Easy Creamy Spaghetti
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Creamy Spaghetti is bound to become your new weeknight dinner go-to. The sauce is incredibly flavorful and the texture is simply divine. Creamy, cheesy pasta with crushed tomatoes and Italian sausage — what’s not to love? Plus, you can customize this simple recipe with different spices or add some veggies. Ready in 30 minutes or less!
Creamy Spaghetti
I’m all about one pot meals to get dinner on the table fast, but sometimes my family wants classic flavors they know and love.
That doesn’t mean I can’t put a new spin on things to satisfy both my comfort food cravings and sense of adventure!
The secret to perfect creamy spaghetti is to slowly simmer everything together so the noodles come out tender and the cream doesn’t curdle.
It’s just as tasty as my go-to one pot spaghetti, but it’s made with Italian sausage instead of ground beef and mushrooms — and the sauce is super creamy, of course.
Try my taco and fajita pasta recipes next if you really want to be adventurous!
Ingredient Notes and Substitutions
- Italian Sausage – Look for mild or sweet Italian sausage — the only difference is that sweet contains sweet basil.
If you like spicy dishes, substitute hot Italian sausage. Or, swap it entirely with ground turkey chicken sausage for a leaner dish. - Pasta – Spaghetti is my favorite for this recipe, but creamy tomato spaghetti sauce goes well with so many other noodles. Try penne, rigatoni, or even fettuccine!
- Crushed Tomatoes – If you’re sensitive to the acidity in tomatoes, San Marzano is the brand for you! Otherwise, use your favorite.
The best substitute would be to crush a can of whole tomatoes yourself, or blanch and crush about a dozen (2 pounds) fresh Roma tomatoes. - Heavy Cream – This makes the sauce creamy, of course, but it also helps to thicken it! You could get away with half-and-half for a lighter dish, but milk won’t work the same.
- Chicken Stock – Since this is a one pot creamy spaghetti recipe, you need plenty of liquid to cook the noodles.
- Parmesan Cheese – Use freshly grated Parmesan over pre-shredded kinds — and definitely not the powdered stuff!
For a gooey texture, use the medium holes on your cheese grater. If you want a silkier sauce, use the small holes or a microplane.
You can also mix in mozzarella or Pecorino Romano for extra flavor and a creamier texture. - Seasonings – There’s plenty of flavor in the sausage, so I don’t tend to use more than salt and pepper… maybe some red pepper flakes for heat.
I will add fresh parsley or basil as garnish, but you could also include any of your favorite Italian dried herbs in this creamy spaghetti pasta dish.
Tips and Tricks to Make Perfect Creamy Tomato Spaghetti Sauce
- Have everything measured out and ready to go.
This dish comes together pretty quickly, so you’ll want to be able to grab and pour with ease!
Open the can of tomatoes and measure out the cream too — every second counts.
Plus, it’s always a good idea to let heavy cream warm a bit on the counter before adding it to a hot dish.
- Break the noodles in half if needed.
It’s important that the spaghetti cooks evenly, so the noodles should be submerged in the liquid instead of sticking up out of the pot.
This can also make this dish a bit easier to eat, especially for little kids!
- Adjust the sauce after the pasta is cooked.
If it seems too thick, add a little extra chicken stock or cream to loosen it up.
Be careful with too much extra cream, though, as it can dilute the flavor and will also thicken a bit as it cooks.
Creamy tomato spaghetti sauce that is too thin simply needs more time to simmer, so be sure to check it a few minutes before the spaghetti is done.
In a pinch, you can stir in a cornstarch slurry to thicken it quickly so the noodles don’t overcook.
Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the pot and simmer for another minute.
Prep Ahead
- Grate Parmesan cheese
Kitchen Tools You Will Need
- Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
- Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
Serving Suggestions
Top each bowl of creamy spaghetti pasta with chopped parsley or basil — and some extra cheese while you’re at it!
All you really need is a fresh green salad and some toasted garlic bread to round out your plate.
But if you want to spend some extra time on sides, my burrata caprese is divine, and homemade breadsticks always hit the spot.
Storing and Reheating Creamy Spaghetti Pasta
Allow any leftovers to cool, then refrigerate them for up to 3 days. Because of the creamy sauce, I don’t recommend freezing this dish.
Reheat creamy spaghetti in the microwave or on the stovetop over low heat, adding a splash of chicken stock or cream to loosen the sauce as needed.
Creamy Spaghetti Recipe FAQ
Unlike milk, heavy cream is less prone to curdling and can withstand higher temperatures for longer periods of time due to the extra fat. But acidic ingredients, like tomatoes, can certainly cause it to curdle!
Keep your sauce creamy and smooth by bringing it just to a simmer — not a boil. Keep the heat low so it continues to simmer, allowing the pasta to cook, and the cream won’t curdle.
Easily make this dish vegetarian with a few simple swaps. Leave out the sausage and replace the chicken stock with vegetable broth.
Then, add your favorite veggies for texture and flavor! Mushrooms, bell peppers, and zucchini are my top picks for creamy spaghetti, but onions, spinach, and eggplant would be tasty too.
You can chop your vegetables into large pieces or shred and mince them really small so the texture is similar to cooked sausage. Up to you!
Sure! You may need a little extra chicken stock to replace the heavy cream, though I wouldn’t replace the full amount — maybe ½ cup at most.
Then, cut the block of cream cheese into smaller chunks and stir them in with the parmesan until fully melted. Start with 4 ounces and see how it looks, using up to 8 ounces total depending on your preference.
Note that the cream cheese will add a slightly tangy flavor to the dish!
Enjoy!
With love, from our simple kitchen to yours.
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Easy Creamy Spaghetti
Equipment
Ingredients
- 1 pound ground mild Italian sausage
- 12 ounces uncooked spaghetti
- 28 ounce can crushed tomatoes
- 4 cups chicken stock, 32 ounces
- 1 cup heavy cream
- 1 teaspoon red pepper flakes
- 1 cup grated Parmesan cheese
- salt and pepper to taste
- fresh parsley or basil, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the sausage over medium heat until browned. Break it apart with a spoon as it cooks.
- Once the sausage is cooked through, add the crushed tomatoes, chicken stock, and heavy cream to the pot. Stir to combine.
- Add the red pepper flakes and season with salt and pepper. Bring the mixture to a simmer.
- Add the uncooked spaghetti to the pot. Stir frequently to ensure the spaghetti doesn’t stick together. Cook until the spaghetti is al dente and has absorbed most of the liquid, about 10-12 minutes.
- Once the spaghetti is cooked, stir in the grated Parmesan cheese until fully incorporated and the sauce is creamy.
- Remove from heat and let the dish sit for a few minutes to thicken. Garnish with chopped parsley or basil before serving. Enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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