Italian Sausage Pasta with Creamy Sun-Dried Tomato Sauce
This rich and comforting Italian sausage pasta is loaded with bold flavor. Savory sausage, garlic, herbs, and sun-dried tomatoes come together in a creamy parmesan sauce that clings perfectly to rigatoni. Finished with fresh spinach, it’s a hearty, restaurant-style meal that’s perfect for weeknights or cozy dinners at home.
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Ingredients
- 1 pound Italian sausage loose, sweet or hot
- 1 onion small, finely chopped
- 3 cloves garlic minced
- 1 tsp dried marjoram
- 1/2 tsp black pepper freshly ground
- 1/4 tsp crushed rosemary
- 1/4 tsp dried thyme
- 1/4 tsp crushed red pepper flakes
- 12 oz rigatoni uncooked
- 3/4 cup chicken broth
- 1 1/2 cups heavy cream
- 2/3 cup parmesan cheese freshly grated
- 2/3 cup sun-dried tomatoes in oil, drained
- 4 cups baby spinach loosely packed
- salt to taste
Instructions
- Cook sausage in a large skillet over medium-high heat, breaking it into pieces, until browned. Add onion and cook until softened.
- Reduce heat and add garlic, marjoram, pepper, rosemary, thyme, and red pepper flakes. Stir for about 1 minute.
- Remove sausage mixture and set aside. Cook pasta according to package directions, then drain.
- In the same skillet, add chicken broth and scrape up browned bits. Add cream and bring to a simmer.
- Simmer until sauce reduces and thickens, about 15–20 minutes.
- Stir in parmesan, sun-dried tomatoes, and spinach until spinach wilts and cheese melts.
- Return sausage and pasta to the skillet. Toss to coat and heat through.
- Season with salt to taste and serve warm.
Notes
Let the sauce reduce fully for the best texture—it should coat the pasta nicely. You can adjust spice level by increasing or reducing red pepper flakes.
Nutrition
Serving: 1servingsCalories: 752kcalCarbohydrates: 56.7gProtein: 24.2gFat: 47.3gSaturated Fat: 22.5gTrans Fat: 0.3gCholesterol: 113mgSodium: 833mgFiber: 3.3gSugar: 7.5g
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