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Cheesy Sausage Pasta


"This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups."
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35 m servings 514 cals
Original recipe yields 8 servings


  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
  2. While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
  3. Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 148
  1. 200 Ratings

Most helpful positive review

This can be very good, but I have to say that 16 oz. of pasta is way too much here and the sauce needed a bit of work. I used half the amount of pasta (basically half a box of penne). I sautee...

Most helpful critical review

We did not like this recipe that all.

Most helpful
Most positive
Least positive

This can be very good, but I have to say that 16 oz. of pasta is way too much here and the sauce needed a bit of work. I used half the amount of pasta (basically half a box of penne). I sautee...

I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic,...

This was great! My friends loved it. Only change was that I cooked the sausage then added the onions, peppers and mushrooms to cook - I don't like mushy vegetables so I also set this aside and...

I used Italian link sausage cut into 1/2 inch slices instead of the crumbles and it was amazing! I love this recipe.

I used spaghetti instead of the shells and chicken breast instead of the sausage- only because that's what I had- and boy, was this great! The parmesan blends so nicely with the tomato flavor.

was very good. I added mushrooms and used half and half instead of heavy cream.

I have no clue why anyone would give a bad rating to a recipe judging solely by a picture - which the author of the recipe did not even submit. Guess that's why I don't always go by the rating...

This was good. Everyone enjoyed it. I would have prefered it be a little cheesier so I think next time I will add more parmesan cheese or do parmesan and mozzarella.

I had some left over chicken sausage and was looking for a recipe to use it in. This turned out great! Used penne instead of shells, and substituted half and half for the heavy cream. Added m...