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Creamy sausage pasta made in one pot for an easy, comforting dinner. Perfect for busy nights—rich, garlicky, and ready fast with simple ingredients.
Recipe at a Glance
What You’ll Need
Orecchiette, Italian sausage, garlic, chicken stock, heavy cream, Parmesan, spinach, lemon
Flavor Profile
Cozy, creamy, and rich with savory sausage, tender pasta, and a bright pop of lemon.
Difficulty Level
Easy, weeknight-friendly
Equipment Needed
Large Dutch oven or deep skillet and a wooden spoon
Top Tip
Stir often while the pasta cooks to prevent sticking and ensure that creamy, velvety sauce coats every piece.
Ingredient Swaps
Use turkey or chicken sausage for a lighter version, or swap spinach for kale or arugula for a heartier green.
In The Test Kitchen
I love a one-pot recipe that actually works, and this one earned permanent weeknight status in my kitchen. When I was developing this creamy sausage pasta, I tried a few different routes — browning the sausage after the aromatics (too greasy), cooking the pasta separately (too many dishes), and even swapping the cream for half-and-half (the sauce broke). In the end, simmering the dry pasta right in the sausage, garlic, chicken stock, and cream gave me that silky, glossy finish I wanted. Adding the Parmesan off the heat kept the sauce smooth, and the fresh lemon juice at the end brought everything to life. One pot. Big flavor. Easy win.
Ingredient Notes
Sausage
Best Choice
Mild Italian sausage with the casing removed so it browns quickly and evenly.
Substitutions
Hot Italian sausage adds heat; turkey sausage works too.
Pasta
Best Choice
Orecchiette cups the sauce beautifully.
Substitutions
Any short pasta (rotini, shells, penne) works.
Sauce Ingredients
Best Choice
Chicken stock and heavy cream create a velvety, glossy one-pot sauce that thickens naturally as the pasta cooks.
Substitutions
Half-and-half with careful simmering; vegetable stock as a lighter option.
Flavor Builders
Best Choice
Freshly grated Parmesan, thinly sliced garlic, fresh lemon juice, and plenty of salt and black pepper.
Substitutions
Pecorino Romano for extra saltiness; shallots instead of garlic; or a splash of white wine for added acidity.
Spinach
Best Choice
Fresh baby spinach wilts quickly.
Substitutions
Frozen spinach works if thawed and squeezed dry.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Brown the Sausage
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 pound sausage, breaking it apart with a spoon as it cooks. Sauté until browned and fully cooked, about 6–8 minutes.
2
Add the Garlic
Stir in 6 sliced garlic cloves and cook for 1–2 minutes until fragrant and just softened.
3
Simmer the Pasta
Pour in 1 cup chicken stock and 1 cup heavy cream, scraping up any browned bits. Stir in 1 pound orecchiette. Bring to a boil, then simmer uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has absorbed — about 12–15 minutes. Add a splash of hot water or extra stock if needed.
4
Add the Cheese & Spinach
Stir in 1 cup Parmesan until the sauce is melted, smooth, and glossy. Season with salt and plenty of black pepper, then add 8 ounces baby spinach and cook 1–2 minutes until just wilted.
4
Finish & Serve
Remove from the heat and stir in 2 tablespoons fresh lemon juice for brightness. Taste and adjust seasoning, adding more salt, pepper, or lemon as needed. Serve and enjoy!
Perfect Pairings
Recipe
Creamy Sausage Pasta
Ingredients
- 1 lb orecchiette (or other short pasta)
- 1 tablespoon olive oil
- 1 lb mild Italian sausage (casing removed)
- 6 garlic cloves (thinly sliced)
- 1 cup heavy cream
- 1 cup chicken stock
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- Salt and pepper (to taste)
- 8 oz fresh baby spinach
- 2 tablespoons fresh lemon juice (about 1 lemon — add at the end)
- Red pepper flakes (for serving (optional))
Instructions
- In a large Dutch oven or deep skillet, heat the olive oil over medium heat. Add the sausage and break it apart as it cooks. Sauté until browned and fully cooked, about 6–8 minutes.
- Stir in the sliced garlic and cook for 1–2 minutes, until fragrant and just starting to soften.
- Add the chicken stock and heavy cream. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Stir in the dry orecchiette. Bring everything to a boil, then reduce the heat to a gentle simmer. Cook uncovered or partially covered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed—about 12–15 minutes. Add a splash of hot water or extra stock if needed.
- Stir in the Parmesan cheese until melted and smooth. Season with salt and plenty of black pepper.
- Toss in the spinach and stir until wilted, about 1–2 minutes.
- Just before serving, stir in the fresh lemon juice to finish the dish with a light, zippy pop.
- Dish it up and top with extra Parmesan, black pepper, and red pepper flakes if you like a little heat.
Tips
Erren’s Top Tips
• Add the Parmesan off the heat to keep the sauce silky instead of gritty.• If the pasta absorbs too much liquid, splash in a little hot water to loosen the sauce.
• Let the spinach rest in the hot pasta instead of cooking it aggressively — it wilts perfectly.
• For deeper flavor, brown the sausage well before adding the garlic.
Variations & Add-Ins
• Spicy Version: Use hot Italian sausage and finish with red pepper flakes.• Mushroom Version: Add 8 ounces sliced mushrooms when you add the garlic.
• Tomato Twist: Stir in ½ cup sun-dried tomatoes for sweetness and tang.
• Herby Version: Add a handful of fresh basil or parsley at the end.
Storage & Freezing
Store: Refrigerate in an airtight container for up to 3 days. Add a splash of cream or stock when reheating.Freeze: Not recommended — creamy sauces tend to separate once frozen.
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FAQs
Can I use a different type of pasta?
Yes! Short shapes like shells, penne, or cavatappi work well. Just keep an eye on cooking time—different pasta shapes absorb liquid differently.
How do I keep the pasta from sticking while it cooks?
Stir frequently during the simmer and make sure there’s enough liquid in the pot. If it starts to stick, add a splash of hot water or stock.
What’s the best way to reheat leftovers?
Warm gently on the stove over low heat with a splash of cream, milk, or stock. Microwaving in short bursts also works—just stir between intervals to keep the sauce smooth.
Can I make this ahead of time?
It’s best served fresh, but you can cook it up to a day ahead. Store it in the fridge, then reheat with extra cream to bring back that velvety sauce.
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