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–+ servings
A skillet filled with short tube pasta tossed in a rich meat sauce and topped generously with grated Parmesan cheese, perfect for 20 Genius Pasta Recipes Ideas for Busy Weeknights.

Simple Creamy Sausage Pasta

This recipe provides a quick, satisfying pasta dish perfect for busy weeknights. It uses basic pantry ingredients to create a rich sauce that comes together fast.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce
  • 1 package Pasta Any shape works well
  • 2 tbsp Olive Oil
  • 1/2 Onion, chopped Optional
  • 1 pkg Jimmy Dean Regular bulk sausage
  • 6 oz Tomato Paste 1 can
  • 1 cup Beef Stock Use bouillon paste mixed with water if needed
  • 1 cup Light Cream Heavy cream is an acceptable substitute
  • To taste Salt & Pepper
For Serving
  • To taste Freshly grated parmesan cheese Optional but recommended

Equipment

  • Large skillet or pan
  • Pot for pasta

Method
 

  1. Heat olive oil in a large skillet over low heat. Add the chopped onion, if using, and cook until soft.
  2. Add the bulk sausage meat to the pan. Cook until the sausage is fully browned. Drain any excess fat if desired.
  3. Stir in the tomato paste and beef stock. Season with salt and pepper. Let the mixture simmer over low heat for about 10 minutes.
  4. Pour in the light cream and stir well to combine. Continue heating the sauce gently.
  5. While the sauce simmers, cook the pasta in salted boiling water according to package directions. Drain the pasta well.
  6. Combine the drained pasta directly with the sausage cream sauce. Stir until the pasta is fully coated.
  7. Serve immediately, topped with freshly grated parmesan cheese if you choose.

Notes

This simple sauce base is great for adding other ingredients like cooked chicken thighs or mushrooms if you have extra time. The recipe is designed to be fast, so focus on getting the sauce simmering quickly while the pasta cooks.

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