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- January 6, 2016
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Looking for a simple recipe that packs a lot of flavor? My creamy sausage pasta skillet is super easy to make and incredibly delicious! I make this sausage pasta with loads of smoky sausage, mushrooms, zucchini and peppers. All those delicious goodies are then coated with an incredible, cheese-y red tomato sauce! You’ll love the aroma of this dish cooking away on your stove-top, working up your appetite! Plus, it comes together in one pot, so less dishes to wash for you!
Watch My Video!
Watch my video for step-by-step instructions for making this delicious sausage pasta! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and myYouTube channel and turn on notifications!
All the Best Pasta Fillings!
You’ll love how easy and versatile this recipe truly is! This sausage pasta recipe will work well with many types of protein. I used Polish kielbasa in my video recipe but feel free to use any variety of sausage or even chicken. I love to add tons of veggies like zucchini, mushrooms and red bell peppers; the more, the better! Try adding other vegetables such as cauliflower, broccoli, sweet peas, or even eggplant. It’s a great way to clean out your fridge!
Sauté the sausage and vegetables until they are browned and softened for maximum flavor!
How to Make Creamy Sausage Pasta
I love how quick and easy this pasta recipe is! Here’s how to make it!
- Preheat a large skillet or pan over medium heat and add a drizzle of olive oil. Add the sliced sausage and diced onion; sauté for 5 to 7 minutes until sausage is browned. Remove from the pan and set aside.
- Into the same pan, add the zucchini, pepper and mushrooms. Sauté for 5 to 7 minutes until vegetables are tender and begin to release their juices. At this time, add the following: tomato sauce, sun-dried tomatoes (I used canned tomatoes in oil), wine, broth and all the seasonings.
- Return the sausage and onion back into the pan. Simmer the mixture over medium heat for 20 to 30 minutes. The liquids should be reduced in half. Watch my video recipe to see how I do.
- Add the cream and cheddar cheese, followed by cooked spaghetti or other type of pasta. Use kitchen tongs to coat the pasta with the sauce. Cook over low heat for another 5 minutes to melt the cheese. Serve hot.
Creamy Red Pasta Sauce
This sausage pasta skillet wouldn’t be complete with the amazing creamy sauce! It’s made with red wine, tomato sauce, sun-dried tomatoes, cream and cheese! If you don’t want to add wine to your pasta, simply replace it with more broth. Add all the sauce ingredients to the sauteed sausage and vegetables, then let the sauce simmer away! I like to simmer for about 20 minutes, or until the sauce is thickened. While the sauce is cooking, it’s a great time to prepare the pasta! Add the pasta to the pan, toss everything together and enjoy!
More Recipes!
Enjoyed this delicious pasta skillet? Check out some of my other pasta recipes!
- Smoky Sausage Marsala Pasta – easy pasta made with marsala wine sauce!
- – the best ever mac and cheese recipe!
- – sausage pasta with butternut squash sauce!
- Sun-Dried Tomato Chicken Pasta – creamy, zesty and so delicious, made with juicy chicken, mushroom, artichokes and tomatoes!
- Cheesy Baked Rigatoni– the ultimate comfort food dish! This baked pasta casserole is made with hearty bolognese sauce and three types of cheese!
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5 from 1 vote
Creamy Sausage Pasta Recipe (video)
20 minutes mins prep + 40 minutes mins cook
6 servings
Quick and easy, one-pan creamy sausage pasta with zucchini, mushrooms and a delicious creamy tomato pasta sauce!
Ingredients
1 pound sausage, sliced
1 small onion, diced
1 large zucchini, cubed
1 large red bell pepper, chopped
10 white mushrooms, quartered
1/2 cup red wine
1 cup tomato sauce
1/3 cup julienne-cut sun-dried tomatoes
1 1/2 cups beef broth
1/2 teaspoon EACH: dried basil, dried thyme, garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
freshly ground black pepper
1/2 cup heavy cream
1 cup shredded cheddar cheese
1 pound spaghetti, cooked according to package
parsley, for garnish
Instructions
Preheat a large skillet or pan over medium heat and add a drizzle of olive oil. Add the sliced sausage and diced onion; saute for 5 to 7 minutes until sausage is browned. Remove from the pan and set aside.
Into the same pan, add the zucchini, pepper and mushrooms. Saute for 5 to 7 minutes until vegetables are tender and begin to release their juices. At this time, add the following: tomato sauce, sun-dried tomatoes (I used canned tomatoes in oil), wine, broth and all the seasonings. Return the sausage and onion back into the pan. Simmer the mixture over medium heat for 20 to 30 minutes. The liquids should be reduced in half. Watch my video recipe to see how I do.
Add the cream and cheddar cheese, followed by cooked spaghetti or other type of pasta. Use kitchen tongs to coat the pasta with the sauce. Cook over low heat for another 5 minutes to melt the cheese. Serve hot.
Nutrition
Calories: 729kcal | Carbohydrates: 67g | Protein: 30g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1459mg | Potassium: 1007mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 56mg | Calcium: 200mg | Iron: 3mg
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Cuisine:
- American
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13 comments
- Lana
This looks so yummy. I want to try it. Can you tell what kind of sausage you are using for this?
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- tkorchemnaya
I used Italian sausage but any type will work! 🙂
- Reply
- Lana
Made this over the weekend and it turned out great. I love the smell that all of these ingredients create. So good!
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- Irina
This looks delicious! Will it work without the red wine?
- Reply
- tkorchemnaya
Yes, it would still taste great! 🙂
- Reply
- Marina
Very simple recipe, easy to follow and great results. Everyone liked it. Thank you.
- Reply
- tkorchemnaya
I’m so glad you enjoyed my recipe! Thanks for the feedback! 🙂
- Reply
- Isaac
I just made this dish tonight. Only item we didn’t use was the sun-dried tomatoes. Everyone loved it!! Please let me know how I can share pictures?
- Reply
- tkorchemnaya
That’s wonderful; thanks for the review! You can tag your photos on instagram with “tatyanaseverydayfood”, or send them to me on Facebook! 🙂
- Reply
- Viktoriya
I love this recipe! Came out great!!! Husband loved it
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- tkorchemnaya
So glad you enjoyed it! 🙂
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- Taz
We made this for dinner tonight. We did not use fresh mushrooms, as we didn’t have them. But we did use dried crimini mushrooms that were crushed in a mortor and pestle. We did not use peppers due to allergy. And because it is winter, we did not use zucchini.
EVERYONE loved this, and the kids said to save the recipe. Some people preferred it more saucy, and others preferred it after it thickened. Either way, it was delicious. Thank you for a wonderful Sunday dinner. We served this with fresh homemade french bread, and a salad.- Reply
- tatyanaseverydayfood
That’s wonderful! I’m so happy you enjoyed the recipe with the adjustments! Paired with salad and bread, that sounds amazing!:) Thanks for leaving a review!
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