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italian sausage pasta

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

This scrumptious Italian sausage pasta combines rigatoni with sundried tomatoes and spinach in a creamy garlic Parmesan sauce. This easy pasta is one of our favorites and is always a hit with friends and family. This hearty pasta is a complete meal, but if guests are expected, I like to serve it with Italian chopped salad or cucumber tomato salad and garlic cheese bread.

yield 6 serving(s)
prep time 5 Min
cook time 35 Min
method Stove Top

Ingredients For italian sausage pasta

  • 1 lb
    Italian sausage
  • 1 sm
    onion, finely chopped
  • 3 clove
    garlic, minced
  • 1 tsp
    dried marjoram
  • 1/2 tsp
    fresh ground pepper
  • 1/4 tsp
    crushed rosemary
  • 1/4 tsp
    dried thyme leaves
  • 1/4 tsp
    red pepper flakes
  • 12 oz
    uncooked rigatoni
  • 1/2 c
    low-sodium chicken broth
  • 1 1/4 c
    heavy cream
  • 2/3 c
    fresh grated Parmesan cheese
  • 2/3 c
    julienne cut sun-dried tomatoes packed in oil, drained
  • 4 c
    baby spinach
  • salt, to taste

How To Make italian sausage pasta

  • 1
    Start browning the Italian sausage in a large skillet over medium heat. After 3-4 minutes, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red flakes pepper, cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover it with foil.
  • 2
    Meanwhile, cook the pasta according to the package directions and drain well.
  • 3
    Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
  • 4
    Turn the heat to low and stir in the Parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.
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