Creamy Spicy Italian Sausage Pasta with Sun-Dried Tomatoes

This post is sponsored by the Ohio Pork Council; all opinions are my own. Thanks for supporting pork farmers!

My husband usually avoids leftovers, but he happily ate this Spicy Sausage Pasta three times in a row—on purpose. That says a lot about how much we enjoy it.

Italian pork sausage is a favorite in our house. I often use it in soups, bakes and one-pot pastas because it adds bold flavor and nostalgia for family meals.

This recipe was developed in partnership with the Ohio Pork Council and has become a family favorite. If you enjoy pork, this dish is an easy way to showcase its savory, comforting character.

Ingredient Notes

See the full ingredient list and quantities in the recipe card below.

• Pasta: Short shapes like rigatoni, penne, rotini or cavatappi work best. Use gluten-free if needed and follow package instructions for al dente.
• Italian sausage: Mild or sweet Italian sausage works well; the sauce provides much of the heat. Use hot sausage if you want more spice.
• Broth: Chicken broth is suggested, but vegetable broth or a splash of white wine can be used in its place.
• Heavy cream: Keeps the sauce thick and creamy. Half-and-half can be used but may thin the sauce or risk slight curdling.
• Parmesan: Freshly grated Parmesan melts into the sauce more smoothly than pre-shredded varieties.
• Spices: Crushed red pepper flakes and a pinch of cayenne add heat. Start with less and increase to taste.

How to Make This Recipe

Step 1: Cook pasta according to package directions until al dente. Meanwhile, heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high. Sauté diced onion until translucent, then add Italian sausage, breaking it into chunks as it cooks.

Step 2: Brown the meat fully (cook to 165°F), drain excess grease and set the sausage and onions aside.

Step 3: Reduce heat to medium-low and add canned tomatoes (diced or crushed), chicken broth, heavy cream, minced garlic and seasonings. Simmer about 10 minutes until the sauce begins to thicken.

Step 4: Stir in grated Parmesan until melted, then add baby spinach and cook until wilted.

Step 5: Add the cooked pasta, browned sausage and onions, and chopped basil to the pan. Toss to coat and let simmer a few minutes to marry flavors.

Step 6: Serve topped with extra grated Parmesan and more chopped basil or parsley. Enjoy.

Recipe Tips

• For a saucier pasta: Double the cream and Parmesan and use crushed tomatoes or add a cup of marinara for extra sauce.
• Check sausage temperature: Cook sausage to an internal temperature of 165°F; some sausages can look slightly pink even when fully cooked.
• Keep pasta al dente: Cooking the pasta to al dente prevents it from becoming mushy when it simmers briefly in the sauce.

Ways to Vary this Recipe

Customize the dish by trying any of the following:

• Add wine: A 1/4 cup splash of red wine added to the sauce brings extra depth.
• More vegetables: Sauté diced bell pepper, mushrooms or zucchini with the onion.
• Change the cheese: Swap or combine Parmesan with Romano or Asiago for different flavor notes.

What To Serve with This Dish

This pasta is a full meal on its own but pairs well with a green salad, roasted vegetables or a crusty loaf of bread. Simple sides like roasted Brussels sprouts, air-fried broccoli or Parmesan green beans complement the creamy sauce. Finish the meal with a light dessert such as a lemon-scented treat for contrast.