This Creamy Italian Sausage Pasta comes together in just 20 minutes for a quick and easy dinner the whole family will love!
My carb loving heart is in heaven right now. I am typing this blog post just minutes after devouring a plate of this pasta and I am still on cloud 9. Creamy, carby cloud 9.
The other day, we bought a huge family pack of Italian sausages from the grocery store. It had been awhile since we have had sausage and I was excited to get cooking with it. I immediately decided to make it into a pasta dish, because why not?
I have made variations of this dish multiple times, switching out the veggies depending on what I have on hand. The recipe I published uses leeks and tomatoes- some of my favourite veggies! But if you don’t have these on hand, you can swap in different veggies. Regular onions work well and spinach is also a nice addition here.
You can also use mild or spicy sausage depending on your preferences. If you are cooking for the fam and have some spice-hating eaters, you can use mild sausage and simply serve the dish up with some red pepper flakes for those who want the added heat. I personally can’t handle the heat, so mild is my way to go!
How to make Creamy Italian Sausage Pasta
To make this easy dish, you will need:
- 1 450g pkg rigatoni pasta (or similar)
- 1 lb Italian sausage meat (mild or spicy)
- 2 leeks, sliced thinly (white and light green part)
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons flour
- 1 pint cherry tomatoes
- 2 1/2 cups milk
- 1/2 cup parmesan cheese, grated
- salt and pepper, to taste
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Meanwhile, remove the sausages from their casings and crumble the sausage meat into a heated skillet. Cook over medium heat until the sausage is cooked, approximately 5 minutes. Be sure to break up any large pieces as it cooks.
Add the leeks and continue to saute for a few minutes to soften leeks. Season with Italian seasoning. If there is a lot of fat in the pan, drain it.
Sprinkle the sausage meat with flour and stir to coat. Add the tomatoes and milk and simmer over medium heat until the sauce begins to thicken. Stir in the parmesan cheese and season with salt and pepper to taste.
Drain the pasta and return it to the pot. Pour the sausage sauce over the pasta and toss it all together to coat evenly. Serve with extra parmesan, if desired.
-Cathy
You may also like:
Easy Penne Pasta with Ground Turkey
Healthy Tuscan Chicken Pasta
Creamy Italian Sausage Pasta
Ingredients
- 450 g rigatoni pasta (or similar)
- 1 lb Italian sausage (mild or spicy)
- 2 leeks sliced thinly (white and light green part)
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons flour
- 1 cup cherry tomatoes
- 2 1/2 cups milk
- 1/2 cup parmesan cheese grated
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Meanwhile, remove the sausages from their casings and crumble the sausage meat into a heated skillet. Cook over medium heat until the sausage is cooked, approximately 5 minutes. Be sure to break up any large pieces as it cooks.
- Add the leeks and continue to saute for a few minutes to soften leeks. Season with Italian seasoning. If there is a lot of fat in the pan, drain it.
- Sprinkle the sausage meat with flour and stir to coat. Add the tomatoes and milk and simmer over medium heat until the sauce begins to thicken. Stir in the parmesan cheese and season with salt and pepper to taste.
- Drain the pasta and return it to the pot. Pour the sausage sauce over the pasta and toss it all together to coat evenly. Serve with extra parmesan, if desired.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
