If dinner needs to happen fast but you still want real flavor, this 20 Minute Sausage Pasta is your answer. It’s rich, garlicky, and packed with savory sausage in a silky tomato-cream sauce. Everything comes together in the time it takes to boil pasta.
No special tools, no fancy steps—just a comforting, weeknight-friendly meal that tastes like you planned ahead. Make it once and it’ll land in your regular rotation.
What Makes This Recipe So Good
- Speed without shortcuts: Using Italian sausage adds built-in flavor, so you don’t need a long simmer to get depth.
- Simple ingredients: Pantry staples like crushed tomatoes, garlic, and pasta meet a splash of cream for a lush sauce.
- Flexible and forgiving: Swap pasta shapes, adjust heat with spicy sausage or chili flakes, and toss in greens or veggies.
- One-pan sauce: The sauce cooks in the same time as the pasta, which keeps cleanup low.
- Family-friendly: It’s comforting, cheesy, and not too fussy—great for picky eaters and hungry crowds.
Ingredients
- 12 ounces short pasta (rigatoni, penne, or orecchiette)
- 1 tablespoon olive oil
- 12 ounces Italian sausage (mild or hot; casings removed)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, to taste)
- 1 teaspoon dried Italian seasoning or dried oregano
- 1/2 cup dry white wine or chicken broth
- 1 (14–15 ounce) can crushed tomatoes or tomato passata
- 1/3 cup heavy cream (or half-and-half for lighter)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped, for garnish
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Reserve about 1 cup of pasta water, then drain.
- Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium-high. Add the sausage, breaking it into small crumbles. Cook until browned and no longer pink, about 4–5 minutes.
- Soften aromatics: Reduce heat to medium. Add the onion and cook 2–3 minutes until softened. Stir in the garlic, red pepper flakes, and Italian seasoning. Cook 30 seconds until fragrant.
- Deglaze: Pour in the white wine (or broth). Scrape up browned bits from the pan and let it simmer 1–2 minutes to reduce slightly.
- Add tomatoes: Stir in the crushed tomatoes. Simmer 3–4 minutes to thicken and meld flavors. Season with a pinch of salt and pepper.
- Make it creamy: Lower the heat and stir in the cream. Simmer 1 minute. If the sauce seems too thick, splash in a little reserved pasta water.
- Toss with pasta: Add the drained pasta to the skillet. Sprinkle in the Parmesan and toss until the pasta is evenly coated and glossy. Adjust with more pasta water as needed to create a silky sauce that clings.
- Taste and finish: Taste and add more salt, pepper, or red pepper flakes if you like extra heat. Garnish with chopped basil or parsley. Serve hot with extra Parmesan.
How to Store
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Add a splash of water or milk when reheating to loosen the sauce.
- Freeze: This pasta freezes decently for up to 2 months, though the cream can separate slightly. Thaw in the fridge and reheat gently with a bit of cream or broth.
- Reheat: Warm on the stovetop over low heat or in the microwave in short bursts, stirring between intervals to keep the sauce smooth.
Health Benefits
- Protein-packed: Sausage provides protein, which helps keep you full and supports muscle maintenance.
- Tomato advantages: Crushed tomatoes deliver lycopene, vitamin C, and potassium.
- Balanced energy: Pasta offers complex carbs for steady energy, especially when served with a side salad or added veggies.
- Customizable fats: Using half-and-half instead of heavy cream lowers saturated fat. You can also choose chicken or turkey sausage for a leaner option.
- Add greens: Toss in spinach, kale, or broccoli to boost fiber, vitamins A and K, and antioxidants.
Pitfalls to Watch Out For
- Overcooking the pasta: Stop at al dente. The pasta will absorb sauce and soften further in the skillet.
- Skipping the deglaze: Those browned bits equal flavor. A quick splash of wine or broth lifts them into the sauce.
- Too thick or too thin sauce: Keep some pasta water on hand. It helps emulsify the cheese and cream, giving a glossy finish.
- Undersalting: Tomatoes can dull flavors if under-seasoned. Taste at the end and adjust salt, pepper, and heat.
- Greasy sauce: If your sausage is very fatty, spoon off excess grease before adding tomatoes and cream to keep the sauce balanced.
Variations You Can Try
- Spicy Arrabbiata Style: Use hot Italian sausage and double the red pepper flakes. Swap crushed tomatoes for a spicy marinara.
- Lighter Tomato-Broth Sauce: Skip the cream and finish with a knob of butter and extra pasta water for a silky, lighter sauce.
- Rosé Vodka Twist: Add 2 tablespoons vodka with the wine to round out the tomato flavor, then swirl in the cream.
- Veggie Boost: Stir in a handful of baby spinach at the end, or sauté diced bell peppers, mushrooms, or zucchini with the onions.
- Cheesy Upgrade: Mix in a handful of shredded mozzarella or dollops of ricotta for extra creaminess.
- Gluten-Free: Use gluten-free pasta and confirm your sausage is gluten-free.
- Dairy-Free: Swap the cream for a splash of unsweetened cashew cream or coconut milk and use a dairy-free Parmesan alternative.
- Herby Finish: Add fresh basil leaves and a squeeze of lemon at the end for brightness.
FAQ
Can I use pre-cooked sausage?
Yes. Slice or crumble it and warm it with the onions and garlic.
You’ll lose a little of the browning flavor, so add a touch more Italian seasoning and a small knob of butter to enrich the sauce.
What pasta shape works best?
Short, ridged shapes like rigatoni, penne, or orecchiette grab the sauce well. In a pinch, spaghetti works too—just reserve extra pasta water to help the sauce coat the strands.
Can I make it without wine?
Absolutely. Use chicken broth instead.
You still get the deglazing benefits and a savory backbone for the sauce.
How do I make it less spicy?
Use mild sausage and skip the red pepper flakes. If it still tastes spicy, add a splash more cream or an extra sprinkle of Parmesan to mellow the heat.
Can I double the recipe?
Yes. Use a larger skillet to avoid overcrowding, and add the pasta in batches if needed.
Keep extra pasta water handy to adjust the sauce consistency.
How can I add more vegetables?
Sauté mushrooms, bell peppers, or zucchini with the onions, or wilt in spinach right before serving. Roasted broccoli or cherry tomatoes also work well.
What’s the best way to reheat without drying out?
Add a few tablespoons of water, milk, or broth and reheat over low heat, stirring gently. This re-emulsifies the sauce and keeps it creamy.
In Conclusion
This 20 Minute Sausage Pasta proves you don’t need an hour to make a dinner that tastes special.
It’s fast, hearty, and easy to adapt with whatever you have on hand. Keep sausage in the freezer and a can of crushed tomatoes in the pantry, and you’re minutes away from a comforting bowl any night of the week. Serve it with a simple salad, extra Parmesan, and you’re set.
