Creamy pasta with Italian sausage — a rustic, comforting peasant pasta made from simple ingredients for an easy weeknight dinner.
I never tire of one-pot meals, and this peasant pasta is one of my favorites. Adapted from a popular Food Network recipe, it combines Italian sausage, tomatoes, a touch of cream, peas and bright basil for a simple, satisfying dinner. It’s slightly creamy without being heavy, and it’s a great example of cucina povera — tasty food made from everyday pantry ingredients.
I used ziti because that’s what I had on hand, but penne or another short tubular pasta works just as well. The star of the dish is the sausage: bulk Italian sausage is easiest — just break it up as it browns — or remove the meat from links. I like a mix of sweet and hot Italian sausage, leaning toward the spicy side, but you can adjust to taste. For a lighter option, turkey sausage could work, though it will change the flavor profile.
With crushed tomatoes, a splash of cream, frozen peas and plenty of fresh basil and grated Parmigiano-Reggiano, this comes together in one skillet and on the table quickly. From start to finish it’s under 30 minutes, though I like to let the tomato sauce simmer briefly to cook out any canned-tomato edge before finishing with cream. The result is balanced and homey — perfect for a busy weeknight or a cozy dinner for two with leftovers for lunches.
This recipe is family-friendly and easy to scale. Serve it with garlic bread and a green salad for a complete meal. Creamy Italian Sausage Peasant Pasta is simple, comforting and dependable—give it a try and enjoy.
Creamy Italian Sausage Peasant Pasta
Ingredients
- 1 tablespoon olive oil
- 1 lb sweet Italian sausage, bulk or removed from links
- ½ lb hot Italian sausage, bulk or removed from links
- 4 cloves garlic, finely chopped
- Pinch crushed red pepper
- Kosher salt and fresh cracked pepper
- ½ cup chicken stock
- 1 (28-oz) can crushed tomatoes
- ½ cup heavy cream
- 1 cup green peas, frozen
- 24 leaves fresh basil, thinly sliced (chiffonade)
- Freshly grated Parmiggiano-Reggiano, for serving
- 1 lb ziti or penne pasta
Instructions
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, heat the olive oil in a large skillet until shimmering. Add the Italian sausage and brown, breaking it up with a wooden spoon. When the meat is nearly browned, add the garlic and a pinch of crushed red pepper and cook another minute or two.
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Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom. Stir in the crushed tomatoes, bring to a boil, then reduce the heat and simmer for about 5 minutes.
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Stir in the heavy cream and season with salt and pepper. Add the peas and basil, stir until heated through. Toss the drained hot pasta into the sauce, transfer to a serving bowl and top with plenty of grated Parmigiano-Reggiano. Enjoy!
Recipe Notes
Nutrition
*Adapted from Rachael Ray, Food Network, 2006