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Creamy Sausage Pasta | Quick & Easy One-Pot Pasta Dinner

Creamy Sausage Pasta

Elina nivas
Indulge in this restaurant-quality creamy sausage pasta, featuring savory chicken-based Italian sausage, tender rigatoni, and a velvety, rich sauce. This one-pot style dinner uses roasted red peppers and fresh baby spinach for a balanced, flavorful meal that is perfect for busy weeknights. The sauce is naturally thickened with heavy cream and softened cream cheese, ensuring a silky, consistent texture that clings perfectly to every noodle without the need for flour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian-inspired
Servings 4 servings
Calories 580 kcal

Ingredients
  

  • 1 lb Italian-style chicken sausage
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 4 oz cream cheese, softened
  • 1/2 lb rigatoni pasta
  • 7 oz jar roasted red peppers, drained and chopped
  • 1 1/2 cups fresh baby spinach
  • 3/4 cup fresh grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder

Instructions
 

  • Whisk the chicken broth, heavy cream, Italian seasoning, mustard powder, and onion powder in a measuring cup and set aside.
  • Cut the chicken sausage into uniform half-inch slices.
  • Heat six tablespoons of water in a large skillet, add the sausage, cover, and steam for ten minutes.
  • Remove the lid and brown the sausage pieces over medium-high heat until they develop a deep golden crust.
  • Remove the browned sausage from the skillet and set aside.
  • Boil a large pot of salted water and cook the rigatoni until al dente; drain.
  • In the same skillet used for sausage, pour in the prepared cream sauce mixture and bring to a gentle simmer.
  • Stir in the softened cream cheese and Parmesan cheese until smooth and melted.
  • Add the chopped roasted red peppers and fresh baby spinach, cooking until the spinach wilts.
  • Fold in the cooked sausage and the cooked pasta, tossing until well coated and heated through.

Notes

Ensure heavy cream is used for the best texture; low-fat alternatives may cause the sauce to break. Freshly grated Parmesan melts more smoothly than pre-shredded varieties. You can substitute rigatoni with penne or ziti if preferred.

Nutrition

Serving: 1.5gCalories: 580kcalCarbohydrates: 42gProtein: 26gFat: 38gSaturated Fat: 18gCholesterol: 110mgSodium: 850mgFiber: 3gSugar: 4g
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