Creamy Italian Sausage Pasta

Course Main Course

Cuisine American

Keyword creamy italian sausage pasta

Prep Time 10

Total Time 35

Servings servings

Calories 670kcal

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water, then drain.
12 ounces penne pasta
While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small pieces as it browns, until cooked through, about 7–9 minutes.
1 pound sweet Italian sausage
Reduce the heat to medium and add the garlic. Cook for 30–60 seconds, stirring frequently, until fragrant.
3 cloves garlic
Stir in the marinara sauce, Italian seasoning and black pepper. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally.
24 ounces marinara sauce , 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper
Reduce the heat to low and stir in the heavy cream. Cook for 3-5 minutes, stirring occasionally, until heated through. Do not let the sauce boil.
1 cup heavy cream
Gradually stir in the Parmesan cheese until melted and incorporated into the sauce.
1/2 cup finely grated Parmesan cheese
Add the cooked pasta and toss until evenly coated. If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time until the sauce reaches the desired consistency.
Taste and season with salt if needed. Serve topped with additional Parmesan cheese and fresh parsley, if desired.
2 tablespoons chopped fresh parsley

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Brown the sausage until it’s golden before adding the garlic, since the browned bits add lots of flavor to the sauce.
Once the cream goes in, keep the heat low and don’t let the sauce boil so it stays smooth.
Scoop out 1/2 cup of pasta water before draining, then stir in a splash or two if the sauce gets too thick.
The sausage, marinara, and Parmesan all add saltiness, so taste the sauce first and season only if needed.