Creamy Sausage & Sun-Dried Tomato Paccheri: Big paccheri tubes cradle a luscious creamy sausage sauce for a deeply satisfying pasta night.
Why You Will Love This Creamy Sausage & Sun-Dried Tomato Paccheri Recipe
Your Simple Ingredients for the Perfect Creamy Sausage & Sun-Dried Tomato Paccheri
How to Make Perfect Creamy Sausage & Sun-Dried Tomato Paccheri
Pro Tips and Easy Variations for Your Creamy Sausage & Sun-Dried Tomato Paccheri
Serving Suggestions for a Perfect Dinner
Nutrition Information
Storage and Make-Ahead Instructions
Your Creamy Sausage & Sun-Dried Tomato Paccheri Questions Answered
More Incredible Italian Recipes to Try
The Story Behind This Recipe
Pin This Recipe for Later

Creamy Sausage & Sun-Dried Tomato Paccheri: Big paccheri tubes cradle a luscious creamy sausage sauce for a deeply satisfying pasta night.

This creamy sausage & sun-dried tomato paccheri recipe is the one I turn to when I need dinner to double as a comfort blanket. I still remember the first time I made it—late on a Tuesday evening in my tiny apartment kitchen, the windows already fogged from the pasta water. I had picked up paccheri on a whim at the Italian market, drawn to their oddly generous shape, and paired them with crumbled sausage and the last jar of sun-dried tomatoes from my pantry. The sauce came together so effortlessly, clinging inside each pasta tube, that I stood at the stove spooning bites straight from the skillet long before it reached the table. That combination of silky cream, salty Pecorino, and deeply browned sausage reminded me of a trattoria dinner I once had in Rome, but entirely reachable on a random weeknight in my own kitchen.

What sets this recipe apart is the deliberate embrace of simple, high-impact pantry ingredients treated with respect. The paccheri pasta is not just a vessel—its oversized, hollow shape captures the sausage crumbles and creamy sauce in a way that spaghetti or penne never could. Browning the sausage properly, letting it form a crust before breaking it up, develops a savory depth that infuses the entire dish. And using oil-packed sun-dried tomatoes means you carry their concentrated, tangy sweetness into every bite, with just a hint of their preserving oil enriching the sauce. There is no complicated roux or delicate emulsion to stress over; instead, reserved starchy pasta water and good cheese do all the binding work for you. If you appreciate the slow, hands-on ritual of a dish like my Moroccan chicken tagine, you will find a similar soulful reward here, just achieved much faster.

This is the perfect recipe for anyone who wants a restaurant-level pasta without the anxiety. It is forgiving enough for a beginner cook yet impressive enough to serve at a casual dinner party. Make it when the weather turns cool and you crave something rich and warming. Make it when you have a hungry family to feed and only half an hour to pull dinner together. It scales up beautifully for a crowd—simply double the sauce and use a larger skillet. Whether you are cooking for one and enjoying leftovers, or setting the table for four with a nice bottle of Chianti, this creamy sausage & sun-dried tomato paccheri recipe will become a cornerstone of your Italian dinner rotation.

Why You Will Love This Creamy Sausage & Sun-Dried Tomato Paccheri Recipe

Ready in under 40 minutes. From the moment you fill the pasta pot to the first forkful on the plate, you are looking at just about 35 minutes of mostly relaxed, active cooking. This means you can pull it off on a busy Wednesday without breaking a sweat, and still feel like you treated yourself.
Deeply savory with a gentle sweetness. The browned sausage provides robust, meaty flavor, while the sun-dried tomatoes add a concentrated tomato richness that cuts through the cream perfectly. Each bite balances salt, fat, and a hint of tang in a way that keeps you going back for more.
Paccheri pasta makes every bite exceptional. These large tubes scoop up the sauce and the sausage bits, delivering a full-flavored mouthful with every forkful. You will never look at a regular penne the same way after you see how the sauce pools inside those generous hollows.
No fancy equipment or techniques required. You only need one large skillet, one pot, and a spoon. There is no tempering of eggs, no blender required for the sauce, just straightforward steps that build layers of flavor naturally.
Easily customizable to your taste. You can dial up the heat with extra red pepper flakes, use spicy sausage for a bolder kick, or swap in a vegetarian protein and keep the same incredible creamy base. The recipe gives you a solid foundation that welcomes your own touches.
Leftovers taste even better the next day. The sauce has time to meld and deepen overnight in the fridge, making this a great candidate for lunch the following day if you are lucky enough to have any remaining.

Your Simple Ingredients for the Perfect Creamy Sausage & Sun-Dried Tomato Paccheri

Pasta

400g paccheri pasta, or other large tubular pasta

Sauce

1 tbsp olive oil, extra virgin
1 lb mild Italian sausage, casings removed, crumbled
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and sliced
1/2 tsp red pepper flakes, adjust to taste
1 cup heavy cream, room temperature
1/2 cup freshly grated Pecorino Romano, plus more for serving
1/4 cup pasta cooking water, reserve before draining

Garnish

1/4 cup fresh basil leaves, torn
Freshly cracked black pepper to taste

Ingredient Notes

Paccheri pasta is the star shape of this dish. Its wide, smooth tubes are designed to trap sauce and small bits of sausage inside, creating a more satisfying bite than standard short pasta. Look for imported Italian bronze-die extruded paccheri, which has a rough, porous surface that grips the cream sauce beautifully. If you cannot find paccheri, rigatoni or calamarata are the next best options. Avoid thin-walled pasta like penne here; the heavy sauce benefits from a sturdier shape that can hold up to tossing without breaking.

Mild Italian sausage provides the core flavor. Choose bulk sausage or links with the casings removed, and always look for one with visible fennel seeds and a coarse grind. The fat content in pork sausage helps create a rich sauce as it renders during browning. You can use spicy Italian sausage if you prefer more heat, but starting with mild lets you control the spice level with red pepper flakes. For a leaner option, chicken or turkey Italian sausage works, though you may need an extra drizzle of olive oil to prevent sticking during browning.

Sun-dried tomatoes in oil bring concentrated tomato flavor and a slight chew that contrasts the tender pasta. The oil they are packed in carries their essence and can be used as part of the cooking fat—no need to drain them completely dry. Taste one before adding; if they are salted heavily, you might hold back on adding extra salt to the sauce. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 15 minutes, drain, and pat dry before slicing, then add a teaspoon of the olive oil to the skillet to compensate for the missing oil.

Heavy cream creates the velvety base of the sauce. Allow it to sit at room temperature while you gather the rest of your ingredients; cold cream added to a hot skillet can seize or cause the sauce to separate. The high fat content, around 36 percent, ensures the sauce coats each piece of pasta without becoming watery. Substituting half and half or whole milk is possible but will yield a thinner consistency, and you should avoid bringing it to a rapid boil to prevent curdling.

Pecorino Romano is sharper and saltier than Parmesan, which makes it ideal for balancing the richness of the cream and sausage. Always grate it fresh from a wedge; pre-grated versions often contain anti-caking agents that prevent the cheese from melting smoothly into the sauce. If you only have Parmesan, it can stand in, but you may want to add a pinch more salt to compensate for the milder flavor. The starchy pasta water you reserve acts as the final binding agent, helping the cheese and cream emulsify into a glossy, cohesive sauce that clings to every pasta tube.

How to Make Perfect Creamy Sausage & Sun-Dried Tomato Paccheri

Cook the pasta

Bring a large pot of water to a rolling boil and salt it generously—the water should taste like the sea. This is your only chance to season the pasta itself. Drop in the paccheri and cook until just under al dente, about a minute less than the package directs, which is typically around 10 to 12 minutes depending on the brand. The pasta will finish cooking in the sauce later, so pulling it early prevents mushiness. Before draining, dip a heatproof measuring cup into the pot and reserve at least a quarter cup of the cloudy, starchy pasta water. Drain the pasta and give it a brief shake, but do not rinse it; the residual starch helps the sauce cling.

Brown the sausage

While the pasta water heats, place your largest skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the crumbled sausage in an even layer. Now step back for a minute—resist the urge to stir immediately. Let the sausage sit undisturbed until the bottom develops a deep, golden-brown crust, about 2 to 3 minutes. Then break it apart with a wooden spoon and continue cooking, stirring occasionally, until no pink remains and the internal temperature reaches 160 degrees Fahrenheit. The fond that forms on the bottom of the skillet is pure flavor; you will deglaze it naturally with the next steps. Using kitchen shears to cut sausage links open and crumble them directly into the skillet is a neat trick that saves a cutting board.

Build the sauce base

Reduce the heat to medium. Add the minced garlic, sliced sun-dried tomatoes, and red pepper flakes directly into the skillet with the rendered sausage fat. Sauté for about 60 seconds, stirring constantly so the garlic softens and grows fragrant but does not brown or burn. The aroma at this stage should be bright and slightly spicy. If you used oil-packed sun-dried tomatoes, the thin coating of oil they bring adds a rich undertone to this base without requiring extra fat.

Create the cream sauce

Pour in the room temperature heavy cream and stir everything together, scraping up any browned bits from the bottom of the skillet with your spoon. Bring the sauce to a gentle simmer, then lower the heat slightly and let it bubble softly for 2 to 3 minutes. You will notice it thicken slightly and turn a pale orange hue as the tomatoes release their color. Remove the skillet from the heat entirely before adding the grated Pecorino Romano. Stir the cheese in gradually, letting each addition melt completely before adding more. Keeping the heat low or off during this step prevents the cheese from clumping or the sauce from breaking into an oily mess. The sauce will look smooth, glossy, and thick enough to coat the back of a spoon.

Toss and finish

Add the drained paccheri directly to the skillet. Using a large spoon or a pair of tongs, toss everything together with a vigorous motion. As you toss, splash in the reserved pasta water a tablespoon at a time. You will see the sauce loosen and then tighten again as it emulsifies with the starch. Keep tossing and adding water until the sauce takes on a silky, clingy texture that coats every piece of pasta and slips inside the tubes. A quick shake of the skillet helps settle the pasta into the sauce. Taste a piece and adjust with salt and freshly cracked black pepper as needed. The rhythm of this tossing reminds me of another favorite recipe involving delicate batter, a similar patience in the pan as when I make my fluffy Japanese souffle pancakes, where gentle handling yields the best texture.

Plate and garnish

Spoon the pasta into warmed bowls—this keeps the dish hot as it travels to the table. Tear fresh basil leaves over each portion, letting their perfume hit the warm pasta and release instantly. Add a generous grind of black pepper and a final shower of grated Pecorino Romano. Serve immediately while the sauce is at its creamiest and the pasta is piping hot.

Pro Tips and Easy Variations for Your Creamy Sausage & Sun-Dried Tomato Paccheri

Pro Tips

Choose quality sausage above all else. The sausage is the backbone of flavor in this dish, so head to a butcher counter or a trusted Italian market. Look for sausage with visible whole fennel seeds and a coarse grind, which indicates fewer fillers and more texture.
Reserve pasta water religiously. That starchy liquid is not an optional extra; it is the secret to a sauce that coats every tube evenly. The starch acts as a natural emulsifier, bringing the cream, cheese, and rendered sausage fat together into one cohesive sauce without any separation.
Taste your sun-dried tomatoes before cooking. Different brands pack varying levels of salt. If your tomatoes are noticeably salty, reduce any additional salt in the recipe and let the Pecorino Romano do the heavy lifting for seasoning.
Keep the cream at room temperature. Cold cream hitting a hot skillet can cause the sauce to separate or seize. Let it sit on the counter for 20 minutes while you prep other ingredients to ensure a smooth, creamy result every time.
Undercook the pasta by one minute. The paccheri will continue to absorb liquid and cook further when you toss it in the hot sauce. Starting just shy of al dente guarantees it arrives at the table with a perfect toothsome bite, never mushy.

Delicious Variations

Vegetarian mushroom version. Replace the sausage with a pound of sliced cremini or shiitake mushrooms. Sauté them in olive oil until they release their liquid and develop a deep golden crust, then add a pinch of smoked paprika to mimic the savory, meaty depth of sausage.
Spicy sausage and white wine. Use hot Italian sausage instead of mild and deglaze the skillet with a splash of dry white wine after browning the meat, scraping up the fond before adding the cream. The wine adds a bright, acidic note that balances the extra heat.
Spinach and ricotta fold in. Right before serving, stir in a couple of handfuls of fresh baby spinach and let them wilt in the residual heat. Then dollop whole milk ricotta across the top just before adding the basil and black pepper for pockets of creamy freshness.
Lemon and parsley finish. Replace the basil with chopped flat-leaf parsley and add the zest of one lemon along with the cream. The citrus cuts through the richness and gives the whole dish a lighter, brighter character that works beautifully in warmer months.

If you enjoy exploring variations in your cooking, you might also appreciate my blueberry lemon ricotta pancakes, another recipe where small tweaks create an entirely new experience with familiar ingredients.

Serving Suggestions for a Perfect Dinner

This pasta is rich and hearty, so I like to balance it with something crisp and acidic on the side. A simple arugula salad dressed with lemon juice, good olive oil, and a few shavings of Parmesan cuts through the creaminess perfectly. The peppery arugula leaves and bright lemon do wonders for cleansing the palate between forkfuls of the sausage-heavy sauce. A glass of Chianti Classico or even a Montepulciano d’Abruzzo sits wonderfully alongside the dish, with enough acidity to stand up to the cream and enough body to match the sausage. If wine is not your thing, a sparkling water with a wedge of lemon keeps everything refreshing. For presentation, warm your serving bowls by filling them with some of the hot pasta water before draining—it is a tiny step that keeps the pasta steaming hot until the very last bite.

This dish naturally fits a cozy dinner for two but can be doubled effortlessly for a family meal or a casual gathering with friends. When cooking for a crowd, use the largest skillet you own or work in batches if needed, and consider keeping the finished pasta in a low oven covered with foil while you finish the rest of the table. It works beautifully for a relaxed Sunday supper where everyone helps themselves from a big platter in the center of the table. For a complete meal, start with a small antipasto of marinated olives and artichoke hearts, and follow the pasta with a simple dessert like biscotti and coffee.

Nutrition Information

(Approximate per serving, 4 servings total) Calories: 680, Fat: 38g, Carbohydrates: 54g, Protein: 28g, Fiber: 3g, Sodium: 920mg. Nutritional values are estimates only.

Storage and Make-Ahead Instructions

Refrigerator: Store any leftovers in an airtight container and keep them chilled for up to 4 days. The sauce may thicken slightly as it sits, but the flavor continues to meld and intensify.
Freezer: Freezing is not recommended for this cream-based sauce, as it tends to separate and become grainy once thawed. If you must freeze, the sausage and tomato base can be frozen before adding the cream, then finished fresh.
Reheating: Warm leftover pasta gently in a skillet over low heat with a splash of milk or water. Stir frequently as the sauce loosens, and do not let it boil, which risks breaking the cream sauce.
Make-Ahead: You can brown the sausage and sauté the garlic and sun-dried tomatoes up to a day in advance. Refrigerate this base separately, and when you are ready to eat, reheat it, add the cream and cheese, and toss with freshly boiled pasta for the best texture.

Your Creamy Sausage & Sun-Dried Tomato Paccheri Questions Answered

Can I make this recipe ahead of time for a dinner party?

You can prepare the sausage and tomato base earlier in the day and hold it in the fridge. When your guests arrive, cook the pasta fresh, reheat the base, add the cream and cheese, and toss everything together. Holding the finished dish too long can cause the pasta to absorb too much sauce and become soft, so the final tossing is best done moments before serving.

What is the best substitute for paccheri pasta?

Rigatoni is the closest substitute, offering similar wide tubes and ridges that catch the sauce. Calamarata, a ring-shaped pasta often used in southern Italian seafood dishes, also works beautifully. Avoid long pasta like fettuccine here, as the sauce needs the structure of tubes to shine.

How do I know when the sausage is perfectly browned?

You are looking for a deep, even brown crust on the crumbles, not just a grayish pale brown. The sausage should release easily from the skillet when it is ready; if it sticks, give it another minute. The color and the rich, slightly nutty aroma that fills your kitchen are your best indicators.

Why did my sauce break and turn greasy?

A broken sauce usually means the cream was too cold when added, or the heat was too high when you stirred in the cheese. Always remove the skillet from the burner before adding Pecorino, and stir it in off the heat to let the residual warmth melt it slowly. If it does break, an extra splash of reserved pasta water and vigorous whisking can sometimes bring it back together.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is highly recommended because it releases moisture and flavor into the oil, creating a fragrant base. Garlic powder cannot replicate that aromatic quality and can taste harsh if not cooked out properly. If you have no fresh garlic, a small amount of jarred minced garlic is a better emergency substitute.

Is there a way to make this dairy-free?

You can replace the heavy cream with a full-fat canned coconut milk for a slightly different but still luxurious texture. The Pecorino is harder to swap, but a high-quality dairy-free parmesan-style cheese can work. Expect a slightly sweeter profile from the coconut milk, so you may want to increase the red pepper flakes to balance it.

What should I do if I cannot find Italian sausage?

Plain ground pork mixed with a teaspoon of fennel seeds, a pinch of paprika, and a good amount of salt and pepper makes a reasonable substitute. Crumble and cook it exactly as you would the sausage, adjusting the seasoning of the final dish if needed.

How do I prevent the pasta from sticking together after draining?

Resist the urge to rinse the pasta, as the starches help the sauce cling. Instead, toss the drained pasta with a tiny drizzle of olive oil while you finish the sauce, or better yet, time your cooking so the pasta goes directly from the boiling water into the skillet with the hot sauce.

Can I add vegetables to this pasta?

Absolutely. Sautéed spinach, wilted arugula, or even roasted red peppers stirred in at the end work well. Add heartier vegetables like broccoli or asparagus after the garlic step, giving them a few minutes to cook through before adding the cream.

My pasta water did not look very starchy. What should I do?

If your pasta water looks thin, let it boil a minute longer with the pasta before scooping, or cook the pasta in slightly less water than usual to concentrate the starch. In a pinch, you can use

Chloe