Can I use a different type of pasta?

Absolutely. Marry Me Italian Sausage Pasta works with short pasta like penne or rigatoni, or long pasta like fettuccine. Use what you’ve got.

Can I substitute half-and-half for heavy cream?

You can, but the sauce will be thinner and less rich. If you do use half-and-half, let it simmer a bit longer to thicken, and don’t skip the cornstarch slurry.

What if I don’t have sun-dried tomatoes?

The sun-dried tomatoes add that sweet-tangy punch. In a pinch, you can use a few spoonfuls of diced roasted red peppers, or even a small handful of cherry tomatoes simmered until soft—different vibe, still delicious.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently on the stove or in the microwave with a splash of milk, cream, or water to loosen the sauce.

Cream sauces can change texture after freezing (sometimes a little grainy). If you must freeze it, do it in a pinch, and reheat slowly while stirring well. For best results, I recommend enjoying it fresh or within a couple days.

Marry Me Italian Sausage Pasta Irresistibly Creamy in 30 Min

Description

Marry Me Italian Sausage Pasta is a creamy, flavor-packed pasta dish made with Italian sausage, sun-dried tomatoes, garlic, and parmesan. The rich tomato cream sauce coats every bite of pasta, creating a comforting dinner that tastes restaurant-worthy but comes together in about 30 minutes. Perfect for busy weeknights, date nights, or whenever you want an easy meal that feels a little special.

Ingredients

Scale

8 ounces uncooked pasta

11 ounces Italian sausage (casings removed)

4 cloves garlic, minced

1/2 cup dry white wine

1 cup heavy cream

1 tablespoon tomato paste

1/3 cup sun-dried tomatoes, chopped

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

1 teaspoon cornstarch

2 teaspoons cold water

Fresh basil, chopped (small handful)

Freshly grated parmesan cheese, optional

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Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
While the pasta cooks, remove the sausage from its casings and crumble it into a skillet. Cook over medium-high heat for 5–7 minutes until browned.
Transfer the sausage to a paper towel-lined plate. If there is excess grease in the skillet, discard most of it.
Reduce the heat to medium. Add the minced garlic and white wine to the skillet. Let it simmer for about 1 minute until the liquid reduces by half.
In a small bowl, mix the cornstarch with 2 teaspoons cold water to create a slurry.
Stir the heavy cream and tomato paste into the skillet until well combined.
Add the sun-dried tomatoes, oregano, crushed red pepper flakes, and the cornstarch slurry. Stir and scrape any browned bits from the pan.
Return the cooked sausage to the skillet and simmer for a few minutes until the sauce thickens.
Drain the pasta and toss it with the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Serve immediately topped with fresh basil and grated parmesan cheese.

Notes

You can use mild, sweet, or hot Italian sausage depending on your spice preference.

Sun-dried tomatoes packed in oil provide the best flavor. Pat them dry slightly before chopping.

If you prefer a thinner sauce, add a small splash of pasta water or chicken broth.

For extra flavor, finish the dish with freshly grated parmesan and cracked black pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 17 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 24 g
Cholesterol: 95 mg