Put this Italian sausage pasta on the menu when you’re craving a big bowl of comfort without a sink full of dishes. Everything cooks in one pot, and dinner is on the table in about 40 minutes!
Give me a bowl of this pasta and piece of crusty garlic bread, and I'm calling that a good night. It's the type of dinner that has you sneaking "just one more bite" straight from the pot while you're putting the leftovers away.
If you’ve made my sausage and broccoli pasta, the idea is similar: build the flavor in one pot, then cook the pasta right in it. This version uses mushrooms, spinach, and fresh thyme to change things up.
Why You’ll Love This Italian Sausage Pasta
- Made in one pan, including the pasta. Less to wash after dinner!
- Plenty of savory flavor from the sausage, mushrooms, and garlic.
- Cozy, satisfying comfort food.
- A creamy sauce that coats the pasta without feeling too heavy.
- Easy to make with a little chopping and occasional stirring.
- On the table in about 40 minutes.
Ingredients You Need
You’ll find the measurements in the recipe card below. Here’s what goes into the pan and a few things to keep in mind.
- Italian Sausage: Use ground sweet or hot Italian sausage, depending on how much heat you like. If you have links, remove the casings first. Italian turkey sausage is another option.
- Pasta: Rigatoni, penne, and rotini all work well. Stick with a short, dried pasta and remember that the cooking time will vary by shape and brand.
- Onion & Mushrooms: Sweet onion and sliced baby bella mushrooms cook with the sausage and give the sauce more flavor. Slice the mushrooms evenly so they cook at about the same rate.
- Garlic & Thyme: Fresh garlic and thyme give this pasta its savory, herby flavor. The thyme works especially well with the mushrooms.
- Chicken Broth: This is the cooking liquid for the pasta and the base of the sauce. Low-sodium broth gives you more control over the seasoning.
- Heavy Cream: Just ¼ cup gives the sauce a creamy finish. Add it toward the end, once the pasta is tender.
- Parmesan Cheese: Adds a salty, savory finish and melts into the sauce. Freshly grated Parmesan is a good choice for a smoother texture.
- Spinach: Stir it in at the end so it wilts into the hot pasta. If the leaves are large, roughly chop them first.
- Salt & Pepper: Season the sausage and vegetables, then taste again before serving. The sausage, broth, and Parmesan all contribute salt, too.
- Lemon: Finish with the juice of ½ lemon. It adds a fresh, tangy note alongside the creamy sauce.
How to Make This Creamy Italian Sausage Pasta Recipe
There’s nothing complicated here. You’ll build the flavor in a large pot with a lid, then cook the pasta in the same pan.
Start by browning the sausage over medium-high heat, breaking it into smaller pieces as it cooks. After about 5–7 minutes, stir in the onion, mushrooms, garlic, thyme, salt, and pepper. Continue cooking until the onion and mushrooms have softened.
Stir in the dry pasta. Then, add the chicken broth and use your spoon or spatula to loosen the browned bits from the bottom. Cover and adjust the heat to maintain a steady simmer, lifting the lid to stir every few minutes so the pasta doesn’t stick.
Start checking the pasta near the cooking time listed on its package. You want it tender with a little bite left in the center. Penne may take about 11–13 minutes, while other shapes can take a different amount of time. If the pan looks dry before the pasta is tender, add a little more broth or water.
Once the pasta is just tender, lower the heat and stir in the heavy cream, Parmesan, and spinach. Stir until the cheese has melted and the spinach has wilted, then finish with the lemon juice. Give it a taste, adjust the seasoning if needed, and serve with extra Parmesan.
One Pan Creamy Italian Sausage Pasta
Description
Ingredients
- 1 pound ground Italian sausage, sweet or spicy
- ½ large sweet onion, diced
- 8 ounces baby bella mushrooms, sliced
- 2 teaspoons minced garlic
- 1 Tablespoon fresh thyme, minced
- 1 ¾ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 4 cups low sodium chicken broth
- ¼ cup heavy whipping cream
- 8 ounces baby spinach
- ⅓ cup grated parmesan cheese
- 1 pound rigatoni pasta
- lemon juice, optional
Instructions
- Heat a large pot over medium-high heat. Add the sausage and cook; breaking apart with a spatula until almost cooked, about 5-7 minutes. Stir in the onions, mushrooms, thyme, garlic, salt, and pepper. Cook until softened, about 5-7 minutes.
- Stir in the dry pasta, then pour in the chicken broth, gently scraping the bottom of the pan with a spatula to loosen the browned bits. Cover and cook for 5 minutes, then give it a stir and leave the lid off. Continue cooking, stirring occasionally, until the pasta is tender. The total cooking time will vary depending on the pasta you use; penne and rigatoni usually take about 11–13 minutes.
- Once the pasta is cooked stir in the heavy cream, parmesan cheese and spinach. Then, if using, add the lemon juice. Serve immediately. Garnish with parmesan cheese, if desired.
- The pasta stays fresh for up to 5 days in the refrigerator.
Notes
- Make Ahead Instructions: The sausage mixture can be cooked up to 2 days in advance and stored in the refrigerator. The day of, start at step 2.
- Freezer Instructions: This recipe can be frozen for up to 3 months. Allow to cool completely before freezing. Thaw overnight in the refrigerator and heat as desired.
- Sausage: You can use Italian sweet or spicy regular sausage or even turkey sausage.
- Chicken Broth: Chicken broth adds more flavor, but you can use water or a mix of both if that’s what you have on hand. Taste at the end and add a little more salt if needed.
- Pasta: Short pasta like penne, rotini, or rigatoni works best here. Cooking times vary by shape and brand, so check the pasta as it cooks.
Katie A says
So simple and delicious! Will definitely use this recipe again!
Dissatisfied House Wife says
More of a soup than a pasta…. Came out very watery and my kids made fun of me, husband wouldn’t eat it. I thought it tasted good but way too much liquid!!!!
Nicolette says
This pasta was amazing, quick, and so easy to make! The family loved it too. I'm definitely adding this into our weeknight planning.
Michelle says
It was delicious! Would make again and maybe add sun dried tomatoes.
Christina says
I'm sure the sun dried tomatoes would be a delicious addition!
Al says
Third time making this. It is unbelievably delicious!
Darla says
I used a large pack of Jennie O ground turkey,came out delcious, some of my sauce evaporated maybe because I had too much meat,overall delcious dish!
Armené says
The instructions include lemon juice but it is not listed as an ingredient and the quantity is not specified. Please advise. Thank you. It looks like a delicious recipe!