This Spicy Sausage Cream Sauce is a true family treasure. The recipe has been in my husband’s family for years, thanks to his cousin Barbara who passed it along. Double, or even triple the recipe if you are feeding a large crowd. Leftover sauce can easily be stored in the freezer for later use. The rich and hearty flavors make it a hit every time.
Believe me, you will want to put this sauce in a glass and drink it. It’s that good!
Why You Should Make this Pasta with Spicy Sauce Cream Sauce
- Rich, Bold Flavor: The combination of hot Italian sausage, San Marzano tomatoes, and Parmesan cheese creates a pasta sauce that’s both spicy and creamy.
- Versatile: This spicy sauce cream sauce works with any type of pasta, making it easy to customize.
- Make-Ahead Friendly: Double or triple the recipe and freeze the extra sauce for easy future meals.
- Feeds a Crowd: This creamy pasta sauce recipe makes enough to serve a large family or group.
Ingredients
- Hot Italian Sausage Links: Although I find link sausage has more flavor, feel free to use bulk. For less heat, use mild or sweet Italian sausage.
- Dried Pasta: Any shape will work, but short pasta like penne or rigatoni holds the sauce well.
- White Onion: Yellow onion can be used as an alternative.
- Garlic: Fresh garlic is best, but garlic powder can be used in a pinch.
- San Marzano Tomatoes: Regular canned whole tomatoes can work, but San Marzano adds a superior flavor.
- Heavy Whipping Cream: Half-and-half can be used for a lighter option.
- Parmesan Cheese: Grana Padano or Pecorino Romano can be substituted for a different flavor profile.
- Fresh Parsley: Fresh basil is a great substitute, but will provide a different flavor.
How to Make Spicy Sausage Cream Sauce
- Once the oil is heated in a large pot, begin breaking up the sausage as it browns.
- Once the sausage is almost fully cooked, drain excess grease if necessary.
- Add the minced onion and garlic to the pot. Cook until the onions are translucent, about 3-4 minutes.
- Pour in the canned tomatoes and crush them with a spoon or fork directly in the pot. Stir to combine.
- Let the sauce simmer for at least 15-20 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta to al dente according to the package instructions.
- Reduce the heat to low and slowly incorporate the Parmesan cheese into the sauce, adding it a little at a time to avoid clumping.
- Stir in the fresh parsley and add the heavy cream. Stir to combine and let the cream warm through for about 5 minutes.
- Remove about two cups of the sauce for later use (it stores well in the fridge for a few days or up to three months in the freezer).
- Transfer the cooked pasta directly from the pot into the sauce. Stir to coat evenly.
- Serve the pasta in a large bowl or on a platter, garnished with extra fresh parsley and freshly grated Parmesan cheese.
How to Serve and Store Spicy Sausage Cream Sauce
- Pair with a simple green salad, garlic bread, and/or roasted vegetables for a complete meal.
- Store leftover sauce in an airtight container in the fridge for up to three days.
- Freeze any extra sauce in portions for up to three months for easy future meals.
- To reheat frozen sauce, transfer it directly to a pot and warm over medium-low heat until heated through, stirring occasionally.
More Pasta Sauces to Love
- Quick Rigatoni Pasta Pomodoro
- Sausage and Ricotta Cappellacci with Fresh Tomato Cream Sauce
- Spicy Lobster Pasta Pomodoro
- Paccheri Pasta Alfredo
- Creamy Spinach Orzo Pasta
Spicy Sausage Cream Sauce for Pasta
- Total Time: 30 minutes
- Yield: 6 to 8 servings 1x
Description
This Spicy Sausage Cream Sauce recipe has been in my husband’s family for years. It’s has incredible flavor and is great for feeding a crowd.
Ingredients
- 1 pound hot Italian sausage links (casing removed)
- 1 tablespoon olive oil
- 1 pound dried pasta
- 1/2 white onion, minced
- 5 cloves garlic, minced
- 1 28-ounce can whole, peeled San Marzano tomatoes
- 1 cup heavy whipping cream
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 fresh chopped parsley
Instructions
- Heat the olive oil in a large pot over medium heat.
- Remove the sausage from its casing and add it to the pot. Break the sausage apart as it browns.
- Once the sausage is almost fully cooked, drain excess grease if necessary.
- Add the minced onion and garlic to the pot. Cook until the onions are translucent, about 3-4 minutes.
- Pour in the canned tomatoes and crush them with a spoon or fork directly in the pot. Stir to combine.
- Let the sauce simmer for at least 15-20 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta to al dente according to the package instructions.
- Reduce the heat to low and slowly incorporate the Parmesan cheese into the sauce, adding it a little at a time to avoid clumping.
- Stir in the fresh parsley and add the heavy cream. Stir to combine and let the cream warm through for about 5 minutes.
- Remove about two cups of the sauce for later use (it stores well in the fridge for a few days or up to three months in the freezer).
- Transfer the cooked pasta directly from the pot into the sauce. Stir to coat evenly.
- Serve the pasta in a large bowl or on a platter, garnished with extra fresh parsley and freshly grated Parmesan cheese.
- ENJOY!
Notes
- Serve this spicy sausage sauce with any pasta shape. It would also pair well with ravioli or tortellini.
- Use San Marzano tomatoes for their rich, sweet flavor; they make a noticeable difference in the sauce.
- When adding Parmesan, reduce the heat and add the cheese gradually, stirring constantly to avoid clumping and ensure a smooth, creamy texture.
- For a milder sauce, use mild or sweet Italian sausage instead of hot, or add a splash of extra cream to tone down the spice.
- For extra spice, add a touch of crushed red pepper flakes.
- This recipe will make more sauce than is needed for one pound of pasta. Remove two cups prior to adding the pasta. You can always add back a bit more if needed.
- Since this sauce freezes well, consider doubling the recipe and storing some for a quick future meal.
- When reheating, do so slowly to preserve the creamy texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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3 Comments
[…] Be prepared to spend the first forty-five minutes or so hovering over the pot. This is a crucial part of the process. You need a heavy bottom (oven-safe) pot…I used my favorite enameled cast iron pan from Lodge. Click here! As for the meat, we both used ground beef. You can substitute with ground pork, veal, lamb, or a combination of any of these. Serve with a pasta that can really “hold” the sauce. I used ziti. Every single pasta tube was filled nicely with the rich bolognese. This sauce also reminds me of my Spicy Sausage Cream Sauce. […]
Made this for dinner tonight. I cut the recipe in half and still have enough to serve 4 leftovers! It was really good!
Yeah! Thank you so very much. I swear I could drink this sauce!