Creamy Sausage Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 people
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Calories
685 kcal
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Course
Main Course
Creamy Sausage Pasta
Description
Creamy Sausage Pasta features a sauce made from chicken broth, heavy cream, and Italian seasoning, enriched with sautéed Italian sausage slices, tomato paste, garlic, roasted red peppers, spinach, cream cheese, and Parmesan cheese. The Italian sausage is cooked in water and then browned for flavor, while the sauce base is enhanced by reducing white wine, adding tomato paste, and stirring in softened cream cheese to create a smooth texture.
The rigatoni pasta is boiled separately and added to the sauce towards the end to combine fully. Roasted red peppers add sweetness and depth, while spinach contributes a fresh, leafy texture. Parmesan cheese rounds out the flavor with a savory note. The dish is garnished with fresh parsley and red pepper flakes to introduce freshness and gentle heat.
This pasta works well as a comforting entrée with hearty ingredients. The sauce holds well for leftovers and can be altered by using different pasta shapes, swapping kale for spinach, or substituting diced or sun-dried tomatoes for roasted red peppers, as noted. The recipe suggests suitable types of wine for cooking and storage instructions for up to three days refrigerated or three months frozen.
Ingredients
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
Sausage/Peppers/Pasta
- 1 lb. Italian sausage hot or sweet
- ½ cup white wine See notes, dry
- 1 Tablespoon tomato paste
- 3 cloves garlic minced
- 7 oz. roasted red pepper Equal to about 1 cup, jarred, drained
- 1 ½ cups spinach
- 4 oz. cream cheese softened
- 3/4 cup Parmesan Cheese
- ½ lb. rigatoni pasta
- parsley to garnish, fresh
- red pepper flakes to garnish
Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- 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.
- Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
- 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.
- Stir in the sauce mixture from step 1. Bring to a boil, then reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese.
- Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
- Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously. 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. Serve!
Notes
- Pinot Grigio or Chardonnay are recommended wines for this recipe; chicken broth can be used as a substitute.
- Use either sweet or spicy Italian sausage links, sliced or ground, according to preference.
- Vegetable substitutions include using diced or sun-dried tomatoes instead of roasted red peppers, and kale instead of spinach (add kale earlier to allow cooking).
- Any bite-sized pasta shape can be used; rigatoni is suggested here.
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 141mg | 47% |
| Sodium | 1456mg | 61% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1857IU | 37% |
| Vitamin C | 23mg | 26% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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