This Creamy Italian Sausage Pasta is the kind of easy weeknight dinner that feels a little extra special without much effort. Tender rigatoni gets tossed in a rich, velvety tomato cream sauce made with savory Italian sausage, garlic, tomato paste, diced tomatoes, and Parmesan for bold, cozy flavor in every bite. Everything comes together in about 40 minutes, making it perfect for busy weeknights, casual hosting, or anytime you're craving a comforting pasta dinner that tastes like restaurant-quality at home.
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I'm biased, but nothing says comfort meal like a creamy pasta dish. This Italian sausage and pasta recipe is made with simple ingredients and is one of my favorite recipes to make on busy weeknights. After years of making different pasta sauces, I know that you have to build flavor from the ground up. Letting the sausage brown well, cooking the tomato paste until it deepens in color, and draining the diced tomatoes so the sauce stays rich instead of watery. I use the same method in my ground pork pasta. If you want to skip the tomatoes, this roasted red pepper pasta with sausage comes together in one pan.
I love using rigatoni here because those ridges catch every bit of the creamy sauce, and full-fat coconut milk or heavy cream both give it that silky finish without feeling too heavy. When the sauce is ready, it should coat the pasta instead of pooling at the bottom of the pan. I usually serve it with garlic bread and always tell people to leave a comment if they try it, because everyone seems to have their own favorite way to make sausage pasta.
Ingredients
- Rigatoni pasta. I used rigatoni for this recipe but you can also use fusilli, penne, or a gluten-free option if desired.
- Italian sausage. You can use either spicy or mild Italian sausage. I usually opt for turkey sausage, but pork is also great. If you love the flavors of sausage and pasta, you'll also enjoy my Sausage and Peppers Pasta for a lighter, veggie-packed twist.
- Garlic cloves. Always use fresh garlic cloves over garlic powder.
- Calabrian chili paste. This chili paste is from the Calabria region of southern Italy and is known for its smoky and fruity spice. You can use red pepper flakes if you can't find the paste.
- Tomato paste. Tomato paste brings a rich concentrated tomato flavor to the base of the sauce.
- Full-fat coconut milk. Coconut milk is a non-dairy milk used for the creamy tomato sauce. Use heavy cream if you prefer it.
- Parmesan cheese. I always use fresh grated parmesan reggiano. Use your favorite parmesan.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Before draining, reserve some pasta water in case you need it later to loosen the sauce.
Step 1: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the diced onion and cook for 2-3 minutes, stirring often, until softened and translucent but not browned.
Step 2: Add the Italian sausage to the skillet and use a wooden spoon to break it into small crumbles as it cooks. Let it brown for about 5 minutes, until fully cooked with some golden, crispy edges for extra flavor.
Step 3: Stir in the garlic, Calabrian chili paste (if using), and tomato paste. Cook for 1-2 minutes, stirring often, until the tomato paste turns a deeper red and smells rich and fragrant.
Step 4: Pour in the diced tomatoes and reduce the heat to low. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened and the flavors have blended together.
Step 5: Pour in the heavy cream or coconut milk and stir until the sauce turns smooth and creamy. Let it cook for 2 more minutes, then turn off the heat.
Step 6: Season with salt and black pepper to taste, then toss in the cooked pasta until every piece is coated. Add a splash of reserved pasta water if the sauce feels too thick. Serve warm with fresh basil and plenty of grated Parmesan cheese.
Sarah's Top Tips
- Brown the sausage well. I let it cook long enough to get a deep golden color and a few crispy edges before moving on. That extra browning adds most of the flavor and gives the whole sauce a richer, slower-cooked taste.
- Drain the diced tomatoes first. Too much extra liquid can make the sauce thin and watery instead of thick and creamy. I always drain off the excess so the tomato flavor stays concentrated.
- Use full-fat coconut milk only. If you're making the dairy-free version, full-fat canned coconut milk gives the sauce the best silky texture. Light coconut milk tends to separate and leaves the sauce too thin.
- Save some pasta water before draining. I almost always use a splash at the end to help the sauce cling to the rigatoni. It makes the sauce glossy and helps everything come together instead of feeling dry.
- Use Calabrian chili paste for a deeper flavor. I like using it instead of just red pepper flakes because it adds more than heat-it brings a smoky, slightly tangy flavor that makes the sauce taste richer and more balanced. Even a small amount gives the pasta that restaurant-style flavor.
Serving
When I make this creamy Italian sausage pasta, I always want something to soak up the extra sauce, so warm garlic bread or a crusty baguette are my go-to sides. On busy weeknights, I usually keep it simple with roasted broccoli or a quick Caesar salad for something fresh and easy. If I'm serving this for friends or family, I'll add a big arugula salad and plenty of extra Parmesan at the table. It's one of those dinners that feels cozy and comforting, but still nice enough to serve when people come over.
Storage & Reheating
Fridge: Store leftover creamy Italian sausage pasta in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, which is completely normal.
Reheat: Warm leftovers in a skillet over medium-low heat with a splash of cream, broth, or water to loosen the sauce and bring back the creamy texture. You can also microwave it in short intervals, stirring between each one.
Freeze: I usually do not freeze this pasta because cream-based sauces can separate and turn grainy after thawing. If you want to prep ahead, I recommend freezing just the sausage and tomato base before adding the cream, then finishing the sauce fresh when ready to serve.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Italian Sausage Pasta
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Ingredients
- 8 ounces rigatoni pasta
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 1 pound Italian sausage, casing removed
- 2 cloves garlic, minced
- 1 tablespoon calabrian chili paste, optional
- 3 tablespoons tomato paste
- 1 (15 ounce) can diced tomatoes, drained
- ⅓ cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Fresh basil, for serving
- Grated parmesan cheese, for serving
Instructions
- Boil water in a large pot and cook pasta according to package directions.
- Heat olive oil in a large skillet over medium-high heat. Once hot, add the onion and cook for 2-3 minutes.
- Add the sausage to the pan and crumble while browning, for about 5 minutes. Add in the garlic, calabrian chili paste (if using) and tomato paste. Stir and allow to cook for 1-2 minutes.
- Pour in the diced tomatoes, turn the heat to low and simmer for about 10 minutes.
- Pour in the heavy cream or coconut milk, stir and cook for 2 minutes.
- Turn off the heat, season with salt and black pepper to taste and toss with the pasta. Serve with basil and parmesan cheese.
Sarah's Tips
- Rigatoni works best because the ridges hold onto the creamy sauce, but penne or fusilli work well too.
- Mild or spicy Italian sausage both work here, depending on how much heat you like.
- Calabrian chili paste adds the best depth of flavor, but red pepper flakes make a good substitute if that's what you have.
- Freshly grated Parmesan melts more smoothly into the sauce and gives better flavor than pre-shredded cheese.
- Full-fat canned coconut milk works best for the dairy-free version and won't leave a strong coconut flavor.
- Save a little pasta water before draining it in case you need to loosen the sauce at the end.
- Fresh basil adds the best flavor right before serving, but parsley works if needed.
- This pasta is best served fresh while the sauce is still smooth and creamy.
Tools I Use for This Recipe
- Saucepan
Nancy says
I made this last night for a family dinner, everyone loved it!! And, sooo easy. I used the coconut milk, doesn't have a coconut taste.. some of the family doesn't like that flavor. This was soo good. Unfortunately the down side, no leftovers!!!! Easy pasta dish for weekdays or any night.
Trish says
We made this delicious pasta last night, quick to throw together and packed with flavor. Already looking forward to leftovers today. Definitely going into our regular rotation! 🍝
Nancy Cassano says
This was an amazing recipe, I’m usually not a fan of spicy sausage, the creamy sauce paired with the sausage was delicious! I’ll definitely make this again.
Jo says
I was hesitant to make this seeing there were only a few reviews but this turned out so delicious. There was amazing flavor and all the ingredients mixed well together. My 2 and 3 year old even liked it!
Sarah Hill says
So happy to hear everyone enjoyed it, thanks for making the recipe!!
Sue P says
I made this last week and it was a big hit! So easy. I LOVE spinach so when I saw this recipe I knew I had to make it. I used heavy cream because I had it in fridge, needed to use it & this was a perfect use. This was great as a reheat meal and got rave reviews from those who ate it as a lunch, and/or as a dinner. There was nothing left. I would make this again in a second.