Creamy Italian Sausage Pasta
Eric and I have been hooked on this pasta since the first time we made it two years ago. It's the one we come back to again and again — it tastes like the rich, creamy sausage pasta you'd order out, but it's made from scratch. We use a simple roux and whole milk instead of heavy cream, season our own ground pork instead of buying sausage, and finish it with freshly grated Parmesan. It has just the right amount of kick from the crushed red pepper, and you can always top it off with a little more at the end. Enjoy!
Ingredients
Pasta
8–12 oz pasta
salt, for the pasta water
Pork + Homemade Italian Seasoning
1 lb ground pork
1 tsp dried basil
1 tsp dried oregano
½ tsp dried thyme
½ tsp dried rosemary, crushed between your fingers
½ tsp dried parsley
¼ tsp garlic powder
¼ tsp onion powder
¼–½ tsp crushed red pepper (optional)
¾ tsp salt, adjust to taste
½ tsp black pepper
Roux Cream Sauce
2 tbsp butter
2 cloves garlic, minced
2 tbsp flour
1½ cups whole milk
¾ cup marinara sauce
½–¾ cup freshly grated Parmesan
pinch of onion powder (optional)
fresh parsley, chopped
fresh basil, for serving
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Instructions
Cook the pasta: Bring a pot of well-salted water to a boil and cook the pasta until al dente. Reserve ½ cup of the pasta water, then drain.
Cook the pork: Add the ground pork to a skillet over medium heat and sprinkle in the basil, oregano, thyme, rosemary, parsley, garlic powder, onion powder, red pepper (if using), salt, and black pepper. Cook, breaking it up like sausage, until browned and cooked through. Remove from the pan and set aside.
Make the roux: In the same pan, melt the butter. Add the minced garlic and cook for 30–60 seconds, then whisk in the flour. Cook for 1–2 minutes, whisking constantly, until lightly golden.
Build the sauce: Slowly whisk in the milk a little at a time to avoid lumps. Simmer for 3–5 minutes, until thickened. Stir in the marinara and let it cook for another 2–3 minutes.
Add the cheese: Gradually stir in the Parmesan until the sauce is creamy and smooth. Stir in the chopped parsley, then taste and adjust the salt and pepper. If the sauce gets too thick, loosen it with a splash of the reserved pasta water.
Finish: Return the cooked pork to the pan and simmer for 1–2 minutes. Add the pasta and toss directly in the sauce until evenly coated.
Serve: Top with extra Parmesan, torn fresh basil, and a little more crushed red pepper if you like.
throwback picture to the first time we made this pasta — on our blackstone grill!
Cheers to healthy living!
xx
Victoria and Eric
Tips From Our Kitchen:
Roux or Cream: The roux and whole milk keep this a little lighter, but if you'd rather, you can swap them for about 1 cup of heavy cream — stir it in where the sauce comes together and simmer until slightly thickened. Either way you'll get that rich, creamy result.
Homemade Italian Seasoning: Making your own blend means you know exactly what's in it — no fillers or anti-caking agents. Mix up a bigger batch and keep it in a jar; it's lovely on roasted vegetables, chicken, and eggs too.
A Clean Marinara: Since the marinara flavors the whole sauce, check the label and look for one made simply with tomatoes, olive oil, and herbs — no added sugar or seed oils. A good jarred sauce makes all the difference here.
Freshly Grated Parmesan: Grate your own from a block rather than buying pre-shredded — bagged cheese is coated with anti-caking agents that keep it from melting smoothly. Freshly grated melts into the sauce beautifully.
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