24 Delicious Easy Sausage and Pasta Recipes

Sometimes you just need a quick, satisfying dinner that feels like a warm hug after a long day. That’s where these 24 delicious sausage and pasta recipes come in—perfect for busy weeknights or cozy weekends. From creamy one-pan wonders to zesty skillet sensations, there’s something here for every craving. Ready to find your new go-to meal? Let’s dive in!

Creamy Sausage and Tomato Pasta

Just when you thought pasta couldn’t get any more comforting, this creamy sausage and tomato situation saunters into your kitchen like it owns the place—and honestly, it probably does. Juggling weeknight dinners just got a whole lot tastier with this ridiculously easy one-pan wonder that’s basically a hug in a bowl. Prepare to have your taste buds do a happy dance while your family wonders when you became a culinary genius.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, your call!)
• 1 tbsp olive oil (or any neutral oil you have handy)
• 3 cloves garlic, minced (fresh is best, but we won’t judge)
• 1 (28 oz) can crushed tomatoes (the good stuff, no watery sauce here)
• 1 cup heavy cream (for that luxurious, can’t-stop-eating-it texture)
• 12 oz pasta, like rigatoni or penne (go for the fun shapes)
• 1/2 cup grated Parmesan cheese (the real deal, not the shaky stuff)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/4 tsp red pepper flakes (optional, for a little kick)
• Fresh basil leaves for garnish (because pretty food tastes better)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add Italian sausage, breaking it into small crumbles with a wooden spoon, and cook until browned and no longer pink, 6–8 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds—don’t let it burn or it’ll turn bitter.
4. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the pan for extra flavor.
5. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
6. Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente, then drain—reserve 1/2 cup pasta water for later.
7. Stir heavy cream into the tomato-sausage sauce until fully incorporated and the sauce turns a lovely pinkish-orange color.
8. Add cooked pasta to the skillet, tossing to coat evenly, and sprinkle in Parmesan cheese, salt, black pepper, and red pepper flakes if using.
9. If the sauce is too thick, gradually add reserved pasta water, 2 tablespoons at a time, until it reaches your desired consistency.
10. Garnish with fresh basil leaves just before serving to keep them vibrant and aromatic.

Mouthwatering doesn’t even begin to cover it—this pasta boasts a velvety, clingy sauce that hugs every noodle, with savory sausage crumbles and a hint of tangy tomato brightness. Serve it straight from the skillet for maximum ‘wow’ factor, or pair it with a crisp green salad to balance the richness. Leftovers? Ha, good luck having any.

One-Pot Garlic Sausage Alfredo

Tired of washing what feels like every dish in your kitchen after cooking? This one-pot wonder is here to save your sanity and your sink space. Get ready for a creamy, dreamy pasta situation that’ll have everyone thinking you spent hours slaving over the stove.

Ingredients

– 1 lb Italian sausage, casings removed (mild or hot, your call!)
– 8 oz fettuccine pasta, broken in half (or any long pasta you have)
– 4 cloves garlic, minced (fresh is best, but 2 tsp jarred works in a pinch)
– 2 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream (don’t skimp – this is the magic)
– 1 cup grated Parmesan cheese (the good stuff, not the green can)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp Italian seasoning (or your favorite herb blend)
– ½ tsp red pepper flakes (optional, for heat lovers)
– Fresh parsley for garnish (optional but pretty)

Instructions

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add 1 pound of Italian sausage, breaking it up with a wooden spoon into bite-sized pieces as it cooks.
3. Cook the sausage for 6-8 minutes, stirring occasionally, until browned and cooked through – no pink should remain.
4. Add 4 cloves of minced garlic and cook for exactly 1 minute, stirring constantly, until fragrant but not browned.
5. Pour in 2 cups of chicken broth and 1 cup of heavy cream, then add 1 teaspoon of Italian seasoning and ½ teaspoon of red pepper flakes if using.
6. Bring the liquid to a rolling boil, which should take about 3-4 minutes over medium-high heat.
7. Add 8 ounces of broken fettuccine pasta, pushing it down to submerge completely in the liquid.
8. Reduce heat to medium-low, cover the pot, and simmer for 12-15 minutes, stirring every 4 minutes to prevent sticking.
9. Check pasta at 12 minutes – it should be al dente with most liquid absorbed but still saucy.
10. Remove from heat and stir in 1 cup of grated Parmesan cheese until completely melted and creamy.
11. Let the pasta rest for 2 minutes off heat to thicken slightly before serving.
Just look at that glorious, creamy sauce clinging to every noodle and sausage piece! The garlicky, cheesy goodness pairs perfectly with the savory sausage, creating a comfort food masterpiece that’s begging to be served with crusty garlic bread for maximum sauce-soaking potential.

Spicy Sausage Penne Arrabbiata

Tired of pasta that just politely whispers “hello” from your plate? This Spicy Sausage Penne Arrabbiata doesn’t whisper—it struts right in, wearing flavor like a sequined jacket, ready to turn your Tuesday into a taste-bud fiesta. It’s the kind of dish that makes your kitchen smell like an Italian nonna’s wildest dream, with just enough heat to keep things interesting.

Ingredients

• 1 lb spicy Italian sausage, casings removed (or mild if you’re heat-shy)
• 1 yellow onion, diced (about 1 cup)
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 tsp red pepper flakes (adjust for more or less spice)
• 1 lb penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup fresh basil, chopped (plus extra for garnish)
• 1/2 cup grated Parmesan cheese (for serving)
• Salt, to taste (start with 1 tsp)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add sausage, breaking it into small crumbles with a wooden spoon, and cook until browned, 6-8 minutes.
4. Transfer sausage to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
5. Add onion to the skillet and cook until softened and translucent, about 5 minutes.
6. Stir in garlic and red pepper flakes, cooking until fragrant, 30 seconds—don’t let the garlic brown.
7. Pour in crushed tomatoes, scraping up any browned bits from the bottom of the skillet.
8. Return sausage to the skillet, reduce heat to low, and simmer uncovered for 15 minutes to meld flavors.
9. Add penne to the boiling water and cook according to package directions until al dente, about 10 minutes.
10. Reserve 1/2 cup pasta water before draining the penne.
11. Stir fresh basil into the sauce just before combining.
12. Toss drained penne with the sauce in the skillet, adding reserved pasta water 1 tablespoon at a time if needed to loosen the sauce.
13. Season with salt to taste, starting with 1 teaspoon.

Zesty, robust, and unapologetically bold, this dish delivers a satisfying chew from the al dente penne against the saucy, sausage-studded embrace. The heat builds slowly, making each forkful a delightful dance between spicy and savory. Serve it straight from the skillet with an extra sprinkle of Parmesan and a side of garlic bread for maximum carb-loaded joy.

Easy Sausage and Spinach Pasta Bake

Oh, the eternal struggle between wanting a cozy, cheesy pasta dinner and not wanting to spend hours in the kitchen—we feel you. This sausage and spinach pasta bake is your deliciously lazy solution, delivering maximum comfort with minimal effort, because let’s be honest, some nights even boiling water feels like a major commitment. It’s the kind of dish that makes you look like a culinary rockstar while secretly being easier than deciding what to watch on Netflix.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, depending on your spice tolerance)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (or 1 tsp pre-minced from a jar)
• 1 (28 oz) can crushed tomatoes (preferably San Marzano for sweetness)
• 1 tsp dried oregano (rub between your palms to wake up the flavor)
• ½ tsp red pepper flakes (optional, for a subtle kick)
• 12 oz penne pasta (or any short shape like rigatoni)
• 5 oz fresh spinach (about 5 packed cups—it wilts down dramatically)
• 2 cups shredded mozzarella cheese (low-moisture works best for melting)
• ½ cup grated Parmesan cheese (the real stuff, not the shaky can)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• Salt and black pepper to taste (start with ½ tsp salt, adjust later)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready when you are.
2. Bring a large pot of salted water to a rolling boil—it should taste like the sea.
3. Add the penne pasta to the boiling water and cook for 2 minutes less than the package directions (it’ll finish cooking in the oven).
4. Drain the pasta thoroughly but do not rinse—the starch helps the sauce cling.
5. Heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
6. Add the Italian sausage, breaking it up with a wooden spoon, and cook for 6–8 minutes until browned and no longer pink.
7. Stir in the diced onion and cook for 4–5 minutes until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
9. Pour in the crushed tomatoes, then stir in the dried oregano, red pepper flakes (if using), ½ tsp salt, and ¼ tsp black pepper.
10. Simmer the sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
11. Fold in the fresh spinach and cook for 2–3 minutes until wilted and incorporated.
12. Add the drained pasta to the skillet, tossing gently to coat everything in the sauce.
13. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan.
14. Transfer the skillet to the preheated oven and bake for 15–20 minutes until the cheese is bubbly and golden in spots.
15. Let the bake rest for 5 minutes before serving—this helps the layers set and prevents lava-hot cheese burns.

What emerges from the oven is a glorious, bubbly masterpiece with a golden cheese crust that gives way to tender pasta and savory sausage. The spinach melts seamlessly into the sauce, adding a hint of freshness without stealing the spotlight. Serve it straight from the skillet with a crisp green salad or garlic bread for dipping into those cheesy edges—leftovers (if there are any) taste even better the next day.

Italian Sausage and Basil Pesto Pasta

Ravishingly simple yet ridiculously delicious, this Italian Sausage and Basil Pesto Pasta is the weeknight hero you never knew you needed—it’s basically a hug in a bowl, but with way more garlic and sass. Forget fancy techniques; we’re tossing juicy sausage with vibrant pesto for a dish that’s faster than scrolling through your takeout options. Trust me, your taste buds will throw a party, and cleanup is a breeze—because who has time for dishes?

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, your call for spice level)
• 12 oz pasta, such as penne or fusilli (use gluten-free if needed)
• 1 cup basil pesto, store-bought or homemade (stir well if oil separates)
• 2 tbsp olive oil (or any neutral oil for sautéing)
• 3 cloves garlic, minced (add more if you’re brave)
• 1/4 cup grated Parmesan cheese, plus extra for serving (freshly grated melts better)
• Salt, to taste (start with 1/2 tsp and adjust after mixing)
• Fresh basil leaves, for garnish (optional but pretty)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente (check package instructions for exact time).
3. Drain the pasta in a colander, reserving 1/2 cup of pasta water for later use.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the Italian sausage to the skillet, breaking it into small crumbles with a wooden spoon.
6. Cook the sausage for 6–8 minutes, stirring frequently, until browned and no longer pink.
7. Add minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant (don’t let it burn).
8. Reduce heat to low and stir in the basil pesto until well combined with the sausage.
9. Tip: If the pesto seems thick, add 2–3 tablespoons of reserved pasta water to loosen it.
10. Add the drained pasta to the skillet, tossing to coat evenly in the sausage-pesto mixture.
11. Sprinkle in the grated Parmesan cheese and toss again until the cheese melts into the sauce.
12. Season with salt to taste, starting with 1/2 teaspoon and adjusting as needed.
13. Tip: For extra creaminess, stir in another splash of pasta water until the sauce clings to the pasta.
14. Remove from heat and garnish with fresh basil leaves if using.
15. Tip: Let it sit for 2 minutes off the heat to allow flavors to meld before serving.

This dish delivers a satisfyingly chewy pasta coated in a rich, herby pesto with savory sausage crumbles that pop in every bite. Try serving it family-style in a big bowl, topped with extra Parmesan and a side of garlic bread for dipping—it’s so good, you might just skip the small talk and dive right in.

Sausage and Bell Pepper Rigatoni

Sausage and bell pepper rigatoni is that glorious weeknight hero that somehow manages to feel fancy while requiring minimal effort—basically the culinary equivalent of wearing pajamas that look like a power suit. This dish delivers maximum flavor with minimal fuss, proving that comfort food doesn’t need to be complicated to be absolutely irresistible.

Ingredients

• 1 lb sweet Italian sausage, casings removed (or hot for extra kick)
• 2 large bell peppers, any color, sliced into ¼-inch strips
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 lb rigatoni pasta
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese, plus more for serving
• ¼ cup fresh basil leaves, torn
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add sausage, breaking it into small chunks with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
4. Transfer sausage to a plate using a slotted spoon, leaving drippings in the skillet.
5. Add bell peppers and onion to the same skillet and cook for 5-7 minutes until softened and slightly charred at the edges.
6. Stir in garlic and cook for 1 minute until fragrant—don’t let it brown or it will turn bitter.
7. Return sausage to the skillet along with crushed tomatoes, salt, black pepper, and red pepper flakes if using.
8. Simmer the sauce uncovered for 15 minutes, stirring occasionally, until slightly thickened.
9. While sauce simmers, cook rigatoni in the boiling water for 11-13 minutes until al dente (check package directions).
10. Reserve ½ cup pasta water before draining the rigatoni.
11. Add drained pasta directly to the sauce in the skillet along with ¼ cup of the reserved pasta water.
12. Toss everything together over low heat for 1-2 minutes until the pasta is well-coated and glossy.
13. Remove from heat and stir in Parmesan cheese and torn basil leaves.

The rigatoni’s ridges become little flavor highways, trapping the savory sausage and sweet pepper sauce in every bite. Serve this beauty family-style with extra Parmesan for sprinkling, and watch it disappear faster than your resolve to eat just one bowl.

Cheesy Sausage and Broccoli Pasta

Tonight’s the night we rescue dinner from the clutches of boring with a dish that hugs your soul tighter than your favorite sweatpants. Cheesy Sausage and Broccoli Pasta is the weeknight warrior that combines cozy carbs, savory sausage, and vibrant greens in a creamy, dreamy sauce that will have everyone fighting for the last bite.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, your call!)
• 12 oz short pasta like rigatoni or penne
• 4 cups broccoli florets, cut into bite-sized pieces
• 2 cups heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp onion powder
• ½ tsp black pepper
• ½ tsp salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add pasta to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Add broccoli florets directly to the pasta pot and continue cooking for 3 more minutes until pasta is al dente and broccoli is bright green and tender-crisp.
4. Drain pasta and broccoli together, reserving ½ cup of pasta water, then return them to the pot.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add sausage, breaking it into small crumbles with a wooden spoon, and cook for 6-8 minutes until browned and cooked through.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Reduce heat to medium and pour in heavy cream, scraping any browned bits from the bottom of the skillet.
9. Simmer the cream for 3 minutes, stirring constantly, until it slightly thickens.
10. Gradually whisk in cheddar and Parmesan cheeses until fully melted and smooth.
11. Season sauce with onion powder, salt, and pepper, then remove from heat.
12. Pour cheese sauce over the drained pasta and broccoli in the pot.
13. Toss everything together, adding reserved pasta water 1 tablespoon at a time if needed to reach your desired sauce consistency.

Zesty, creamy, and utterly comforting, this pasta delivers a perfect textural play between tender noodles, crispy-edged sausage, and vibrant broccoli. Serve it straight from the skillet for maximum cozy vibes, or fancy it up with extra Parmesan and red pepper flakes for a restaurant-worthy finish that belies its 30-minute timeline.

Sausage and Mushroom Fettuccine

Zesty, savory, and downright irresistible, this Sausage and Mushroom Fettuccine is the weeknight hero you never knew you needed—until now. Picture this: plump sausage, earthy mushrooms, and silky pasta all tangled up in a creamy, garlicky embrace that’ll have you forgetting takeout exists. Trust me, your skillet is about to become the star of the show.

Ingredients

• 1 lb fettuccine pasta (or any long pasta you adore)
• 1 lb Italian sausage, casings removed (mild or hot, your call!)
• 8 oz cremini mushrooms, sliced (baby bellas work too)
• 3 cloves garlic, minced (fresh is best, but jarred in a pinch)
• 1 cup heavy cream (for that lush, velvety sauce)
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• 2 tbsp fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9–11 minutes, stirring occasionally, until al dente (tip: reserve 1/2 cup pasta water before draining for saucier results).
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the sausage, breaking it into small crumbles with a wooden spoon, and cook for 6–8 minutes until browned and no longer pink.
5. Stir in the sliced mushrooms and sauté for 5–7 minutes until tender and lightly golden.
6. Add the minced garlic and cook for 1 minute until fragrant (tip: don’t let it burn—burnt garlic is bitter business).
7. Pour in the heavy cream, bring to a gentle simmer, and cook for 3–4 minutes until slightly thickened.
8. Reduce heat to low, stir in the Parmesan cheese until melted and smooth.
9. Add the drained pasta to the skillet, tossing to coat evenly (tip: if the sauce is too thick, splash in reserved pasta water 1 tbsp at a time).
10. Season with salt and pepper, then garnish with fresh parsley before serving.

Rich, creamy, and packed with umami depth, this fettuccine boasts a velvety sauce that clings to every noodle like a cozy blanket. Serve it straight from the skillet for rustic charm, or fancy it up with a extra sprinkle of Parmesan and a side of garlic bread to sop up every last drop. Either way, it’s a flavor fiesta that’ll have everyone begging for seconds.

Sausage and Roasted Red Pepper Fusilli

Dazzlingly delicious and dangerously addictive, this Sausage and Roasted Red Pepper Fusilli is the weeknight hero your pasta bowl has been dreaming of! Forget boring dinner routines—this vibrant dish brings smoky, savory, and slightly spicy flavors together in a symphony of comfort that’ll have everyone fighting for seconds. Trust me, your fork will thank you.

Ingredients

• 1 lb Italian sausage, casings removed (mild or hot, your call!)
• 12 oz fusilli pasta (or any short pasta you adore)
• 2 cups roasted red peppers, sliced (jarred works beautifully)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh is best for that punch!)
• 1/4 cup olive oil (or any neutral oil)
• 1/2 cup heavy cream (for luxurious silkiness)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 cup fresh basil, chopped (reserve some for garnish)
• 1 tsp red pepper flakes (adjust to your heat preference)
• Salt and black pepper to taste (start with 1/2 tsp salt)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fusilli pasta and cook for 9–11 minutes, stirring occasionally, until al dente (check package directions for exact time).
3. Drain the pasta, reserving 1/2 cup of pasta water for later use.
4. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add the Italian sausage, breaking it into small crumbles with a wooden spoon, and cook for 6–8 minutes until browned and no longer pink.
6. Tip: Use a potato masher to crumble sausage evenly—it’s a game-changer for texture!
7. Add diced onion to the skillet and sauté for 4–5 minutes until softened and translucent.
8. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant (don’t let garlic burn!).
9. Add sliced roasted red peppers and cook for 2–3 minutes, stirring to combine.
10. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
11. Reduce heat to low and stir in grated Parmesan until melted and sauce is smooth.
12. Tip: If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
13. Add the drained fusilli to the skillet, tossing to coat evenly in the sauce.
14. Fold in chopped basil and season with salt and black pepper to taste.
15. Tip: Let pasta sit off heat for 2 minutes to allow flavors to meld—patience pays off!

From the tender fusilli twists hugging that creamy, smoky sauce to the savory sausage crumbles and sweet pepper notes, this dish is a textural triumph. For a fun twist, serve it family-style in a giant bowl with extra basil scattered on top, or pack it cold for a next-day lunch that’s even more flavorful. Frankly, it’s so good you might just hide the leftovers.

Simple Sausage Marinara Pasta

Ready to transform your Tuesday from tragic to triumphant? This sausage marinara pasta is basically a warm, saucy hug in a bowl—the kind that makes you forget you burned the garlic bread last week. It’s so ridiculously simple, even your cat could probably whip it up (if cats had opposable thumbs and a taste for Italian cuisine).

Ingredients

• 1 lb sweet Italian sausage, casings removed (or spicy if you like living dangerously)
• 1 yellow onion, diced (because nobody wants a bland pasta party)
• 3 cloves garlic, minced (fresh only—jarred garlic is a culinary crime)
• 1 (28 oz) can crushed tomatoes (the saucy foundation of your dreams)
• 1 lb rigatoni pasta (or any tube-shaped pasta that traps sauce like a pro)
• 2 tbsp olive oil (or any neutral oil for sautéing)
• 1 tsp dried oregano (rub between your palms to wake up the flavor)
• 1/4 cup grated Parmesan cheese, plus extra for serving (the salty fairy dust)
• Salt to taste (start with 1/2 tsp and adjust from there)
• Fresh basil leaves for garnish (optional but highly Instagram-worthy)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. While water heats, heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add sausage to the skillet, breaking it into small crumbles with a wooden spoon as it cooks.
4. Cook sausage for 6–8 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
5. Add diced onion to the skillet and cook for 4–5 minutes, stirring frequently, until translucent.
6. Stir in minced garlic and cook for 1 minute exactly—just until fragrant to avoid bitterness.
7. Pour in crushed tomatoes and add dried oregano, stirring to combine all ingredients.
8. Reduce heat to low and simmer sauce uncovered for 15 minutes, stirring every 5 minutes to prevent sticking.
9. Once water boils, add rigatoni and cook for 10–12 minutes until al dente (check package instructions for exact time).
10. Reserve 1/2 cup pasta water before draining pasta in a colander.
11. Stir grated Parmesan into the marinara sauce until fully melted and incorporated.
12. Add drained pasta to the sauce, tossing to coat evenly, and splash in reserved pasta water 1 tbsp at a time if sauce seems too thick.
13. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Seriously, that first forkful is a textural masterpiece—tender rigatono tubes cradling robust sausage crumbles while the garlicky marinara clings to every nook. Serve it family-style in a big bowl with extra Parmesan snowed on top, or go full nonna and pair it with a crisp green salad for contrast. Leftovers? They’re even better tomorrow when the flavors have had a chance to mingle like old friends at a reunion.

Sausage, Ricotta, and Spinach Stuffed Shells

Fabulously cheesy, wonderfully comforting, and secretly packed with greens—these stuffed shells are the ultimate cozy dinner that’ll make you feel like a kitchen rockstar without the stress. Seriously, who knew jumbo pasta shells could hold so much deliciousness and still look this impressive?

Ingredients

– 12 oz jumbo pasta shells
– 1 lb Italian sausage, casings removed
– 15 oz whole milk ricotta cheese
– 10 oz frozen chopped spinach, thawed and squeezed dry
– 1 large egg
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 24 oz marinara sauce
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the jumbo shells for 9 minutes until al dente.
3. Drain the cooked shells immediately and arrange them in a single layer on a baking sheet to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat and cook the Italian sausage for 6-8 minutes, breaking it into crumbles until browned.
5. Add minced garlic to the skillet and cook for 1 minute until fragrant.
6. In a large mixing bowl, combine ricotta, squeezed-dry spinach, egg, 3/4 cup mozzarella, Parmesan, dried basil, salt, and pepper.
7. Gently fold the cooked sausage mixture into the ricotta filling until evenly distributed.
8. Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
9. Using a spoon, carefully fill each cooked shell with the sausage-ricotta mixture, packing it firmly but not overflowing.
10. Arrange the stuffed shells in a single layer over the sauce in the baking dish.
11. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
12. Sprinkle the remaining 1/4 cup mozzarella cheese evenly over the top.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
14. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
15. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

Look at that gorgeous cheesy masterpiece! The shells emerge tender yet firm enough to hold their cheesy, sausage-packed centers, while the spinach keeps things surprisingly fresh. Serve these beauties with garlic bread for maximum carb-loading joy, or pair with a crisp salad if you’re feeling virtuous—either way, prepare for empty plates and happy faces.

Lemon Sausage and Asparagus Linguine

Hang onto your aprons, folks, because we’re about to turn Tuesday’s dinner into a culinary fiesta that’ll make your taste buds do the cha-cha! This zesty, savory pasta dish is the perfect rescue mission for when your fridge is giving you serious side-eye and you need something spectacular, stat.

Ingredients

– 1 lb linguine pasta
– 1 lb Italian sausage, casings removed (mild or hot, your call!)
– 1 lb asparagus, tough ends snapped off (about 1 bunch)
– 3 cloves garlic, minced (more if you’re feeling brave)
– 1 lemon, zested and juiced (about 2 tbsp juice)
– 1/4 cup olive oil (extra virgin for maximum flavor)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1/4 cup chopped fresh parsley
– 1/2 tsp red pepper flakes (optional, for heat lovers)
– Salt and black pepper to taste (start with 1/2 tsp each)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente (bite into a strand to test – it should have a slight firmness).
3. While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add Italian sausage, breaking it up with a wooden spoon into small crumbles.
5. Cook sausage for 6-8 minutes until browned and cooked through, stirring occasionally.
6. Add minced garlic and cook for 1 minute until fragrant (don’t let it burn!).
7. Cut asparagus into 2-inch pieces and add to the skillet.
8. Cook asparagus for 4-5 minutes until bright green and tender-crisp, stirring frequently.
9. Drain cooked pasta, reserving 1/2 cup of pasta water.
10. Add drained linguine directly to the skillet with sausage and asparagus.
11. Pour in lemon juice and zest, then toss everything together.
12. Gradually add reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta nicely.
13. Stir in Parmesan cheese until melted and creamy.
14. Sprinkle with chopped parsley, red pepper flakes (if using), and season with salt and pepper.
15. Toss everything together one final time until well combined.

Dive into this vibrant masterpiece where the al dente linguine provides the perfect canvas for the savory sausage and crisp-tender asparagus. The lemon brightens every bite while the Parmesan adds a salty, creamy finish that’ll have everyone fighting for seconds. Serve it family-style in a big bowl with extra cheese for sprinkling, and watch it disappear faster than you can say “more pasta, please!”

Sausage and Sun-Dried Tomato Tagliatelle

Venture into your kitchen and prepare for a pasta revelation that’ll make your taste buds do a happy dance! This Sausage and Sun-Dried Tomato Tagliatelle is the weeknight hero you never knew you needed—packed with flavor that punches way above its weight class and comes together faster than you can decide what to watch on Netflix.

Ingredients

• 8 oz tagliatelle pasta
• 1 lb Italian sausage, casings removed (mild or hot, your call!)
• 1/2 cup sun-dried tomatoes in oil, chopped (reserve 2 tbsp of the oil)
• 3 cloves garlic, minced (because more is always better)
• 1/2 cup heavy cream (or half-and-half for a lighter option)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 2 tbsp reserved sun-dried tomato oil (or olive oil)
• 1/4 cup fresh basil, chopped (don’t even think about dried)
• 1/2 tsp red pepper flakes (adjust based on your spice tolerance)
• Salt and black pepper to taste (be generous)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add tagliatelle to the boiling water and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat reserved sun-dried tomato oil in a large skillet over medium-high heat.
4. Add Italian sausage to the skillet, breaking it up with a wooden spoon into small crumbles.
5. Cook sausage for 6-8 minutes until browned and cooked through, stirring frequently.
6. Add minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant (don’t let the garlic burn!).
7. Stir in chopped sun-dried tomatoes and cook for 2 minutes to soften them slightly.
8. Reduce heat to medium-low and pour in heavy cream, stirring to combine with the sausage mixture.
9. Simmer the sauce for 3-4 minutes until slightly thickened, stirring constantly.
10. Drain the cooked pasta, reserving 1/2 cup of pasta water.
11. Add drained tagliatelle directly to the skillet with the sausage sauce.
12. Toss pasta with the sauce, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles beautifully.
13. Remove skillet from heat and stir in grated Parmesan cheese until melted and creamy.
14. Fold in fresh basil just before serving to keep it bright and vibrant.
15. Season with salt and black pepper to taste, giving everything one final toss.

Remarkably silky tagliatelle noodles cradle the savory sausage crumbles and chewy sun-dried tomatoes in a creamy, garlicky embrace that’s downright addictive. The texture play between the tender pasta, meaty sausage, and slightly firm tomatoes creates a symphony in every forkful. Serve this beauty family-style in the skillet you cooked it in for maximum rustic charm, or plate it up fancy with extra basil leaves and a snowfall of Parmesan—either way, prepare for empty bowls and happy faces.

Conclusion

Satisfying meals are just a recipe away with these 24 delicious sausage and pasta dishes! Whether you’re craving creamy, spicy, or classic comfort food, there’s something here for every taste. We hope you find new family favorites—don’t forget to share which recipes you loved in the comments below and pin this roundup to your Pinterest boards for easy meal planning!