Get ready to indulge in a comforting bowl of Creamy Italian Sausage Pasta that’s bursting with flavour! With succulent Italian sausages, onions, and garlic dancing in a luscious cream sauce, every bite is a taste of Italy. Sage, spinach, and sun-dried tomatoes add layers of richness, while Parmesan cheese brings it all together. Simple to make, yet oh-so-satisfying, this dish is a must-try for any pasta lover!
With just a handful of ingredients, you can create a restaurant-quality pasta dish right in your own kitchen. The combination of savoury Italian sausages, creamy sauce, and tangy sun-dried tomatoes with spinach makes for a mouthwatering meal that’s sure to satisfy.
Whether you’re cooking for a cozy dinner at home or feeding a hungry crowd, this creamy Italian sausage pasta is sure to be a hit! Serve with a side of fresh crusty bread or garlic bread and a simple green salad!
Its a hearty meal that’s easy to whip up any night of the week and so delicious simple it will have everyone coming back for seconds!
Creamy Italian Sausage Pasta with Sage
❄️ Storage
FRIDGE:
Store any leftover and cooled pasta in the fridge and use within 3 days. Reheat gently in the microwave or on the stove-top until piping hot. If need be, add a splash of water to loosen the sauce as it tends to clump together once refrigerated.
FREEZE:
Im not a fan of freezing pasta dishes but you can if you need to. Portion into indvidual containers or one large and allow to cool completely. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating as above.
Creamy Italian Sausage Pasta with Sage
Ingredients
- 350g dried farfalle pasta (or use any short pasta of choice)
- 500g Italian style pork sausages, meat squeezed out of casings (See Note 2 below)
- 1 onion, finely sliced
- 2-3 cloves garlic, finely diced
- 2 tablespoons chopped fresh sage
- ½ cup sundried tomatoes, drained if in oil, sliced (or use pre-bought strips)
- ½ cup white wine
- 300ml tub thickened cream
- 1 cup chicken stock
- 60g baby spinach leaves
- ½ cup finely grated parmesan cheese
- Salt and pepper, to taste
TO SERVE
- Grated or shaved parmesan
- Crispy sage leaves (See Note 3)
Instructions
- Bring a large saucepan of salted water to the boil. Add pasta and cook according to packet directions, less 1 minute of cooking time. Before draining, scoop out 1 cup of the pasta water and set aside.
- Meanwhile, drizzle a small amount of olive oil into a large pan and place over a medium high heat. Add the sausage meat and cook for 5 minutes or until browned (Don't move it around too much in the beginning as you want some nice colour on it). Remove from pan with a slotted spoon (leaving the excess fat in the pan) and set aside.
- Reduce heat to medium and add the onion to the pan. Cook, stirring often, for 4-5 minutes or until softened. Add the garlic, sage and sundried tomatoes and stir for 1 minute. Pour in the wine to deglaze the pan, scraping up all the browned bits off the bottom of the pan.
- Add the cream and chicken stock and stir to combine and bring to a simmer. Return the sausage meat to the pan, along with any juices and simmer for further 1 minute.
- Add the spinach and drained pasta. Toss well for 1 minute until the spinach has wilted and the sauce coats the pasta. If required, add a splash of the reserved cooking pasta water to loosen the sauce. (See Note 4).
- Stir through the parmesan until just melted then season to taste. Divide pasta between 4 serving bowls and garnish with shaved or grated parmesan and crispy sage leaves, if using.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SAUSAGES
The better quality sausage you use = better tasting pasta! Not all sausages are created equal. Try and buy good quality Italian sausages. If you cannot get Italian style, a pork Cumberland or other good quality pork or even beef sausage would work well.
To squeeze the meat from the casings, just start at one end of a sausage and squeeze small pieces out from the casing at a time. Your aiming for small pieces of around a five cent piece. See image below: - CRISPY SAGE LEAVES (OPTIONAL)
Crispy sage leaves are easy to do. Heat a small amount of oil in small pan. Once hot, add sage leaves in a single layer and wait for them to start to turn darker in colour and go crisp – about 30 seconds. Remove with a slotted spoon and drain on paper towel.
You could also do this step after cooking the sausage meat whilst there is still fat in the pan. Allow them to crisp up, remove and set aside before carrying on with the recipe. - PASTA COOKING WATER
The starch released into the water from the pasta works wonders to thicken the sauce as it clings to the pasta. If the sauce happens to be too thick, opt for the pasta cooking water rather than plain water to achieve the perfect consistency. It’s a classic Italian pasta cooking method that elevates any pasta dish!
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