Irresistible Marry Me Sausage Pasta

I’m pretty sure this pasta is responsible for at least three engagements in my friend group. The name isn’t just cute—people genuinely lose their minds over this dish. It’s creamy, it’s got that spicy Italian sausage kick, and the sun-dried tomatoes give it just enough tang to keep things interesting.

The first time I made it, my husband asked if we could have it again the next night. That’s when I knew I had a winner. It looks fancy enough for date night but comes together in about thirty minutes, which is important when you’ve got hungry kids circling the kitchen. The secret is in the sauce—that combination of cream, white wine, and tomato paste creates something that tastes like you’ve been simmering it all day.

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What Kind of Italian Sausage Should I Use?

You can use either sweet or spicy Italian sausage for this recipe, depending on your heat preference. Sweet Italian sausage will give you a milder, more herb-forward flavor, while hot Italian sausage adds a nice kick that plays well with the red pepper flakes. If you can only find sausage links, no problem – just remove the casings and crumble the meat as it cooks. Ground Italian sausage works great too and saves you a step, so grab whichever form is easiest for you at the store.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Italian sausage: You can use either mild or spicy Italian sausage depending on your preference. Ground beef, turkey, or chicken work too – just add 1/2 teaspoon of Italian seasoning to make up for the flavor.
• White wine: If you don’t have white wine, substitute with chicken or vegetable broth. Add a splash of lemon juice (about 1 teaspoon) to keep that bright, tangy flavor.
• Heavy cream: Half-and-half works in place of cream, though the sauce will be slightly thinner. You can also use full-fat coconut milk for a dairy-free version.
• Sun-dried tomatoes: Fresh cherry tomatoes (halved) or canned diced tomatoes can replace sun-dried tomatoes. Just drain them well and add an extra pinch of salt since sun-dried tomatoes are more concentrated.
• Pasta: Any pasta shape works here – penne, rigatoni, or fusilli are great choices. Just cook according to package directions.
• Fresh basil: Dried basil can work if needed – use about 1 teaspoon instead of fresh. Add it earlier in the cooking process with the other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this dish is not draining enough fat after browning the sausage, which will leave you with a greasy, heavy sauce instead of a creamy one – use a paper towel to soak up excess grease if needed.

Another common error is adding the cream while the pan is too hot, which can cause it to break or curdle, so make sure to reduce the heat to medium-low before pouring it in.

Don’t forget to reserve about a cup of pasta water before draining, as this starchy liquid is perfect for loosening the sauce if it gets too thick when you toss everything together.

Finally, add the cornstarch mixture slowly while stirring constantly – dumping it all in at once can create lumps that are tough to smooth out, and remember that the sauce will continue to thicken as it cools.

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What to Serve With Marry Me Sausage Pasta?

This pasta is pretty rich and filling on its own, so I like to keep the sides simple and fresh. A crisp green salad with a light lemon vinaigrette is perfect for cutting through all that creamy goodness, and some crusty garlic bread is always a good call for soaking up the extra sauce. If you want to add more veggies to the meal, roasted broccoli or sautéed green beans with a squeeze of lemon work really well alongside this dish. A glass of the same white wine you used in the recipe makes for a nice pairing too, or just keep it casual with some sparkling water and lemon.

Storage Instructions

Store: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day as everything has time to meld together. Just know that the sauce might thicken up a bit as it sits, which is totally normal.

Freeze: You can freeze this pasta for up to 2 months in a freezer-safe container. I’d recommend slightly undercooking the pasta if you know you’re going to freeze it, so it doesn’t get mushy when you reheat it later.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave it, but add a tablespoon or two of water or cream and stir halfway through to keep it creamy. Top with fresh parmesan and basil before serving for the best taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 55-65 g
• Fat: 90-100 g
• Carbohydrates: 145-160 g

Ingredients

For the pasta:

• 8 oz pasta (I always use Barilla Penne for the best texture)
• parmesan cheese (freshly grated for a smoother melt)
• 1 handful fresh basil

For the sausage and sauce:

• 12 oz italian sausage (removed from casings and crumbled)
• 5 cloves garlic, minced
• 1/2 cup white wine
• 1 1/4 cup cream
• 1 tbsp tomato paste (I use Hunt’s for a rich color)
• 1/3 cup sun-dried tomatoes (chopped into 1/4-inch slivers)
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 1/2 tsp cornstarch
• 1/4 tsp onion powder

Step 1: Start the Pasta and Prepare Mise en Place

• 8 oz pasta
• 5 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• parmesan cheese
• 1 handful fresh basil
• 1 1/2 tsp cornstarch
• 1 tablespoon water

Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions.

While the water heats, mince the garlic, chop the sun-dried tomatoes into 1/4-inch slivers, grate the parmesan cheese, and tear the basil into bite-sized pieces.

In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry—this will thicken the sauce perfectly without lumps.

Step 2: Cook the Sausage and Build Flavor Base

• 12 oz italian sausage, removed from casings and crumbled
• 5 cloves garlic, minced

While the pasta cooks, heat a large skillet over medium-high heat.

Add the crumbled sausage and cook for 5-7 minutes, breaking it into small pieces as it browns.

Once the sausage is cooked through and lightly golden, transfer it to a plate, leaving about 1 tablespoon of the rendered fat in the pan—this fat carries incredible flavor.

Add the minced garlic to the pan and cook for about 1 minute until fragrant, being careful not to let it burn.

Step 3: Deglaze and Build the Sauce Base

• 1/2 cup white wine
• 1 tbsp tomato paste

Pour the white wine into the pan with the garlic, scraping up all the browned bits on the bottom—these bits are pure flavor.

Let the wine reduce for about 1-2 minutes to cook off some of the alcohol and concentrate the flavor.

Then add the tomato paste and stir it into the wine and garlic, cooking for another minute to caramelize it slightly and remove any raw tomato taste.

I like to use Hunt’s tomato paste because it gives the sauce a rich, deep color that makes the dish look restaurant-quality.

Step 4: Create the Creamy Sauce

• 1 1/4 cup cream
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp onion powder
• cornstarch and water slurry from Step 1
• 1/3 cup sun-dried tomatoes, chopped
• cooked sausage from Step 2

Add the cream to the pan and stir gently to combine with the tomato paste and wine.

Sprinkle in the oregano, red pepper flakes, and onion powder, stirring to distribute the seasonings evenly throughout the sauce.

Pour in the cornstarch slurry from Step 1 and stir constantly for about 1-2 minutes—you’ll feel the sauce thicken noticeably as the cornstarch activates from the heat.

Once the sauce has thickened slightly, add the sun-dried tomatoes and the cooked sausage from Step 2, stirring until everything is evenly combined.

Step 5: Combine Pasta with Sauce and Finish

• cooked pasta from Step 1
• sauce mixture from Step 4
• parmesan cheese
• 1 handful fresh basil

Drain the cooked pasta and add it directly to the skillet with the sauce, tossing gently to coat every piece with the creamy sauce.

Let everything simmer together for 1-2 minutes so the pasta absorbs some of the flavors.

Divide the pasta among serving bowls and top each portion with freshly grated parmesan cheese and torn fresh basil.

I always add the basil at the very end because it keeps its bright, peppery flavor better than if it were cooked into the sauce.

Irresistible Marry Me Sausage Pasta

Delicious Irresistible Marry Me Sausage Pasta recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the pasta::

• 8 oz pasta (I always use Barilla Penne for the best texture)
• parmesan cheese (freshly grated for a smoother melt)
• 1 handful fresh basil

For the sausage and sauce::

• 12 oz italian sausage (removed from casings and crumbled)
• 5 cloves garlic, minced
• 1/2 cup white wine
• 1 1/4 cup cream
• 1 tbsp tomato paste (I use Hunt's for a rich color)
• 1/3 cup sun-dried tomatoes (chopped into 1/4-inch slivers)
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes
• 1 1/2 tsp cornstarch
• 1/4 tsp onion powder

Instructions

 

• Bring a large pot of salted water to a boil and add the pasta, cooking according to package directions. While the water heats, mince the garlic, chop the sun-dried tomatoes into 1/4-inch slivers, grate the parmesan cheese, and tear the basil into bite-sized pieces. In a small bowl, whisk together the cornstarch with 1 tablespoon of water to create a slurry—this will thicken the sauce perfectly without lumps.
• While the pasta cooks, heat a large skillet over medium-high heat. Add the crumbled sausage and cook for 5-7 minutes, breaking it into small pieces as it browns. Once the sausage is cooked through and lightly golden, transfer it to a plate, leaving about 1 tablespoon of the rendered fat in the pan—this fat carries incredible flavor. Add the minced garlic to the pan and cook for about 1 minute until fragrant, being careful not to let it burn.
• Pour the white wine into the pan with the garlic, scraping up all the browned bits on the bottom—these bits are pure flavor. Let the wine reduce for about 1-2 minutes to cook off some of the alcohol and concentrate the flavor. Then add the tomato paste and stir it into the wine and garlic, cooking for another minute to caramelize it slightly and remove any raw tomato taste. I like to use Hunt's tomato paste because it gives the sauce a rich, deep color that makes the dish look restaurant-quality.
• Add the cream to the pan and stir gently to combine with the tomato paste and wine. Sprinkle in the oregano, red pepper flakes, and onion powder, stirring to distribute the seasonings evenly throughout the sauce. Pour in the cornstarch slurry from Step 1 and stir constantly for about 1-2 minutes—you'll feel the sauce thicken noticeably as the cornstarch activates from the heat. Once the sauce has thickened slightly, add the sun-dried tomatoes and the cooked sausage from Step 2, stirring until everything is evenly combined.
• Drain the cooked pasta and add it directly to the skillet with the sauce, tossing gently to coat every piece with the creamy sauce. Let everything simmer together for 1-2 minutes so the pasta absorbs some of the flavors. Divide the pasta among serving bowls and top each portion with freshly grated parmesan cheese and torn fresh basil. I always add the basil at the very end because it keeps its bright, peppery flavor better than if it were cooked into the sauce.