If you’re craving a pasta dish that’s rich, creamy, and packs a flavorful punch, you’ve just found your new obsession. This Spicy Italian Sausage Pasta is everything you want in a comforting bowl of carbs; tender penne coated in a velvety tomato cream sauce, studded with crumbled hot Italian sausage, and finished with fresh basil and a shower of parmesan cheese.
It’s the kind of meal that feels like a special occasion but comes together in about 30 minutes with minimal effort. The sauce is made from scratch with simple ingredients; diced tomatoes, garlic, a splash of chicken broth, and heavy cream; and it’s absolutely bursting with flavor. The spicy sausage infuses the entire dish with incredible depth, while the cream smooths everything out into pure pasta perfection.
I’m so excited to share this recipe with you today. It’s become a staple in my home, and I know it will in yours too. Whether you’re cooking for a date night in, feeding a hungry family, or just treating yourself to a delicious dinner, this pasta delivers every single time.
Let’s get cooking!
Why You’ll Love This Recipe
- Rich & Creamy: The tomato cream sauce is velvety, luscious, and clings perfectly to every piece of pasta.
- Spicy & Flavorful: Hot Italian sausage gives this dish a wonderful kick that’s balanced by the creamy sauce.
- Ready in 30 Minutes: Perfect for busy weeknights when you want something that tastes like a restaurant meal.
- Simple Ingredients: Made with pantry staples and a few fresh items you likely already have on hand.
- Customizable: Use mild sausage for less heat, add veggies, or swap the pasta shape.
- Impressive Yet Easy: Fancy enough for guests, easy enough for a Tuesday night.
Ingredients
- 8 ounces uncooked penne pasta
- 11 ounces hot Italian sausages (about 3 links), casings removed
- 3 cloves garlic, minced
- ½ cup chicken broth (or white wine)
- ½ tablespoon all purpose flour
- 1 (14 ounce) can diced tomatoes, with juices
- ½ cup heavy whipping cream
- Salt and pepper, to taste
- Small handful fresh basil, sliced or torn into small pieces
- Freshly grated parmesan cheese, for serving
Equipment
- Large pot (for pasta)
- Large skillet
- Wooden spoon or spatula
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Microplane or fine grater (for parmesan)
Instructions
1Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne al dente according to package directions. Drain and set aside.
2Brown the Sausage: Meanwhile, remove the sausage meat from the casings and crumble it into a skillet. Cook over medium high heat for about 5–6 minutes, stirring occasionally, until browned.
3Remove Sausage: Once the sausage is browned, transfer it to a plate. If there’s a lot of excess fat left in the skillet, drain most of it, leaving about a tablespoon.
4Build the Sauce Base: To the skillet, add the garlic, followed by the chicken broth. Sprinkle the flour in. Whisk until the flour has dissolved, scraping any browned bits from the bottom of the pan. Cook until the mixture is significantly reduced, about 1–2 minutes.
5Add Tomatoes, Cream, and Sausage: Add the diced tomatoes (with their juices), heavy cream, and the cooked sausage meat. Cook for a few more minutes until the sauce has thickened to your liking. Season with salt and pepper as needed.
6Finish and Serve: Just before serving, add the torn basil leaves and toss with the drained pasta. Serve with freshly grated parmesan cheese. Enjoy!
Expert Tips for Success
- Use Hot Italian Sausage: The spicy kick is what makes this dish special. If you prefer less heat, mild Italian sausage works too, but you’ll lose some of that signature flavor.
- Don’t Substitute the Heavy Cream: The acidity in the tomatoes will likely curdle half and half or milk. Heavy cream is essential for a smooth, stable sauce.
- Fresh Basil is Worth It: If you don’t have basil, feel free to leave it out, but the fresh flavor it adds really elevates the dish.
- Scrape the Browned Bits: When you add the chicken broth, scrape up all the flavorful browned bits from the bottom of the skillet. That’s where the flavor lives!
- Grate Your Own Parmesan: Freshly grated parmesan melts beautifully and has a superior flavor compared to the pre shredded stuff.
Variations
- Mild Version: Use mild Italian sausage instead of hot for a family friendly dish.
- Add Vegetables: Stir in a handful of fresh spinach, sliced mushrooms, or roasted red peppers during the last few minutes of cooking.
- Different Pasta: Rigatoni, fusilli, or penne rigate all work beautifully with this sauce.
- White Wine Version: Use white wine instead of chicken broth for a more complex, restaurant quality flavor.
- Extra Spicy: Add a pinch of red pepper flakes with the garlic for even more heat.
How to Store Leftovers
Store leftover spicy Italian sausage pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. If the sauce seems thick, add a splash of water or broth to loosen it up.
Freezing: This pasta is best enjoyed fresh, but you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions (FAQ)
Can I use mild Italian sausage instead of hot?
Absolutely! Mild Italian sausage works perfectly if you prefer less heat. The dish will still be incredibly flavorful.
Can I use a different type of pasta?
Yes! Penne is classic, but rigatoni, fusilli, or even spaghetti work great with this creamy tomato sauce.
Can I make this without cream?
I don’t recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle half and half or milk. For a dairy free version, you could try full fat coconut milk, but the flavor will be different.
How spicy is this dish?
The heat level depends on the sausage you use. Hot Italian sausage gives it a nice kick, but it’s balanced by the creamy sauce. If you’re sensitive to heat, use mild sausage.
Spicy Italian Sausage Pasta
Ingredients
- 8 ounces uncooked penne pasta
- 11 ounces hot Italian sausages casings removed
- 3 cloves garlic minced
- 1/2 cup chicken broth or white wine
- 1/2 tablespoon all purpose flour
- 1 14 ounce can diced tomatoes, with juices
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Small handful fresh basil sliced or torn
- Freshly grated parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook penne al dente according to package directions. Drain and set aside.
- Remove sausage meat from casings and crumble into a skillet. Cook over medium high heat for 5-6 minutes until browned. Transfer to a plate; drain excess fat if needed.
- Add garlic and chicken broth to the skillet. Sprinkle flour in and whisk until dissolved, scraping up browned bits. Cook until reduced, about 1-2 minutes.
- Add diced tomatoes, heavy cream, and cooked sausage. Cook for a few minutes until sauce thickens. Season with salt and pepper.
- Add torn basil and toss with drained pasta. Serve with freshly grated parmesan.
Notes
- Use hot Italian sausage for the best spicy flavor; mild works too.
- Don't substitute heavy cream; half and half or milk may curdle.
- Fresh basil adds great flavor but can be omitted.
- Storage: Refrigerate up to 4 days; freeze up to 3 months.
