Introducing a delicious sausage pasta recipe that’s simple to make and loved by all. Ready in about 15 minutes, it’s perfect for a quick weeknight meal. Penne and sausage combine in a rich, creamy tomato sauce for a comforting dinner the whole family will enjoy.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sausage Pasta
- Substitutions
- Variations
- How to make Sausage Pasta
- Leftovers
- Recipe FAQs
- More Sausage recipes
- You might also like
- Rate it…
- Sausage Pasta Recipe
Why this recipe works
This creamy sausage pasta balances bold, savory sausage with a silky tomato-cream sauce. It’s quick, adaptable, and satisfying — a reliable go-to for evenings when you want something filling without much fuss.
Swap sausages, adjust spice levels, or add vegetables to suit your tastes. The recipe pairs well with a range of sausage types, from classic Italian to chicken or vegetarian varieties.
Ingredients to make Sausage Pasta
- Olive Oil – for frying the sausage.
- Sausages – your preferred type with casings removed.
- Garlic Cloves – minced for flavour.
- Can of Chopped Tomatoes – include the juices for the sauce.
- Cooking Cream – makes the sauce creamy; dairy-free or regular cream both work.
- Chili Flakes – a pinch for gentle heat.
- Parmesan Cheese – add at the end; dairy-free alternatives work too.
- Penne Pasta – holds the sauce well; any pasta will do.
- Salt and Pepper – to taste.
See recipe card below for exact quantities and full details.
Substitutions
- Olive Oil – any neutral oil can be used.
- Sausages – pork, beef, chicken, turkey, vegan sausages or crumbled tofu all work.
- Chili Flakes – replace with red pepper flakes or preferred spices.
- Penne Pasta – use any pasta shape you prefer.
- Cooking Cream – heavy cream or plant-based alternatives are fine.
Variations
- Spicy – use spicy Italian sausage and add fresh chillis.
- Deluxe – add red peppers, onion, baby spinach, and sun-dried tomatoes. Finish with lemon zest and a splash of white wine for extra depth.
- Kid friendly – mild sausages and a little extra cream make this very kid-friendly; serve with garlic bread.
How to make Sausage Pasta
Step 1: Boil the pasta according to the package directions until al dente.
Step 2: While the pasta cooks, heat oil in a large skillet. Remove casings from the sausages, crumble into the pan, and brown for 4–5 minutes.
Step 3: Add garlic, chopped tomatoes (with juices), cream, and chili flakes. Stir, season with salt and pepper, and simmer briefly to meld flavours.
Step 4: Drain the pasta and add it to the skillet along with the parmesan. Toss to combine and heat through. Serve with fresh basil if desired.
Hint: Keep the tomato juices from the can — they add body and flavour to the sauce.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stove or in the microwave; add a splash of water or cream if the sauce has thickened.
Recipe FAQs
Many sausages work well: Italian, pork, chicken, turkey, or vegan options. Choose a flavour profile you enjoy and adjust seasoning accordingly.
It can be, depending on ingredients. Use lean sausage, whole-grain or legume-based pasta, add vegetables, and use less cream for a lighter dish.
More Sausage recipes
- Sausage Pasta Bake
- Sausage Gnocchi
- Sausage Traybake
- Slow Cooker Sausage Casserole
- How to air fry sausages
- Sausage Pesto Gnocchi
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Rate it…
If you try this Sausage Pasta, please leave a star rating and a comment to share how it turned out. Feedback helps refine and improve recipes.
Sausage Pasta
James Wythe
5 minutes
15 minutes
20 minutes
4
Ingredients
- 2 tbsp olive oil
- 6 sausages of choice, casings removed
- 2 cloves garlic, finely chopped
- 400 g can chopped tomatoes
- 250 ml cooking cream (I used soya cream)
- 1 pinch chili flakes
- ¼ cup parmesan (I used dairy-free)
- 450 g penne pasta (I used gluten-free)
- Salt and pepper, to taste
Instructions
- Boil the pasta according to package directions until al dente.
- Heat olive oil in a large skillet. Remove sausage casings and crumble the sausage into the pan. Fry until browned, about 4–5 minutes.
- Add garlic, chopped tomatoes (with juices), cream, and chili flakes. Stir and season with salt and pepper; simmer briefly.
- Drain the pasta and add it to the skillet with parmesan. Toss to combine and serve warm, garnished with fresh basil if desired.
Notes
Step-by-Step Photos: Helpful photos are included to guide you through the recipe.
Substitutions & Variations: See the list of options in the post above.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat until piping hot and add a splash of water or cream if needed.
To Freeze: Freeze in an airtight container for up to two months. Thaw and reheat, adding liquid as necessary.
Tip 1: For a baked finish, transfer to an oven-safe dish, top with cheese, and broil for a few minutes.
Tip 2: When browning the sausage, let it sit so it develops colour instead of stirring constantly.
Tip 3: Reserve some pasta water when draining — a little can help adjust sauce consistency.
Nutrition
Carbohydrates: 103 g |
Protein: 20 g |
Fat: 14 g |
Saturated Fat: 5 g |
Fiber: 7 g |
Sugar: 10 g
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