Italian Sausage Pasta


Indulge in the exquisite flavors of our delectable Creamy Spinach and Sundried Tomato Pasta with Italian Sausage. This recipe transforms simple rigatoni into a culinary masterpiece, blending the richness of Italian sausage with the brightness of sundried tomatoes and the earthy goodness of spinach. Whether for a family dinner or entertaining guests, this dish never fails to impress with its creamy garlic Parmesan sauce. Elevate your dining experience with this flavorful pasta that’s bound to become a cherished favorite.


  • 1 lb. Italian Sausage
  • 1 small finely chopped onion
  • 3 cloves minced garlic
  • 1 teaspoon dried marjoram
  • ½ teaspoon fresh ground black pepper
  • ¼ teaspoon crushed rosemary
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon red pepper flakes
  • 12 ounces uncooked rigatoni
  • ¾ cup chicken broth
  • 1 ½ cups heavy whipping cream
  • ⅔ cup fresh grated Parmesan cheese
  • ⅔ cup julienne-cut sundried tomatoes, drained
  • 3-4 cups baby spinach
  • Salt to taste


Begin by browning the Italian sausage in a large skillet over medium heat. After 3-4 minutes, incorporate the onion and continue cooking until the sausage is browned, and the onions turn soft. Reduce the heat to low and add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red pepper flakes, stirring constantly for 1 minute. Plate the sausage mixture and cover it with foil.

Meanwhile, cook the rigatoni according to package instructions, ensuring it’s al dente, then drain well.

Deglaze the skillet by adding chicken broth, collecting all those flavorful brown bits. Introduce the heavy cream, bringing it to a boil and reducing it to a simmer until it reduces by about half.

Turn the heat to low, incorporating Parmesan cheese, sundried tomatoes, and spinach into the skillet. Cook until the cheese is melted, and the spinach is wilted. Add the sausage mixture and cooked pasta to the skillet, stirring to coat. Season with salt to taste and continue cooking over low heat until the pasta dish is thoroughly heated.

Recipe Notes and Tips:

  • Various medium pasta shapes work well with this dish, including ziti, rotini, elbow, medium shells, cavatappi, and penne pasta.
  • Break up the Italian sausage into small and large pieces for a delightful variety in texture.
  • The cream and chicken broth mixture may take up to 20 minutes to reduce, so plan accordingly, aiming for a 50% reduction.
  • For optimal flavor, drain the oil from the sundried tomatoes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
  • Due to the amount of cream, freezing is not recommended for this dish.

Nutrition: Calories: 1107kcal | Carbohydrates: 74g | Protein: 37g | Fat: 74g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Cholesterol: 199mg | Sodium: 1314mg | Potassium: 841mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3647IU | Vitamin C: 16mg | Calcium: 344mg | Iron: 4mg

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