Italian Sausage Pasta

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When it is cold there are times I just need a big bowl of comforting pasta to warm me up. Today’s Italian Sausage Pasta is one of my all-time favorite dishes to make and it is easy! You will feel like you are eating a pasta dish from your favorite Italian restaurant.

This creamy Italian sausage pasta recipe is what I made for Mike and I for New Years Eve. Since we have three small children we don’t typically go out on New Years Eve and instead we cook when the kids go to bed. It is fun to spend time together cooking a meal, sipping wine and enjoying each others company. 

I don’t know about you but I love Italian food, especially for special occasions. Some years we will go lighter and make this Lemon Garlic Shrimp Pasta or this Lemon Pasta with grilled chicken or grilled salmon.

How to Make This Sausage Pasta

Step 1: Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook according to the package.

Step 2: Cook Sausage: Heat a large skillet over medium-high heat. Add ground sausage and cook for 5 minutes, breaking apart with a spoon to crumble the sausage. Drain.

Step 3: Add Remaining Ingredients: Put 2 Tablespoons olive oil to the skillet and heat over medium heat. Add the garlic and saute for 2-3 minutes. Mix in the sausage along with the diced tomatoes, tomato paste, tomato sauce, dried oregano, thyme and crushed red pepped {optional} and give it a good stir.

Step 4: Simmer: Simmer for 10 minutes, stirring occasionally.

Step 5: Add Cream: Add the cream, stir and let simmer another 5 minutes. Stir in the pasta and spinach and let it wilt. 

Garnish with Parmesan cheese, basil and parsley. Enjoy warm!

Recipe Variations

• Pasta: You can use whatever shape pasta you like. I tend to like the medium sized pastas with this dish. You can also use whole grain for a healthier dish or gluten-free for those that need to skip gluten. 
• Vegetables: If you want more vegetables in your pasta dish try adding carrots, celery, red bell pepper and broccoli. All of those vegetables work nicely in this dish.  You can add them when you sauté the garlic and just sauté for 5-6 minutes. You also can add mushrooms into the sauce when you are simmering it. 
• Cheese: I like to add Parmesan cheese to this dish but there are others that work nicely. Ricotta is a nice, creamy addition. Goat cheese or feta would also be great! 
• Spicy: I am all about spicy! If you are too add crushed red pepper and use spicy sausage in the dish. 
• Greens: I added kale to this pasta dish but you can leave that out all-together or use a different green. Other ideas would be arugula or spinach. 

Storage Instructions

• Freeze: Once cooked and cooled, cover the dish with a double layer of kitchen foil and store in the freezer for up to 3 months. The pasta bake can be reheated in the oven proof dish, straight from frozen, at 350 degrees F. Bake for 1 hour, covered in kitchen foil, to thaw completely and heat through.
• Leftovers: Store leftover pasta bake in the refrigerator, for up to 3 days.
• Reheating: To reheat leftovers place back into a warm oven to heat up. Alternatively heat the pasta bake up in the microwave.