This Marry Me Italian Sausage Pasta is the kind of home cooking that sneaks up on you and becomes a staple. I discovered this version one rainy evening when a last-minute dinner plan needed to be irresistible but fast. The combination of browned Italian sausage, fragrant garlic, tangy sun-dried tomatoes and a silky cream-tomato sauce came together in a way that felt both comforting and decidedly special. The texture is rich without being cloying, the sausage adds savory depth, and the sun-dried tomatoes lend bright, concentrated tomato flavor that keeps each bite interesting.

I remember bringing this to the table for a weeknight dinner and watching my partner close their eyes and smile after the first forkful. It was one of those meals that prompts requests for the recipe before the plates are cleared. It’s simple enough for a busy evening, yet flavorful enough for company. Use a good-quality Italian sausage, a jar of sun-dried tomatoes packed in oil for extra flavor, and a sturdy pasta shape to carry the sauce. The dish scales easily and stores well, making it a reliable option for busy cooks who want a little culinary applause with minimal fuss.

Ingredients

• 8 ounces uncooked pasta: Choose a sturdy shape such as penne, rigatoni, or fusilli to hold the sauce. I usually use penne from Barilla for reliable texture. Eight ounces dry typically serves three to four people depending on appetite.
• 11 ounces Italian sausage: Remove casings and crumble. Sweet or hot both work. I prefer a fennel-forward pork sausage for classic flavor. If you use bulk sausage, aim for a medium-fat variety so the sauce has richness without being greasy.
• 4 cloves garlic, minced: Fresh garlic is essential. Mince finely so it disperses evenly and releases its aroma during the quick wine reduction.
• 1/2 cup dry white wine: A Sauvignon Blanc or Pinot Grigio is great; it brightens the sauce and lifts the cream. If you prefer no alcohol, use low-sodium chicken broth as a substitute.
• 1 cup heavy or whipping cream: Heavy cream gives the silkiest mouthfeel. Heavy cream from any major brand works well; avoid ultra-light creams as they may separate.
• 1 tablespoon tomato paste: Adds concentrated tomato depth and color. Cook it briefly in the cream until fully incorporated to remove any raw edge.
• 1/3 cup sun-dried tomatoes: Use sun-dried tomatoes packed in oil if possible for extra richness. If they are dry-packed, rehydrate in warm water for 10 minutes and drain.
• 1/2 teaspoon dried oregano: Adds an herbal backbone. Use good-quality dried oregano, not oregano blends, for true Mediterranean flavor.
• 1/4 teaspoon crushed red pepper flakes: Adds mild heat. Increase to 1/2 teaspoon for a noticeable kick.
• 1 teaspoon cornstarch: Dissolved in two teaspoons cold water to make a slurry that helps the sauce thicken without reducing for a long time.
• Small handful fresh basil, chopped or torn: Adds freshness and a pop of color at the end. Sweet Genovese basil works best.
• Freshly grated parmesan cheese, optional: Use Parmigiano-Reggiano and grate at the table to finish each serving.

Instructions

Cook the pasta: Bring a large pot of water to a rolling boil and generously salt it. Add 8 ounces of dry pasta and cook until al dente according to package directions, typically 9 to 11 minutes depending on shape. Reserve a cup of pasta water before draining to adjust sauce consistency later. Drain the pasta but do not rinse it; the starch helps the sauce cling. Brown the sausage: While the pasta cooks, remove the sausages from their casings and crumble the meat into a large skillet set over medium-high heat. Sauté for 5 to 7 minutes until the meat is well browned and caramelized in places. Break up large pieces with a spoon. Transfer the cooked sausage to a paper towel-lined plate and, if there is excess fat, pour off most of it leaving roughly one tablespoon to carry flavor. Deglaze with wine and garlic: Reduce the heat to medium. Add the minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds. Pour in 1/2 cup dry white wine and let it bubble actively for about one minute or until reduced by half. This concentrates the wine flavor and lifts the browned bits from the pan, which add depth to the sauce. Make the cream and tomato base: Stir in 1 cup heavy cream and 1 tablespoon tomato paste, whisking to fully incorporate the paste into the cream. Add the sun-dried tomatoes, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Give everything a moment to warm through so the tomatoes soften and release flavor. Thicken the sauce: In a small bowl combine 1 teaspoon cornstarch with 2 teaspoons cold water to form a smooth slurry. Stir the slurry into the sauce and scrape any browned bits from the bottom of the skillet. Return the sausage to the pan and cook for 2 to 4 minutes until the sauce thickens to your liking. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it. Toss and finish: Add the drained pasta to the skillet and toss to coat evenly. If needed, add up to 1/4 cup pasta water to achieve a glossy, clingy sauce. Remove from heat and stir in a small handful of torn fresh basil. Serve immediately with grated parmesan on the side.

Storage Tips

To store leftovers, let the pasta cool to room temperature but no longer than two hours, then transfer to an airtight container and refrigerate for up to three days. The sauce can thicken as it chills; when reheating, warm gently over low heat and add a splash of water or milk to restore creaminess. For freezing, place cooled portions into freezer-safe containers and freeze for up to three months. Thaw overnight in the refrigerator before reheating. Avoid reheating aggressively in the microwave at high power as the cream can separate. A slow, gentle stovetop reheat preserves texture best.

Ingredient Substitutions

If you need to swap ingredients, there are several easy changes that keep the essence of the dish. For a lighter sauce, replace heavy cream with half-and-half or a mixture of milk and a tablespoon of butter per cup for a similar mouthfeel. For a dairy-free version use full-fat canned coconut milk, but note the coconut aroma may be detectable. If you cannot eat pork, substitute Italian turkey sausage or plant-based Italian-style sausage. Use low-sodium chicken broth instead of wine for a nonalcohol option, and increase the tomato paste slightly to retain depth.

Serving Suggestions

Serve this dish with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette works beautifully to soak up any leftover sauce. For a more complete meal, add roasted vegetables such as broccoli or asparagus on the side. Finish plates with freshly torn basil and a dusting of Parmigiano-Reggiano. For entertaining, place a small bowl of extra chili flakes and grated cheese on the table so guests can customize their portions.

Cultural Background

While not a classical Italian dish, this preparation draws on Italian-American traditions that favor rich, tomato-and-cream combinations and the use of bold cured sausages. The name evokes the romantic, convivial spirit of sharing comforting pasta in family settings. Sun-dried tomatoes reflect Mediterranean preservation techniques that concentrate tomato flavor and are often used in Italian and coastal Mediterranean cooking to add umami and acidity without fresh tomatoes.

Seasonal Adaptations

In summer, swap sun-dried tomatoes for quick-roasted cherry tomatoes and stir in extra fresh basil for a brighter feel. In colder months, fold in a handful of sautéed mushrooms or chopped kale to add earthiness and heartiness. For holiday gatherings, consider adding a splash of Madeira or Marsala instead of white wine for a deeper aroma. Adjust the crushed red pepper to match seasonal preferences: milder in winter, livelier in summer.

Meal Prep Tips

Prepare the sauce ahead and store it separately from freshly cooked pasta if you plan meals for the week. Keep them in separate containers so reheating is even and pasta does not over-absorb the sauce. When packing lunches, include a small container of grated cheese and a lime or lemon wedge to brighten the dish before eating. For batch cooking, double the sauce and freeze in portion-sized containers so you can defrost just what you need for a quick dinner.

This pasta is ultimately about joyful, simple cooking — the kind that brings people together without hours of effort. Give it a try, make it your own, and enjoy both the process and the compliments at the table.