There’s something so comforting about a big bowl of creamy pasta, especially when it’s loaded with savory Italian sausage and perfectly cooked fettuccine. This Creamy Italian Sausage Fettuccine Pasta Delight is one of those recipes that hits all the right notes — rich, satisfying, and surprisingly easy to make. Whether it’s a chilly evening, a casual weeknight dinner, or you’re entertaining friends, this dish brings big flavor without needing hours in the kitchen.

I first made this dish on a whim when I had some leftover Italian sausage in the fridge and no clear dinner plans. I didn’t expect much — just needed something fast and filling. But after that first bite? It immediately made its way into our regular dinner rotation. The cream sauce, with just a little heat from crushed red pepper, hugs every strand of pasta, and the sausage gives it that perfect rustic heartiness. Now, it’s one of those meals I turn to when I want to impress without stress.

So let’s dive in and bring this creamy, savory pasta goodness to your kitchen.

Why You’ll Love This Recipe

• Comfort Food at Its Best: The creamy sauce and tender pasta make this a perfect cozy-night-in kind of dish.

• Quick and Simple: Ready in about 30 minutes from start to finish.

• Customizable: Use mild or spicy sausage, add your favorite veggies, or swap the cream for a lighter option.

Ingredients You’ll Need

Here’s everything you’ll need to make this recipe (most of which you probably already have!):

• 12 ounces fettuccine pasta

• 1 tablespoon olive oil

• 1 pound Italian sausage (casings removed)

• 3 garlic cloves, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated Parmesan cheese

• ½ teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 1 tablespoon chopped fresh parsley or basil, for garnish

STEP 1: Cook the Fettuccine

Start by bringing a large pot of salted water to a boil. Drop in your fettuccine and cook it according to the package directions until it’s al dente. That perfect chew is what you’re going for — not mushy, but not undercooked either.

Tip: Don’t forget to reserve about ½ cup of pasta water before draining. It’s a little trick that helps loosen up the sauce later if needed.

Drain the pasta and set it aside while you work on the rest of the dish.

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STEP 2: Brown the Sausage

In a large skillet over medium heat, heat your olive oil and add the Italian sausage. Break it up with a wooden spoon as it cooks so you get those nice little crumbles throughout the pasta later.

Cook until it’s browned and no longer pink. This usually takes about 6 to 8 minutes. Once the sausage is cooked through, drain off any excess grease — especially if you’re using a fattier sausage — but leave just a bit to keep that flavor in the pan.

STEP 3: Add the Garlic

Next, add your minced garlic to the skillet with the sausage. Let it cook for about a minute — just until it’s fragrant. Don’t let it brown, or it’ll turn bitter. Stir frequently so it doesn’t stick to the bottom.

Pro Tip: Garlic burns fast, especially in a hot pan. If you’ve got a hot spot on your burner, move things around a bit to prevent that from happening.

STEP 4: Pour in the Cream and Broth

Now comes the magic. Pour in your heavy cream and chicken broth, stirring everything together. Let the mixture come to a gentle simmer — not a rapid boil — and allow it to reduce slightly. This usually takes around 3 to 5 minutes.

You’ll start to see the sauce thicken just a bit. That’s what you want. It should coat the back of a spoon without being too thick — you’re still going to add cheese, and that will help tighten it up even more.

Alright, now that we’ve got the fettuccine cooked, the sausage browned, and that dreamy base of cream and broth simmering away, it’s time to bring everything together. This next part is where the sauce really comes to life — cheesy, silky, and full of bold flavor. You’re going to love how easily it all comes together!

Let’s pick up where we left off and finish building this irresistible pasta dish.

STEP 5: Stir in the Parmesan and Seasoning

Once your sauce has simmered and slightly reduced, it’s time to add the grated Parmesan cheese. Stir it in gradually while the sauce is still hot — it’ll melt right in and create that ultra-creamy, cheesy texture we all love.

If you like a little kick, now’s the time to sprinkle in the crushed red pepper flakes. Totally optional, but it adds a subtle heat that balances beautifully with the richness of the cream and sausage.

Then, season the sauce with salt and black pepper to taste. Start light on the salt — remember, Parmesan is salty on its own — and adjust as needed. A good few cracks of fresh black pepper give it a nice depth.

Tip: If the sauce starts to feel too thick at this point, don’t panic. Just add a splash of that reserved pasta water (a little goes a long way). It helps loosen things up without watering down the flavor.

STEP 6: Add the Fettuccine and Toss

Now, take your cooked fettuccine and add it right into the skillet with the sauce and sausage. Use tongs to gently toss the pasta in the sauce, making sure every strand gets coated in that creamy goodness.

Let the pasta sit in the sauce for about a minute over low heat — this helps it absorb all the flavor and lets everything meld together.

Pro Tip: Don’t walk away during this step. Stir gently and keep the heat low so the sauce stays creamy and doesn’t get too thick or dry.

STEP 7: Garnish and Serve

Once everything is warmed through and looking silky smooth, remove the skillet from the heat. Top it off with a sprinkle of freshly chopped parsley or basil for a pop of color and freshness. That little touch of green not only looks beautiful but adds a light herbal note that balances the richness of the dish.

Now all that’s left to do is plate it up and dig in.

Recipe Variations and Add-Ins

One of the best things about this recipe is how easy it is to customize. Whether you’re cleaning out the fridge or looking to add a little variety, here are some simple ways to change it up:

• Add Veggies: Sautéed mushrooms, spinach, or sun-dried tomatoes all make great additions. Just cook them down before adding the cream.

• Make It Spicier: Use hot Italian sausage instead of mild, and add more red pepper flakes.

• Lighter Version: Swap the heavy cream for half-and-half and use turkey sausage for a leaner option. It won’t be quite as rich but still super tasty.

• Try a Different Pasta: Fettuccine is classic here, but linguine or even penne can work well in a pinch.

Leftovers and Reheating Tips

This pasta is definitely best enjoyed fresh, but if you have leftovers, don’t worry — they can be revived! Store them in an airtight container in the fridge for up to 3 days.

When reheating, add a splash of cream, milk, or chicken broth to loosen the sauce. Warm it slowly over the stovetop on low heat, stirring often, until heated through. Microwaving works in a pinch, but you’ll get a creamier result on the stove.

Tip: Pasta tends to absorb sauce as it sits, so you might need more liquid than you think when reheating.

Why This Dish Works So Well

It’s that perfect mix of indulgent and hearty. The sausage gives it that satisfying bite, while the cream sauce wraps everything in a cozy, comforting hug. The Parmesan brings the umami, and the herbs keep things from feeling too heavy. It’s balanced, flavorful, and oh-so-satisfying.

And let’s not forget — it’s ready in around 30 minutes. That’s faster than ordering takeout, and so much more rewarding.