Crispy golden pork sausages cooked in a garlicky cream and tomato sauce.
Any dish that creates an incredible depth of flavour with very few simple, economical ingredients and little prep is what I call a triumph. Whenever I meal plan, I consider dishes that will suit the time constraints I have for the coming days. This Creamy Rose Pasta with Pork Sausage is what I make when I need something super speedy and next-level delicious. The “rose” aspect is the lovely pink colour of the sauce, which comes from combining tomato with cream.
Standard supermarket pork sausages are given a glow-up here, cooked until golden and crisp before being adorned with a creamy, garlicky, tomato and parmesan-filled sauce, all finished with a few handfuls of baby spinach. This comforting and nourishing dinner is on the table in less than 20 minutes and there’s very little washing up – #stressfreecookinggoals.
This dish is versatile and gives you the flexibility to add whatever vegetables you like – try zucchini (courgette), broccoli, green beans, frozen peas, capsicum (bell peppers) or mushrooms. (It’s a great catch-all dish for using up what’s in the crisper drawer!) Add the veggies immediately after browning the sausages and cook them for a few minutes for an extra hit of nutritious greens. You can refrigerate this dish for up to 2 days and it’s also freezer-friendly.
What vegetables could I add in?
Add up to 2 cups of vegetables of choice. Some ideas are green beans, frozen peas, baby spinach, shredded kale or silverbeet (Swiss chard), sliced capsicum (bell pepper), sliced mushrooms, sliced zucchini (courgette), halved cherry tomatoes, sun-dried tomatoes or broccoli/cauliflower florets. All of these vegetables can be added at the same time, after cooking the sausages, aside from the frozen peas which take less time to cook and are best added in the last 2 minutes of cooking.
What types of sausages should I use?
I love using Italian pork sausages, which are generally flavoured with fennel and garlic, as they pair so well with the creamy sauce. You could experiment with other types of sausages, such as chorizo, which will give the pasta a smoky flavour. You could also use regular pork, beef or chicken sausages, which, although more subtle in flavour, might appeal to a wider range of tastes.
Watch how to make Creamy Rose Pasta with Pork Sausage
If you enjoyed Creamy Rose Pasta with Pork Sausage, I think you’ll love:
Creamy Sausage Pasta Recipe
Creamy Tomato Sausage Pasta Recipe
Creamy Chorizo Pasta Recipe
Risoni Mozzarella Meatballs Recipe
One Pan Gnocchi Bolognese Recipe
Creamy Rose Pasta with Pork Sausage
“This was one of the easiest and best pasta dishes I’ve made to date!” Share PrintIngredients
- 400 g (14 oz) rigatoni
- 1 tbsp olive oil
- 500 g (1 lb) pork and fennel sausages, meat squeezed from casings
- 1 tbsp freshly grated garlic
- 1 tbsp tomato paste
- 400 g (14 oz) canned crushed tomatoes
- 250 g (1 cup) thickened (whipped/heavy) cream
- 90 g (2 cups) baby spinach leaves
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
- ¼ bunch basil, leaves picked, to serve
Equipment
Instructions
- Cook the pasta – Cook the rigatoni as per the packet directions minus 1 minute – it will finish cooking when combined with the sauce. Reserve 125 ml (½ cup) of the pasta cooking water (take it out of the pot using a ladle or mug while the pasta is cooking). Drain the pasta.
- Cook the sausages – Meanwhile, heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the sausages and cook, turning, for 3–4 minutes until golden, breaking them up as you go. Add the garlic and cook for 30 seconds.
- Add the remaining sauce ingredients – Add the tomato paste and stir it through for 30 seconds, then add the crushed tomatoes, cream, baby spinach, salt and pepper.
- Cook – Simmer for about 5–6 minutes until the sauce begins to thicken. Add the parmesan and the cooked pasta and stir them through – add the reserved pasta cooking water to loosen the sauce if needed.
- Serve – Serve with the extra parmesan and basil leaves.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Liz says:
I cooked this with my 5 year old tonight. She loved helping and it was a huge hit! Thank you for sharing your wonderful recipes – we’ve recently discovered your page and are really enjoying some super tasty meals. 😀
Nicole says:
Aww, Liz, so wonderful to hear that your little eater helped you make this and it was a success! Yay! Welcome to Simple Home Edit and I hope you find many more recipes to enjoy. Thanks for the rating too. Nic x
PJ says:
Love a lot!!
Our family loves this!!
Nicole says:
This is just great to hear, PJ! Thanks for the rating too. Nic x
Tahlia says:
Loved it. My 5 year old could help and had two servings! Always my go to recipe site
Nicole says:
Aww, Tahlia, so happy to hear you enjoyed this recipe and are enjoying the whole collection! Thanks also for the rating, Nic x
Nicole says:
This was one of the easiest and best pasta dishes I’ve made to date! I couldn’t be bothered with the sausages with two young kids so I used store bought mini meatballs instead. This dish was so tasty and a hit with the whole fam! Will definitely be making again. Thank you!
Nicole says:
Fantastic to hear, Nicole! Nic x
Bev says:
We really enjoyed it, I added extra fennel seeds at the cream stage. My version did not look red like the picture. It was pale pink. Please stop photo shopping.
Nicole says:
Hi Bev, good call on adding the extra fennel seeds. Re the picture, we definitely don’t do any photoshopping of images. I am thinking that, depending on the tomato paste and sausages used, the final dish appearance may vary. Also, a longer cooking time can develop the hue. The longer it sits, the more red in colour it gets also. I hope this reassures you! Nic x
Jodie says:
Family favourite, everyone loved it!
So much flavour and so easy to make.
Nicole says:
So happy to hear this, Jodie, and thanks for the rating! Nic x