The Cozy Cook

Creamy Sausage Pasta

This Creamy Sausage Pasta recipe has a cream cheese and Parmesan blend with roasted red peppers, sweet or spicy Italian sausage, spinach, and your choice of pasta!

A white plate with creamy sausage pasta with roasted red peppers and rigatoni.

Creamy Sausage Pasta

The flavors in this recipe are incredible! It’s got sweet or spicy sausage, roasted red peppers, spinach, and the most flavorful garlic Parmesan cream sauce.

A white wine reduction adds even more flavor, along with a hint of tomato paste that’s offset with softened cream cheese that’s melted into the sauce. (And the seasonings are incredible.)

You can get as creative with the ingredients as you want! Use any kind of pasta, sun dried or diced tomatoes instead of roasted red peppers, kale instead of spinach, Asiago instead of Parmesan, chicken broth instead of wine, (I could go on for days). OR, keep it all as-is and get ready for an amazing meal!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Sauté the sausage until browned and cooked through. Set aside. Deglaze the pan with white wine and use a silicone spatula to ‘clean’ the bottom of the pan. Add tomato paste and garlic. Reduce by half, about 4 minutes. Add chicken broth and seasonings. 

A skillet with cooked sausage next to a skillet with tomato paste, wine, and chicken broth to make pasta sauce.

Stir in the heavy cream. Bring to a boil, and reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese until combined.

Adding cream, cream cheese, and roasted red peppers to a saucepan for creamy sausage pasta.

Let it bubble gently and reduce while you cook the pasta to al dente. Reduce sauce to low heat and gradually stir in the Parmesan cheese until combined. Add the spinach and the sausage along with any juices from the plate.

Adding sausage to a skillet with a cream sauce.

Add the cooked pasta and stir to combine. Garnish with parsley and red pepper flakes and serve.

Adding rigatoni to creamy sausage sauce and stirring to combine.

Pro Tips

  • I used Premio Sweet Italian Sausage for this recipe, Ground sausage can also be used if preferred. 
  • Diced tomatoes or Sun Dried Tomatoes can be used instead of roasted red peppers. 
  • Kale can also be used instead of spinach, add it to the sauce when the pasta is about halfway cooked through, it will need longer to heat through.
  • I used Colavita Rigatoni for this recipe, but any kind of pasta can be used in this recipe. 
  • Chicken broth can be used instead of wine if needed.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 

A close up view of rigatoni noodles in a Creamy Sausage Pasta with red peppers and spinach.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Pasta Strainer– This is the one I have and love.
  • Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.

Try These Next

 

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

A plate with Creamy Sausage Pasta with Rigatoni.

Creamy Sausage Pasta

5 from 6 ratings
This Creamy Sausage Pasta recipe has a cream cheese and Parmesan blend with roasted red peppers, sweet or spicy Italian sausage, spinach, and your choice of pasta!

Ingredients

  • 1 lb. Italian sausage, hot or sweet
  • ½ cup dry white wine, See notes
  • 1 Tablespoon tomato paste
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ teaspoon mustard powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 cup heavy cream
  • 7 oz. jar roasted red peppers, equal to about 1 cup
  • 1 ½ cups spinach
  • 4 oz. cream cheese, softened
  • 3/4 cup Parmesan cheese
  • ½ lb. rigatoni
  • Fresh parsley, to garnish
  • Red pepper flakes, to garnish

Instructions

Prep Work:

  • Combine the chicken broth, mustard powder, onion powder, and Italian seasoning and set aside.
  • Measure out additional ingredients before beginning.

Instructions:

  • Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly, cook until browned, 5-7 minutes. Remove and set aside.
  • Carefully drain excess grease from pan but leave brown remnants. Add the white wine, tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
  • Add the chicken broth and seasonings. Stir in the heavy cream. Bring to a boil, then reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese.
  • Let the sauce bubble gently while you boil the pasta to al dente. Don’t overcook. Drain once cooked.
  • Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously to incorporate. Add the spinach and the sausage along with any juices from the plate. Add the cooked pasta and stir to combine.
  • Garnish with fresh parsley and red pepper flakes and serve.

Notes

  • Wine: Pinot Grigio or Chardonnay are great in this recipe. Chicken broth can be used instead of wine if needed.
  • I use Premio Sweet Italian Sausage links in this recipe. Spicy sausage links or ground sausage can also be used if preferred.
  • Diced tomatoes or sun dried tomatoes can be used instead of roasted red peppers.
  • Kale can also be used instead of spinach, add it to the sauce when the pasta is about halfway cooked through, it will need longer to heat through.
  • I used Colavita Rigatoni for this recipe, but any kind of pasta can be used in this recipe.

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 

Nutrition

Calories: 685kcal, Carbohydrates: 35g, Protein: 23g, Fat: 49g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 141mg, Sodium: 1456mg, Potassium: 519mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1857IU, Vitamin C: 23mg, Calcium: 249mg, Iron: 2mg

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




17 comments on “Creamy Sausage Pasta”

  1. I live alone so I cut the recipe in fourths, but it was delicious! Will make again and shared the recipe with my sister.

  2. Absolutely amazing! My family said it tasted like a pasta dish from our favorite Italian restaurant. This will be in the rotation from now on. 

  3. Why does recipe show “meatballs “ instead of sliced sausage???  Which is correct ??  Does this make any difference ??? Would love to try this ! But recipe leaves me a bit confused !!!

    • Hi Annie! These aren’t meatballs, I know that they kind of look like that but I bought these sausage links and prepared them according to the package instructions (which are outlined in the recipe), and this is what they end up looking like. Yours will look exactly the same if you repeat these steps with that sausage, but you can use any kind of sausage that you want and follow the package instructions!

    • I bought bulk mild Italian sausage and rolled it into little balls before pan searing. Turned out great-just like the pics!

  4. The Creamy Sausage Pasta was a hit with my family! Used mustard because I didn’t have mustard powder and used diced tomatoes. It was delicious! 

  5. I made this recipe tonight before heading out to my grandsons baseball game. I made with shell pasta that’s what I had on hand. I did not have roasted canned peppers but had fresh mini peppers so grilled those and added. Great flavor!! Always LOVE your recipes. Thank you!! Net time going to try roasted tomatoes and mushrooms as someone suggested. My hubs love the mushrooms I can pick them out🤣

    • I’m so happy you enjoyed this one! Glad to hear you were able to pull it off before your grandsons baseball game. Roasted tomatoes and mushrooms would be amazing. In our family it’s opposite, my husband would be the one picking out the mushrooms🤣

  6. Simply AMAZING!!! The husband and kids LOVED it, very easy to follow, simple ingredients yet an amazing result!! Thank you The Cozy Cook for this recipe!

  7. What can be use instead of wine?

  8. I tried this recipe because I had some sweet sausage in our freezer. It was quick and easy to make with some rigatoni I had on hand as well. My family loved it so much that they all had seconds and my little one went back for thirds!!! He is usually such a picky eater so I was so surprised!!!! I will definitely be making this again in the near future. Thanks so much for the recipe!

    • I am so happy to hear that this was a win with the family Priscilla!! Even the picky eater, awesome! Thank you so much for taking the time to leave this review! -Stephanie

As Seen On…