Pioneer Woman Italian Creamy Sausage Pasta

This rich, comforting Pioneer Woman Italian Creamy Sausage Pasta is made with spicy sausage, heavy cream, and penne, ready in 30 minutes. The magic happens when you fold the hot pasta into the bubbling sauce, watching the cheese melt into a thick coating. I make this for a quick, satisfying dinner.

Restaurant-Quality At Home

The first time I tried making a cream-based sausage pasta, the sauce broke and turned greasy. I learned that draining the excess fat from the sausage is absolutely crucial before adding any cream.

Now, I always keep the heat on medium-low when stirring in the dairy to keep everything smooth. This simple adjustment results in a rich, restaurant-quality sauce that coats every single noodle perfectly.

Pioneer Woman Italian Creamy Sausage Pasta Ingredients

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 lb penne or rigatoni pasta
• 1 tbsp olive oil
• 1/2 large yellow onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 2 cups fresh baby spinach
• Salt and black pepper to taste

How To Make Pioneer Woman Italian Creamy Sausage Pasta

1. Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease.
3. Cook the Aromatics: Reduce heat to medium. Add the diced onion and garlic to the skillet with the sausage. Cook for 3 minutes until the onions are soft and fragrant.
4. Simmer the Sauce: Pour in the undrained diced tomatoes and heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened.
5. Combine and Serve: Stir in the parmesan cheese and fresh spinach. Once the spinach wilts, toss in the drained pasta, adding a splash of reserved pasta water if the sauce needs loosening.

Recipe Tips

• Drain the fat: Removing excess sausage grease prevents your cream sauce from separating and becoming oily.
• Grate your own cheese: Pre-packaged parmesan contains anti-caking agents that can make the final sauce grainy.
• Save pasta water: The starchy water is the best tool for adjusting the consistency of the sauce right before serving.

What To Serve With Creamy Sausage Pasta

A crisp green salad with a sharp vinaigrette cuts through the heavy cream sauce beautifully. I also recommend a thick slice of garlic bread to soak up any leftover sauce at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to bring the sauce back together. I do not recommend freezing this dish because the cream sauce will separate upon thawing.

FAQs

Can I use half-and-half instead of heavy cream?

Yes, you can substitute half-and-half, but the sauce will be thinner. You may need to simmer it a bit longer to reduce and thicken.

What kind of sausage works best?

Ground Italian pork sausage is standard, but turkey or chicken Italian sausage works well too. Choose hot or mild depending on your spice preference.

Can I make this dairy-free?

You can swap the heavy cream for full-fat coconut milk or a dairy-free cream alternative. Nutritional yeast or a vegan parmesan substitute can replace the cheese.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 850mg
• Total Carbohydrate: 55g
• Protein: 25g

Try More Recipes:

• Pioneer Woman Italian Baked Ziti
• Pioneer Woman Italian Chicken Soup Recipe
• Pioneer Woman Italian Pasta Puttanesca

Pioneer Woman Italian Creamy Sausage Pasta

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Pioneer Woman Italian Creamy Sausage Pasta combines rich heavy cream, spicy sausage, and tender penne for a fast 30-minute meal. It is perfect for busy weeknights when you need a comforting, hearty dinner without the fuss.

Ingredients

• 1 lb Italian sausage (mild or hot, casings removed)

• 1 lb penne or rigatoni pasta

• 1 tbsp olive oil

• 1/2 large yellow onion, diced

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

• 2 cups fresh baby spinach

• Salt and black pepper to taste

Directions

• 1. Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
• 2. Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned. Drain excess grease.
• 3. Cook the Aromatics: Reduce heat to medium. Add the diced onion and garlic to the skillet with the sausage. Cook for 3 minutes until the onions are soft and fragrant.
• 4. Simmer the Sauce: Pour in the undrained diced tomatoes and heavy cream. Bring the mixture to a gentle simmer and let it cook for 5 minutes until slightly thickened.
• 5. Combine and Serve: Stir in the parmesan cheese and fresh spinach. Once the spinach wilts, toss in the drained pasta, adding a splash of reserved pasta water if the sauce needs loosening.