Craving a rich and comforting dinner? This Creamy Pasta and Sausage recipe is packed with savory Italian sausage, earthy mushrooms, and a luscious ricotta-Parmesan sauce. Easy to make, restaurant-worthy, and absolutely delicious! Perfect for a cozy night in.
Is it just me, or does orecchiette pasta make you feel fannnnn-cay?! I don’t know why—maybe it’s just the name?—but every time I dig into a bowl of these cute little beauties, I feel like I’m twirling my fork in a high-end Italian trattoria instead of, you know, standing at my kitchen counter eating straight from the pot.
It doesn’t matter if you toss them in a rich tomato sauce or smother them in something as lusciously creamy as this sausage-packed masterpiece—orecchiette pasta is always a win in my books. But hey, since I brought up THE creamy sausage version…
…let’s talk about it, shall we? Golden, crispy Italian sausage, rich and garlicky cream sauce, a splash of white wine for that fancy touch, and a big scoop of ricotta to make it extra luscious. Then we’ve got Parmesan bringing the salty, nutty goodness, mushrooms adding that deep, savory bite, and a handful of fresh basil to tie it all together. What’s not to love?!
This dish is the perfect balance of cozy and elegant, the kind of meal that feels like you put in way more effort than you actually did. Plates are empty, stomachs are happy, and the only thing left to do? Pour yourself the rest of that wine and kick back like the pasta-making pro you are.
Because let’s be honest—cooking with wine is great, but drinking it? Even better.
INGREDIENTS FOR CREAMY PASTA WITH SAUSAGE
This creamy pasta and sausage dish is made with simple yet flavourful ingredients that come together to create a rich, savory meal. Here’s a breakdown of what you’ll need in a little bit more detail:
- Orecchiette Pasta: This small, ear-shaped pasta is perfect for holding onto the creamy sauce. Its unique shape helps the sauce cling to each bite, making every spoonful packed with flavour. Feel free to use a different kind of pasta instead, if you prefer!
- Italian Sausage: Ground Italian sausage brings a savory, slightly spiced kick to the dish. You can use mild, medium, or spicy sausage depending on your preference.
- Mushrooms: Fresh cremini or baby bella mushrooms add an earthy depth to the dish, balancing the richness of the cream and sausage.
- Garlic: Brings an aromatic, savory depth to the sauce, infusing every bite with a mouthwatering fragrance.
- Ricotta Cheese: This smooth, mild cheese creates a creamy base for the sauce, giving it that luscious texture that coats the pasta perfectly.
- Heavy Cream & Parmesan Cheese: Elevate the creaminess, with Parmesan providing a nutty, salty flavour that perfectly complements the ricotta.
- White Wine: Adds brightness and acidity to the sauce, helping to balance the richness of the cream and sausage. A dry white wine, such as sauvignon blanc or pinot grigio, work best in this creamy pasta and sausage recipe. However, if you want to keep things alcohol-free, you can use chicken broth instead.
- Seasonings: Salt, pepper, oregano, and red pepper flakes (optional) bring the flavour profile together, adding warmth and a touch of heat.
- Reserved Pasta Water (not pictured): This starchy water helps to thicken and loosen the sauce to your desired consistency, ensuring it coats the pasta perfectly.
- Olive Oil: Used to sauté the sausage and mushrooms. It adds a subtle richness and helps prevent sticking while ensuring a smooth cooking process. You can use a different oil, such as avocado or coconut, instead if you prefer.
- Fresh Basil: Adds a pop of freshness and a subtle herbaceous note to the dish, elevating the flavours. Parsley also works great as a final touch!
HOW TO MAKE CREAMY SAUSAGE PASTA (KEY TIPS)
You can find full instructions for how to make this creamy pasta and sausage in the recipe card down below, but here are a few quick tips to keep in mind:
- Don’t overcook the pasta. Cook your pasta until just al dente. Follow the package instructions closely, but be sure to taste a few minutes before the time is up to ensure it’s perfectly al dente. Overcooking will result in mushy pasta, which won’t hold up well in the creamy sauce.
- Save that starchy pasta water! Before draining your pasta, reserve ½ cup of pasta water. It’s packed with starch, which helps to thicken the sauce and ensures it clings to the pasta. Add it gradually if the sauce needs to be loosened.
- Brown the sausage well. Get a nice brown colour. When cooking the sausage, make sure it gets golden brown and crispy in some spots. This caramelization adds depth and flavour to the entire dish, so don’t rush this step. Drain any excess fat, if necessary.
- Sauté the mushrooms until golden. Mushrooms release moisture when cooking, so be patient and let them cook long enough to turn golden brown and crispy. This will intensify their earthy flavour and prevent them from becoming soggy when mixed with the pasta and other ingredients.
- Use fresh cheese. Grate your own Parmesan! Pre-grated Parmesan often has anti-caking agents that affect the texture and flavour. For the best creamy, smooth sauce, grate your Parmesan fresh right before adding it.
- Balance the sauce. After adding the wine, ricotta, cream, and Parmesan, taste your sauce and adjust seasoning as needed. You may want a bit more salt, pepper, or a pinch of red pepper flakes for heat.
- Cook the wine long enough. After adding the wine, let it simmer for a couple of minutes to cook off the alcohol and concentrate the flavours. This step ensures the wine’s acidity balances the richness of the cream and sausage without being too overpowering.
- Use the right consistency for the sauce. Adjust with pasta water! If your sauce is too thick, add more reserved pasta water a little at a time until it reaches the perfect consistency. It should be smooth and creamy, not too runny or too heavy.
- Toss the pasta and creamy sauce together thoughourly. Once the pasta is drained, immediately add it to the creamy sauce and toss it well to ensure every piece is coated. If needed, use tongs or a pasta spoon to gently mix and incorporate the sauce evenly, adding a bit of reserved pasta water to help everything come together smoothly. This ensures each bite is creamy and flavourful!
- Garnish just before serving. Top with fresh herbs! Fresh basil or parsley adds a pop of colour and freshness to your dish. Add it right before serving to maintain its vibrant flavour and aroma.
FREQUENTLY ASKED QUESTIONS
For pasta dishes, heavy cream is typically the best choice. Its high fat content (around 36-40%) creates a rich, velvety texture that pairs perfectly with the other ingredients, helping to create a smooth and luxurious sauce. Heavy cream holds its shape well when heated, making it ideal for creating creamy pasta sauces that coat the noodles without separating. If you’re looking for a lighter option, you could also use half-and-half or even milk, but it won’t give you the same rich, indulgent texture as heavy cream.
To keep creamy pasta creamy, it’s important to use high-fat ingredients like heavy cream, which provides a smooth, velvety texture. When cooking, avoid bringing the sauce to a boil; instead, simmer gently to prevent the cream from separating. Also, be sure to reserve some pasta water before draining, as its starch helps the sauce cling to the pasta and keeps it creamy. Finally, toss the pasta with the sauce immediately while it’s still warm to ensure everything mixes together smoothly.
When pairing pasta with sausage, it’s best to choose shapes that can hold up to the richness of the sausage and the sauce. Orecchiette, like in this recipe, is a fantastic choice. Its small, ear-like shape is perfect for holding onto the sauce and sausage, ensuring every bite is packed with flavour. Other great options include rigatoni, penne, or fusilli, as their grooves and curves help capture the sausage and sauce. The key is to pick a pasta shape with enough texture to complement the savory, hearty flavours of the sausage.
When serving creamy sausage pasta, you’ll want sides that balance the richness of the dish without overwhelming it. Light and refreshing options like an iceberg lettuce salad with a tangy vinaigrette, garlic bread or crispy roasted vegetables, such as cauliflower or asparagus, pair perfectly. A simple Italian-style caprese salad with fresh tomatoes, basil, and mozzarella would add a bright, fresh contrast to the creamy pasta. For something a bit heartier, air fryer sweet potato wedges or parmesan-crusted potatoes would also work wonderfully to round out the meal.
Sausage pasta lasts about 3-4 days in the fridge when stored in an airtight container. To reheat, add a splash of milk, cream, or reserved pasta water to loosen up the sauce and prevent it from drying out. Warm it gently on the stovetop over low heat, stirring occasionally until heated through. If using a microwave, reheat in 30-second intervals, stirring between each round to ensure even heating. Avoid overheating, as this can cause the sauce to separate or become grainy.
MORE GREAT PASTA DISHES FOR YOU TO LOVE
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LOVE THIS RECIPE? PIN IT FOR LATER!
CREAMY PASTA AND SAUSAGE
Ingredients
- 3-3.5 cups Dry Orecchiette Pasta
- 1 pound Italian Sausage mild, medium, or spicy, casings removed
- 1 tbsp Extra Virgin Olive Oil
- 8 oz. Cremini or Baby Bella Mushrooms sliced
- 3 Cloves Garlic minced
- ½ tsp Red Pepper Flakes optional, for heat
- ½ cup Dry White Wine such as Sauvignon Blanc or Pinot Grigio (or chicken broth)
- 1 cup Whole Milk Ricotta Cheese
- ½ cup Heavy Cream
- ½ cup Parmesan Cheese freshly grated, plus more for serving
- ½ tsp Salt (adjust to taste)
- ½ tsp Black Pepper
- ½ tsp Dried Oregano (or fresh, chopped)
- ½ cup Reserved Pasta Water
- ½ cup Fresh Basil or Parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the orecchiette until al dente according to package instructions. Before draining, reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add olive oil and the Italian sausage. Cook, breaking it up into crumbles, until browned and fully cooked (about 5-7 minutes). Remove the sausage from the pan and set aside.
- In the same skillet, add a drizzle more olive oil if needed. Toss in the mushrooms and cook for 5-6 minutes, stirring occasionally, until golden brown and tender.
- Add garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- Pour in the white wine (or broth), scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
- Lower the heat and stir in ricotta cheese, heavy cream, and Parmesan cheese, mixing until smooth. Season with salt, pepper, and oregano.
- Return the cooked sausage to the pan and stir to combine. Add the drained orecchiette, tossing to coat. If needed, add a splash of reserved pasta water to loosen the sauce to your desired consistency.
- Remove from heat and garnish with fresh basil or parsley. Serve immediately with extra Parmesan on top.
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