Creamy Sausage Pasta (One Pan)

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Creamy Sausage Pasta (One Pan)

This Creamy Sausage Pasta is exactly what I want after a long day of work and need something quick and delicious.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Lunch, Main Course

Cuisine: European, Italian

Servings: people

Calories: 1464kcal

Author: Emily Roz

Ingredients

300 g sausages
½ teaspoon paprika
3 garlic cloves minced
1 white onion diced
1 teaspoon thyme dried or fresh
1 lemon
600 ml chicken stock
300 ml cream single or light cream (you can totally use full fat if you like)
250 g spaghetti

Optional garnishes

Chili flakes
Parmesan grated

Instructions

Place a deep skillet on medium heat and drizzle with olive oil. Once hot, add in your sausages and break apart with a spatula into little pieces (or if the casing is thicker, squeeze out of their casings and break apart with a spatula). Add in the paprika and stir to combine.
Fry for around 8-10 minutes or until the sausage pieces are golden, slightly crispy, and cooked through.
Transfer the sausage pieces from the pan to a plate and place the pan back on the heat with 50-100ml water. Using your spatula, scrape the base of the pan to get all that flavor (it's called a fond) off the base of the pan. Next up, add in the garlic and onion. Fry for 5 minutes until aromatic and softened.
Once the water has evaporated, the onion and garlic are soft and aromatic and slightly caramelised, season with salt, pepper, thyme, and lemon zest. Stir to combine.
Add the chicken broth and cream to the pan. Bring to a gentle boil, then reduce to a simmer and add in the spaghetti. Season with salt, and cover the pan with a lid. Cook the pasta for around 10 minutes (check the packet instructions), stirring the pasta every 2-3 minutes so it doesn't stick to the base.
After 8-10 minutes, your pasta should be al dente and the sauce should be very saucy. If it's looking a bit dry, add in a splash of water and give everything a good mix. If it's looking too saucy, don't worry, once we add in the sausage meat and leave it to simmer for a couple more minutes, it'll thicken.
Add the sausage meat back into the pasta. Stir to combine and optionally add some water to loosen the sauce - or as I said in the previous step, if it's very saucy, leave to simmer for a couple of minutes longer until thickened.
Divide your pasta into two bowls and top with chili flakes, grated parmesan, and a squeeze of lemon. Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!

Nutrition