I like this recipe because it’s simple but tastes like something I’d order at a cozy Italian café. The chicken sausage gives it a savory kick without being too heavy, and the combination of marinara and cream makes the sauce rich and silky. I don’t need a long list of ingredients, and the entire dish comes together fast, using just one pot and one skillet. It’s comforting, filling, and so easy to customize.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces penne pasta
2 Italian chicken sausages (such as Aidell’s)
1 tablespoon olive oil
1 clove garlic, finely minced
2 tablespoons butter
12 ounces marinara sauce
1/4 cup heavy cream
Freshly grated Parmesan cheese
Directions
Step 1: Cook the Pasta I start by bringing a large pot of salted water to a boil. Then I add the penne and cook until al dente, about 9 to 11 minutes or according to the package instructions. Before draining, I reserve about 1/4 cup of the pasta water in case I need it to loosen the sauce later.
Step 2: Prepare the Sausage While the pasta cooks, I slice the chicken sausages in half lengthwise, then cut them into bite-sized pieces.
Step 3: Sauté the Sausage In a large skillet, I heat the olive oil over medium heat and add the sausage pieces. I cook them for about 3 minutes, stirring occasionally, until they’re lightly browned. I make sure to scrape up any browned bits from the pan for extra flavor.
Step 4: Build the Sauce Next, I add the butter and minced garlic to the skillet. I cook it for about a minute, just until the garlic becomes fragrant. Then I pour in the marinara sauce and heavy cream. I stir everything together and let it heat through fully.
Step 5: Combine with Pasta Once the sauce is ready, I stir in the drained pasta. If the sauce seems too thick, I add a splash of the reserved pasta water to loosen it up.
Step 6: Finish and Serve I remove the skillet from heat and stir in freshly grated Parmesan cheese to taste. Then I serve the pasta in deep bowls—usually with a side of crusty bread to scoop up every bit of sauce.
Servings and timing
This recipe makes 4 servings and is ready in just 20 minutes total—5 minutes of prep and 15 minutes of cooking. It’s perfect for a fast and satisfying dinner.
Variations
Spicy Kick: I add a pinch of red pepper flakes when cooking the sausage for some heat.
Different Proteins: I sometimes use turkey sausage, ground beef, or plant-based sausage instead of chicken.
More Veggies: I toss in sautéed spinach, mushrooms, or zucchini to make it more filling.
Cheesy Finish: For extra indulgence, I stir in a bit of cream cheese or top with mozzarella before serving.
Pasta Swaps: I use rigatoni, rotini, or even spaghetti—whatever I have on hand works well.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I add a splash of milk or water and warm it gently on the stovetop or in the microwave, stirring occasionally. It reheats beautifully and the flavor often deepens overnight.
FAQs
Can I use pork sausage instead of chicken?
Yes, I can easily swap in pork sausage. Just keep in mind it may be a bit richer, so I adjust the butter or cream if needed.
Is the heavy cream necessary?
The cream helps make the sauce silky, but I’ve used half-and-half or even a splash of milk in a pinch. It’s still delicious.
Can I make this ahead of time?
Absolutely. I sometimes prep the sausage and garlic ahead, and then just boil the pasta and heat everything together when I’m ready to serve.
What kind of marinara sauce works best?
I like using a simple, good-quality jarred marinara. If I have time, I go for homemade, but jarred sauce works great for speed.
How can I make this dairy-free?
I skip the butter and Parmesan, and swap the heavy cream with a dairy-free alternative like oat or cashew cream. It still turns out creamy and flavorful.
Conclusion
This 20-Minute Sausage Pasta is the kind of recipe I keep in my back pocket for chilly nights, last-minute dinners, or when I just need a comforting meal without spending hours in the kitchen. It’s quick, satisfying, and full of bold flavors that come together beautifully in every bite.
This cozy 20-minute sausage pasta is perfect for chilly nights. Made with chicken sausage, marinara, and a splash of cream for a rich, comforting dinner in no time.
Author:Sarah
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:20 minutes
Yield:4 servings
Category:Dinner, Pasta
Method:Stovetop
Cuisine:Italian-American
Ingredients
8 ounces penne pasta
2 Italian chicken sausages (e.g., Aidell’s®)
1 tablespoon olive oil
1 clove garlic, finely minced
2 tablespoons butter
12 ounces marinara sauce
1/4 cup heavy cream
Freshly grated Parmesan cheese (to taste)
Optional: crusty bread for serving
Instructions
Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (9–11 minutes). Reserve 1/4 cup of pasta water, then drain.
While pasta cooks, slice sausages in half lengthwise, then cut into bite-sized pieces.
In a skillet over medium heat, heat olive oil. Add sausage and cook until lightly browned, about 3 minutes. Scrape up any browned bits from the skillet.
Add butter and garlic; cook for 1 minute until garlic is fragrant.
Stir in marinara sauce and heavy cream. Simmer until heated through and well combined.
Add the drained pasta and toss to coat. Thin the sauce with reserved pasta water if needed.
Remove from heat and stir in grated Parmesan cheese to taste. Serve warm in bowls with bread on the side.
Notes
Swap chicken sausage for pork or turkey sausage if preferred.
Use your favorite jarred marinara or homemade sauce.
For extra heat, add red pepper flakes to the sauce.
