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White plate with rigatoni pasta in a creamy sausage sauce. Grated parmesan and crispy sage on top.

Best Creamy Sausage Pasta Recipe


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5 from 4 reviews

Description

This easy creamy sausage pasta recipe will become a staple in your house. It is so insanely delicious and the ultimate cozy comfort food in my opinion. Sausage meat is cooked until golden then mixed into a decadent parmesan cream sauce with sage and onion.


Ingredients

2 tablespoons butter, divided

1 brown onion, cut into thin slices

220 grams sausages (about 3 sausages) casings removed and meat squeezed out (I use pork and fennel)

1 1/2 tablespoons fresh sage leaves, roughly chopped

1/2 teaspoon fennel seeds, optional, see notes

3/4 cup cream

1/2 teaspoon black pepper

50 grams parmesan, finely grated

1 tablespoon fresh lemon juice

Lemon zest and extra parmesan to serve

Pasta of your choice, see notes


Instructions

  1. Cook your pasta in a large pot of well salted water according to package instructions (I undercook dried pasta by a minute so it can bubble away in the sauce at the end and not overcook).
  2. In a large skillet melt 1 tablespoon of butter over medium heat and gently fry the onions for 5 - 6 minutes, adding a pinch of salt half way through. Cook until soft and glassy. You don't want lots of colour on them so lower the heat if you need and keep moving round.
  3. Set them aside on a plate.
  4. Melt the remaining 1 tablespoon of butter over a medium-high heat and when sizzling add the sausage meat. Break up with a wooden spoon but don't move around too much as you want some nice colour on it. 
  5. Cook for 3 - 4 minutes until cooked through.
  6. Add the sage and fennel seeds if using and cook for a 30 seconds - 1 minute.
  7. Lower the heat, push the meat to one side of the pan and add the cream, you only want a very gentle simmer, it shouldn't ever be boiling. (see video below!)
  8. Don't worry if the cream looks a bit dodgy with the butter and sausage fat at top, it will come together once you whisk the cheese in.
  9. Add the parmesan to the cream, in a two seperate lots, letting it melt into the cream before adding the next lot. I like to use a whisk.
  10. Add the black pepper and lemon juice and mix quickly with a whisk.
  11. Add your cooked pasta straight into the sauce along with the onions, toss well and let it all bubble away gently for a minute or two.
  12. Taste for seasoning and add a pinch or two of sea salt if it needs it.
  13. Add a splash of pasta water to loosen if you need.
  14. Serve with extra parmesan and lemon zest on top.

Notes

  • Sausages - I use pork and fennel as they are my favorite. I add in some fennel seeds too because maybe I have a fennel addiction, who knows! Use whatever sausages you love and leave out the fennel seeds if you want.
  • Pasta - Weigh your pasta portions, it's a 1 minute job and means you get the perfect sauce to pasta ratio. I allow 100 grams dried pasta per person or 150 grams fresh, so 200g dried or 300g fresh for this recipe.
  • Double the recipe for 4 people.
  • Lemon - I love adding lemon juice to creamy sauces as it cuts through the richness. If you aren't a fan leave it out or just use 1/2 tablespoon.
  • Crispy sage topping - I fried some sage leaves in butter for a topping. Totally optional, you can check out my 10 minute brown butter for pasta recipe for the tutorial and just halve the ingredients.
  • Prep Time: 10 mins
  • Cook Time: 20 minutes
  • Category: Meat Sauces
  • Method: Stovetop
  • Cuisine: Italian