How to Make Creamy Italian Sausage Bucatini in 30 Minutes 2025
There’s nothing quite like a warm bowl of pasta to lift your spirits after a long day, and Creamy Italian Sausage Bucatini delivers comfort, flavor, and elegance in every bite. This dish combines the hearty richness of Italian sausage, the silky creaminess of a mustard-infused sauce, and the vibrant freshness of bell peppers and spinach, making it a weeknight favorite or an impressive weekend meal.
Whether you’re cooking for family, friends, or just yourself, this recipe is designed to be simple, flavorful, and utterly satisfying. By the end of this article, you’ll not only master this dish but also gain tips and tricks to customize it to your taste.
Why You’ll Love This Recipe
- Bold, Savory Flavors: Italian sausage infuses the dish with aromatic herbs and spices, complemented by sweet bell peppers and fresh garlic.
- Creamy, Comforting Sauce: A quick roux of butter and flour melds with heavy cream and Dijon mustard for velvety richness.
- Vibrant Veggies: Red and yellow bell peppers, paired with fresh spinach, add color, texture, and essential nutrients.
- Quick Weeknight Meal: Minimal prep and pantry staples make it possible to enjoy this delicious pasta in under 30 minutes.
- One-Pan Convenience: Browning sausage, sautéing vegetables, and making the sauce all happen in one skillet—less clean-up, more enjoyment.
Ingredients You’ll Need
Here’s a complete list with quantities for 4 servings:
- Bucatini pasta: 12 oz (340 g)
- Italian sausage (mild or spicy): 1 lb (450 g), casing removed
- Red bell pepper: 1 medium, diced
- Yellow bell pepper: 1 medium, diced
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Unsalted butter: 2 tbsp
- All-purpose flour: 2 tbsp
- Heavy cream: 1 cup (240 ml)
- Dijon mustard: 1 tbsp
- Baby spinach: 4 cups, loosely packed
- Olive oil: 1–2 tbsp
- Salt and freshly ground black pepper: to taste
- Parmesan cheese (optional): ¼ cup, freshly grated
- Red pepper flakes (optional): a pinch, for heat
Pro Tips Before You Start
- Choose quality sausage: Look for Italian sausage with a good balance of herbs and fat for juiciness.
- Preheat your skillet: A hot pan ensures the sausage sears well without steaming.
- Uniform chopping: Dice peppers and onion evenly for consistent cooking.
- Whisk the roux carefully: Prevent lumps by constantly stirring flour and butter before adding cream.
- Reserve pasta water: A few tablespoons help loosen the sauce and ensure it clings to every noodle.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a rolling boil. Cook bucatini according to package instructions until al dente. Reserve 3–4 tablespoons of pasta water before draining, then set the pasta aside near your cooking station.
Step 2: Brown the Sausage
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add Italian sausage, breaking it into small pieces. Season lightly with salt and pepper. Cook for 8–10 minutes until browned and fully cooked. Transfer sausage to a bowl and leave drippings in the skillet.
Step 3: Sauté the Vegetables
Lower heat to medium. Add 1 tbsp olive oil if necessary. Sauté onion, red, and yellow peppers for 7–8 minutes until softened. Stir in garlic for the final minute to release its aroma without burning.
Step 4: Make the Creamy Sauce
Reduce heat to medium-low. Melt butter in the skillet, then sprinkle in flour, whisking constantly for one minute. Gradually pour in heavy cream, whisking to avoid lumps. Add Dijon mustard and continue whisking until thickened. Taste and season with salt and pepper.
Step 5: Combine Sausage and Spinach
Return sausage to the skillet. Add baby spinach and toss gently until wilted.
Step 6: Finish and Toss
Add reserved pasta water. Combine pasta with the sauce, tossing until noodles are fully coated. Let pasta absorb flavors for one minute.
Step 7: Serve
Divide into bowls. Optional: sprinkle Parmesan and red pepper flakes. Serve immediately with your choice of sides.
Serving Suggestions
- Garlic bread: Perfect for soaking up extra sauce.
- Green salad: Fresh greens with cucumber and vinaigrette balance richness.
- Roasted asparagus: Adds a crisp, healthy side.
- Caprese skewers: Cherry tomatoes, mozzarella, and basil with balsamic glaze provide fresh acidity.
- Pair with wine: Medium-bodied Chianti or Sangiovese complements creamy sausage pasta.
Variations & Substitutions
- Different pasta: Rigatoni, penne, or fettuccine works if bucatini isn’t available.
- Protein swaps: Ground turkey, chicken sausage, or plant-based sausage.
- Dairy-free: Use coconut cream and vegan butter; skip or replace Parmesan.
- Add heat: Red pepper flakes, Buffalo sauce, or hot sausage.
- Extra veggies: Mushrooms, zucchini ribbons, or cherry tomatoes.
Storage & Leftovers
- Refrigerate: Airtight container up to 3 days.
- Reheat gently: Skillet over low heat, adding cream or pasta water as needed.
- Make-ahead: Brown sausage and sauté vegetables up to 24 hours in advance. Combine with pasta and sauce when ready.
FAQs
Q: Can I use a different pasta shape?
A: Yes, penne, rigatoni, or fettuccine work well.
Q: How do I reduce creaminess without losing flavor?
A: Use half heavy cream and half milk or half-and-half.
Q: Can this be gluten-free?
A: Yes, use gluten-free pasta and flour blend for the roux.
Q: How do I prevent thick sauce?
A: Add reserved pasta water gradually when tossing.
Q: Can I prep sausage and veggies ahead?
A: Yes, up to 24 hours before combining with sauce.
Q: How can I add more greens?
A: Mix in baby kale or arugula with spinach.
Nutritional Info (Approximate per serving, 4 servings)
- Calories: 550 kcal
- Protein: 25 g
- Carbs: 50 g
- Fat: 28 g
- Fiber: 4 g
Final Thoughts
Creamy Italian Sausage Bucatini is a comforting, vibrant, and satisfying dish that brings together hearty sausage, fresh vegetables, and luxurious sauce in one bowl. Perfect for weeknights or special occasions, it shows how simple ingredients can deliver unforgettable flavor. With the tips, variations, and detailed instructions above, you’ll master this recipe and make it a staple in your cooking rotation.
