Sausages and noodles are a combination I truly love. Whenever I choose a recipe, I always ask myself a few important questions: Is it easy to make? How many ingredients will I need? Will my family enjoy it? And how much time will it take to cook? Family always comes first.
We all want meals that look impressive, taste amazing, and still require minimal effort and time. That’s exactly why I selected these Italian sausage and noodle recipes. They’re flavorful, simple to prepare, and perfect for busy weeknights which makes them even more special. So don’t wait, pick your favorite, and give one a try!
And if you’re a true noodle lover, be sure to check out these too:
1. Classic Italian Sausage Penne Pasta
This is one of those simple Italian sausage and noodles recipes I turn to on busy weeknights. It’s full of flavor, and ready fast.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Best For: Quick family dinners or casual guests
Variation: Can be made creamy or kept tomato-based
Why I Love This Recipe
Penne pasta is perfect here because it holds onto the sauce so well. If you want a creamy Italian sausage pasta, I’ll show you how to do that too.
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) Italian sausage (sweet or hot, casings removed)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup chicken broth (or vegetable broth)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup heavy cream (optional, for a creamy version)
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese, for serving
How to Make Italian Sausage Penne Pasta
- Cook the penne pasta
Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for about 5–6 minutes, breaking it up with a spoon, until fully browned. Remove excess grease if needed. - Sauté the aromatics
Add the chopped onion to the skillet and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds, just until fragrant. - Build the sauce
Pour in the crushed tomatoes and chicken broth. Add oregano, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 10 minutes so the flavors come together. - Make it creamy (optional)
If you like a creamy Italian sausage pasta, stir in the heavy cream and simmer for another 2–3 minutes. - Combine and serve
Add the cooked penne pasta to the sauce and toss until everything is well coated. Taste and adjust seasoning if needed.
Helpful Tips & Variations
- Use spicy Italian sausage if you like heat.
- Add mushrooms or spinach for extra texture and nutrition.
- Short on time? Use pre-chopped onion and garlic to make this even more quick.
- Leftovers reheat beautifully the next day.
This recipe is a great starting point for anyone exploring Italian sausage and pasta recipes. It’s simple, flexible, and always satisfying.
2. Creamy Italian Sausage Rigatoni (Cream Sauce)
The rigatoni holds the sauce beautifully, and the Italian sausage adds so much flavor that you don’t need a long list of ingredients.
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy to Medium
Best For: Cozy dinners, date nights, or when you want a creamy pasta that feels special
Variation: simple cream sauce
Ingredients
- 12 oz (340 g) rigatoni pasta
- 1 lb (450 g) Italian sausage (sweet or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion or shallot, finely chopped
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ½ cup chicken broth
- 1 can (14 oz / 400 g) crushed tomatoes
- ¾ cup heavy cream
- Salt and black pepper, to taste
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, for garnish
How to Make Creamy Italian Sausage Rigatoni
- Cook the rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of pasta water, then drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through. - Sauté the aromatics
Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. - Deglaze the pan
Pour in the broth) and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. This step adds a lot of flavor to the sauce. - Build the sauce
Stir in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer gently for 8–10 minutes. - Make it creamy
Reduce the heat to low and stir in the heavy cream. Let it warm through for 2–3 minutes without boiling. - Combine and finish
Add the cooked rigatoni to the sauce and toss to coat. Use a splash of reserved pasta water if the sauce needs loosening. Stir in the Parmesan cheese until melted and creamy.
Tips & Variations
- Use spicy Italian sausage if you like a little heat.
- Chicken broth works perfectly and keeps it family-friendly.
- Add sautéed mushrooms or spinach for extra texture.
- This dish thickens as it sits, so keep a little pasta water handy when reheating.
This is one of those sausage and noodles recipes for dinner that feels indulgent but comes together fast. Creamy, and full of flavor exactly how I like my pasta.
3. One-Pot Italian Sausage Pasta
This is one of my go-to simple Italian sausage and noodles recipes when I don’t want a sink full of dishes. Everything cooks in one pot, the flavors build beautifully, and dinner is on the table fast. If you’re short on time but still craving a yummy Italian sausage pasta, this one really delivers.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Best For: Busy weeknights, quick family dinners
Variation: Can be made creamy or kept light and tomato-based
Ingredients
- 12 oz (340 g) penne pasta (or any short pasta)
- 1 lb (450 g) Italian sausage (sweet or spicy, casings removed)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 3 cups chicken broth (or vegetable broth)
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- ¼ cup heavy cream (optional, for a creamy finish)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
How to Make One-Pot Italian Sausage Pasta
- Brown the sausage
Heat olive oil in a large pot or deep skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up, until browned and cooked through. - Add aromatics
Stir in the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant. - Build the one-pot base
Add the diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Stir well to combine. - Add the pasta
Stir in the uncooked penne pasta. Bring everything to a gentle boil, then reduce heat to medium-low. - Simmer
Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed. - Make it creamy (optional)
Stir in the heavy cream if using, and let it simmer for another 2 minutes. - Finish and serve
Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.
Tips & Variations
- Use short pasta like penne or rigatoni so it cooks evenly.
- For extra creaminess, add a little more broth and cheese at the end.
- Toss in spinach or peas during the last few minutes for added color and nutrition.
- Leftovers reheat well with a splash of broth.
This is one of those Italian sausage recipes pasta lovers appreciate quick, and incredibly easy to clean up after.
4. Spicy Italian Sausage & Arrabbiata Penne
This one is for anyone who likes their pasta bold and fiery. When I’m craving something with real kick, this spicy Italian sausage pasta always hits the spot. It’s simple, fast, and packed with garlic and chili heat, making it one of my favorite sausage and noodles recipes for dinner when I want big flavor without extra effort.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Best For: Spice lovers, quick weeknight meals
Variation: Adjust heat level or add a creamy swirl
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) spicy Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1–1½ teaspoons crushed red pepper flakes (adjust to taste)
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ cup chicken broth
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
How to Make Spicy Italian Sausage Arrabbiata Penne
- Cook the penne
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage and cook for 5–6 minutes, breaking it up, until browned and cooked through. - Build the heat
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant. - Simmer the sauce
Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Let the sauce simmer for 10–12 minutes until slightly thickened. - Combine and serve
Add the cooked penne pasta to the sauce and toss until well coated.
Tips & Variations
- Start with less chili and add more as you go this sauce gets spicier as it simmers.
- Want a creamy Italian sausage pasta twist? Stir in a splash of cream or mascarpone at the end.
- Add olives or capers for extra punch.
- This dish pairs well with a simple green salad or garlic bread.
5. Sausage, Spinach & Lemon Pasta
This pasta is my go-to when I want something fresh and tasty at the same time. It’s one of those simple Italian sausage and noodles recipes that feels a little fancy but comes together surprisingly fast.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Best For: Light dinners, spring meals, quick weeknights
Variation: Use creamy ricotta or keep it olive-oil based
Ingredients
- 12 oz (340 g) pasta (penne pasta, rigatoni, or spaghetti)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 4 cups fresh spinach, roughly chopped
- Zest of 1 lemon
- Juice of ½ lemon
- ½ cup reserved pasta water
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
How to Make Sausage, Spinach & Lemon Pasta
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until fully cooked and lightly browned. - Add aromatics
Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant. - Wilt the spinach
Add spinach to the skillet and cook just until wilted, about 1–2 minutes. - Brighten the dish
Add lemon zest, lemon juice, and reserved pasta water. Stir gently to create a light sauce. - Combine and serve
Toss in the cooked pasta, season with salt and pepper, and mix until evenly coated.
Tips & Variations
- For a creamy version, stir in a spoonful of ricotta or a splash of cream.
- Use kale instead of spinach for a heartier texture.
- Finish with extra lemon zest and Parmesan for maximum flavor.
- This pasta works beautifully as leftovers just add a splash of water when reheating.
This recipe is proof that Italian sausage pasta doesn’t always have to be heavy. Bright, balanced, and full of flavor, it’s perfect for those nights when you want something but not too rich.
6. Creamy Sausage Mushroom Fettuccine
This is the kind of pasta I make when I’m craving something cozy. The combination of Italian sausage and mushrooms simmered in a creamy sauce feels like pure comfort in a bowl. It’s rich without being heavy, and honestly, it tastes like something you’d order at a restaurant but it’s easy enough for a weeknight dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy to Medium
Best For: Cozy dinners, comfort food cravings
Variation: Use half-and-half for a lighter sauce or add spinach for extra greens
Ingredients
- 12 oz (340 g) fettuccine
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 2 cups mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon black pepper
- Salt, to taste
- ½ cup reserved pasta water
- Fresh parsley, for garnish
How to Make Creamy Sausage Mushroom Fettuccine
- Cook the pasta
Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, then drain. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned and fully cooked. - Cook the mushrooms
Add sliced mushrooms to the skillet. Cook for 4–5 minutes until they release moisture and turn golden. - Add garlic and cream
Stir in garlic and cook for 30 seconds. Pour in heavy cream and let it gently simmer for 3–4 minutes. - Build the sauce
Add Parmesan cheese, black pepper, and a splash of reserved pasta water. Stir until the sauce becomes smooth and velvety. - Combine and serve
Toss in the cooked fettuccine. Adjust seasoning with salt and more pasta water if needed.
Tips & Variations
- Use mixed mushrooms for deeper flavor.
- Swap fettuccine with penne pasta if that’s what you have.
- Add a pinch of nutmeg for extra warmth.
- Serve with a simple side salad to balance the richness.
This creamy pasta is one of those sausage and noodles recipes for dinner that always hits the spot.
7. Baked Italian Sausage Pasta Bake (Cheesy & Make-Ahead)
This is the kind of dish I make when I know I’ll need dinner ready with zero stress later. The best part? You can assemble it ahead of time and just pop it in the oven when you’re ready.
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
Best For: Family dinners, meal prep, gatherings
Variation: Add veggies like bell peppers or mushrooms, or make it creamy with a splash of cream
Ingredients
- 12 oz (340 g) pasta (penne pasta or rigatoni work best)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- ½ teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
How to Make Baked Italian Sausage Pasta Bake
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside. - Prepare the sausage sauce
Heat olive oil in a skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart until browned.
Add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds. - Build the sauce
Add marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper. - Assemble the bake
Preheat oven to 375°F (190°C).
In a large bowl, combine pasta with the sausage sauce. Transfer to a greased baking dish. - Add cheese and bake
Sprinkle mozzarella and Parmesan evenly over the top.
Bake uncovered for 20–25 minutes, until bubbly and lightly golden. - Rest and serve
Let the pasta bake rest for 5 minutes. Garnish with fresh herbs and serve warm.
Tips & Variations
- Make it ahead and refrigerate up to 24 hours before baking.
- Add ricotta between layers for a creamier texture.
- Use spicy Italian sausage for extra kick.
- This reheats beautifully perfect for leftovers.
8. Sausage & Peppers Pasta
If there’s one dish that feels like home on a plate, it’s this sausage and peppers pasta. I’ve always loved the combination of sweet bell peppers, savory Italian sausage, and pasta tossed in a simple tomato sauce. It’s one of those sausage and noodles recipes for dinner that never fails to make everyone smile.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Best For: Quick weeknight dinners, classic comfort meals
Variation: Add onions or cherry tomatoes for extra sweetness
Ingredients
- 12 oz (340 g) penne pasta or rigatoni
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese, for serving
How to Make Sausage & Peppers Pasta
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up until browned and cooked through. Remove and set aside. - Sauté the vegetables
In the same skillet, add sliced peppers and onions. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant. - Make the sauce
Return sausage to the skillet. Stir in crushed tomatoes, red pepper flakes, oregano, salt, and black pepper. Simmer for 8–10 minutes to let flavors meld. - Combine and serve
Toss in the cooked pasta, stirring to coat everything evenly. Garnish with fresh basil and Parmesan before serving.
Tips & Variations
- Use sweet Italian sausage for a milder flavor, or spicy for heat lovers.
- Add a splash of cream at the end for a richer, creamier Italian sausage pasta.
- This dish pairs beautifully with garlic bread or a crisp green salad.
- Leftovers reheat well and taste even better the next day.
9. Sausage Ragu with Pappardelle
This is one of those Italian sausage pasta recipes that feels like a hug in a bowl. I love making this when I have a little extra time on the weekend it fills the house with amazing aromas and tastes like it came straight from a rustic Italian trattoria.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (mostly simmering)
Difficulty: Medium
Best For: Weekend dinners, cozy meals, special occasions
Variation: Use penne pasta if you don’t have pappardelle just as delicious
Ingredients
- 12 oz (340 g) pappardelle (or tagliatelle, fettuccine)
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1 can (28 oz / 800 g) crushed tomatoes
- ½ cup red wine (optional, adds depth)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan cheese, for serving
How to Make Sausage Ragu with Pappardelle
- Brown the sausage
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it apart until browned. Remove and set aside. - Sauté the aromatics
In the same pan, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. - Deglaze & build the sauce
Pour in red wine (if using) to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes. Add crushed tomatoes, oregano, thyme, bay leaf, and season with salt and pepper. Return the sausage to the pan. - Simmer low and slow
Reduce heat to low, cover partially, and simmer for 45–60 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavor. - Cook the pasta
About 10 minutes before the ragu is done, cook pappardelle in salted boiling water until al dente. Drain and set aside. - Combine and serve
Toss the cooked pappardelle in the sausage ragu, making sure every noodle is coated. Serve hot, garnished with fresh parsley and a generous sprinkle of Parmesan.
Tips & Variations
- For extra richness, add a splash of cream at the end.
- Use hot Italian sausage if you want a spicier ragu.
- This ragu tastes even better the next day perfect for leftovers.
- Pair with crusty bread to soak up all that delicious sauce.
10. Italian Sausage Stroganoff
Creamy and packed with flavor, it combines Italian sausage with tender egg noodles for a dinner that feels like a warm hug. I make this when I’m craving simple Italian sausage and noodles recipes that are quick and perfect for a weeknight treat.
Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Easy
Best For: Quick dinners, cozy meals, comfort food cravings
Variation: Use half-and-half for a lighter version, or add mushrooms for extra earthiness
Ingredients
- 12 oz (340 g) egg noodles
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional, but adds depth)
- 1 cup sour cream
- ½ cup chicken or vegetable broth
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, for garnish
How to Make Italian Sausage Stroganoff
- Cook the egg noodles
Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned. Remove and set aside. - Sauté vegetables
In the same skillet, add onion (and mushrooms if using) and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant. - Make the creamy sauce
Return sausage to the skillet. Stir in broth, Dijon mustard, and sour cream. Simmer gently for 3–4 minutes until the sauce is creamy and smooth. Season with salt and pepper. - Combine with noodles
Toss the cooked egg noodles into the skillet, mixing well to coat them with the creamy sauce. - Serve
Garnish with fresh parsley and serve immediately while warm.
Tips & Variations
- Add a pinch of smoked paprika for extra flavor.
- Substitute Greek yogurt for sour cream to lighten the sauce.
- This dish pairs beautifully with a side of roasted vegetables or a crisp green salad.
- Perfect for a comforting, quick Italian sausage pasta dinner any night of the week.
11. Quick Weeknight Sausage & Tomato Spaghetti
I’ve got to tell you sometimes the best dinners are the ones that come together in 20 minutes with just a few pantry staples. This quick sausage and tomato spaghetti is one of my go-to weeknight recipes. It’s simple, flavorful, and hits all the right notes when you want something hearty but don’t want to spend hours in the kitchen.
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Very easy
Best For: Busy weeknights, pantry-friendly dinners
Variation: Add red pepper flakes for a little heat or toss in spinach for extra greens
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley or basil, for garnish
- Grated Parmesan, for serving
How to Make Quick Weeknight Sausage & Tomato Spaghetti
- Cook the spaghetti
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain, and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned. Remove and set aside. - Sauté garlic & build sauce
In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5–6 minutes. - Combine sausage and pasta
Return the sausage to the skillet and stir to combine with the sauce. Toss in cooked spaghetti and mix until noodles are fully coated. - Serve
Garnish with fresh parsley or basil and a generous sprinkle of Parmesan. Serve immediately.
Tips & Variations
- Swap spaghetti for penne pasta if you prefer a chunkier bite.
- Add a pinch of red pepper flakes for a spicy kick.
- Toss in a handful of spinach or arugula for extra color and nutrition.
- This recipe is perfect for simple Italian sausage pasta dinners with minimal cleanup.
This quick Italian sausage and noodles recipe is exactly what I reach for when I need something fast, flavorful, and fuss-free. It’s a pantry hero that still feels special enough for the whole family to enjoy.
12. Sausage, Broccoli & Garlic Noodles
It’s one of those dishes where the garlic and olive oil coat the noodles perfectly, the sausage adds a savory punch, and the broccoli sneaks in a healthy boost without feeling “boring.” Honestly, it’s become a staple in my dinner rotation.
Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy
Best For: Quick weeknight dinners, healthy pasta meals
Variation: Swap broccoli for asparagus or green beans if you like
Ingredients
- 12 oz (340 g) spaghetti or penne pasta
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups broccoli florets
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- ¼ cup grated Parmesan
- Fresh parsley, for garnish
How to Make Sausage, Broccoli & Garlic Noodles
- Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta until al dente. During the last 3 minutes of cooking, add the broccoli florets to the water. Drain both together and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it into pieces, until browned and cooked through. Remove and set aside. - Sauté garlic
In the same skillet, add minced garlic (and red pepper flakes if using). Cook for 30 seconds until fragrant, careful not to burn it. - Combine pasta, sausage & broccoli
Return the sausage to the skillet and add the drained pasta and broccoli. Toss everything together over medium heat until well combined. Season with salt and black pepper. - Finish and serve
Sprinkle with grated Parmesan and garnish with fresh parsley. Serve immediately while warm.
Tips & Variations
- For extra creaminess, stir in 2 tablespoons of cream or cream cheese at the end.
- Add cherry tomatoes for a pop of color and sweetness.
- This dish works beautifully with penne pasta if you prefer tubes that hold sauce better.
- It’s a healthy Italian sausage and noodles recipe that feels indulgent but sneaks in veggies effortlessly.
13. Cajun-Style Sausage Pasta
Creamy, spicy, and just a little smoky, it’s where Italian sausage pasta meets the soulful flavors of Creole cooking. Every time I make this, it feels like a little adventure right in my own kitchen.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy to Medium
Best For: Flavor-packed weeknight dinners, spicy pasta cravings
Variation: Adjust spice level with more or less Cajun seasoning
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- Salt and black pepper, to taste
- Fresh parsley, for garnish
How to Make Cajun-Style Sausage Pasta
- Cook the pasta
Bring a large pot of salted water to a boil. Cook penne pasta until al dente. Drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it up, until nicely browned. Remove and set aside. - Sauté veggies
In the same skillet, add onion, red bell pepper, and green bell pepper. Cook for 4–5 minutes until softened. Stir in garlic, Cajun seasoning, and smoked paprika; cook for another 30 seconds until fragrant. - Build the creamy Cajun sauce
Return sausage to the skillet. Stir in chicken broth and heavy cream, letting it simmer gently for 3–4 minutes until sauce thickens slightly. Season with salt and black pepper. - Combine with pasta
Toss cooked penne into the skillet, making sure the noodles are coated evenly with the creamy, spicy sauce. - Serve
Garnish with fresh parsley and serve immediately.
Tips & Variations
- Add sliced mushrooms or zucchini for extra veggies.
- Use hot Italian sausage if you like a spicier kick.
- Leftovers taste amazing reheated for lunch the next day.
- This is one of my favorite fusion Italian sausage and pasta recipes because it’s quick, bold, and comforting all at once.
14. Gluten-Free Italian Sausage Penne
I love that it proves you don’t have to sacrifice taste when avoiding gluten, and it’s one of those recipes I make over and over for friends and family.
Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Best For: Gluten-free weeknight dinners, creamy pasta cravings
Variation: Add spinach or sun-dried tomatoes for extra flavor and color
Ingredients
- 12 oz (340 g) gluten-free penne pasta
- 1 lb (450 g) Italian sausage (mild or spicy), casings removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream or coconut cream for dairy-free option
- ½ cup grated Parmesan (or dairy-free alternative)
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
How to Make Gluten-Free Italian Sausage Penne
- Cook the gluten-free penne
Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Drain and set aside. - Brown the sausage
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it into pieces, until browned and fully cooked. Remove and set aside. - Sauté onion & garlic
In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant. - Make the creamy sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan (or alternative), letting it melt into a smooth sauce. Season with salt and black pepper. - Combine pasta and sausage
Return the cooked sausage to the skillet, add the drained penne, and toss everything together until noodles are fully coated in the creamy sauce. - Serve
Garnish with fresh basil or parsley and a sprinkle of Parmesan. Serve warm and enjoy.
Tips & Variations
- Swap penne for gluten-free rigatoni or fusilli if you prefer.
- Add sun-dried tomatoes, spinach, or roasted red peppers for extra flavor and nutrients.
- This simple Italian sausage and noodles recipe is great for weeknights when you want a gluten-free comfort meal without fuss.
15. Instant Pot Sausage & Noodles
I don’t know about you, but some nights I just want dinner ready fast without standing over the stove. That’s why this Instant Pot sausage & noodles recipe has become a lifesaver for me. It’s creamy, flavorful, and everything cooks together in one pot minimal cleanup, maximum comfort.
Prep Time: 5 minutes
Cook Time: 15 minutes (plus Instant Pot pressurizing)
Difficulty: Easy
Best For: Busy weeknights, quick creamy pasta dinners
Variation: Use penne or egg noodles depending on your mood
Ingredients
- 12 oz (340 g) penne pasta or egg noodles
- 1 lb (450 g) Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken or vegetable broth
- ½ cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup grated Parmesan
- Fresh parsley, for garnish
How to Make Instant Pot Sausage & Noodles
- Sauté the sausage
Turn the Instant Pot to sauté mode. Add olive oil and cook Italian sausage until browned, breaking it up as it cooks (about 5 minutes). Remove and set aside. - Sauté onion & garlic
In the same pot, add onion and cook for 2–3 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant. - Add pasta and broth
Pour in the pasta and broth, making sure the noodles are mostly submerged. Stir in the browned sausage. - Pressure cook
Close the lid and set the Instant Pot to high pressure for 4 minutes. Once done, do a quick release of the pressure. - Finish with cream & cheese
Stir in heavy cream and Parmesan. Adjust seasoning with salt and black pepper. If you like it extra creamy, you can add a little more cream or sprinkle more Parmesan. - Serve
Garnish with fresh parsley and enjoy immediately.
Tips & Variations
- Swap penne for gluten-free pasta if needed.
- Add spinach, peas, or roasted red peppers for a veggie boost.
- Red pepper flakes give a nice kick, but adjust to your heat preference.
- This Instant Pot Italian sausage pasta is perfect for nights when I need a quick, comforting, creamy meal without fuss.