Save
This creamy and flavorful Marry Me Italian Sausage Pasta delivers a comforting yet elegant dish that’s perfect for a weeknight dinner or a special occasion. The rich sauce made with cream, sun-dried tomatoes, and a touch of heat from red pepper flakes complements the savory sausage perfectly, creating a meal that’s sure to impress without demanding hours in the kitchen.
This dish quickly became a go-to for me when I wanted something satisfying but fuss-free. I first made it on a busy weeknight and was surprised by how the flavors melded so beautifully with minimal effort.
Ingredients
- Pasta: around 8 ounces for a perfect amount of noodles to sauce ratio, choose good-quality semolina pasta for the best texture
- Italian sausage: 11 ounces, remove from casings to crumble for even cooking, spicy or mild depending on your preference
- Garlic: 4 cloves minced to add aromatic depth and punchiness
- Dry white wine: half a cup to deglaze the pan and add acidity and complexity, pick a decent drinking wine
- Heavy or whipping cream: 1 cup for that luscious, rich sauce that coats every bite wonderfully
- Tomato paste: 1 tablespoon to bring concentrated tomato flavor and slight sweetness
- Sun-dried tomatoes: one third cup chopped to introduce a chewy texture and umami burst, oil-packed varieties are softer and more flavorful
- Dried oregano: half a teaspoon for Italian herb fragrance
- Crushed red pepper flakes: quarter teaspoon to gently heat the dish without overwhelming
- Cornstarch: 1 teaspoon to thicken the sauce smoothly
- Fresh basil: a small handful chopped or torn adds a fresh, herby brightness just before serving
- Freshly grated parmesan cheese: optional but highly recommended for added salty richness
Instructions
- Sauté the Sausage:
- Take the sausages out of their casings and crumble the meat into a skillet. Cook over medium-high heat for about 5 to 7 minutes until the sausage is nicely browned. This step brings out the deep flavors of the meat and creates a great texture contrast. Transfer the browned sausage to a paper towel-lined plate and discard excess fat from the pan if there is too much left.
- Deglaze with Garlic and Wine:
- Lower heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant but not browned. Pour in the dry white wine and allow it to bubble and reduce by half. This reduction intensifies flavor and lifts the browned bits from the pan, building a rich base for the sauce.
- Prepare the Thickening Slurry:
- In a small bowl, mix the cornstarch with two teaspoons cold water until dissolved. This slurry ensures your sauce will thicken nice and smoothly without lumps.
- Create the Cream Sauce:
- Stir the heavy cream and tomato paste into the pan. Once the tomato paste is fully incorporated, add in the sun-dried tomatoes, oregano, crushed red pepper flakes, and the cornstarch slurry. Stir well while scraping up any browned pieces from the bottom of the pan. This combination creates the luscious and slightly tangy sauce that wraps around the pasta.
- Combine Sausage and Sauce:
- Return the cooked sausage to the pan and stir everything together. Cook for a few more minutes until the sauce has thickened to your desired consistency and the flavors meld beautifully.
- Finish and Serve:
- Drain the pasta and toss it gently with the sauce. If you want a thinner sauce, add a splash of the reserved hot pasta water before draining. Serve immediately sprinkled with fresh basil and freshly grated parmesan cheese if you like.
One of my favorite parts about this recipe is how the sun-dried tomatoes add umami and a lovely chewy contrast to the silky sauce. It became a family favorite during chilly months when we wanted a comforting dish that still felt special. My partner insists on parmesan on top every time, which always makes the meal feel more indulgent.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave adding a little splash of cream or pasta water to loosen the sauce if needed. Avoid freezing if you plan to add fresh basil or cheese later as those do not freeze well.
Ingredient Substitutions
Italian sausage can be swapped with ground turkey or chicken sausage for a lighter version. For a vegetarian twist, try plant-based sausage alternatives and add sautéed mushrooms for earthiness. Use half and half or whole milk instead of heavy cream for a lighter sauce, though the texture will be less rich.
Serving Suggestions
Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty garlic bread or warm focaccia complements the meal perfectly. A glass of the same white wine used in cooking pairs beautifully with the creamy and savory elements on the plate.
Seasonal Adaptations
In warmer months, add fresh cherry tomatoes and spinach instead of sun-dried tomatoes for a fresh, lighter take. Winter calls for extra herbs like rosemary or thyme to deepen the aromatic profile. The sauce thickness can be adjusted by the amount of cream to match the temperature and occasion.
This recipe balances ease and elegance beautifully, making it perfect for both busy nights and special dinners.
FAQs about Recipes
- → What type of pasta works best for this dish?
Medium shapes like penne, rigatoni, or rotini hold the creamy sauce well and complement the sausage texture.
- → Can I substitute the Italian sausage with another meat?
Yes, ground pork or turkey can be used, but keep seasoning adjusted to maintain rich flavor.
- → How do sun-dried tomatoes affect the dish?
They add a concentrated sweet-tart flavor and chewy texture that balances the creamy sauce beautifully.
- → What is the purpose of the cornstarch slurry?
It thickens the sauce gently without altering the flavor, creating a smooth and velvety finish.
- → Can the wine be omitted or replaced?
Wine enhances depth of flavor but can be substituted with broth or water if preferred.
- → How should the fresh basil be added for best flavor?
Sprinkle chopped or torn basil on top just before serving to retain its bright, herbal notes.