This post may contain affiliate links. Please read our disclosure policy.
If you’re craving big, bold flavors without the fuss, this creamy, spicy Italian sausage pasta is your answer! It comes together in just 30 minutes, and the luscious, cheesy white wine sauce is just to die for.
I’m a huge fan of Italian sausage. Its rich, savory flavors and perfect mix of spices remind me of hearty, home-cooked meals enjoyed in some faraway countryside. I love it in my One-Pan Italian Sausage Gnocchi, in my Spicy Italian Sausage Dip, and, now, in this creamy Italian sausage pasta.
Let’s face it, there’s nothing like a hearty pasta dish to bring comfort to your table, and this recipe is no exception. It’s loaded with spicy Italian sausage, caramelized onions, and garlic, with every noodle coated in a creamy white wine sauce made with Parmesan and pepper jack cheese. Rich and satisfying, you’ll be craving seconds before you’ve even finished your first serving. Best of all, its bold flavors and velvety sauce come together in just 30 minutes, making it the perfect meal for busy weeknights and spur of the moment get togethers.
Why You’ll Love This Italian Sausage Pasta
This is one of my favorite pasta recipes right now. Here’s why:
- Big, bold flavors. Spicy Italian sausage, savory garlic, and a duo of Parmesan and pepper jack cheeses meld into an unforgettable, restaurant-quality sauce. Add a pinch of red pepper flakes and the subtle zing of white wine, and you won’t be able to stay away.
- Luxurious, creamy sauce. The rich, creamy, cheesy white wine sauce coats every pasta shell in a silky smooth layer. Mixed with the perfectly caramelized sausage, each and every bite is something to write home about.
- Quick & easy. This impressive, flavorful dish comes together in just 30 minutes, making it the perfect solution for a busy weeknight when you’re craving something cozy and satisfying.
Key Ingredients
Time to get your ingredients together! Here’s what you’ll need for this easy creamy Italian sausage pasta (see the recipe card below for precise measurements):
- Medium pasta shells – Any short pasta will do. Elbows, bow-tie, rigatoni, etc.
- Hot Italian sausage – Casings removed! If you don’t do well with spice, opt for mild Italian sausage.
- White onion – Minced for even flavor distribution. A yellow onion or a couple of shallots will also work.
- Garlic cloves – Minced for the best flavor distribution.
- Dry white wine – I’d go with a sauvignon blanc or something similar. Use a wine you actually enjoy drinking for the best outcome.
- Heavy cream – You can use half and half instead, but your sauce will turn out thinner.
- Cheeses – I used a blend of Parmesan and pepper jack cheese, both grated/shredded fresh from the block.
- Seasonings – Italian seasoning, red pepper flakes, salt, and pepper. If you’re sensitive to spice, feel free to leave the red pepper flakes out.
How to Make Italian Sausage Pasta
This creamy, savoy sausage pasta recipe comes together in just 30 minutes. Here’s a quick look at how it’s done. Please see the recipe card below for more detailed instructions.
- Brown the sausage. Cook the sausage in a large skillet over medium-low heat for 4 minutes, breaking it up with a spatula. Flip, add the onions and garlic, and cook for 3 more minutes.
- Remove grease. Use paper towels to collect excess grease from the pan.
- Reduce. Add in wine and simmer until it reduces by half.
- Cook the pasta. In a large pot of boiling water, cook the pasta to al dente according to the package instructions.
- Make it creamy. Add the cream to the reduced wine and bring to a gentle boil.
- Finishing touches. Add the seasonings, then the cheeses. Stir until the cheese melts into the sauce.
- Put it all together. Fold the cooked pasta into the sauce.
Tips for Success
Before you get started, have a read through the following tips and tricks:
- Get rid of excess grease. After cooking the sausage and aromatics, use a paper towel to sop up any excess grease from the skillet. Otherwise, you’ll have a greasy sauce.
- Salt the pasta water. Be sure to add a generous pinch or two of salt to the pasta water before boiling. Otherwise, your noodles will turn out bland.
- Cook the pasta al dente. Cook the pasta just to al dente. It will continue to soften a bit in the hot sauce, and no one likes soggy pasta.
- Reserve some pasta water. Before draining the pasta, save a cup of the water. If the sauce is too thick, a splash of the starchy water will help loosen it so it binds to the pasta better.
- Grate your own cheese. Avoid pre-grated cheeses, as they often contain anti-caking agents that cause them to melt kind of funny. Freshly grated cheese melts more smoothly and tastes loads better.
Variation Ideas
Feeling creative? There are lots of fun ways to make this recipe your own. Here are just a few ideas for you:
- Cheese swap. Feel free to swap the pepper jack out for something different. Gouda, Gruyère, or Fontina would all be great options. You could also try using pecorino instead of Parmesan for a bolder, sharper kick of flavor.
- Add some veggies. If you’d like to sauté some spinach and/or mushrooms or roast a couple of handfuls of cherry tomatoes to toss in at the end, go for it!
- Seafood option. You can totally replace the sausage with shrimp or scallops. I’d sauté the onions and garlic in a little olive oil and butter first, and then add the seafood.
- Basil upgrade. Stir some chopped, fresh basil in with the saucy pasta just before serving for a bright flavor upgrade. Alternatively, stir a couple of tablespoons of pesto into the sauce along with the cream.
What Goes With This Creamy Sausage Pasta?
Want to turn this hearty pasta dish into a well-rounded meal? Here are some of my favorite ways to serve it:
- Salad. Lighten up this rich, savory meal with a classic Caesar or a simple caprese salad. Otherwise, simply toss your favorite greens with your favorite dressing and call it a day.
- Soup. Keep things cozy with a steaming bowl of Panera Autumn Squash Soup or Zuppa Toscana. A creamy tomato soup or cream of mushroom would be excellent as well.
- Garlic bread. I LOVE sopping up the excess sauce from any pasta, really, with a hunk of Garlic Bread. Feeling extra decadent? Go big with this Viral Chicken Alfredo Garlic Bread. Not into garlic? Your favorite sourdough or focaccia will do the trick.
- Cooked veggies. If salad isn’t your thing, but you still want to add some veg to your plate, opt for roasted broccoli or asparagus. Sautéed spinach, mushrooms, or green beans would be great, too.
- A little vino. A glass of dry white wine (like the one used in the sauce) is the perfect complement to this unforgettable pasta. If you prefer red, a light pinot noir is the way to go.
How to Store and Reheat Extras
- Refrigerator. Once cool, seal any leftover pasta in an airtight container. It’ll keep in the fridge for up to 4 days.
- Freezer. You can also seal the fully cooled pasta in a freezer-safe airtight container and store it in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Reheat your leftovers on the stovetop over medium-low heat, stirring frequently. Otherwise, microwave individual portions in 30-second intervals until warm. You’ll want to add a splash of broth or milk to the cold pasta first to rehydrate the pasta and loosen the sauce.
More Pasta Recipes to Try
Love this creamy Italian sausage pasta? Keep the good times rolling with these equally fabulous pasta recipes:
I hope you enjoyed this recipe for my Creamy Italian Sausage Pasta! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Creamy Italian Sausage Pasta
Ingredients
- 12 oz. medium pasta shells or other short pasta like elbows, bow-tie, rigatoni, etc.
- 1 lb. hot Italian sausage or 19 ounces hot Italian sausage links casing removed
- 1 medium white onion minced
- 5 garlic cloves minced
- 2/3 cup dry white wine like sauvignon blanc
- 2 cups heavy cream half and half can be substituted but will have a thinner consistency
- 1.5 cups Parmesan cheese freshly grated
- 4 ounces pepper jack cheese shredded
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- Salt and pepper
Instructions
- In a large skillet over medium-low heat, add in sausage. Use a spatula to break it into small pieces as it cooks. Cook for 4 minutes, flip, and add in onions and garlic. Continue cooking for about 3 minutes.
- Use paper towels to collect excess grease from the bottom of the pan.
- Add in wine and simmer until it reduces by half. Meanwhile, get a pot of water boiling and cook the pasta to al dente according to the package instructions.
- Pour the cream into the pan sauce and bring to a low simmering boil. Add in salt, pepper, red pepper flakes, and Italian seasonings. Sprinkle in the Parmesan cheese and pepper jack, mixing until it melts into the sauce.
- Fold in the cooked pasta until it’s evenly coated. Serve and enjoy!
