Sicilian One-Pot Creamy Sausage Pasta

Close-up of a wooden spoon lifting a serving of ditalini pasta mixed with ground meat, tomato sauce, shredded carrots, and fresh spinach from a bowl, garnished with herbs and grated cheese.

Melissa Jo

5 from 2 votes

This Sicilian one-pot creamy sausage pasta is a rich, glossy, flavor-packed dinner made with Italian sausage, cherry tomatoes, sun-dried tomatoes, and ditalini pasta—all cooked in one pan. Finished with heavy cream, Pecorino Romano, fresh spinach, and a squeeze of lemon, it’s the perfect balance of creamy, fresh, and comforting.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients

1 lb ditalini pasta dry
1 lb Italian sausage bulk
4 tbsp extra-virgin olive oil
1 small onion diced
3 –4 cloves garlic minced
1 tbsp tomato paste
½ cup sun-dried tomatoes chopped
4 oz dry white wine
1 14 oz can cherry tomatoes (Mutti preferred)
4 cups 32 oz low-sodium chicken stock
1 parmesan rind optional
1 cup heavy cream
½ –¾ cup grated Pecorino Romano
2 cups fresh spinach
Juice of ½–1 lemon
1 tsp Italian seasoning
½ tsp crushed red pepper
Salt + pepper to taste

Equipment

1 Cheese Grater

Method

Build the base (low + slow)

In a large deep skillet or Dutch oven, add olive oil, onion, garlic, salt, pepper, and crushed red pepper.
Cook over medium-low heat until soft, translucent, and slightly golden—not browned.
👉 Tip: This is NOT a stir fry. Low and slow builds the flavor.

Add sausage

Add Italian sausage and cook, breaking it up until browned.

Build depth

tomato paste
sun-dried tomatoes
Cook 1–2 minutes to deepen flavor.

Deglaze

Pour in white wine and simmer 1–2 minutes, scraping the bottom.

Add tomatoes + broth

cherry tomatoes (crush some, leave some whole)
chicken stock
Italian seasoning
parmesan rind (if using)
Bring to a boil.

Cook the pasta

Add dry ditalini directly into the pot.
Cook at a low boil (steady bubbles) for about 10–12 minutes.

👉 IMPORTANT TIP:

Keep it at a gentle boil (not aggressive)
Stir frequently, scraping the bottom so nothing sticks

⭐ 7. The KEY STEP (your real-life tip)

When the pasta is almost done and liquid is reducing, add the heavy cream.
👉 This finishes cooking the pasta in the cream and creates that glossy, clingy sauce.

Make it creamy

Lower heat and remove parmesan rind.

Stir in:

heavy cream
Pecorino Romano
Mix until smooth and glossy.

Finish

fresh spinach (let it wilt)
squeeze of fresh lemon
Serve immediately with extra lemon and cheese.

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