This Marry Me Italian Sausage Pasta quickly became a weeknight favorite the first time I made it for a hungry household. I stumbled upon this combination on a rainy evening when pantry staples and a package of Italian sausage collided in a very happy way. The dish sings because of contrast: rich heavy cream rounded by bright sun-dried tomatoes and a splash of white wine, with aromatic garlic and a hint of crushed red pepper to keep things interesting. The texture is just as important as the flavor — al dente pasta threaded through a velvety sauce studded with browned crumbled sausage creates a bite that’s both comforting and exciting.

I remember serving this at a small dinner party where everyone went back for seconds and one friend declared it “dangerously good.” Because it’s fast and uses common ingredients, I make it when I want something that feels special without hours in the kitchen. It’s the kind of dish that warms you from the inside out, and that first spoonful — creamy sauce, tangy sun-dried tomato, savory sausage, and the herbal lift of basil — is why this recipe has stuck around in my rotation.

Ingredients

• 8 ounces uncooked pasta: I prefer penne or rigatoni because their tubes hold the sauce, but farfalle or rotini work well too. Use a good brand for consistent texture; cook to al dente so the pasta finishes in the sauce.
• 11 ounces Italian sausage: Remove casings and crumble. You can use sweet or hot pork sausage depending on your heat tolerance. Brands I like include Johnsonville or local butcher sausages for a fresher flavor.
• 4 cloves garlic minced: Fresh garlic is crucial here; it gives a melodic aromatic base. Mince finely so it distributes without leaving large raw pieces.
• 1/2 cup dry white wine: A dry Sauvignon Blanc or Pinot Grigio works nicely. If you prefer not to cook with alcohol, substitute 1/2 cup low-sodium chicken broth plus 1 teaspoon lemon juice.
• 1 cup heavy/whipping cream: This is the backbone for the silky sauce. You can use half-and-half for a lighter result but expect a thinner sauce.
• 1 tablespoon tomato paste: Adds depth and a subtle tomato backbone without the acidity of fresh tomatoes.
• 1/3 cup sun-dried tomatoes: Oil-packed drained for extra flavor, or rehydrated dry-packed tomatoes if that’s what you have. Chop them so they disperse through the sauce.
• 1/2 teaspoon dried oregano and 1/4 teaspoon crushed red pepper flakes: Dried oregano brings savory herb notes; red pepper adds a gentle heat that complements the sausage.
• 1 teaspoon cornstarch: Make a slurry to gently thicken the cream without drawing out steaminess; combine with cold water before adding.
• 1 small handful fresh basil chopped/torn: Add at the end for brightness and color. If possible, use fresh basil rather than dried for the best aromatic lift.
• Freshly grated parmesan cheese (optional): To taste, for finishing. Use Parmigiano-Reggiano for the best savory umami finish.

Instructions

Step 1: Cook the pasta: Bring a large pot of salted water to a rolling boil and add 8 ounces of pasta. Cook according to package directions until al dente — typically 9 to 12 minutes for most shapes. Reserve a cup of pasta water before draining to adjust sauce consistency if needed. Step 2: Brown the sausage: While the pasta cooks, remove the casings from 11 ounces of Italian sausage and crumble into a large skillet over medium-high heat. Cook 5 to 7 minutes, stirring, until well browned and no pink remains. Transfer to a paper-towel-lined plate and discard excess fat, leaving about 1 tablespoon in the pan to carry flavor. Step 3: Deglaze with wine and garlic: Reduce heat to medium, add 4 cloves minced garlic, and sauté 30 seconds until fragrant. Pour in 1/2 cup dry white wine and let it bubble for about 45 to 60 seconds, scraping up browned bits. Reduce until the liquid is about half to concentrate flavor. Step 4: Build the sauce: Whisk together a 1 teaspoon cornstarch slurry (cornstarch + 2 teaspoons cold water). Stir 1 cup heavy cream and 1 tablespoon tomato paste into the pan until smooth. Add 1/3 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon crushed red pepper, and the slurry. Cook, stirring, until the sauce thickens slightly, about 2 to 4 minutes. Step 5: Combine and finish: Return the browned sausage to the skillet and simmer for another 2 to 3 minutes so flavors marry and the sauce reaches your desired thickness. If it becomes too thick, stir in a splash of reserved hot pasta water to loosen it. Step 6: Toss and serve: Drain pasta and add it to the skillet, tossing to coat evenly. Stir in torn fresh basil and serve immediately with freshly grated parmesan if desired. Taste and adjust seasoning. Enjoy hot for best texture and flavor.

Storage Tips

Allow leftovers to cool slightly before transferring to an airtight container. Refrigerate up to three days; reheat gently over low heat with a splash of water or broth to restore saucy silkiness. For longer storage, freeze in portioned containers for up to three months. When reheating from frozen, thaw overnight in the refrigerator, then warm in a skillet over low heat with a few tablespoons of water or milk to prevent the cream from separating. Check texture and add fresh basil after reheating to revive aromatics.

Ingredient Substitutions

If you don’t have Italian sausage, use ground pork seasoned with 1 teaspoon fennel seeds, 1/2 teaspoon paprika, and 1/4 teaspoon crushed red pepper. For a lighter dairy option, try half-and-half or full-fat coconut milk, though coconut will add a subtle flavor change. Use jarred sun-dried tomatoes (drained and chopped) when oil-packed versions aren’t available. For a vegetarian take, swap sausage for crumbled, seasoned tempeh or a robust plant-based sausage alternative and use plant-based cream.

Serving Suggestions

Serve this over penne or rigatoni for maximum sauce pickup, and pair it with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A side of garlic bread or a warm focaccia is perfect for sopping up extra sauce. Garnish with torn basil leaves and a generous shower of freshly grated Parmesan for presentation and umami. For wine pairing, a chilled Pinot Grigio or a light-bodied Chianti complements the dish nicely.

Cultural Background

Though not a centuries-old Italian classic, this style of creamy tomato-and-sausage pasta borrows from Italian-American traditions that emphasize bold flavors, cream-enriched sauces, and easy techniques for home cooking. The use of sun-dried tomatoes and cream reflects a modern fusion of Mediterranean ingredients with American comfort cooking. It’s representative of how immigrant cuisines adapt to local tastes and pantry ingredients, resulting in dishes that feel both familiar and new.

Seasonal Adaptations

In summer, add halved cherry tomatoes and blanched baby spinach in the final minute for a brighter, lighter version. In winter, roast a cup of diced butternut squash and fold it in for extra heartiness and a touch of natural sweetness. Fresh herbs shift seasonally: basil in summer, a little thyme or oregano in cooler months can provide a subtle earthy note that complements the sausage.

Meal Prep Tips

For meal prep, cook the pasta slightly under al dente so it won’t get mushy when reheated. Store sauce and pasta separately in portioned containers; combine and reheat when ready to eat. Keep a small container of grated Parmesan and fresh basil leaves on the side to add at serving. This approach maintains texture and freshness and makes weekday lunches or dinners effortless.

Ultimately, this dish is about approachable indulgence: fast, flavorful, and flexible. Try it as written, then make it your own with different sausages, herbs, or pasta shapes — and enjoy the ease of a recipe that feels like a treat every time.