If you want a pasta that feels like something you’d order at a restaurant… this is it.
This creamy tomato & sausage pasta is rich, garlicky, slightly tangy from the tomatoes, and perfectly balanced with cream and parmesan. It’s one of those meals that looks impressive but is actually really simple to make.
Perfect for weeknights, date nights, or when you just want something comforting.
Scroll down to the recipe card for full ingredients + instructions 🤍
Why You’ll Love This Recipe
• Rich and creamy but still balanced
• Packed with flavor from sausage, garlic, and tomatoes
• Comes together in about 30 minutes
• Feels like a restaurant-quality meal
• Family-friendly and filling
What You’ll Need
This recipe uses simple ingredients that build a lot of flavor:
• Fusilli pasta
• Italian sausage (or any protein)
• Cherry tomatoes
• Shallot
• Garlic
• Olive oil + butter
• White wine or chicken stock
• Heavy cream
• Tomato paste
• Parmesan cheese
• Basil
• Seasonings
How to Make Creamy Tomato & Sausage Pasta
1. Cook the Pasta
Boil your pasta until al dente and save some pasta water before draining.
2. Cook the Sausage
Brown the sausage in a pan until fully cooked, then set aside.
3. Build the Base
In the same pan, cook the shallot until soft, then add garlic.
4. Add Tomatoes + Tomato Paste
Cook the cherry tomatoes until they start to burst, then stir in tomato paste for a deeper flavor.
5. Deglaze
Pour in the white wine (or broth) and let it reduce slightly.
6. Make it Creamy
Add heavy cream and all your seasonings, then let it simmer until thickened.
7. Bring it Together
Add the sausage back in, then toss in the pasta and parmesan cheese.
8. Finish
Add fresh basil and a splash of pasta water if needed to loosen the sauce.
Tips for the Best Pasta
• Don’t skip the tomato paste step — it adds depth
• Use pasta water to adjust the sauce consistency
• Let the sauce simmer so it thickens properly
• Fresh parmesan melts best and tastes better
Creamy Tomato & Sausage Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the fusilli pasta according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- In a large pan, heat olive oil and butter over medium heat.
- Add the Italian sausage and cook until browned and fully cooked, breaking it apart as it cooks. Remove and set aside if needed.
- In the same pan, add the minced shallot and cook until softened.
- Add the garlic and cook for about 30 seconds until fragrant.
- Add the cherry tomatoes and cook until they begin to soften and burst.
- Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.
- Pour in the white wine (or chicken stock) and let it simmer for a few minutes to reduce slightly.
- Add the heavy cream, oregano, onion powder, garlic powder, black pepper, and a pinch of salt. Stir and let simmer until slightly thickened.
- Add the cooked sausage back into the pan and stir to combine.
- Add the cooked pasta and toss until fully coated in the sauce.
- Stir in parmesan cheese and a splash of reserved pasta water if needed to loosen the sauce.
- Finish with fresh basil and serve warm.
Notes
• Pasta water helps create a silky sauce
• You can swap sausage for chicken or shrimp
• Add red pepper flakes for heat
Optional Add-Ons
• Red pepper flakes for heat
• Spinach for extra greens
• Mushrooms for more depth
• Swap sausage for chicken or shrimp
Storage
• Store in an airtight container up to 3–4 days
• Reheat with a splash of milk, cream, or broth
• Sauce will thicken as it sits
Frequently Asked Questions
Can I use a different pasta?
Yes — penne, rigatoni, or any short pasta works great.
Can I make this without wine?
Yes — just use chicken stock instead.
Can I make it lighter?
You can reduce the cream slightly, but it won’t be as rich.
My husband says this is a repeat recipe! Our whole family loved it