Creamy Sausage Pasta

A cozy one-pot creamy sausage pasta loaded with garlic, Parmesan, and spinach — rich, comforting, and done fast.

Course Main Course

Cuisine Italian, Italian American

Keyword Creamy Sausage Pasta, One pot dinners

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 1187

Author Erren Hart

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)

US Customary - Metric

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.

Notes

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.

Nutrition