Sicilian One-Pot Creamy Sausage Pasta
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.
Equipment
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
Instructions
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.
Tried this recipe?Let us know how it was!