An indulgent and creamy sausage meat pasta recipe that's ready in just 30 minutes! Perfect for busy weeknights when you need a delicious meal in a hurry.
Juicy pork sausages are browned and crumbled in the pan, then folded into a velvety, garlic-infused cream sauce with a hint of thyme and a generous sprinkle of grated Parmesan. Comfort food at its finest, without the wait.
This creamy sausage pasta is made with simple ingredients and is wonderfully rich, filling, and full of flavour! It's a real family favourite in our house, especially with the kids
👩🍳 Love creamy pasta recipes? Try my creamy hot smoked salmon pasta next!
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✔️ Why should you try it?
- Easy to make and quick to cook.
- Creamy and comforting pasta recipe.
- Easily customised.
🥘 Ingredients
Pasta - use a short pasta like rigatoni or penne as this kind of shape holds chunky sauces well.
Sausages - good quality pork sausages with a meat content over 80%.
Olive Oil - a light and mild olive oil is best for frying.
Garlic - 2 cloves, peeled and chopped.
Thyme - use dried thyme for convenience but you could substitute it with fresh thyme if you prefer. Italian herb seasoning would also work well in this dish.
Mushrooms - sliced white mushrooms, or use chestnut mushrooms instead.
Flour - a tablespoon of plain flour helps to thicken the sauce.
Stock - made with a beef stock pot. Alternatively, you could use chicken stock for a lighter flavour.
Cream - double cream gives the dish a luxurious finish.
Parmesan - finely grated for a cheesy savoury flavour. You could also use pecorino.
Parsley - Adds a burst of colour and garnishes the finished pasta.
Salt and Pepper - for seasoning.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
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One: Bring a pan of salted water to the boil and cook the pasta according to instructions. Drain and set aside.
Two: Meanwhile, heat the olive oil in a shallow casserole or frying pan. Squeeze the sausage meat out of their skins and put the meat into the pan. Break up the bigger clumps with a wooden spoon over a medium - high heat. Cook for 5 minutes until the sausage meat has changed colour. Remove to a plate with a slotted spoon.
Three: Add the chopped garlic, thyme and sliced mushrooms to the pan and cook until the mushrooms are tender.
Four: Mix in the flour and stir for 1 minute.
Five: Pour in the stock and double cream and simmer for 8 minutes. Add half of the grated Parmesan and stir until melted.
Six: Add the cooked pasta and sausages back into the pan and warm through for 5 minutes.
Seven: Season and serve with the remaining Parmesan and chopped parsley.
🍴 Serving suggestions
The sausage meat pasta is delicious with homemade pesto focaccia or garlic bread to mop up the creamy cheesy pasta sauce.
Vegetable sides like roasted tenderstem broccoli, air fryer green beans, and air fryer asparagus make great accompaniments to the dish, as does a crisp green salad.
📖 Variations
- Make it spicy by adding 1 chopped red chilli and a teaspoon of red pepper flakes at the same time as the garlic.
- Use gluten-free pasta to make the pasta recipe gluten-free.
- Reduce the fat in the recipe by replacing the double cream with half fat crème fraiche.
- Add smoked bacon with the sausage meat for an even meatier dish.
- Up the veggies and add in 100g of frozen peas and 100g of baby spinach for the last few minutes of cooking.
- Use different cheeses such as goat's cheese, blue cheese, mozzarella, or cheddar, as well as Parmesan, to make it extra cheesy.
- Substitute the pork sausages with chorizo sausages, or use a mixture of both.
- Add a splash of white wine to the sauce before adding the cream for an extra depth of flavour.
🥡 Storage
Store - Allow the sausage pasta to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.
Reheat - Reheat the pasta in the microwave, with a few tablespoons of water to prevent it from drying out, until it is piping hot. You can also reheat the pasta in a saucepan on the hob.
Freeze - The creamy sausage pasta can be frozen for up to 3 months in a freezer-safe container. Defrost fully in the fridge before reheating in the microwave or on the hob.
😋Related recipes
More recipes using sausages:
- Easy Sausage Curry
- Sausage Hotpot
- Sausage Casserole for Kids
- Sticky Sausage Traybake
- Creamy Cider Sausages
- Pork and Chorizo Stew
🍽️ Pasta recipes to try
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Recipe
Creamy Sausage Meat Pasta
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 300 g Pasta I used rigatoni
- 1 tablespoon Olive Oil
- 500 g Pork Sausages meat squeezed out of skins
- 2 Garlic Cloves peeled and finely chopped
- 1 teaspoon Thyme
- 200 g Mushrooms sliced
- 1 tablespoon Plain Flour
- 450 ml Beef Stock
- 100 ml Double Cream
- 100 g Parmesan finely grated
- 1 tablespoon Parsley chopped
- Salt and Pepper
Instructions
- Bring a pan of salted water to the boil and cook the pasta according to instructions. Drain and set aside.300 g Pasta
- Meanwhile, heat the olive oil in a shallow casserole or frying pan. Squeeze the sausage meat out of their skins and put the meat into the pan. Break up the bigger clumps with a wooden spoon over a medium - high heat. Cook for 5 minutes until the sausage meat has changed colour. Remove to a plate with a slotted spoon.1 tablespoon Olive Oil, 500 g Pork Sausages
- Add the chopped garlic, thyme and sliced mushrooms to the pan and cook until the mushrooms are tender.2 Garlic Cloves, 1 teaspoon Thyme, 200 g Mushrooms
- Mix in the flour and stir for 1 minute.1 tablespoon Plain Flour
- Pour in the stock and double cream and simmer for 8 minutes. Add half of the grated Parmesan and stir until melted.450 ml Beef Stock, 100 ml Double Cream, 100 g Parmesan
- Add the cooked pasta and sausages back into the pan and warm through for 8-10 minutes.
- Season and serve with the remaining Parmesan and chopped parsley.1 tablespoon Parsley, Salt and Pepper
Notes
- Make it spicy by adding 1 chopped red chilli and a teaspoon of red pepper flakes at the same time as the garlic.
- Use gluten-free pasta to make the pasta recipe gluten-free.
- Reduce the fat in the recipe by replacing the double cream with half fat crème fraiche.
- Add smoked bacon with the sausage meat for an even meatier dish.
- Up the veggies and add in 100g of frozen peas and 100g of baby spinach for the last few minutes of cooking.
- Use different cheeses such as goat's cheese, blue cheese, mozzarella, or cheddar, as well as Parmesan, to make it extra cheesy and luxurious.
- Substitute the pork sausages with chorizo sausages, or use a mixture of both.
- Add a splash of white wine to the sauce before adding the cream for an extra depth of flavour.
Rachna says
This is a perfect recipe for weekend. I love pastas and one pot meals. Thank you so much for sharing.
Toni says
I love everything about this pasta! Quick and easy to make, and so delicious too!
Krissy Allori says
The entire family loved this easy dinner recipe. YUM!
Charla says
Such a great way to combine sausage and pasta. This is definitely the ultimate comfort dish for me!
Jessica Formicola says
I'm always looking to mix up our pasta nights, and this creamy sausage pasta is exactly what I want to try! Thanks for sharing!