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Sausage pasta ready to serve.
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5 from 10 votes

Creamy Sausage Pasta

This indulgent creamy sausage pasta is a delicious family favourite pasta recipe. Ready in under 30 minutes, it's perfect for busy weeknights when you don't have much time to prepare dinner.
Course Pasta
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 919kcal
Author Beth Sachs

Equipment

  • Chopping Board
  • Knife
  • Measuring Jug
  • Measuring Spoons
  • Shallow Casserole
  • Wooden Spoon

Ingredients

Metric - US Customary
  • 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

Video

Notes

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 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.
 
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.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Creamy Sausage Pasta
Amount per Serving
Calories
919
% Daily Value*
Fat
 
56
g
86
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Cholesterol
 
204
mg
68
%
Sodium
 
1447
mg
63
%
Potassium
 
919
mg
26
%
Carbohydrates
 
60
g
20
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
43
g
86
%
Vitamin A
 
811
IU
16
%
Vitamin C
 
5
mg
6
%
Calcium
 
367
mg
37
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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