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+ servings
Overhead in pot with spoonful close-up.

Creamy Italian Sausage Peasant Pasta

Rustic and comforting peasant pasta made with simple ingredients for an easy weeknight dinner.
Course Main Course
Cuisine Italian
Keyword peasant pasta, sausage pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 856kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 1 tbsp olive oil
  • 1 lb sweet Italian sausage, bulk or removed from links
  • 1/2 lb hot Italian sausage, bulk or removed from links
  • 4 cloves garlic, finely chopped
  • Pinch crushed red pepper
  • Kosher salt and fresh cracked pepper
  • 1/2 cup chicken stock
  • 1 (28-oz) can crushed tomatoes
  • 1/2 cup heavy cream
  • 1 cup green peas, frozen
  • 24 leaves fresh basil, thinly sliced (chiffonade)
  • Freshly grated Parmiggiano-Reggiano, for serving
  • 1 lb ziti or penne pasta


  • Bring large pot of salted water to a boil for the pasta, and cook pasta until al dente.  Meanwhile, in a large skillet, heat olive oil until shimmering and then add Italian sausage.  Brown sausage, breaking it up with a wooden spoon.  When almost fully browned, add garlic and a pinch crushed red pepper and cook for another minute or two. 
  • Add chicken stock and deglaze the pan, stirring up any browned bits from the bottom.  Stir in crushed tomatoes and bring up to a boil, then reduce heat and simmer about 5 minutes or so.
  • Stir in cream and season with salt and pepper.  Add the peas and basil, stir to combine and heat through, a few minutes.  Toss hot, drained pasta into pan with sauce and then transfer to serving bowl.  Top with plenty of Parm.  Enjoy!  


Serve with garlic bread and a green salad.


Calories: 856kcal | Carbohydrates: 124g | Protein: 37g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 66mg | Sodium: 2095mg | Potassium: 3833mg | Fiber: 25g | Sugar: 55g | Vitamin A: 2912IU | Vitamin C: 118mg | Calcium: 443mg | Iron: 17mg