15 Flavorful Italian Sausage and Noodles Recipes

Cook the penne pasta Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for about 5–6 minutes, breaking it up with a spoon, until fully browned. Remove excess grease if needed.

Sauté the aromatics Add the chopped onion to the skillet and cook for 3–4 minutes until soft. Stir in the garlic and cook for 30 seconds, just until fragrant.

Build the sauce Pour in the crushed tomatoes and chicken broth. Add oregano, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for 10 minutes so the flavors come together.

Make it creamy (optional) If you like a creamy Italian sausage pasta, stir in the heavy cream and simmer for another 2–3 minutes.

Combine and serve Add the cooked penne pasta to the sauce and toss until everything is well coated. Taste and adjust seasoning if needed.

Cook the rigatoni Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up with a spoon, until browned and cooked through.

Sauté the aromatics Add the chopped onion and cook for 3–4 minutes until soft. Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.

Deglaze the pan Pour in the broth) and let it simmer for 2–3 minutes, scraping up any browned bits from the bottom of the pan. This step adds a lot of flavor to the sauce.

Build the sauce Stir in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer gently for 8–10 minutes.

Make it creamy Reduce the heat to low and stir in the heavy cream. Let it warm through for 2–3 minutes without boiling.

Combine and finish Add the cooked rigatoni to the sauce and toss to coat. Use a splash of reserved pasta water if the sauce needs loosening. Stir in the Parmesan cheese until melted and creamy.

Brown the sausage Heat olive oil in a large pot or deep skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up, until browned and cooked through.

Add aromatics Stir in the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.

Build the one-pot base Add the diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Stir well to combine.

Add the pasta Stir in the uncooked penne pasta. Bring everything to a gentle boil, then reduce heat to medium-low.

Simmer Cover and cook for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Make it creamy (optional) Stir in the heavy cream if using, and let it simmer for another 2 minutes.

Finish and serve Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning as needed.

Cook the penne Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage and cook for 5–6 minutes, breaking it up, until browned and cooked through.

Build the heat Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and crushed red pepper flakes and cook for 30 seconds until fragrant.

Simmer the sauce Pour in the crushed tomatoes and chicken broth. Season with salt and black pepper. Let the sauce simmer for 10–12 minutes until slightly thickened.

Combine and serve Add the cooked penne pasta to the sauce and toss until well coated.

Cook the pasta Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until fully cooked and lightly browned.

Add aromatics Stir in garlic and red pepper flakes. Cook for 30 seconds until fragrant.

Wilt the spinach Add spinach to the skillet and cook just until wilted, about 1–2 minutes.

Brighten the dish Add lemon zest, lemon juice, and reserved pasta water. Stir gently to create a light sauce.

Combine and serve Toss in the cooked pasta, season with salt and pepper, and mix until evenly coated.

Cook the pasta Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ½ cup pasta water, then drain.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned and fully cooked.

Cook the mushrooms Add sliced mushrooms to the skillet. Cook for 4–5 minutes until they release moisture and turn golden.

Add garlic and cream Stir in garlic and cook for 30 seconds. Pour in heavy cream and let it gently simmer for 3–4 minutes.

Build the sauce Add Parmesan cheese, black pepper, and a splash of reserved pasta water. Stir until the sauce becomes smooth and velvety.

Combine and serve Toss in the cooked fettuccine. Adjust seasoning with salt and more pasta water if needed.

Cook the pasta Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.

Prepare the sausage sauce Heat olive oil in a skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart until browned. Add onion and cook for 2–3 minutes until soft. Stir in garlic and cook for 30 seconds.

Build the sauce Add marinara sauce and Italian seasoning. Simmer for 5 minutes. Season with salt and pepper.

Assemble the bake Preheat oven to 375°F (190°C). In a large bowl, combine pasta with the sausage sauce. Transfer to a greased baking dish.

Add cheese and bake Sprinkle mozzarella and Parmesan evenly over the top. Bake uncovered for 20–25 minutes, until bubbly and lightly golden.

Rest and serve Let the pasta bake rest for 5 minutes. Garnish with fresh herbs and serve warm.

Cook the pasta Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it up until browned and cooked through. Remove and set aside.

Sauté the vegetables In the same skillet, add sliced peppers and onions. Cook for 5–6 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Make the sauce Return sausage to the skillet. Stir in crushed tomatoes, red pepper flakes, oregano, salt, and black pepper. Simmer for 8–10 minutes to let flavors meld.

Combine and serve Toss in the cooked pasta, stirring to coat everything evenly. Garnish with fresh basil and Parmesan before serving.

Brown the sausage Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the Italian sausage and cook for 5–6 minutes, breaking it apart until browned. Remove and set aside.

Sauté the aromatics In the same pan, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Deglaze & build the sauce Pour in red wine (if using) to deglaze the pan, scraping up any browned bits. Let it simmer for 2–3 minutes. Add crushed tomatoes, oregano, thyme, bay leaf, and season with salt and pepper. Return the sausage to the pan.

Simmer low and slow Reduce heat to low, cover partially, and simmer for 45–60 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavor.

Cook the pasta About 10 minutes before the ragu is done, cook pappardelle in salted boiling water until al dente. Drain and set aside.

Combine and serve Toss the cooked pappardelle in the sausage ragu, making sure every noodle is coated. Serve hot, garnished with fresh parsley and a generous sprinkle of Parmesan.

Cook the egg noodles Bring a large pot of salted water to a boil. Cook egg noodles until al dente. Drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned. Remove and set aside.

Sauté vegetables In the same skillet, add onion (and mushrooms if using) and cook for 4–5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.

Make the creamy sauce Return sausage to the skillet. Stir in broth, Dijon mustard, and sour cream. Simmer gently for 3–4 minutes until the sauce is creamy and smooth. Season with salt and pepper.

Combine with noodles Toss the cooked egg noodles into the skillet, mixing well to coat them with the creamy sauce.

Serve Garnish with fresh parsley and serve immediately while warm.

Cook the spaghetti Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain, and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it apart, until browned. Remove and set aside.

Sauté garlic & build sauce In the same skillet, add garlic and cook for 30 seconds until fragrant. Stir in diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5–6 minutes.

Combine sausage and pasta Return the sausage to the skillet and stir to combine with the sauce. Toss in cooked spaghetti and mix until noodles are fully coated.

Serve Garnish with fresh parsley or basil and a generous sprinkle of Parmesan. Serve immediately.

Cook the pasta Bring a large pot of salted water to a boil. Cook pasta until al dente. During the last 3 minutes of cooking, add the broccoli florets to the water. Drain both together and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it into pieces, until browned and cooked through. Remove and set aside.

Sauté garlic In the same skillet, add minced garlic (and red pepper flakes if using). Cook for 30 seconds until fragrant, careful not to burn it.

Combine pasta, sausage & broccoli Return the sausage to the skillet and add the drained pasta and broccoli. Toss everything together over medium heat until well combined. Season with salt and black pepper.

Finish and serve Sprinkle with grated Parmesan and garnish with fresh parsley. Serve immediately while warm.

Cook the pasta Bring a large pot of salted water to a boil. Cook penne pasta until al dente. Drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it up, until nicely browned. Remove and set aside.

Sauté veggies In the same skillet, add onion, red bell pepper, and green bell pepper. Cook for 4–5 minutes until softened. Stir in garlic, Cajun seasoning, and smoked paprika; cook for another 30 seconds until fragrant.

Build the creamy Cajun sauce Return sausage to the skillet. Stir in chicken broth and heavy cream, letting it simmer gently for 3–4 minutes until sauce thickens slightly. Season with salt and black pepper.

Combine with pasta Toss cooked penne into the skillet, making sure the noodles are coated evenly with the creamy, spicy sauce.

Serve Garnish with fresh parsley and serve immediately.

Cook the gluten-free penne Bring a large pot of salted water to a boil. Cook the penne until al dente according to package instructions. Drain and set aside.

Brown the sausage Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook for 5–6 minutes, breaking it into pieces, until browned and fully cooked. Remove and set aside.

Sauté onion & garlic In the same skillet, add onion and cook for 3–4 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Make the creamy sauce Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan (or alternative), letting it melt into a smooth sauce. Season with salt and black pepper.

Combine pasta and sausage Return the cooked sausage to the skillet, add the drained penne, and toss everything together until noodles are fully coated in the creamy sauce.

Serve Garnish with fresh basil or parsley and a sprinkle of Parmesan. Serve warm and enjoy.

Sauté the sausage Turn the Instant Pot to sauté mode. Add olive oil and cook Italian sausage until browned, breaking it up as it cooks (about 5 minutes). Remove and set aside.

Sauté onion & garlic In the same pot, add onion and cook for 2–3 minutes until softened. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.

Add pasta and broth Pour in the pasta and broth, making sure the noodles are mostly submerged. Stir in the browned sausage.

Pressure cook Close the lid and set the Instant Pot to high pressure for 4 minutes. Once done, do a quick release of the pressure.

Finish with cream & cheese Stir in heavy cream and Parmesan. Adjust seasoning with salt and black pepper. If you like it extra creamy, you can add a little more cream or sprinkle more Parmesan.

Serve Garnish with fresh parsley and enjoy immediately.