20 Savory Hillshire Farms Sausage and Pasta Ideas

Just between us, weeknight dinners can be a real struggle—but these Hillshire Farms sausage and pasta combos save the day. From creamy one-pot wonders to zesty skillet meals, each recipe is quick, comforting, and packed with flavor. Ready to make dinner easy again? Let’s dive in!

Creamy Sausage and Spinach Pasta

Here's your new weeknight hero: Creamy Sausage and Spinach Pasta. It comes together in under 30 minutes with just one pan after the pasta. Rich, smoky, and packed with greens – dinner doesn't get better.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Pasta & Sausage

• 8 oz penne pasta (or any short pasta)
• 12 oz Hillshire Farms smoked sausage, sliced into ½-inch rounds
• 2 tbsp olive oil (or any neutral oil)

Creamy Sauce

• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese (avoid pre-shredded)
• 3 cups fresh spinach, roughly chopped
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)

Instructions

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Before draining, reserve ½ cup pasta water – its starch helps bind the sauce. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer and cook until browned, about 3–4 minutes per side. Transfer sausage to a plate and set aside.
3. Reduce heat to medium. In the same skillet, add diced onion and cook, stirring occasionally, until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant – don't let it burn.
4. Pour in chicken broth and heavy cream. Bring to a gentle simmer, then reduce heat to medium-low. Stir in grated Parmesan cheese until fully melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
5. Add fresh spinach and cooked sausage back to the skillet. Cook, stirring, until spinach wilts, about 2 minutes – it will shrink significantly.
6. Add drained pasta to the skillet and toss well to coat. If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches your desired consistency. Serve immediately.

Velvety and rich, this pasta delivers comfort in every bite. The smoky sausage contrasts beautifully with the creamy sauce and tender spinach. Serve with crusty bread to soak up every drop.

Spicy Sausage Penne Arrabbiata

A spicy, smoky sausage meets a fiery tomato sauce in this 30-minute pasta that punches way above its weight class. Hillshire Farm smoked sausage adds richness to the classic arrabbiata kick—no fancy ingredients, just bold flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb Hillshire Farm Smoked Sausage (sliced into 1/2-inch rounds)
• 12 oz penne pasta
• 2 tbsp olive oil (or any neutral oil)
• 4 cloves garlic (minced)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 (28 oz) can crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil (chopped, for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage rounds in a single layer and cook until browned on both sides, about 3-4 minutes per side. (Tip: Don't overcrowd the pan—work in batches if needed for a proper sear.)
3. Reduce heat to medium. Add minced garlic and red pepper flakes to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds. (Tip: Garlic burns fast—keep it moving.)
4. Pour in crushed tomatoes, salt, and pepper. Stir to combine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes, stirring occasionally, until sauce thickens slightly. (Tip: For a deeper flavor, let it simmer longer if you have time.)
5. Add drained penne and 1/2 cup reserved pasta water to the skillet. Toss everything together over medium heat until pasta is coated and sauce clings, about 1-2 minutes. Add more pasta water if needed for consistency.
6. Remove from heat. Stir in half the chopped basil. Taste and adjust salt or red pepper flakes.
7. Serve immediately, topped with remaining basil and Parmesan if desired.

Bold, spicy, and satisfying—this pasta brings the heat without complicated steps. The smoky sausage slices get crispy-edged, the sauce clings to every penne twirl. Serve with a crisp green salad to balance the heat, or go all in with extra Parmesan on top.

Sausage and Mushroom Fettuccine Alfredo

Grab your biggest skillet and a box of fettuccine—this creamy Alfredo with Hillshire Farm sausage and earthy mushrooms is dinner in under 30 minutes. No fuss, all flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Dish

• 12 oz fettuccine (use bronze-die for better sauce cling)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Hillshire Farm smoked sausage, sliced into ½-inch rounds
• 8 oz cremini mushrooms, sliced (baby bellas work great)
• 3 cloves garlic, minced (fresh is key)
• 1 cup heavy cream (don't sub with half-and-half)
• ½ cup freshly grated Parmesan (skip the canned stuff)
• ¼ tsp black pepper, plus more for serving
• ¼ tsp salt (adjust to taste)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned on both sides, about 4-5 minutes. Transfer to a plate.
3. In the same skillet, add mushrooms and cook until golden and their liquid has evaporated, about 5-7 minutes. Stir occasionally for even browning.
4. Add minced garlic and cook until fragrant, about 30 seconds. Do not let it burn.
5. Reduce heat to medium-low. Pour in heavy cream, stirring constantly. Bring to a gentle simmer.
6. Stir in grated Parmesan, salt, and pepper. Whisk until the cheese is fully melted and sauce is smooth, about 1-2 minutes.
7. Add cooked fettuccine and browned sausage back to the skillet. Toss everything together, adding reserved pasta water a little at a time if the sauce is too thick. Aim for a glossy coating.
8. Serve immediately, topped with extra Parmesan and chopped parsley.

Bold sausage and umami mushrooms make every twirl of fettuccine a crave-worthy bite. For extra richness, finish with a pat of butter before serving—it takes the sauce over the top.

Chorizo Sausage Pasta Bake

Kick your weeknight dinner up a notch with this Chorizo Sausage Pasta Bake. Smoky Hillshire Farms chorizo meets melty cheese in a creamy tomato sauce — all baked until bubbly. Bold, fast, and impossible to resist.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the pasta bake

• 1 lb Hillshire Farms chorizo sausage, sliced into rounds
• 1 lb penne pasta (or any short pasta)
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (24 oz) jar marinara sauce (about 3 cups)
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• 2 cups shredded mozzarella cheese (about 8 oz)
• 1 cup shredded cheddar cheese (about 4 oz)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook pasta until al dente (about 1 minute less than package directions). Drain and set aside.
3. While pasta cooks, heat olive oil in a large oven-safe skillet (or Dutch oven) over medium-high heat.
4. Add chorizo slices in a single layer and cook until browned on both sides, about 4 minutes total. Transfer to a plate.
5. In the same skillet, reduce heat to medium and add onion. Sauté until softened, about 3 minutes.
6. Add garlic and cook until fragrant, about 30 seconds.
7. Pour in marinara sauce and heavy cream, then stir in smoked paprika and cumin. Simmer for 2 minutes.
8. Return chorizo to the skillet and stir in the cooked pasta. Season with salt and pepper to taste.
9. Top with mozzarella and cheddar cheeses, spreading evenly.
10. Transfer skillet to the oven and bake for 20 minutes, until cheese is melted and bubbly.
11. Let rest for 5 minutes before serving. Garnish with parsley if desired.

All that gooey cheese and smoky chorizo? Pure comfort. Serve with a crisp green salad for balance, or scoop it straight from the pan — no judgment.

One-Pot Sausage and Broccoli Pasta

U want a dinner that’s fast, filling, and uses one pan? This one-pot sausage and broccoli pasta is your answer. Juicy Hillshire Farms sausage meets tender broccoli in a creamy, cheesy sauce—ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb Hillshire Farms smoked sausage, sliced into rounds
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth (adjust to taste)
• 1 cup whole milk (or half-and-half for richness)
• 8 oz uncooked penne pasta (or any short pasta)
• 2 cups broccoli florets (fresh, cut into bite-size pieces)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• 1/2 tsp red pepper flakes (optional, adjust to taste)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add sliced sausage and cook, stirring occasionally, until browned on both sides, about 4 minutes.
3. Transfer sausage to a plate; set aside.
4. Reduce heat to medium, add minced garlic to the pot, and cook until fragrant, about 30 seconds.
5. Pour in chicken broth and milk, scraping up any browned bits from the bottom.
6. Add uncooked penne pasta and bring to a boil.
7. Reduce heat to a simmer, cover, and cook for 8 minutes, stirring once halfway.
8. After 8 minutes, stir in broccoli florets, cover again, and cook for 3–4 minutes until pasta is al dente and broccoli is tender.
9. Remove from heat; stir in cooked sausage, Parmesan, red pepper flakes, salt, and black pepper.
10. Let rest for 2 minutes to thicken and meld flavors.

Dinner is served! The creamy sauce coats every noodle, and the sausage adds a smoky, savory punch. Try it with a squeeze of lemon or extra Parmesan on top for brightness.

Sausage and Peppers Linguine

Ditch the takeout. This Sausage and Peppers Linguine is a 30-minute flavor bomb that delivers all the comfort with zero fuss.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz linguine
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Hillshire Farms smoked sausage, sliced into 1/2-inch rounds
• 2 large bell peppers (any color), sliced into strips
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 cup dry white wine (or chicken broth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup reserved pasta water
• 1/4 cup fresh parsley, chopped (for garnish)
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Tip: Salt the pasta water generously—it should taste like the sea. This seasons the pasta from within.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer. Cook undisturbed for 2 minutes until browned, then flip and cook 1 more minute. Transfer to a plate. Tip: Don't overcrowd the pan; work in batches if needed for a good sear.
3. Reduce heat to medium. Add bell peppers and onion to the same skillet. Cook, stirring occasionally, until softened and slightly charred, about 5-6 minutes.
4. Add minced garlic, dried oregano, and red pepper flakes. Stir constantly for 30 seconds until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until nearly evaporated, about 1 minute.
6. Add the diced tomatoes (with their juices) and the browned sausage back to the skillet. Stir to combine. Let it simmer for 3 minutes to meld flavors. Tip: Simmering the sauce briefly helps the flavors marry and reduces the tomatoes' acidity.
7. Add the cooked linguine and reserved pasta water to the skillet. Toss everything together over low heat until the sauce coats the pasta evenly, about 1 minute. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh chopped parsley.

Grab a fork and twirl up that saucy linguine. The combo of smoky sausage, sweet peppers, and tangy tomatoes is pure weeknight gold. Want extra crunch? Top with toasted breadcrumbs.

Sausage Pesto Pasta Salad

Zap your lunch routine with this Sausage Pesto Pasta Salad. Cold, crunchy, and packed with Hillshire Farms sausage — it's a total flavor bomb. Perfect for meal prep or a quick dinner that actually excites you.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the salad

• 1 lb rotini pasta (or any short pasta)
• 1 lb Hillshire Farms smoked sausage, sliced into rounds
• 1 cup cherry tomatoes, halved
• 1 medium bell pepper (any color), diced
• 1/2 small red onion, thinly sliced
• 1/2 cup fresh mozzarella pearls (ciliegine)
• 1/4 cup fresh basil leaves, chopped (optional, for garnish)

For the dressing

• 1/2 cup basil pesto (store-bought or homemade)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente (8-9 minutes). Drain and rinse under cold water to stop cooking.
2. While pasta cooks, heat a large skillet over medium-high heat. Add sliced sausage in a single layer and cook, flipping once, until browned on both sides, about 4-5 minutes total. Tip: Don't overcrowd the pan—work in batches if needed for a good sear.
3. In a small bowl, whisk together pesto, olive oil, and balsamic vinegar until smooth. Season with a pinch of salt and pepper. Set aside.
4. In a large mixing bowl, combine cooled pasta, browned sausage, cherry tomatoes, bell pepper, red onion, and mozzarella pearls. Pour dressing over the top.
5. Toss gently until all ingredients are evenly coated with the pesto dressing. Taste and adjust salt and pepper if needed. Tip: Let the salad rest in the fridge for 15-20 minutes before serving—it lets the pasta soak up the dressing for more flavor.
6. Garnish with fresh basil just before serving. Keep refrigerated until ready to serve.

Bursting with smoky sausage and bright pesto, this pasta salad is a total crowd-pleaser. Serve it cold straight from the fridge or let it come to room temp—either way, it’s a summer staple you’ll make on repeat.

Lemon Garlic Sausage Pasta Primavera

Boom. This Lemon Garlic Sausage Pasta Primavera is your new weeknight hero. Veggies, sausage, and a zingy lemon garlic sauce—all in one pan, ready in 30. No fuss, all flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb penne pasta (or any short pasta)
• Salt (for pasta water, plus more to taste)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 12 oz Hillshire Farms smoked sausage, sliced into 1/4-inch rounds
• 1 red bell pepper, sliced into thin strips
• 1 medium zucchini, halved lengthwise and sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 lemon, zested and juiced (about 1 tsp zest and 2 tbsp juice)
• 1/2 cup low-sodium chicken broth
• 1/4 cup freshly grated Parmesan cheese (plus more for serving)
• Fresh basil leaves, for garnish (optional)

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Cook penne according to package directions until al dente, about 10 minutes. Before draining, reserve 1/2 cup pasta water. Drain pasta and set aside. Tip: Salting the water like the sea seasons the pasta from within.
2. While pasta cooks, heat olive oil and butter in a large 12-inch skillet over medium-high heat. Add sausage slices in a single layer (work in batches if needed) and cook without stirring for 2 minutes until browned on one side, then flip and cook 2 more minutes until browned all over. Transfer sausage to a plate, leaving drippings in the pan.
3. To the same skillet, add bell pepper and zucchini. Cook over medium-high heat, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add cherry tomatoes and garlic; cook, stirring constantly, for 1 minute until garlic is fragrant and tomatoes soften slightly. Tip: Garlic burns quickly, so keep it moving.
4. Reduce heat to medium. Stir in lemon zest, lemon juice, chicken broth, and 1/4 cup of the reserved pasta water. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Return cooked sausage to the skillet and stir to combine.
5. Add drained pasta and Parmesan cheese to the skillet. Toss vigorously for about 1 minute until the sauce coats the pasta evenly. If the sauce seems dry, add more reserved pasta water 1 tablespoon at a time until it reaches a silky consistency. Taste and season with salt and pepper. Tip: Tossing with vigor helps emulsify the sauce for a creamy finish without heavy cream.
6. Divide among bowls and garnish with fresh basil and extra Parmesan if desired. Serve immediately.

Just like that, you’ve got a vibrant bowl of pasta that’s tangy, savory, and packed with texture. The lemon cuts through the richness of the sausage, while the veggies add fresh crunch. Serve with a crisp green salad and crusty bread for a complete meal that’s anything but basic.

Sausage and Spinach Stuffed Shells

No time for complicated? These Sausage and Spinach Stuffed Shells slap. Think juicy Hillshire Farm sausage, creamy ricotta, and melty cheese in every bite. One pan, 30 minutes, and you've got dinner that hits different.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Filling & Assembly

• 12 oz jumbo pasta shells (about 20 shells)
• 1 tbsp olive oil (or any neutral oil)
• 12 oz Hillshire Farms smoked sausage, diced into 1/2-inch pieces
• 3 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
• 15 oz whole milk ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil. Cook the jumbo shells according to package directions until al dente (about 9 minutes). Drain, rinse with cool water, and set aside.
3. While the shells cook, heat olive oil in a large skillet over medium-high heat. Add the diced sausage and cook until browned and crispy, about 5 minutes. Remove with a slotted spoon and set aside.
4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
5. In a large bowl, combine the cooked sausage, sautéed garlic, squeezed-dry spinach, ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, beaten egg, Italian seasoning, salt, and pepper. Mix until fully combined. (Tip: Use your hands for even mixing; don't overwork or the filling gets dense.)
6. Spread 1 cup of marinara sauce evenly over the bottom of a 9×13-inch baking dish.
7. Take a shell in your palm and spoon about 1 heaping tablespoon of filling into each. Arrange stuffed shells seam-side up in the baking dish, fitting them snugly.
8. Pour the remaining 1 cup of marinara over the shells, then sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan on top.
9. Cover the dish with foil and bake for 20 minutes. (Tip: Spray the foil with nonstick spray to prevent cheese from sticking.)
10. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden. Let rest 5 minutes before serving. (Tip: For extra browning, switch to broil for the last 2 minutes.)

Browned sausage adds a smoky punch while the spinach-ricotta filling stays luxuriously creamy. Serve with a simple arugula salad to cut the richness, or spoon extra marinara on top for saucy lovers. These shells are the weeknight hero you didn't know you needed.

Tuscan Sausage and White Bean Pasta

Your weeknight dinner just got a major upgrade with this Tuscan Sausage and White Bean Pasta. We're talking smoky sausage, creamy white beans, and a rich tomato sauce that'll have everyone at the table asking for seconds. No fluff, just bold flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz pasta (rigatoni or penne)
• 1 tbsp olive oil
• 1 lb Hillshire Farm smoked sausage, sliced into 1/4-inch rounds
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup heavy cream
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional, for heat)
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Reserve 1 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer and cook 3-4 minutes per side until browned. Transfer to a plate.
3. Reduce heat to medium. Add onion to the skillet and sauté 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
4. Pour in diced tomatoes (with juices), cannellini beans, Italian seasoning, and red pepper flakes. Stir and bring to a simmer.
5. Reduce heat to low. Stir in heavy cream and spinach. Cook 2-3 minutes until spinach wilts.
6. Return sausage to the skillet. Add cooked pasta and Parmesan. Toss to combine, adding reserved pasta water a little at a time if sauce needs thinning.
7. Taste and season with salt and pepper. Serve immediately.

Every bite delivers a cozy Tuscan vibe with a creamy, savory punch. For a crunch, serve with warm crusty bread or a sprinkle of extra Parmesan.

Conclusion

Keep these sausage and pasta combos in your back pocket for busy weeknights. They’re packed with flavor and so easy to whip up. I’d love to know which one you try first—drop a comment below! And if you found this helpful, pin it on Pinterest to save for later. Happy cooking!

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