This Marry Me Italian Sausage Pasta is one of those dishes I reach for when I want something that feels indulgent but comes together without drama. I first fell for this combination on a rainy evening when I had leftover sun-dried tomatoes in the pantry and some sweet Italian sausage in the fridge. The result — a silky, tomato-kissed cream sauce clinging to al dente pasta with bursts of tomato and herb — instantly became a favorite in my household. It’s hearty, comforting, and manages to taste both rustic and a little bit elevated at the same time.

What makes this version stand out is how the sausage adds both texture and savory depth while the sun-dried tomatoes contribute a concentrated brightness that plays beautifully against the cream. The crushed red pepper gives a faint warmth rather than full-on heat, making this a crowd-pleaser for mixed palates. Over the years I've served it on weeknights, at casual dinner parties, and even as part of a holiday buffet — it disappears fast. If you want a fast, impressive dinner with pantry-friendly ingredients and a short list of steps, this is it.

Ingredients

• Pasta (8 ounces): Use a short pasta like penne, rigatoni, or farfalle. Look for high-quality semolina pasta for the best bite; 8 ounces yields about 2 generous servings.
• Italian sausage (11 ounces): Sweet, mild, or spicy links work — I use sweet pork sausages for a balance of flavor. Remove casings before cooking; if you prefer poultry or plant-based sausage, follow substitution notes below.
• Garlic (4 cloves): Freshly minced garlic gives the aromatic backbone to the sauce. Avoid pre-minced jars for the brightest flavor.
• Dry white wine (1/2 cup): A crisp Sauvignon Blanc or Pinot Grigio deglazes the pan and adds acidity; you can substitute low-sodium chicken broth if you prefer not to cook with alcohol.
• Heavy whipping cream (1 cup): This creates the rich, silky sauce. For a lighter version, use half-and-half but expect a slightly thinner finish.
• Tomato paste (1 tablespoon): Concentrated tomato flavor — cook briefly to remove rawness and deepen color.
• Sun-dried tomatoes (1/3 cup): Packaged in oil or dry-packed both work; if dry-packed, rehydrate in warm water for 10 minutes first. They provide an intense, slightly sweet tomato burst.
• Dried oregano (1/2 teaspoon) & crushed red pepper flakes (1/4 teaspoon): Basic Italian seasonings — adjust the pepper flakes to control heat.
• Cornstarch (1 teaspoon): Mixed with cold water to make a slurry to thicken the sauce slightly without curdling the cream.
• Fresh basil (small handful): Torn or chopped, added at the end for a fragrant, fresh finish. Freshly grated Parmesan optional for serving.

Instructions

Boil the pasta: Bring a large pot of salted water to a rolling boil and cook 8 ounces of pasta according to package directions until al dente (usually 8–11 minutes depending on shape). Reserve a splash of the hot pasta water before draining — the starchy water helps loosen the sauce if needed. Brown the sausage: While the pasta cooks, remove the casings from 11 ounces of Italian sausage and crumble the meat into a cold skillet. Cook over medium-high heat, breaking up with a wooden spoon, until richly browned and cooked through, about 5–7 minutes. Transfer the sausage to a paper-towel-lined plate and discard most of the fat, leaving about 1 tablespoon for flavor. Deglaze and soften aromatics: Turn the heat to medium. Add 4 cloves of minced garlic to the pan and sauté 30–45 seconds until fragrant but not browned. Pour in 1/2 cup dry white wine to deglaze, scraping up browned bits. Let it bubble and reduce by half — about 45–60 seconds — this concentrates flavor and removes harsh alcohol. Prepare the cornstarch slurry: In a small bowl, whisk 1 teaspoon cornstarch with 2 teaspoons cold water until smooth. This will join the cream later to thicken the sauce gently without lumps. Build the cream sauce: Stir in 1 cup heavy cream and 1 tablespoon tomato paste, whisking until the paste fully dissolves and the mixture is uniform. Add 1/3 cup sun-dried tomatoes (chopped), 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Give the cornstarch slurry a quick stir and whisk it in. Scrape up any browned bits stuck to the pan — this is where the deep savory flavor lives. Finish with sausage and thicken: Return the browned sausage to the skillet. Simmer gently over medium-low heat for 3–5 minutes until the sauce thickens to your liking and the sausage is warmed through. Taste and season with salt and freshly cracked pepper; remember that Parmesan at the table will add saltiness too. Toss and serve: Drain the pasta and add it directly to the skillet with the sauce. Toss to coat thoroughly, adding a splash of reserved pasta water if you need to loosen the sauce. Serve immediately with torn fresh basil and freshly grated Parmesan if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, transfer to freezer-safe containers, and label for up to 2 months — note that the texture of cream-based sauces can change slightly after freezing, so I recommend freezing without added fresh basil or grated cheese. Reheat on low heat on the stovetop with a splash of milk or reserved pasta water, stirring gently until smooth and warmed through. If the sauce looks grainy, whisk in a small knob of butter off heat to smooth it slightly.

Ingredient Substitutions

For a lighter version, swap heavy cream for half-and-half or a mixture of Greek yogurt and milk (temper the yogurt to prevent curdling). Use turkey or chicken Italian sausage for reduced fat; plant-based sausages can be substituted for a vegetarian option — brown them carefully as they often become crisp faster. To make gluten-free, choose certified gluten-free pasta and ensure your sun-dried tomatoes and sausages are labeled gluten-free. If you don’t have wine, use low-sodium chicken broth plus a teaspoon of lemon juice for acidity.

Serving Suggestions

Serve with a simple green salad dressed with lemon vinaigrette to cut the richness, or roasted seasonal vegetables such as asparagus or broccolini. A crusty bread is excellent for mopping up the sauce. For a dinner party, present in a shallow serving bowl topped with torn basil and a snow of freshly grated Parmesan. Pair with the same white wine used in cooking for continuity, or a light, chilled red like a Chianti for more structure.

Cultural Background

This dish is an Italian-American creation rather than a classic from Italy; it blends the American love of creamy sauces with traditional Italian flavors like oregano, basil, and sun-dried tomatoes. Sausage-based sauces have roots in rustic Italian cooking where minced or crumbled sausages replace ground meat for faster, more flavorful preparations. The name evokes the idea of a simple meal so comforting it’s worth committing to — a playful nod to its impressive, persuasive flavor.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for quick-roasted cherry tomatoes and add a handful of baby spinach into the sauce just before tossing. In autumn, stir in a small amount of roasted butternut squash cubes for a sweet contrast. For winter holidays, use a richer, more aromatic sausage (fennel and orange zest go well) and finish with toasted pine nuts for texture.

Meal Prep Tips

To meal prep, cook the sauce and pasta separately. Store in portion-sized containers: sauce in one, pasta in another. When ready to eat, reheat the sauce and add the pasta to the pan, tossing with a splash of water to bring it together. This keeps noodles from becoming overly soft in the fridge and gives you control over the final sauce consistency. Freeze sauce-only batches for a quick weeknight assembly later.

Whether you’re making this for a cozy dinner for two or stretching it to feed a small group, it balances speed, comfort, and bold flavor. I hope it becomes a reliable favorite in your rotation — one pan, big flavor, and always room for personal twists. Enjoy and don’t forget the basil!