Creamy Italian Sausage Pasta

    45 minutes

    Rather than using mince this dish uses Italian sausages with their skins removed. They are cooked with the other ingredients imparting all their amazing seasonings before the cream and pasta is added.

    2687 people made this

    Serves: 6 

    • 385g bow tie pasta
    • 2 tablespoons olive oil
    • 500g sweet Italian sausage, casings removed and crumbled
    • 1/2 teaspoon chilli flakes, to taste
    • 1/2 cup diced onion
    • 3 cloves garlic, crushed
    • 1 (800g) tin Italian-style roma tomatoes, drained and coarsely diced
    • 1 1/2 cups (375ml) thickened cream
    • 1/2 teaspoon salt
    • 3 tablespoons finely diced fresh parsley

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large saucepan of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
    2. Heat oil in a large deep frypan over medium heat. Cook sausage and chilli flakes until sausage is evenly brown.
    3. Stir in onion and garlic then cook until onion is tender.
    4. Stir in tomatoes, cream and salt. Simmer until mixture thickens; 8 to 10 minutes.
    5. Stir cooked pasta into sauce and heat through. Sprinkle with parsley.

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    Reviews in English (2673)


    Hello! I am the submitter of this great recipes. I'm amazed at the wonderful reviews, but wonder why some have so much trouble with the sauce. The sauce is not to be poured over the pasta. It's supposed to be added and then mixed to the pasta. Therefore, it absorbs into the pasta and is never too thin or runny.  -  23 Oct 2007  (Review from Allrecipes USA and Canada)


    Delicious - hearty and satisfying. We used turkey italian sausage and fat free half and half to cut down on the fat, and 2 cans of Italian diced tomatoes instead of plum tomatoes. I also added about 5 oz. frozen chopped spinach (thawed) to boost nutrition and flavor. My whole family loved it!  -  13 May 2007  (Review from Allrecipes USA and Canada)


    This had a great flavor, and my husband really enjoyed it. However, the recipe does not say to drain the grease before adding the cream. I didn't, and it turned out really greasy--as well as a strange orange color :-). I will definately drain the grease next time. I am also going to substitute ground italian sausage. The links didn't provide a unique-enough texture for all the trouble I went to. Other than that, I would highly recommend it!  -  01 Nov 2002  (Review from Allrecipes USA and Canada)