Pasta + tomatoes + cream and lots of aromatics and herbs…what’s not to love? This easy 30 minute Italian Sausage Pasta will leave your house smelling divine and your and your family’s bellies super satisfied! And it is great leftover.
Do you love a heart warming, cost effective quick meal? This won’t disappoint. Give it a try and let me know what you think.
Key Ingredients and Substitutions
- Rigatoni – Any pasta with ridges or crevices that will trap the sauce.
- Mild Italian Pork Sausage – If you like a bit more spice, substitute spicy/hot Italian pork sausage instead and kick it up a notch! Italian sausage is different from regular pork sausage. Italian sausage has fennel which gives it a unique licorice-like sweetness. For a healthier option, go for a spiced chicken sausage.
- Butter – Opt for extra virgin olive oil for a lower fat option.
- Garlic – Naturally!
- Chicken Broth – Low sodium or chicken bone broth.
- Heavy Cream – Looking for a lower fat or non-dairy option? Check out: Healthline – Heavy Cream Substitutes. I like the full fat coconut milk option. Coconut milk has less fat and cholesterol, but it does lack much of the nutrients that heavy cream offers.
- Capers – Don’t have capers handy? Substitute with equal parts chopped green olives.
- Parmesan Cheese – Pecorino Roman also works.
- Crushed Red Pepper – For a touch of heat. Ground cayenne pepper is a good stand in. Use half if you are using cayenne.
- Baby Spinach – Not a fan of spinach? You can substitute baby arugula or baby kale. Peas would work well too. You gotta get your greens in there somehow. 🙂
- Herbs – Basil, oregano and rosemary. If you don’t have fresh herbs on hand, dried will do. If you are using dried herbs, use 1/3-1/2 of the fresh herb measurement.
Preparation
This 30 minute savory pasta dish is sure to please. Here’s how it goes:
- Cook the pasta, reserving some pasta liquid.
- Brown the sausage and remove from the pot.
- Saute the garlic and capers in butter (use extra virgin olive oil if you prefer)
- Then whisk in the broth, cream and Parmesan cheese and bring it to a simmer.
- Add tomatoes, crushed red pepper, salt and pepper.
- Last, add your pasta, sausage and roasted red pepper. Simmer another 8 minutes or so. If the mixture is dry, add some pasta water until the sauce is nice and creamy. Serve with grated Parmesan cheese.
Equipment
Dutch Oven/Le Creuset and a slotted spoon.
PrintItalian Sausage Pasta
- Total Time: 30 minutes
Description
Delicious Italian Sausage Pasta with roasted red peppers, capers and baby spinach in a rich tomato cream sauce. Ready in 30 minutes, so great for a weeknight meal!
Ingredients
- 1 pound rigatoni (or other pasta that will trap the sauce)
- 1.25 pounds mild Italian sausage, casings removed
- 2 tablespoons butter
- 4 cloves of garlic, minced
- 28 ounces diced tomatoes
- 1 cup low sodium chicken broth
- 1.5 cups heavy cream
- 1 tablespoon capers
- ¾ cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon crushed red pepper
- 16 ounces roasted red peppers, chopped
- Salt & pepper to taste
- 3 cups fresh baby spinach
- 1 tablespoon each: fresh basil, oregano and rosemary, torn or coarsely chopped
Instructions
1. Boil pasta in salted water for 8-9 minutes. Strain and reserve some of the cooking liquid.
2. In a Dutch oven or large deep pot, brown the sausage, 5-8 minutes, breaking into small chunks. Transfer to a bowl with a slotted spoon and cover to keep warm.
3. Melt the butter in the same pot. Stir in the garlic and capers until fragrant, about 1 minute.
4. Wisk in the chicken broth, then the cream and Parmesan cheese. Bring it to a simmer.
5. Add the diced tomatoes, crushed red pepper, salt & pepper and bring back to a simmer.
6. Add the pasta, sausage, roasted red peppers and spinach. Simmer for 7-8 minutes until the sauce thickens. If it is dry, add some of the pasta water. Partially cover and simmer for another 3 minutes. Serve with grated Parmesan and mangia!
Equipment
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Pasta
- Method: Stovetop
Keywords: Sausage, Pasta
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