Sweet Italian sausage, crushed tomatoes, garlic, cream, farfalle, and fresh basil make this creamy sausage pasta a weeknight lifesaver.

this recipe

You know those nights where you’re so tired your bones ache and the idea of chopping anything feels offensive? That was me last winter. The house was freezing (my furnace gave up on life), my kid was whining about “noodles with actual flavor,” and I was this close to losing it over an empty fridge that somehow still had… sausage. Tomatoes. Cream. Oh, and farfalle. Random, but a win.

So, I threw it all in a pot out of sheer survival instinct. No expectations. I was half-convinced it would taste like disappointment. But then? Then the sauce started bubbling. The sausage browned up all golden and spicy. The cream swirled in like some kind of magic trick. And I stood there, cold toes and all, thinking Wait… this smells like it came out of Nonna’s kitchen.

I served it up. My kid inhaled two bowls. I had seconds. And for the first time that day, I felt… warm. Cozy. Like I’d pulled off a tiny miracle with half a pantry and zero motivation.

And now? I keep those ingredients stocked. Because this sausage creamy pasta with tomatoes isn’t just a recipe. It’s a life raft. A hug in bowl form.

Why You’ll Love This Creamy Sausage Pasta with Tomatoes Recipe?

Okay, let’s just admit it: we’re all hunting for dinner ideas that don’t suck, don’t take forever, and don’t involve seventeen dishes. This creamy sausage pasta delivers—in every sense.

It’s bold, a little spicy (but not in a “set your mouth on fire” way), and rich without feeling heavy. That balance between tangy tomatoes and luscious cream? Chef’s kiss. The sausage makes it hearty enough that even the hungriest person at your table will be quiet for five full minutes. And you only need a few ingredients you probably already have. No grocery run required. That alone is worth celebrating.

And hey, even if your pasta’s a little overcooked or your sauce gets too thick—guess what? It still tastes amazing. Trust me. I’ve tested every version of “oops.”

Ingredient Notes:

This isn’t one of those recipes that sends you searching three stores for truffle oil or “imported Sicilian tomato paste.” We keep it real over here.

• Olive oil – I just use the standard stuff from Costco. No shame.

• Sweet Italian sausage – But if you only have hot, go wild. I’ve even used leftover meatballs once.

• Red pepper flakes – Optional. Unless you’re like me and consider “a little heat” a food group.

• Onion + garlic – If you skip either, I will feel it in my soul.

• Crushed tomatoes – That 28-ounce can of magic that turns everything into a meal.

• Whipping cream – Don’t sub with skim milk unless sadness is what you’re after.

• Farfalle pasta – Use whatever pasta you find in your junk drawer. Rigatoni? Fine. Elbows? Sure.

• Fresh basil – It’s the glow-up. Toss it on and suddenly it’s dinner-party worthy.

• Pecorino Romano – Sharp, salty, and so good. Parmesan works too.

How To Make Creamy Sausage Pasta with Tomatoes?

Step 1: Brown the sausage

Start with a deep skillet. Heat up your olive oil and toss in the sausage and a pinch of red pepper flakes. Break it up as it cooks. It’s okay if it’s a little chunky—more texture.

Step 2: Onion + garlic love

Add chopped onions and garlic. Stir it around until the onions soften and everything smells like your kitchen turned into an Italian café. You’ll want to stand over the pan and just breathe.

Step 3: Bring on the sauce

Now pour in your crushed tomatoes and cream. Give it a good stir, reduce the heat, and let it simmer. About 3–5 minutes is enough to thicken it up a little. Salt and pepper? Absolutely. Taste it and adjust.

Step 4: Pasta time

Boil that pasta in a big pot of salted water. Don’t skip the salt—it’s the only seasoning the pasta gets. Cook until it’s firm but not raw in the center (aka al dente). Don’t forget to save a cup of the pasta water before draining.

Step 5: Combine and vibe

Toss the drained pasta back into the pot. Pour the sauce over it. Stir gently, like you care. If it feels too dry, splash in a little of that reserved pasta water. You’ll feel like a pro when the sauce clings just right.

Step 6: Finish strong

Scoop it into bowls. Sprinkle basil and lots of cheese on top. Then sit down, breathe, and enjoy the fact that you just made something incredible with so little effort.

Storage Options:

If by some miracle you don’t eat the whole thing, leftovers keep really well. Pop it in the fridge for 3–4 days. It reheats beautifully—just add a little cream, milk, or water to loosen it up before microwaving.

Wanna freeze it? Totally doable. Let it cool first, then store in freezer-safe containers. It’ll last about 2 months. Reheat gently. It might not be quite as creamy as fresh, but it’s still better than takeout.

Variations and Substitutions:

Let’s be honest: we don’t always have everything. That’s life. Here’s how I’ve swapped, subbed, or straight-up improvised:

• No cream? I’ve used sour cream, half-and-half, and once… Greek yogurt. (That one’s a little tangy, but it worked.)

• Different sausage? Try chorizo. Or even turkey sausage if you’re going leaner.

• Add-ins? Mushrooms, spinach, sun-dried tomatoes, chopped zucchini—you can sneak in veggies and no one complains.

• Vegan version? Use plant-based sausage and coconut cream. Totally works. Just skip the cheese or use a dairy-free one.

What to Serve with Creamy Sausage Pasta with Tomatoes?

Honestly, this pasta can hold its own. But if you wanna turn dinner into a thing, here’s what works:

• Garlic bread – Duh.

• Simple salad – Arugula + lemon vinaigrette = yes.

• Roasted brussels or broccolini – Adds crunch and makes you feel responsible.

• Wine? Red—Chianti or Sangiovese. White—something crisp like Pinot Grigio.

Frequently Asked Questions:

Can I make this ahead?
Totally. Just store the sauce separately from the pasta and combine when ready to serve. You’ll thank yourself.

Is this super spicy?
Not really. But you control the red pepper flakes. Add more if you like that “just wiped sweat off my brow” feeling.

Can I make it without dairy?
Yes! Use a dairy-free cream or full-fat coconut milk. It changes the flavor a bit, but still delicious.

This creamy sausage pasta with tomatoes isn’t trying to be trendy. It’s not photogenic in that Pinterest-perfect way. But it is deeply satisfying, wildly flavorful, and one of those meals that makes you feel like you’ve got it together… even if you’re still in your pajamas at 6:45 p.m.

Try it. Play with it. Make it yours. Then come back and tell me how it went—burnt sausage, cheesy overkill, and all. I’m all ears.

Keep the Flavor Coming – Try These:

Get Cozy with this Delicious Broccoli Cheddar Chicken Pot Pie

Creamy Garlic Mushrooms And Bacon

Sweet Potato Pie

Creamy Sausage Pasta with Tomatoes

This Creamy Sausage Pasta with Tomatoes features sweet Italian sausage, farfalle, crushed tomatoes, and cream in a rich, savory sauce finished with fresh basil and Pecorino Romano. A comforting and hearty dish ready in under an hour.

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Servings

Ingredients

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• 2 tablespoons olive oil
• 1 pound sweet Italian sausage casings removed
• ½ teaspoon crushed red pepper flakes
• 1 cup chopped onion
• 3 garlic cloves minced
• 1 28-ounce can crushed tomatoes with added puree
• ½ cup heavy whipping cream
• 1 pound farfalle pasta
• ½ cup chopped fresh basil packed
• Freshly grated Pecorino Romano cheese for garnish
• Salt and black pepper to taste

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Instructions

 

Prepare the Sauce Base

1. In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the Italian sausage and crushed red pepper. Sauté while breaking the sausage into small pieces with a wooden spoon. Continue cooking until the sausage is browned and no longer pink, approximately 5 minutes.

Incorporate Aromatics

1. Add the chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes, or until the onion is soft and translucent, stirring frequently to prevent burning.

Add Tomatoes and Cream

1. Pour in the crushed tomatoes along with their puree, followed by the heavy cream. Stir well to combine. Reduce the heat to low and allow the mixture to simmer gently for about 3–4 minutes, or until slightly thickened. Season with salt and black pepper to taste.

Cook the Pasta

1. In a separate large pot, bring salted water to a boil. Add the farfalle and cook until al dente, following the package instructions. Reserve 1 cup of the pasta water before draining.

Combine Pasta and Sauce

1. Return the drained pasta to the pot. Add the prepared sausage and tomato cream sauce. Toss gently over medium-low heat until the pasta is evenly coated. If needed, gradually add the reserved pasta water, a little at a time, to loosen the sauce to your preferred consistency.

Finish and Serve

1. Transfer the pasta to a serving dish. Sprinkle generously with chopped fresh basil and Pecorino Romano cheese. Serve immediately while hot.

Notes

To Make This Recipe Gluten-Free: Use your preferred brand of gluten-free pasta, such as a rice or corn-based farfalle or penne. Double-check that your Italian sausage and crushed tomatoes are certified gluten-free, as additives or fillers may contain gluten. The remaining ingredients are naturally gluten-free, but always verify individual product labels to be safe.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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