Name: Creamy Sausage Pasta from the Pot
Yield: 4

Creamy Sausage Pasta is packed with tender fettuccine, savory Italian sausage, spinach, sun-dried tomatoes, and a rich Parmesan cream sauce.

Author’s Notes

A Little Restaurant Throwback

At the restaurant I used to work at, we had a Creamy Tuscan Pasta on the menu that people absolutely loved! It had penne, spinach, sun-dried tomatoes, chicken, and the most incredible creamy Parmesan sauce. Truly, that sauce was everything. It was easily one of a reliable things on the entire menu!

I’ve thought about that pasta so many times over the years, so I finally decided to make my own version at home. I switched up the pasta, traded the chicken for Italian sausage, and oh my goodness, it is SO good. Maybe even better than I remember because Italian sausage in a creamy pasta is just hard to beat. I’m obsessed with this one and can’t wait for you to try it!

All the ingredients in this recipe prepped out for straightforward assembly including the cream, dijon, sun-dried tomatoes, broth, garlic, sausage, seasonings, spinach, butter, and pasta.

Creamy Sausage Pasta Ingredients

Ingredient	Let’s Chat About It
Fettuccine	Cook just shy of al dente since it finishes cooking in the sauce. Save some pasta water before draining.
Italian sausage & Italian seasoning	Use mild or spicy sausage depending on what you like best!
Butter, garlic & chicken broth	After browning the sausage, leave a little of the drippings behind and scrape up all those flavorful browned bits when adding the broth.
Heavy cream & Parmesan	Freshly grate the Parmesan from a block so it melts nice and smoothly into the sauce.
Spinach, sun-dried tomatoes & Dijon	Give the spinach a quick chop so it blends in better. It is satisfying to oil-packed, julienne-cut sun-dried tomatoes with herbs.

Sausage browned and removed from the skillet, then broth stirred with seasonings for creamy sausage pasta.

How To Make Creamy Sausage Pasta

Boil pasta and save some of the pasta water.
Cook sausage with spices, then put aside.
Prep sauce by adding butter, garlic, broth, cream, Parm, and sun-dried tomatoes.
Mix pasta, spinach, and sausage in the sauce, adding pasta water if needed.
Serve with extra Parmesan and fresh herbs. Enjoy!

Quick Tip

Forget to keep pasta water? Try this tip: Put a mug or heatproof cup in the strainer. When you pour out the pasta, you’ll remember to save some water first!

Cream sauce whisked with seasonings and Dijon mustard, then combined with pasta, sausage, spinach, and sun-dried tomatoes.

the cook’s Tips

A Couple Recipe Tips

Salt the pasta water generously: Salt the boiling water before adding the pasta. If the pasta itself isn’t well seasoned, the whole creamy sausage pasta can taste a little flat.
Use 10 ounces of pasta: Most packages are 16 ounces, so be sure to measure it out and save the rest for fettuccine alfredo. You can set a cup on a food scale, zero it out, then add the pasta until it reaches 10 ounces.

Storage

Creamy Sausage Pasta Storage

Like most pasta dishes, this one is best enjoyed right after everything is combined. Store leftovers in an airtight container in the fridge for 3–4 days.

To reheat, warm gently on the stovetop. You may need to add a splash of heavy cream or chicken broth to loosen the sauce and bring back that creamy texture.

This dish isn’t a great candidate for freezing.