or Sauvignon Blanc, helps to deglaze the pan and cut through the rich, creamy sauce. Feel free to replace it with additional stock or broth.
- Chicken Stock or Broth: Low-sodium or homemade chicken stock keeps the salt in check, since the sausage and Parmesan bring their own. While I like the mild flavor of chicken stock for this dish, vegetable broth works too.
- Worcestershire Sauce: Just a tablespoon adds depth to the sauce.
- Rotini: The spirals catch the sauce and bits of sausage in every bite. Other good options include cavatappi, corkscrew, or bow-tie pasta.
- Heavy Cream: Heavy cream gives the pasta a rich, creamy finish. Half-and-half works as well; it just won't be quite as creamy.
- Nutmeg: Use freshly grated whole nutmeg. A little goes a long way in a cream sauce.
- Crushed Red Pepper Flakes: Adjust or omit to control the pasta's heat level. I would omit altogether if using hot Italian sausage.
- Baby Spinach: Optional. Stir it in with the cream at the end, and it wilts right into the sauce.
- Parmesan and Lemon Juice: Parmesan adds a salty, nutty finish, and lemon brightens it.
How to Make Creamy Sausage Pasta
The steps and photos are here to walk you through the details that make the biggest difference, but the full directions, quantities, and a video are in the recipe card at the bottom of this post.
- Brown the sausage and shallot. Heat the oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the sausage and break it into bite-sized pieces as it cooks. Once it starts to brown but isn't cooked through, add the shallot and keep cooking until the sausage is fully cooked and the shallot has softened. Adding the shallot partway through lets the sausage get a head start on browning.
- Toast the garlic and spices. Stir in the garlic, oregano, and red pepper flakes, if using. Cook for 30 seconds, stirring constantly.
- Cook the flour. Sprinkle the flour over the sausage and cook for 1 minute, stirring constantly. Don't skip this minute. It cooks off the raw flour taste.
- Deglaze with wine. Slowly whisk in the white wine, scraping up any browned bits from the bottom of the pot. Cook for 2 to 3 minutes, until reduced by about half.
- Simmer the pasta in the broth. Add the broth and Worcestershire sauce and bring to a boil. Stir in the rotini, salt, and pepper. Reduce the heat to medium, cover, and cook until the pasta is just tender, 15 to 18 minutes.
Note from Kristen
Stir every 3 minutes or so, so the pasta doesn't stick to the bottom of the pot. If the liquid is being absorbed too quickly, lower the heat and add more broth or water, 1 tablespoon at a time.
- Finish with cream and Parmesan. Uncover and stir in the heavy cream, nutmeg, and spinach (if using). It will look like a lot of spinach, but it will wilt down quickly. Cook uncovered, stirring often, until the spinach softens and the sauce thickens slightly. Then, remove from the heat and stir in the Parmesan and lemon juice before serving.
Serving Suggestions
- For the Picky Eaters: My kids prefer this pasta without the spinach, so I leave it out and serve Parmesan roasted broccoli on the side.
- On the Side: Sometimes I include a side salad with balsamic vinaigrette or homemade Ranch for extra veggies, but we always love garlic toast to soak up extra sauce.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: I don't recommend freezing it. The cream sauce can break when you defrost it.
- Reheat: The pasta keeps absorbing the sauce as it sits, so add a splash of broth, cream, or even water to loosen it as it warms.
More Easy Pasta Dinners
If you love this creamy sausage pasta, try these other one-pot dinner recipes.
- Mexican Spaghetti: Ground beef, spaghetti noodles, and bold Tex-Mex seasonings cook together in one pot.
- Cajun Chicken Pasta: Chicken and pasta in a creamy Cajun sauce.
- Sausage Tortellini Soup: Italian sausage and cheese tortellini in a cozy soup.
- Garlic Parmesan Chicken Pasta: Tender chicken in a rich, creamy sauce flavored heavily with garlic and Parmesan.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Creamy Sausage Pasta
Creamy Sausage Pasta combines Italian sausage and rotini in a creamy sauce flavored with garlic and Parmesan. Everything cooks together in one pot, no draining required, and dinner is ready in about 35 minutes.
Video
Ingredients
- ½ tablespoon olive oil
- 1 pound raw ground Italian sausage
- 1 medium shallot, minced
- 4 cloves garlic, minced
- 2 teaspoons oregano
- ¼ teaspoon crushed red pepper flakes, optional
- 4 tablespoons all-purpose flour
- ½ cup white wine, or additional broth
- 4 cups low-sodium chicken stock, or broth
- 1 tablespoon Worcestershire sauce
- 16 ounces rotini noodles
- ½ teaspoon kosher salt, + more for salting pasta water
- ½ teaspoon black pepper
- ½ cup heavy cream
- ¼ teaspoon grated whole nutmeg
- 4 ounces baby spinach, optional
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice, ½ small lemon
Instructions
- Heat ½ tablespoon olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat for about 30 seconds. Once heated, add the sausage and cook, breaking it into bite-sized pieces. Once the sausage begins to brown but isn't fully cooked through, add the minced shallot and continue cooking until the sausage is fully cooked and the shallot has begun to soften.
- Add the minced garlic, 2 teaspoons oregano, and ¼ teaspoon crushed red pepper flakes, then sauté for 30 seconds, stirring constantly, until fragrant and lightly toasted.
- Sprinkle 4 tablespoons all-purpose flour over the sausage mixture and continue to cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Slowly whisk in ½ cup white wine (or additional stock), scraping up any browned bits off the bottom of the pan. Let it cook for 2-3 minutes to reduce by about half.
- Add 4 cups low-sodium chicken stock and 1 tablespoon Worcestershire sauce, and bring to a boil. Once boiling, stir in 16 ounces rotini noodles, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Reduce the heat to medium, cover, and stir every 3 minutes or so, cooking until the pasta is just tender, about 15-18 minutes. If the liquid is absorbing too quickly, reduce the heat and add stock or water 1 tablespoon at a time, as needed.
- Once the pasta is tender, remove the lid, stir in ½ cup heavy cream, ¼ teaspoon grated whole nutmeg, and 4 ounces baby spinach (if using). Cook uncovered, stirring often, until the spinach wilts and the sauce thickens slightly.
- Remove from the heat and stir in ¼ cup grated Parmesan cheese and 1 tablespoon fresh lemon juice, then serve immediately.
Notes
Sausage: Use raw mild ground Italian sausage, whether pork, chicken, or turkey. Lean chicken or turkey sausage may need a bit more oil to brown. Hot sausage will make this dish extra spicy.
White Wine Swap: Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, or replace the white wine with additional broth.
Chicken Stock: Vegetable broth can be used in place of the chicken stock/broth.
Pasta: Cavatappi, corkscrew, or bow-tie pasta are good alternatives to rotini.
Nutmeg: Use freshly grated whole nutmeg, not pre-ground, which can overpower the dish.
Spinach: Optional. Leave it out if desired.
Heavy Cream: Half-and-half will work, but the dish will not be as creamy. I don’t recommend using regular milk.
Spice Level: Leave out the crushed red pepper flakes or reduce the amount. Be sure to use mild ground sausage as well.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing isn’t recommended because the cream sauce can break when thawed. The pasta keeps absorbing the sauce, so add a splash of broth, cream, or water when reheating.
Nutrition is based on using dark-meat turkey sausage and spinach.
Nutrition
Calories: 556kcalCarbohydrates: 70gProtein: 26gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 63mgSodium: 815mgPotassium: 660mgFiber: 4gSugar: 6gVitamin A: 2218IUVitamin C: 31mgCalcium: 94mgIron: 10mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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