Creamy Italian sausage pasta in cast iron pan with wooden spatula.

Creamy Italian Sausage Pasta

This parmesan cheese loaded Creamy Italian Sausage Pasta is our go-to quick and tasty weeknight meal. Packed with mushroom, baby spinach and Italian sausage of course! 
Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 856kcal
Author Wandercooks
Cost $15



  • 500 g italian sausages skins removed
  • 300 g penne pasta
  • 6 white mushrooms sliced
  • 2 cups baby spinach fresh
  • 2 cups cream or bechamel/white sauce
  • 1 cup pecorino remano cheese or parmesan
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 tbsp olive oil


  • Cook pasta a couple of minutes less than the recommended packet directions, to keep pasta al dente. Set aside.
  • Place a large cast iron pan over medium heat and add olive oil. Once heated, add chopped onion, garlic and mushroom and cook for a minute or two. Stir continuously to avoid sticking.
  • Add Italian sausages (don't forget to remove the skins!) into the pan and chop up with your spatula as you mix around the pan. Cook until browned.
  • Set heat to low and pour in the cream. Mix around the pan, then add in the baby spinach and parmesan, stirring both into the mixture.
  • Add the cooked pasta, mixing everything together. Remove from the heat and serve immediately.



Creamy Pasta Tips

  • Make sure to add your cream on low heat to avoid boiling and possibly causing the cream to separate.
  • Double the recipe so you can batch cook on a weekend, and have the meals ready to go during the week.
  • Always remove the sausage casings before cooking to make it easier to cook and let the flavours infuse through the cream sauce.



  • Can you freeze creamy pasta? Yes, you may find you get some natural separation of the cream and oils but it will taste fine! It will also last in the fridge for a few days.
  • How to thicken creamy pasta sauce: If you’ve found the sauce doesn’t thicken enough after adding the pasta, mix a teaspoon of cornflour/cornstarch to 1/4 cup of cold water and add the mixture into your pasta. Give it a stir on low heat for a minute or two and it should thicken nicely.
  • What is Italian Sausage? Italian Sausages are a type of pork sausage from Italy that usually contains fennel, which make them very aromatic and perfect for cooking in pasta.


Variations & Substitutes

  • Try different sausages if Italian sausages aren’t to you’re liking – you can try chicken, spinach and pine nut sausages, lamb and rosemary sausages – or anything with a little extra spice or flavour will create a super tasty sauce when paired with the cream.
  • Replace cream with bechamel or white sauce for a ‘just-as-creamy’ no-cream version.
  • Get creative with your vegetables. If you don’t like mushrooms or baby spinach, try cooking with broccolini, asparagus or even cauliflower!
Adapted from The Salty Marshmallow


Calories: 856kcal | Carbohydrates: 44g | Protein: 28g | Fat: 63g | Saturated Fat: 31g | Cholesterol: 187mg | Sodium: 907mg | Potassium: 549mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2250IU | Vitamin C: 7mg | Calcium: 278mg | Iron: 2.2mg