Creamy Sausage and Tomato Pasta (40 Minute Recipe)
My creamy Sausage and Tomato Pasta tastes restaurant-level in under 40 minutes. We caramelize tomato paste in a large skillet, deglaze with white wine, swirl in heavy cream and Parmigiano, then finish with al dente pasta and a splash of pasta water for a clingy, silky sauce. Top with roasted cherry tomatoes and plenty of sausage for a weeknight easy, date-night worthy dinner!
A few more easy pasta recipes to try: My peas with pancetta pasta is a 20-minute classic with salty bite and sweet pop in every forkful. Tortellini in tomato sauce is weeknight-friendly comfort with a luscious, garlicky pasta sauce. Rigatoni al forno gets golden brown edges and that craveable baked top. And creamy ’nduja pasta brings gentle heat and incredible flavor without extra work.
Recipe Highlights: Creamy Sausage and Tomato Pasta
- Inspiration — The tomato pachierri dish at Sant Ambreous! My Husband and I loved this dish in East Hampton.
- Best Served For — Date night at home, dinner with the whole family, or “quick budget dinners” on busy weeknights.
- What Makes It Special — All the depth of a long-simmered sauce in under 40 minutes thanks to tomato paste fond, sausage drippings, and a precise pasta water emulsion for that clingy finish.
- Chef’s Secret — Roast the cherry tomatoes separately so they burst and stay bright; the contrast against the silky creamy sauce is magic.
Ingredients Notes
- Tomato paste — Cook it on medium heat until brick red before adding liquid. This “sauce cook” step sweetens, deepens color, and builds body for creamy tomato sausage pasta without canned tomatoes.
- Dry white wine — The acid cuts the fat and wakes up the paste; reduce it slightly so the alcohol cooks off and you’re left with a clean backbone.
- Italian sausage — Pork sausages bring seasoning and fat; brown to golden brown and render in a large pan so the drippings flavor the shallots and garlic. Hot or sweet italian sausage both work; spicy sausage leans cozy and bold.
- Parmigiano-Reggiano — Finely grate so it melts smoothly into the creamy sauce. Stir off heat with a wooden spoon to prevent clumping.
- Cherry tomatoes— Roast whole with olive oil and black pepper. They’re a topping, not part of the base, which keeps the creamy sauce satiny.
- Chicken stock — Using chicken stock or chicken broth adds a little more flavor and silkiness to our sauce!
Suggested Ingredient Substitutions and Additions
- Swap the sausage meat — Use chicken sausage links for a lighter vibe, or go half sausage/half mushrooms for a luxe, earthy twist. You could even use spicy Italian sausage! If you want to skip meat altogether, you could add onion and spinach instead!
- Change the type of pasta — Paccheri is dreamy, but rigatoni or another favorite pasta holds sauce just as well; long pasta works too if that’s what’s in the pantry. Try penne or another short pasta!
- Add aromatics — Fold in a spoon of italian seasoning with the red pepper flakes, or finish with much basil and lemon zest for lift. You could also use fresh herbs like oregano or thyme or fresh parsley.
- Boost umami — Melt in a knob of anchovy butter or whisk in a teaspoon of miso with the tomato paste for deeper savory notes.
How to Make Sausage and Tomato Pasta
- Roast the topping tomatoes: Heat oven to 425 degrees Fahrenheit (220 degrees Celsius). On a rimmed sheet pan, toss 1 pint whole cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and black pepper. Roast until blistered and jammy, 15–18 minutes; set aside.
2. Brown the sausage: Set a large skillet over medium-high heat. Add 12–16 ounces Italian sausage (casings removed). Cook, breaking into crumbles, until deeply browned, 6–8 minutes. Transfer sausage to a plate; leave the drippings. If the pan looks dry, add 1 tablespoon olive oil.
3. Soften aromatics: Lower to medium heat. Add 2 thinly sliced shallots; cook until translucent and sweet, 4–5 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon red pepper flakes; cook 30–45 seconds until fragrant.
4. Caramelize the tomato paste: Add 1/3 cup double-concentrated tomato paste. Cook, stirring, until it turns brick red and leaves a fond on the pan, 2–3 minutes.
Deglaze & build the base: Pour in 1/2 cup dry white wine; scrape up browned bits. Simmer 1–2 minutes to reduce slightly. Stir in 2/3 cup low-sodium chicken stock (or a splash more as needed) to loosen into a saucy consistency. Return the browned sausage and any juices; simmer 2 minutes.
Make it creamy: Stir in 1/2 cup heavy cream; keep on low heat and season with 1 teaspoon kosher salt and a few grinds black pepper. Keep the creamy sauce warm on low.
5. Add the pasta: Bring a big pot of water to a boil; salt it well. Cook 12 ounces paccheri (or rigatoni) until just al dente. Reserve 1 cup pasta water and drain the cooked pasta.
Add drained pasta to the sauce with about 1/2 cup reserved pasta water. Toss over medium heat 1–2 minutes until glossy and clinging. Off heat, fold in 1 cup very finely grated Parmigiano-Reggiano and 2 tablespoons unsalted butter. Splash in more pasta water if needed for a velvety, spoon-coating finish.
6. Plate: Spoon into warm bowls, top with the roasted cherry tomatoes, more grated parmesan, and fresh basil if you like.
Expert Tips from My Kitchen
- Darken the paste — Don’t rush Step 4; the color should shift from bright to brick. That’s your flavor.
- Emulsion matters — Add pasta water in stages and finish off heat with cheese for a stable, silky pasta sauce.
- Heat control — Garlic burns fast; if it starts to color, splash the wine in early to cool the pan.
- Texture cue — If the sauce looks too tight before the pasta goes in, add a small splash of stock; if too loose after cheese, simmer 30 seconds.
- Grate fine — Use a rasp or microplane so parmesan cheese melts instantly instead of clumping.
- Pan size — A large frying pan gives the sausage space to brown; crowding steams and dulls the flavor.
Serving Suggestions
- Wine pairing — Pour a crisp Italian white (Verdicchio, Soave, or a mineral Pinot Grigio) to echo the white wine in the sauce.
- Greens — Serve with a peppery arugula salad and a lemony vinaigrette.
- Bread — Toasted country bread for swiping through the creamy sauce belongs on the main menu.
- Make it extra — Finish with fried sage, or drizzle chili oil for a little kick.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently over low heat with a splash of pasta water or stock to loosen; stir until creamy again.
- Roasted tomatoes can be stored separately and folded in after warming so they keep their pop.
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Creamy Sausage and Tomato Pasta Recipe Card
Easy Sausage and Tomato Pasta with Roasted Cherry Tomatoes
Equipment
- Large rimmed sheet pan
- Large skillet or Dutch oven
- Large pot of water for pasta
- wooden spoon
- Microplane or fine grater
- Tongs or pasta spoon
- Measuring Cups and Spoons
Ingredients
For the Roasted Cherry Tomatoes
- 1 pint cherry tomtoates or grape tomatoes
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- Black pepper to taste
For the Pasta & Sausage Sauce
- 12 ounces paccheri or rigatoni
- 12 ounces Italian sausage casings removed (sweet or hot)
- 1 tablespoon extra-virgin olive oil only if pan is dry
- 2 medium shallots thinly sliced
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes peperoncino, more to taste
- ⅓ cup double-concentrated tomato paste or 6 heaping tablespoons regular
- ½ cup dry white wine
- ⅔ cup low-sodium chicken stock plus more as needed
- ½ cup heavy cream
- 1 teaspoon kosher salt plus more to taste
- Black pepper to taste
To Finish
- 1 cup very finely grated 24-month Parmigiano-Reggiano plus more to serve
- 2 tablespoons unsalted butter
Instructions
- Heat the oven to 425 degrees Fahrenheit (220 degrees Celsius). On a rimmed sheet pan, toss 1 pint whole cherry tomatoes with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and black pepper. Roast until blistered and jammy, 15–18 minutes; set aside.
- Set a large skillet over medium-high heat. Add 12–16 ounces Italian sausage (casings removed) and cook, breaking into crumbles, until golden brown, 6–8 minutes. Transfer sausage to a plate; leave drippings in the pan. If the pan looks dry, add 1 tablespoon olive oil.
- Lower to medium heat. Add 2 thinly sliced shallots and cook until translucent and sweet, 4–5 minutes. Stir in 2 minced garlic cloves and ½ teaspoon red pepper flakes; cook 30–45 seconds until fragrant.
- Add ⅓ cup tomato paste and cook, stirring with a wooden spoon, until it turns deep brick red and leaves a fond on the pan, 2–3 minutes.
- Pour in ½ cup dry white wine; scrape up browned bits and reduce 1–2 minutes. Stir in ⅔ cup chicken stock (add a splash more if needed) to loosen into a saucy consistency. Return the browned sausage and any juices; simmer 2 minutes.
- Stir in ½ cup heavy cream and season with 1 teaspoon kosher salt and black pepper. Keep the creamy sauce warm on low heat.
- Bring a large pot of water to a boil; salt it well. Cook 12 ounces paccheri until just al dente. Reserve 1 cup pasta water; drain.
- Add the drained pasta to the sauce with about ½ cup reserved pasta water. Toss over medium heat 1–2 minutes until glossy and clinging. Off heat, fold in 1 cup finely grated Parmigiano-Reggiano and 2 tablespoons butter. Add more pasta water as needed for a silky, spoon-coating finish.
- Spoon into warm bowls, top with the roasted cherry tomatoes, extra Parmigiano, and fresh basil if you like. Drizzle a touch of olive oil to serve.
Notes
- Cook the tomato paste until brick red before adding liquid—this is where the flavor happens.
- Use a large skillet so the sausage browns, not steams; embrace the golden brown bits.
- If the garlic starts to color, splash in the white wine early to cool the pan.
- Reserve at least 1 cup pasta water and add it in stages; finish off heat with parmesan for a silky sauce.
- Grate Parmigiano super fine so it melts instantly; stir with a wooden spoon, not a whisk.
- Sauce too tight? Loosen with hot pasta water. Too loose? Simmer 30 seconds on low heat.
Serving Suggestions
- Wine pairing: Verdicchio, Soave, or a mineral Pinot Grigio to echo the white wine in the sauce.
- Add a simple arugula salad with lemon and olive oil to cut the richness.
- Garlic bread or warm focaccia for swiping up the creamy tomato sauce.
- Want extra pop? Finish bowls with torn fresh basil or a drizzle of chili oil.
Storage & Reheating
- Store in an airtight container up to 3 days; keep roasted cherry tomatoes separate if you can.
- Reheat gently in a large pan over low heat with a splash of water, stock, or pasta water until creamy again.
- If the sauce separates, take it off heat and stir in a small knob of butter plus a spoon of liquid to bring it back.
- Skip the microwave if possible; stovetop gives you better control.