I made this recipe for the first time and wow-ed myself! In short, it is absolutely delicious and you’ll never look at lasagne sheets the same way again. This Creamy Sausage Pasta uses fresh lasagne sheets that are torn or cut into strips. They give “homemade pasta vibes” without any kneading in sight … and they are cooked within 1 minute! Just a quick soak in boiling water and they are ready to get tossed through one of the most ultra-luxurious, creamy, flavoursome sauces you will ever taste. Sausages are the key ingredient that packs flavour into this recipe – fast.
This pasta is on the table in less than 20 minutes! I love using mild Italian sausages, which are generally seasoned with garlic and fennel, as they work so well in this recipe – blending with the creamy, garlicky sauce that’s made even tastier with parmesan and chicken stock. However, regular pork, beef or chicken sausages work great too, as they are more subtle in flavour, appealing to a wide range of tastes. You can up the spice by adding chilli (red pepper) flakes or leave it mild. Either way, you will absolutely love this comforting dinner, made with familiar ingredients that the whole family will adore.
This is one of 30+ recipes in my Easy Dinner Ideas collection – all ready in 20 minutes or less, using simple ingredients you probably already have.
What types of sausages should I use?
For a classic taste, opt for mild or spicy Italian sausages based on your heat preference. Italian pork sausages are generally flavoured with fennel and garlic, which pairs so well with the creamy, garlic 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, will appeal to a wider range of tastes.
What vegetables could I add in?
Add up to 2 cups of vegetables of choice right after cooking the sausages. Some ideas are 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. Because the sauce is luxuriously thick and creamy, I love serving this dish with a big bowl of salad. It also goes well with steamed greens dressed with lemon juice, extra-virgin olive oil and salt and pepper.
Can I use dried lasagne sheets instead of fresh?
Dried lasagne sheets are not recommended for this recipe as they require a longer cooking time and won’t yield the same texture as fresh pasta. They are also much harder to break up into thick strips. If you can’t find fresh lasagne, try using ordinary dried pasta instead, such as pappardelle, rigatoni or thick fettuccine.
What can I use instead of thickened (heavy) cream to make the sauce lighter?
Use light thickened cream (in Australia), or half thickened (heavy) cream and half full-cream (whole) milk (half and half in the US). The sauce will be a thinner consistency, but equally delicious! Alternatively, adjust the cream and stock ratio to create a lighter sauce.
Tips for cooking Creamy Sausage Pasta
- Creaminess – Adjust the cream and stock ratio to achieve your preferred level of creaminess.
- Tomato paste – Don’t skip it. Using concentrated tomato paste intensifies the umami (“savoury”) flavour and adds a rich depth to the sauce.
- Serve it immediately – The longer the sauce sits, the more the pasta will absorb it. Use a splash of pasta cooking water, or boiling water directly from the kettle, to loosen the sauce as needed.
Watch how to make Creamy Sausage Pasta
If you enjoyed Creamy Sausage Pasta, I think you’ll love:
Creamy Mushroom and Bacon Fettuccine Recipe
Creamy Tomato Chicken Risoni (Orzo) Recipe
Creamy Chorizo Pasta Recipe
Creamy Lemon Tortellini Recipe
Tuscan Prawn Pasta Recipe
Creamy Sausage Pasta
“This is sensational – never disappoints! Have tried a number of times and it’s a BIG hit with my family and so quick to make 🙂” Share Pin Recipe PrintIngredients
- Salt, for pasta water
- 250 g (9 oz) fresh lasagne sheets, or pasta of your choice (see note 1)
- 2 tbsp olive oil
- 450 g (1 lb) Italian pork sausages (mild or spicy), casings removed
- 1 tbsp freshly minced garlic
- 1 tbsp tomato paste
- 125 ml (½ cup) dry white wine (or more chicken stock)
- 250 ml (1 cup) chicken stock
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ½ tsp crushed chilli (red pepper) flakes (optional)
- 250 ml (1 cup) thickened (whipping/heavy) cream
- 50 g (½ cup) freshly grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the pasta – Bring a large pot of salted water to the boil.
- If using fresh lasagne sheets – If using fresh lasagne sheets, prepare them by cutting or tearing them into strips, roughly 2.5 cm (1 inch) thick. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.
- If using regular pasta – If you are using regular pasta, cook the pasta as per the packet instructions, less 1 minute. Drain well. They will continue cooking in the sauce.
- Make the sauce – Heat the olive oil in a large pan over medium heat.
- Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.
- Add the garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes to caramelise it and enhance its flavour.
- Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
- Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half.
- Stir in the Italian mixed herbs and crushed chilli flakes, if using.
- Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.
- Add the cheese, season and serve – Stir in the grated parmesan and season with salt and pepper to taste. Turn the heat off, add the cooked pasta and stir it through the sauce. Garnish with the basil.
- The pasta will begin to absorb the sauce the longer it sits (although leftovers taste amazing the next day!). It is best served immediately, with extra parmesan if desired.
Watch how to make it
Nutrition information
Nutritional information on this site is calculated using Foodworks Professional, the nutrition analysis software trusted by dietitians, researchers and food manufacturers across Australia and New Zealand. Disclaimer re gluten-free and dairy-free recipes.
Hayley says:
Made with homemade sausages, it was delicous. The whole family loved.
Linda says:
What a great recipe! I actually made Recipe Tin Eats Home made Italian sausage mince then used it (instead of buying italian sausages) to make your recipe. Omg it was absolutely fabulous will be making again thats for sure. So so tasty….Thankyou
Nicole says:
Oh wow, that sounds so good! I’ll have to try the recipe! Thanks so much for sharing Linda, I’m so glad you enjoyed it!
Nicole 🇨🇦 says:
This is restaurant quality! Came together really easily and will be on rotation in our house for sure. I was lucky enough to also find fresh gluten free lasagna noodles.
Nicole 🇨🇦 says:
This is a restaurant quality meal for sure! Delicious and super easy to make. I was lucky to find fresh gluten free lasagna noodles to make this. It was a hit in our house for sure and will be on repeat.
Katie says:
Have you tried with beef sausages?
Simple Home Edit Team says:
Hi Katie, you can definitely use other sausages with this recipe, including beef or chicken. 😊
Max says:
I use tomato paste from a can. If the recipe calls for only one tablespoon of tomato paste what do I do with the rest? Won’t it spoil and can I keep it in the fridge?
Jen says:
Where I live, we have Italian tomato paste in a metal tube. So handy! Can use a tablespoon and then pop it back in the fridge. Maybe see if you have that available in your local stores.
Nicole says:
Hi Max, I like to freeze leftovers in ice cube trays or in reusable, freezer-safe bags. It can either be added to the pan directly from frozen, or you can leave it on your benchtop to thaw a little before using. I hope that helps! Nic x
Alannah says:
We LOVE this recipe in our house! So quick and super tasty! Even my 2 year old says “mmm yummy!”
We occasionally change it up and use fresh cheese filled tortellini and it’s delish!
Paula G says:
Hi, I already made this dish and it’s so delicious. Today however, it’s just me and I’m really going to need to freeze leftovers. I’m wondering if I followed the recipe up to the point just before the cream is added, freeze it there and then when I defrost the remaining portions, heat them up and then add the cheese, cream and pasta would that work? Thank you
Nicole says:
Hi Paula! Yes, that would work really well. 😊 I’d make the sausage mixture up to the point where the chicken stock has reduced, then cool and freeze it without the cream, parmesan or pasta. Once defrosted, reheat the sausage mixture until piping hot, then continue with the recipe by adding the cream and parmesan and cooking the pasta fresh. That will give you a much nicer result than freezing the finished creamy pasta, as the pasta won’t become overly soft and the sauce will stay lovely and creamy. Nic x
Rachel says:
This pasta was so easy and quick to make and got 1000/1000 from the 4 y.o and husband. 4 y.o enjoyed helping by tearing up the lasagna sheet strips. Subbed pork for beef sausage, cream for smooth ricotta and added two cubes of frozen spinach at the end for veg component – sauce was just as creamy and yummy. Because the recipe is so versatile will now be adding to the usual rotation.
Krystal says:
Becoming a fav in our household for the busier nights. Kids demolished it so quickly.
Sarah says:
Super saucy and tasty – a mega high five and new favorite in our household – I can’t wait to try your other dishes and recommend – to friends and my customers!
Mrs Grimmett says:
LOVE this dish . Can confirm using light thickened cream works as well.
My 10 month old & 4 year old really enjoyed it too .