
Creamy, savory pasta with crumbled Italian sausage, sun-dried tomatoes, and a silky wine-cream sauce that turns weeknights into special occasions.

This Marry Me Italian Sausage Pasta is the kind of dish that instantly feels like a celebration at the dinner table. I first discovered this combination on an evening when I needed something comforting but also a bit more special than a regular weeknight meal. The marriage of browned Italian sausage, the sweetness of sun-dried tomatoes, the mellow bite of garlic, and a splash of dry white wine finished with heavy cream produces a sauce that clings to each strand of pasta in the most irresistible way. The texture is rich and velvety, while the flavor balances savory pork, bright tomato notes, and a gentle, lingering heat from red pepper flakes.
I made this for a small dinner party once, intending it to be a casual offering, and left the table is empty plates and friends asking for the recipe. The name is playful, but there is truth in it: this is a dish people fall in love with. It’s quick enough for a weeknight (about 30 minutes from start to finish), but indulgent enough for date night. I like to use good-quality Italian sausage and a jar of oil-packed sun-dried tomatoes — they add a concentrated tomato flavor that keeps the sauce vibrant even with cream added.
When I serve this, guests notice the aroma of browned sausage and garlic first, then the creaminess. My family often asks for seconds, calling it both comforting and sophisticated. It’s become my go-to when I want something that feels like a treat but won’t keep me in the kitchen all evening.
One of my favorite things about this preparation is how forgiving it is: the sauce tolerates small timing differences, and the sun-dried tomatoes keep the tomato character strong even with the cream. I still remember making it the first time I had houseguests who declared it the best pasta they'd had in months — simple food with bold, familiar flavors always wins.
Cool leftovers to room temperature for no more than 2 hours and store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. When reheating, add a splash of milk or reserved pasta water and warm slowly over medium-low heat, stirring often, to prevent the cream from breaking. Glass containers or BPA-free plastic with tight lids are best for preserving aroma and preventing freezer burn.
To lighten the dish, swap turkey or chicken Italian sausage for pork, and use half-and-half combined with a tablespoon of butter for some creaminess. For a dairy-free version, use full-fat canned coconut milk (it will add coconut notes) and omit Parmesan; consider adding a squeeze of lemon to brighten the flavors. If you need gluten-free, use a certified gluten-free pasta and ensure your sausage is gluten-free. If sun-dried tomatoes aren’t available, substitute 1/2 cup of cherry tomatoes sautéed until jammy with a teaspoon of balsamic vinegar.
Serve on warmed plates with extra torn basil and a generous grating of Parmigiano-Reggiano. Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness, and offer crusty bread to mop up any remaining sauce. For wine, the white used in cooking is a great pairing — a crisp Pinot Grigio or an unoaked Chardonnay balances the cream. This plate works wonderfully for casual dinners, date nights, or a small celebratory meal.
While not a traditional Italian recipe, this dish draws on Italian-American flavors: Italian sausage, sun-dried tomatoes, and cream-based sauces common in American interpretations of Italian cuisine. Cream is used more sparingly in classic Italian cooking, but the Americanization of pasta often includes richer sauces that suit modern palates. The technique of deglazing with wine and finishing with fresh basil is rooted in Italian culinary practice, while the sausage and cream mirror comfort-food sensibilities.
In summer, swap sun-dried tomatoes for blistered cherry tomatoes and add a handful of baby spinach just before serving. In winter, fold in roasted red peppers and finish with chopped parsley for warmth. For holiday gatherings, double the recipe and bake in a shallow dish with a Parmesan and breadcrumb topping for a bubbly casserole-style presentation.
Make the sauce a day ahead and keep it refrigerated. Reheat gently, then cook fresh pasta to al dente and toss with the warm sauce just before serving — this keeps the pasta texture perfect. Portion into meal-prep containers for easy lunches; store sauce and pasta separately if possible to preserve texture, and combine when reheating.
This dish is about hospitality and simple techniques that deliver big flavor. Whether you’re feeding friends, courting a special someone, or simply craving a comforting bowl, this Marry Me Italian Sausage Pasta will make you feel like you’ve created something both homey and memorable. Give it a try, tweak the heat and herbs to your liking, and enjoy the happy faces that follow.
Reserve some pasta cooking water to adjust sauce consistency and help it emulsify with the cream.
Cook the tomato paste briefly in the pan to deepen its caramelized flavor before adding the cream.
Use oil-packed sun-dried tomatoes; chop them finely so they integrate into the sauce.
If sauce separates when reheating, whisk in a teaspoon of cornstarch slurry and warm gently to bring it back together.
This nourishing marry me italian sausage pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Reserve about 1/2 cup of pasta cooking water before draining. Add it a tablespoon at a time to loosen the sauce and help it cling to pasta.
Yes — brown the sausage thoroughly until you see deep caramelized bits; they add essential flavor to the sauce.
This Marry Me Italian Sausage Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a boil and cook 8 ounces of pasta until al dente according to package directions. Reserve 1/2 cup pasta water and then drain.
Remove sausage from casings and crumble into a preheated skillet over medium-high heat. Sauté 5–7 minutes until nicely browned, then transfer to a paper towel–lined plate.
Reduce heat to medium, add minced garlic to the skillet and cook 20–30 seconds. Pour in 1/2 cup dry white wine and let it bubble until reduced by half, scraping up browned bits.
Whisk 1 teaspoon cornstarch with 2 teaspoons cold water. Stir in 1 cup heavy cream and 1 tablespoon tomato paste until smooth. Add 1/3 cup chopped sun-dried tomatoes, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, and the cornstarch slurry. Simmer until slightly thickened.
Return sausage to the pan and cook a few minutes more. Add drained pasta to the skillet, toss with sauce adding reserved pasta water if needed. Garnish with fresh basil and grated Parmesan before serving.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@culinya on social media!


A creamy, nostalgic five-ingredient mac and cheese made with pantry staples—ready in under 30 minutes and perfect for weeknights or a simple family gathering.

Sweet, caramelized pineapple rings roasted quickly in the air fryer and served warm with a tangy Greek yogurt-lime dip — an effortless, crowd-pleasing treat.

Chewy coconut cookies studded with chopped salted almonds and semisweet chocolate—an Almond Joy candy bar transformed into a simple, irresistible cookie.

Leave a comment & rating below or tag @culinya on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.
Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.