Creamy Sausage Pasta

I made this recipe for the first time and wow-ed myself! In short, it is absolutely delicious and you’ll never look at lasagne sheets the same way again. This Creamy Sausage Pasta uses fresh lasagne sheets that are torn or cut into strips. They give “homemade pasta vibes” without any kneading in sight … and they are cooked within 1 minute! Just a quick soak in boiling water and they are ready to get tossed through one of the most ultra-luxurious, creamy, flavoursome sauces you will ever taste. Sausages are the key ingredient that packs flavour into this recipe – fast.

This pasta is on the table in less than 20 minutes! I love using mild Italian sausages, which are generally seasoned with garlic and fennel, as they work so well in this recipe – blending with the creamy, garlicky sauce that’s made even tastier with parmesan and chicken stock. However, regular pork, beef or chicken sausages work great too, as they are more subtle in flavour, appealing to a wide range of tastes. You can up the spice by adding chilli (red pepper) flakes or leave it mild. Either way, you will absolutely love this comforting dinner, made with familiar ingredients that the whole family will adore.

What types of sausages should I use?

For a classic taste, opt for mild or spicy Italian sausages based on your heat preference. Italian pork sausages are generally flavoured with fennel and garlic, which pairs so well with the creamy, garlic sauce. You could experiment with other types of sausages, such as chorizo, which will give the pasta a smoky flavour. You could also use regular pork, beef or chicken sausages, which, although more subtle in flavour, will appeal to a wider range of tastes.

What vegetables could I add in?

Add up to 2 cups of vegetables of choice right after cooking the sausages. Some ideas are baby spinach, shredded kale or silverbeet (Swiss chard), sliced capsicum (bell pepper), sliced mushrooms, sliced zucchini (courgette), halved cherry tomatoes, sun-dried tomatoes or broccoli/cauliflower florets.

Because the sauce is luxuriously thick and creamy, I love serving this dish with a big bowl of salad. It also goes well with steamed greens dressed with lemon juice, extra-virgin olive oil and salt and pepper.

Can I use dried lasagne sheets instead of fresh?

Dried lasagne sheets are not recommended for this recipe as they require a longer cooking time and won’t yield the same texture as fresh pasta. They are also much harder to break up into thick strips. If you can’t find fresh lasagne, try using ordinary dried pasta instead, such as pappardelle, rigatoni or thick fettuccine.

What can I use instead of thickened (heavy) cream to make the sauce lighter?

Use light thickened cream (in Australia), or half thickened (heavy) cream and half full-cream (whole) milk (half and half in the US). The sauce will be a thinner consistency, but equally delicious! Alternatively, adjust the cream and stock ratio to create a lighter sauce.

Tips for cooking Creamy Sausage Pasta:

Creaminess: Adjust the cream and stock ratio to achieve your preferred level of creaminess.
Tomato paste: Don’t skip it. Using concentrated tomato paste intensifies the umami (“savoury”) flavour and adds a rich depth to the sauce.
Serve it immediately: The longer the sauce sits, the more the pasta will absorb it. Use a splash of pasta cooking water, or boiling water directly from the kettle, to loosen the sauce as needed.

Watch how to make Creamy Sausage Pasta

What are some other quick and easy pasta dishes with a creamy sauce?

If you enjoyed this Creamy Sausage Pasta, I think you’ll love:

Creamy Mushroom and Bacon Fettuccine
Creamy Tomato Chicken Risoni (Orzo)
Creamy Chorizo Pasta
Creamy Lemon Tortellini
Tuscan Prawn Pasta

Creamy Sausage Pasta

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4.9 from 29 reviews

Comforting Creamy Sausage Pasta is a delicious, flavour-packed weeknight dinner, which is on the table in less than 20 minutes. This version uses fresh lasagne strips to create thick, indulgent pasta in a luscious sauce, fast!

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

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PASTA 

•     Salt, for pasta water
•     250 g (9 oz) fresh lasagne sheets, or pasta of your choice (see note 1)

SAUCE

• 2 tbsp olive oil
• 450 g (1 lb) Italian pork sausages (mild or spicy), casings removed
• 1 tbsp freshly minced garlic 
• 1 tbsp tomato paste (concentrated puree)
• ½ cup (125 ml) dry white wine (or more chicken stock) 
• 1 cup (250 ml) chicken stock
• 1 tbsp Italian mixed herbs (Italian seasoning)
• ½ tsp crushed chilli (red pepper) flakes (optional)
• 1 cup (250 ml) thickened (heavy) cream 
• ½ cup (50 g) freshly grated parmesan, plus extra to serve 
• Salt and pepper, to taste

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Instructions

COOK THE PASTA 

1. Bring a large pot of salted water to the boil.
2. Fresh lasagne sheets – If using fresh lasagne sheets, prepare them by cutting or tearing them into strips, roughly 2.5 cm (1 inch) thick. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.
3. Regular pasta – If you are using regular pasta, cook the pasta as per the packet instructions, less 1 minute. Drain well. They will continue cooking in the sauce.

THE SAUCE 

1. Heat the olive oil in a large pan over medium heat.
2. Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.
3. Add the garlic and cook for another 30 seconds until fragrant.
4. Stir in the tomato paste and cook for 1–2 minutes to caramelise it and enhance its flavour.
5. Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
6. Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half. 
7. Stir in the Italian mixed herbs and crushed chilli flakes, if using.
8. Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.
9. Stir in the grated parmesan and season with salt and pepper to taste. Turn the heat off, add the cooked pasta and stir it through the sauce. Garnish with the basil.
10. The pasta will begin to absorb the sauce the longer it sits (although leftovers taste amazing the next day!). It is best served immediately, with extra parmesan if desired.

Equipment

Large Wooden Spoon

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Staub Chistera

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Tongs

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Notes

Note 1 – Fresh lasagne sheets (found in the refrigerator section at the supermarket) can be cut into strips to create amazing, thick, flat pasta resembling pappardelle. Fresh sheets cook quickly, and only need 30–60 seconds in salted boiling water to cook through. This method will not work with dry lasagne sheets. Alternatively, you can use regular dried pasta, such as pappardelle, rigatoni or thick fettuccine. See the recipe for timings (cook regular pasta prior to making the sauce, cook fresh lasagne sheets after making the sauce). You can use up to 350 g (12½ oz) of pasta in this recipe if you wish to make more substantial, larger serving sizes. 

Make ahead: 

Creamy sausage pasta is best made fresh, however leftovers are incredible the next day. I recommend making the meal as per the recipe and following the leftover storage instructions below, if you wish to make it ahead of time. 

Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers gently on the stovetop or in the microwave. Add a little splash of milk, cream or chicken stock to the pasta when reheating to keep the sauce creamy and prevent it from drying out. 

Freezing the pasta is not recommended as it can become mushy. Leftover Creamy Sausage Pasta can be transformed into a pasta bake. Simply place it in a baking dish, top with extra cheese (mozzarella works well), and bake at 200°C (400°F) (180°C/350°F fan-forced) for about 20 minutes until bubbly and golden.

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: mains, pasta,
• Method: pan
• Cuisine: Italian, American, Australian