I love this recipe because it’s fast, hearty, and completely satisfying after a long day. The trick of squeezing sausage meat from its casing makes it quick to prepare without needing to shape or season anything extra. The creamy tomato sauce comes together effortlessly and tastes like something I’d spend hours cooking. Plus, it’s all made in one pan, which means fewer dishes and more time to relax.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
600 g (1 lb 5 oz) good-quality beef sausages 1 tbsp olive oil 1 tsp freshly minced garlic 700 g (24 oz) passata 2½ cups (625 ml) beef stock 300 g (10½ oz) short pasta such as rigatoni (pictured), macaroni or penne 1 cup (250 ml) heavy (thickened) cream Sea salt flakes, to taste Cracked black pepper, to taste ¼ cup (25 g) freshly grated parmesan, plus extra to serve ¼ bunch fresh basil, leaves picked, to serve (optional)
Directions
I start by squeezing the sausage meat out of the casings and rolling it into small balls. I heat olive oil in a large, deep, heavy-based pan over medium–high heat and cook the sausage meatballs for about 2–3 minutes, just until they’re golden on all sides.
Then I stir through the minced garlic, followed quickly by the passata and beef stock. Once it’s all mixed, I add the pasta, cream, salt, and pepper. I bring everything to a gentle simmer—it needs to be bubbling lightly so the pasta can cook properly.
I cover the pan with a lid and cook for 10–12 minutes, stirring regularly to make sure nothing sticks to the bottom. Once the pasta is just tender, I turn off the heat and let it rest, covered, for about 3 minutes. During that time, the sauce thickens and becomes beautifully creamy.
To serve, I sprinkle freshly grated parmesan over the top and finish with basil leaves if I have them on hand.
Servings and Timing
This recipe serves 4 people and takes around 20 minutes in total—5 minutes to prep and 15 minutes to cook.
Variations
Sometimes I switch up the sausages for chicken ones for a lighter version. If I want extra vegetables, I stir in baby spinach, peas, or finely chopped capsicum just before the pasta finishes cooking. For a little heat, I add a pinch of chili flakes or use spicy sausages.
Storage/Reheating
I store leftovers in the fridge for up to 3 days or freeze them for up to 2 months. When I’m ready to eat, I thaw frozen portions overnight in the fridge. To reheat, I warm the pasta gently in a pan over low heat with a splash of water or cream until hot throughout.
FAQs
Can I use any type of sausage?
Yes, I like using good-quality beef or chicken sausages—they both work perfectly.
Do I need to remove the sausage casings?
Yes, I squeeze the meat out to form quick little meatballs—it makes the dish easier and faster.
Can I use a different type of pasta?
Absolutely. I use short pasta like penne, rigatoni, or macaroni, but any shape works as long as it’s sturdy.
What if my sauce is too thin?
I let it sit covered for a few minutes after cooking. The pasta absorbs extra liquid and thickens the sauce perfectly.
Can I make it without cream?
Yes, I sometimes use a little milk mixed with a spoonful of cream cheese for a similar creamy result.
What can I add for more flavor?
I love adding chili flakes, Italian herbs, or a splash of balsamic vinegar for depth.
How do I make it vegetarian?
I replace the sausage with vegetarian or plant-based sausage and use vegetable stock instead of beef stock.
Can I cook the pasta separately?
I prefer cooking it in the sauce—it saves dishes and makes the pasta soak up all the flavor—but cooking separately works too.
How long does it keep in the fridge?
It keeps for up to 3 days when stored in an airtight container.
Can I freeze Creamy Tomato Sausage Pasta?
Yes, I freeze it in portions for up to 2 months. It reheats beautifully with a splash of water or cream.
Conclusion
Creamy Tomato Sausage Pasta is everything I want in a weeknight dinner—simple, rich, and incredibly satisfying. I love how it comes together in one pan with minimal fuss, yet tastes like something made with care and time. Whether for a busy family dinner or a cozy meal for two, it’s a recipe I turn to again and again.
Creamy Tomato Sausage Pasta is a cozy one-pan dish featuring juicy sausage ‘meatballs’ simmered in a rich tomato and cream sauce that clings perfectly to tender pasta. Ready in just 20 minutes, it’s the perfect weeknight comfort meal that tastes restaurant-quality with minimal effort.
Ingredients
600 g (1 lb 5 oz) good-quality beef sausages
1 tbsp olive oil
1 tsp freshly minced garlic
700 g (24 oz) passata
2½ cups (625 ml) beef stock
300 g (10½ oz) short pasta (rigatoni, penne, or macaroni)
1 cup (250 ml) heavy (thickened) cream
Sea salt flakes, to taste
Cracked black pepper, to taste
¼ cup (25 g) freshly grated parmesan, plus extra to serve
¼ bunch fresh basil, leaves picked (optional)
Instructions
Squeeze sausage meat from casings and roll into small meatballs.
Heat olive oil in a large, deep pan over medium–high heat. Add sausage meatballs and cook for 2–3 minutes, until golden on all sides.
Stir in minced garlic, followed by passata and beef stock. Mix well.
Add the pasta, cream, salt, and pepper. Stir to combine, ensuring pasta is submerged in liquid.
Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened slightly.
Turn off heat, cover, and let rest for 3 minutes to allow sauce to thicken.
Sprinkle with parmesan and top with fresh basil before serving.
Notes
Use chicken sausages for a lighter version or plant-based sausages for a vegetarian option.
Add chili flakes, Italian herbs, or a splash of balsamic vinegar for extra flavor.
Stir in vegetables like spinach, peas, or capsicum near the end of cooking for added nutrition.
Letting the pasta rest covered helps the sauce thicken naturally.
Leftovers can be refrigerated for 3 days or frozen for up to 2 months.
