This Creamy sausage pasta is one of our absolute favorite dinners.
The kids love it because most kids love pasta. And we love it because it’s got lots of delicious Italian sausage and a ton of veggies that blend right in. I love vegetables but it’s always a gamble with the kids so it’s nice that they just eat them right up. Plus this is all made in one pot. Always love that.
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When I first made this recipe I thought it was going to be more of a sausage and vegetable soup with some pasta. But as I cooked it, it turned into this delicious creamy Italian sausage pasta. And everyone was very pleased with the results.
For the base, this creamy sausage pasta starts with browning some Italian sausage. You can use spicy, mild, or whatever you prefer. I use mild so it’s more kid-friendly. Remove the sausage, then in the same pot add your onion, celery, and carrot. This little pasta punches with lots of veggies but you honestly can’t really tell which I think a lot of parents appreciate. Then we add some diced tomatoes, seasoning, broth and pasta. This is one of the best parts. The pasta cooks right there with everything so there is no extra step of boiling it separately. Then stir in some heavy cream and a little parmesan plus the spinach and cook just until the spinach wilts, a couple of minutes.
Ingredients
- Italian sausage
- Diced onion
- Diced carrots
- Diced celery
- Minced garlic
- Tomato paste
- Diced, canned tomatoes,
- Pasta, I like using bowtie
- Broth
- Heavy cream
- Grate parmesan
- Spinach
How to make creamy sausage pasta
- In a large pan, brown the sausage breaking is apart as much as you can. After about 10 minutes, remove from the pan. Don’t clean the pan.
- Add a little oil then saute the onion, celery, and carrot with some salt for about 5 minutes. Add th garlic, seasoning, and tomato paste. Cook down for a minute.
- Pour in the broth, diced tomatoes, and pasta. Stir, bring to a boil, then lower heat to medium / low and cook for another 10 minutes. Stir occasionally to make sure the pasta moves and gets covered by liquid.
- When it’s all done cooking, turn the heat to low, and mix in the heavy cream, some parmesan, and spinach. Cook for just a couple of minutes until the spinach wilts.
- Serve and enjoy.
Tips and common questions for the pasta recipe
- This pasta is great for meal prep and can easily be made ahead. Just reheat and add a little more parm and or broth if you want.
- I use onion, carrot, and celery, but tomatoes, zucchini, or other vegetables would be great too.
- Since we aren’t boiling the pasta, make sure to stir and keep the pasta covered with liquid so it cooks properly.
- Can I skip the sausage to make it meat free? Absolutely. Use a meat-free alternative or skip it altogether.
- Is the heavy cream necessary? I love the creaminess it adds and the recipe only calls for half an of cup. You can however skip but it won’t have the creaminess. I have yet to test any alternatives.
More recipes like this
- Salsa Verde Jackfruit Enchiladas
- Seafood Enchiladas with Vegan Cheese Sauce
- One Pan Enchilada Skillet
Ingredients
Method
- Brown the sausage in a large pot for about 8-10 minutes. Remove
- In that same pot, cook the veggies, onion, carrot, and celery for about 7 minutes. Add the garlic for 30 seconds. Then add the tomato paste, coat the veggies, then add the italian seasoning with a good pinch of salt.
- Stir in the tomatoes then the broth and pasta. Bring to a boil then simmer for about 8-10 minutes. Stir frequently to make sure the pasta gets pushed down and cooked.
- After it's all cooked, stir through the cream, parm, and spinach. It's all done when the spinach is wilted. Adjust seasoning if needed. Enjoy!
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