Creamy Sausage Pasta

Ingredients

• 454 gorecchiette (or other short pasta)
• 15 mlolive oil
• 454 gmild Italian sausage, casings removed
• 6 clovesgarlic, thinly sliced
• 240 mldouble cream
• 240 mlchicken stock
• about 100 g, plus extra for servingfreshly grated Parmesan
• to tastesalt and black pepper
• 227 gfresh baby spinach
• 30 ml (about 1 lemon), added at the endfresh lemon juice
• to taste, optionalred pepper flakes, for serving

Instructions

1. 1

   Brown the sausage

   Heat the olive oil in a large Dutch oven or deep frying pan over a medium heat. Add the sausage, breaking it up as it cooks, and sauté for about 6–8 minutes until browned and cooked through.

2. 2

   Soften the garlic

   Stir in the sliced garlic and cook for 1–2 minutes, until fragrant and just beginning to soften.

3. 3

   Add the liquids

   Pour in the chicken stock and double cream, then stir to combine and scrape up the browned bits from the bottom of the pan.

4. 4

   Cook the pasta

   Stir in the dry orecchiette and bring the mixture to the boil. Lower the heat to a gentle simmer and cook uncovered or partly covered for about 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. Add a splash of hot water or extra stock if needed.

5. 5

   Melt in Parmesan

   Stir in the Parmesan until melted and smooth, then season with salt and plenty of black pepper.

6. 6

   Wilt the spinach

   Add the spinach and stir for about 1–2 minutes, until wilted.

7. 7

   Finish with lemon

   Just before serving, stir in the fresh lemon juice to add a bright, tangy note.

8. 8

   Serve the pasta

   Divide between bowls and top with extra Parmesan, black pepper and red pepper flakes if you like a little heat.

What is creamy sausage pasta?

This is a one-pot pasta inspired by familiar Italian ingredients: short pasta, sausage, garlic and Parmesan, brought together in a creamy sauce. Orecchiette, whose name means “little ears”, is a useful shape here because its hollows catch the sauce and small pieces of sausage.

The method keeps the cooking straightforward: the pasta simmers in stock and cream with the sausage, then spinach and lemon go in near the end. The lemon helps lift the richness without taking away the dish’s cosy character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1187 calories, 45g protein, 94g carbs, 70g fat.

The pasta supplies most of the carbohydrates, while the sausage and Parmesan contribute much of the protein. Cream, olive oil, sausage and cheese make up much of the fat; serve a smaller bowl with salad or vegetables to balance the meal.

Choose the pasta and sausage

Pasta shape: Orecchiette suits the chunky sausage and thick sauce, but another short pasta can work. Choose a shape that can be stirred easily in the pan.

Sausage: Removing the casings lets the meat break into small pieces as it browns. Mild Italian sausage keeps the flavour savoury rather than very hot; the red pepper flakes are an optional finishing touch.

Build flavour in the pan

Browning: Break up the sausage as it cooks so it browns in smaller pieces. Those browned bits on the pan help flavour the stock and cream when you scrape them up.

Garlic: Add it after the sausage has cooked, and keep it moving for its short cooking time. It should smell fragrant and soften, not darken.

Get the pasta texture right

Gentle simmer: Once the pan comes to the boil, lower the heat and stir occasionally so the pasta cooks evenly and does not stick. Keep it uncovered or partly covered as directed, and check the pasta as it approaches the end of the 12–15-minute cooking time.

Liquid level: The pasta is ready when it is al dente and most of the liquid has been absorbed. If the pan becomes too dry before the pasta is tender, add a splash of hot water or extra stock.

Finish the sauce and greens

Parmesan: Stir it in after the pasta has cooked, so it melts into the remaining liquid and gives the sauce a smooth finish. Freshly grated cheese is easy to stir through.

Spinach and lemon: The spinach needs only 1–2 minutes to wilt. Add the lemon juice just before serving so its fresh, sharp flavour remains noticeable against the creamy sauce.

Serve it at its best

Toppings: Extra Parmesan and black pepper suit every bowl; red pepper flakes bring optional heat. Serve promptly while the sauce is creamy and the spinach is bright.

On the side: A simple green salad or steamed vegetables make a fresh contrast to the rich pasta. Crusty bread is another option if you want something to mop up the sauce.

Recipe notes & tips

• Use a wide, deep pan so the pasta can simmer and be stirred without spilling.
• Break the sausage into small pieces for an even mix throughout the pasta.
• Stir occasionally during the simmer and check the pasta before the full cooking time is up.
• Keep hot water or extra stock nearby in case the pan needs more liquid.
• Add the lemon juice at the very end to preserve its bright flavour.

Variations

• More greens: Stir in extra spinach when the pasta is nearly ready and let it wilt.
• Extra heat: Add red pepper flakes at the table or stir them in with the garlic.
• Different pasta: Use another short shape and check it for doneness according to its texture.
• Herby finish: Scatter chopped fresh parsley over the bowls before serving.
• Lighter sauce: Replace some of the cream with extra chicken stock for a less rich result.

Common mistakes to avoid

• High heat while simmering: The sauce can reduce too quickly; keep it at a gentle simmer.
• Skipping the stirring: Pasta can stick to the pan; stir occasionally as it cooks.
• Adding all the liquid at once without checking: If the pasta absorbs it early, add a splash of hot water or stock.
• Cooking garlic until brown: It can taste harsh; cook it only until fragrant and just softened.
• Adding lemon too early: Its fresh tang is best preserved by stirring it in just before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to loosen the sauce as needed.

Frequently asked questions