Pasta
$0.60per plate
Prep
10 min
Pasta · Creamy Pasta
Creamy Sausage Pasta
Creamy Sausage Pasta is the one-skillet weeknight dinner built on rendered Italian sausage, not a cream sauce with meat added as an afterthought. You brown the sausage first so its fat and browned bits flavor everything that follows, then build a creamy tomato sauce right on top: crushed tomatoes simmered down, a splash of cream to turn it rosy and rich, and Parmesan to pull it together around the penne. Unlike a plain tomato pasta or a white creamy pasta recipes starter, the sausage does the heavy lifting on flavor, so it tastes like it took longer than the roughly 30 minutes it does for about $1.72 a plate. For more ways to stretch a pound of ground meat, see the rest of the cluster.
$1.72per plate
Estimated recipe total
$8.62 · serves 5
Cook
20 min
Total
30 min
Serves
5
Recipe from Budget Plates · https://www.budgetplates.com/creamy-sausage-pasta
1 How to make it
1
Cook the pasta
Boil the penne in salted water until just al dente, a minute shy of the box time since it finishes in the sauce. Scoop out a cup of the starchy pasta water before draining, then set the pasta aside.
2
Brown the sausage
Heat the oil in a large skillet over medium-high. Add the sausage and break it into crumbles, cooking for 5 to 6 minutes until well browned. Do not rush this; the browned bits are the backbone of the sauce. Leave the rendered fat in the pan.
3
Soften the aromatics
Lower the heat to medium and add the diced onion. Cook for 3 to 4 minutes until soft, then add the garlic and cook one minute more, scraping up the browned bits from the sausage.
4
Simmer the tomato
Stir in the crushed tomatoes, Italian seasoning, and a pinch of red pepper flakes. Simmer for about 5 minutes so the tomato loses its raw edge and thickens slightly.
5
Make it creamy
Turn the heat to low and stir in the heavy cream and Parmesan until the sauce turns smooth and rosy. Keep it at a gentle simmer, never a hard boil, which is what makes a cream sauce break or turn grainy.
6
Combine and serve
Add the drained penne and toss to coat, splashing in reserved pasta water a little at a time until the sauce clings and looks glossy. Taste for salt and serve right away, with extra Parmesan on top if you like.
2 Cheaper ingredient swaps
- Ground beef, turkey, or pork for the sausage. Any ground meat works, though you will lose the built-in seasoning. Add a little extra Italian seasoning and fennel to mimic sausage flavor.
- Half-and-half or milk for the heavy cream. For a lighter, cheaper sauce, use half-and-half, or whole milk thickened with a teaspoon of flour or cornstarch. It will be a little less rich but still creamy.
- Any short pasta. Penne, rigatoni, rotini, or shells all catch the sauce well. Use whatever is cheapest.
- A little tomato paste for depth. Stir a tablespoon of tomato paste in with the onions if you want a deeper, sweeter tomato flavor for a few extra cents.
3 Budget tips
- One pound of sausage seasons the whole skillet, so you need no other pricey add-ins to make it taste rich.
- Crushed tomatoes are cheaper than a jar of sauce and let the sausage flavor come through.
- A single cup of cream is enough to turn a tomato sauce rosy and rich; you do not need a full alfredo's worth.
- Loosen the sauce with reserved pasta water instead of more cream; it is free and keeps the dish from getting heavy.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens in the fridge, so save a little pasta water or add a splash of milk when reheating.
Freezer
This cream-and-tomato sauce freezes better than a pure cream sauce; freeze in portions for up to 2 months and stir well as it reheats.
Reheating
Reheat gently on the stovetop or in the microwave at half power, stirring in a splash of milk, broth, or water to bring the sauce back together. High heat will make it greasy or grainy.
5 Nutrition (per serving)
Calories
610
Protein
24g
Fat
32g
Carbs
53g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What sausage is best for creamy sausage pasta?
Italian sausage, mild or hot, is the easiest because it comes already seasoned with fennel and herbs. Remove the casings and crumble it so it browns and flavors the whole sauce. Ground pork or turkey works too with extra seasoning.
How do I keep the cream sauce from breaking?
Add the cream and Parmesan over low heat and keep the sauce at a gentle simmer, never a hard boil. Boiling is what makes a cream and tomato sauce split. Loosen it with starchy pasta water rather than more heat.
Can I make it spicy?
Yes. Use hot Italian sausage and add extra red pepper flakes. The cream tames the heat, so a spicy sausage plus a good pinch of flakes gives a balanced kick.
How is $1.72 a plate figured?
About $8.62 for the whole skillet, five servings, so roughly $1.72 each. The sausage, cream, and Parmesan are the main costs; crushed tomatoes and an onion keep it cheap.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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