Creamy Sausage Pasta
This creamy sausage pasta is the ultimate weeknight comfort meal — rich, savoury, and surprisingly easy to make. Golden, pan-seared sausage meets a silky cream sauce infused with garlic and shallots, all wrapped around perfectly al dente conchiglie pasta. Fresh chopped sage adds earthy depth and an aromatic lift, making this dish feel both rustic and elegant. It’s the kind of meal that looks and tastes like it took hours, but comes together in under 30 minutes — ideal for those evenings when you want something indulgent, fast, and full of flavour.
Creamy Sausage Pasta
Course: DinnerDifficulty: Easy2
servings10
minutes20
minutesRich and creamy sausage conchiglie tossed with garlic, shallot, and sage — ready in under 30 minutes.
Ingredients
2 tablespoons (30g) butter
1 white onion
250g tablespoons sausages (skin removed)
1 tablespoon fresh sage leaves (chopped)
3/4 cup (180ml) double/heavy cream
1 teaspoon black pepper
50g parmesan (finely grated)
1 tablespoon lemon juice
200g (dry) / 300g (fresh) pasta of your choice
2 cloves of garlic (grated/minced/thinly chopped)
Directions
- Fill a large pot with water and a generous helping of salt and bring to the boil.
- Whilst your water is boiling, peel and thinly slice the shallots, mince/grate/dice the garlic, chop the sage leaves and peel the skins from the sausages.
- Heat a large skillet/frying pan with 1 tablespoon (15g) of the butter over medium heat. Add the shallots and cook until soft and translucent. Then set them aside.
- Melt the remaining tablespoon (15g) of butter in the pan and then add the sausage meat. Break this up with a wooden spoon and cook for 4-5 minutes until browned and cooked through.
- Your pasta water should be boiling now, add in the pasta and cook as per the pack instructions.
- Add the chopped sage leaves and garlic to the sausage pan and cook until fragrant.
- Turn the heat to low and add the cream (180ml) to the pan until simmering.
- Add the grated parmesan to the pan and stir vigorously until combined fully.
- Now add the lemon juice and black pepper, mixing quickly to combine.
- Add the cooked pasta to the pan along with the shallots, reserving some of the pasta water for later. (If the pasta still isn’t cooked, keep the sausage mixture on low heat until ready).
- Thoroughly combine everything, ensuring the pasta is fully coated with the sauce. Add pasta water if it is too thick.
- Serve with any leftover parmesan, black pepper and your choice of Italian herbs on top.
Notes
- I use the best sausages I can find in the supermarket, usually pork and fennel.
- Double the recipe for 4 people.
- Adding dried chilli flakes during Step 11 gives this dish a lovely kick.
