5-Ingredient Creamy Boursin Sausage Pasta (Ready in 30 Minutes!)

Key Takeaways:

This rich, creamy Boursin sausage pasta comes together in just 30 minutes
Perfect weeknight dinner that serves 4 hungry people
Only 5 main ingredients needed for incredible flavor
Customizable with vegetables or protein substitutions

The Boursin Sausage Pasta Weeknight Game-Changer

Ever stared into your fridge at 6 PM wondering what to make for dinner? We’ve all been there. When time is tight but you still want something that tastes special, this Boursin Sausage Pasta recipe will save the day.

This Boursin Sausage Pasta recipe combines Italian sausage with creamy Boursin cheese for a dish that tastes like it took hours, not minutes. The cheese melts into a silky sauce that clings to every pasta strand, while the sausage adds savory depth that’ll make everyone think you spent all day cooking. If you enjoy creamy pasta dishes, you’ll love how this compares to our popular cheesy chicken pasta but with a unique Boursin twist.

Better yet? You need just five ingredients to make magic happen.

Nutrition Facts

Nutrient	Amount per Serving
Calories	650
Protein	28g
Fat	32g
Carbohydrates	58g
Fiber	3g
Sodium	890mg
Sugars	4g

Serving size: ¼ of recipe (approximately 1½ cups)

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Italian sausage	1 pound (450g)	Sweet or hot variety
Boursin cheese	1 package (5.2 oz/150g)	Garlic & herb flavor
Pasta	12 oz (340g)	Penne or rigatoni recommended
Baby spinach	4 cups (loosely packed)	Optional but recommended
Cherry tomatoes	1 pint (10 oz/285g)	Halved
Olive oil	2 tablespoons
Salt	To taste
Black pepper	To taste
Red pepper flakes	¼ teaspoon (optional)	For heat lovers
Parmesan cheese	¼ cup	For garnish

Kitchen Equipment

Tool	Purpose
Large pot	For boiling pasta
Large skillet (12-inch)	For cooking sausage and making sauce
Colander	For draining pasta
Sharp knife	For slicing tomatoes
Cutting board	For prep work
Wooden spoon	For stirring ingredients
Measuring cups and spoons	For accurate measurements
Large bowl	For holding pasta water
Timer or phone timer	To track cooking times

Substitution Options

Can’t find some ingredients? No problem:

Boursin cheese: Substitute with 4 oz cream cheese + 1 teaspoon Italian herbs
Italian sausage: Ground turkey + 1 tablespoon Italian seasoning works well
Spinach: Swap with kale, arugula, or skip entirely
Cherry tomatoes: Use ½ cup sun-dried tomatoes for deeper flavor
Pasta: Any short pasta shape works (farfalle, fusilli, etc.)

Prep Time & Planning

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4 people

Step-by-Step Instructions (For Beginners)

Preparation Phase

Gather all ingredients and equipment
- Take out all ingredients from refrigerator and pantry
- Place them on your counter within easy reach
- This helps avoid scrambling for items while cooking
- Read through entire recipe once before starting
Fill your pasta pot with water
- Choose a large pot that can hold at least 4 quarts of water
- Fill it about ¾ full (leaving 2 inches from top to prevent boiling over)
- Add 1 tablespoon salt to the water (this flavors the pasta from inside)
- Place over high heat and bring to a rolling boil (large bubbles breaking the surface)
- Beginner tip: Salt your water generously – it should taste like seawater
Prepare tomatoes
- Place cherry tomatoes on cutting board
- Hold each tomato gently between fingers (be careful not to squish)
- With sharp knife, slice each tomato in half
- Place halved tomatoes in a small bowl and set aside
- Beginner tip: To prevent tomatoes from rolling, cut through multiple tomatoes at once by gently pressing them in place
Prepare sausage
- If using linked sausage (in casings):
  - Place sausage on cutting board
  - Using tip of sharp knife, slice lengthwise along one side
  - Peel back casing with fingers
  - Discard casings
- If using bulk sausage (without casings):
  - Simply remove from packaging
- Beginner tip: For easier handling, chill sausage in freezer for 10 minutes before removing from casings
Set up pasta draining station
- Place colander in clean sink
- Put large bowl next to sink (for collecting pasta water)
- Keep a measuring cup nearby to reserve pasta water
- Beginner tip: Never skip reserving pasta water – it’s essential for making a silky sauce!

Cooking Phase

Cook the pasta
- Once water reaches a rolling boil (big bubbles), add pasta
- Immediately stir with wooden spoon to prevent sticking
- Set timer for exactly 1 minute less than package directions (for al dente)
- Stir occasionally during cooking
- When timer goes off, test a piece of pasta by biting into it:
  - Should be tender but still slightly firm in center
  - If too firm, cook 1 more minute and test again
- IMPORTANT STEP: Before draining, carefully scoop out 1 cup of pasta water with measuring cup
- Pour reserved water into bowl set aside earlier
- Carefully drain pasta in colander (watch out for steam!)
- Beginner tip: Don’t rinse the pasta – the starch helps sauce adhere
Cook the sausage (start while pasta is cooking)
- Place large skillet on stove over medium heat
- Add 2 tablespoons olive oil and allow to heat for 30 seconds
- Add sausage to skillet in small clumps
- Use wooden spoon to break sausage into small bite-sized pieces (about the size of a nickel)
- Stir occasionally to ensure even browning
- Cook until no pink remains and sausage is golden brown (7-8 minutes)
- To check doneness: cut largest piece in half – should be brown throughout
- Beginner tip: If sausage is browning too quickly, reduce heat to medium-low
Manage excess fat (if necessary)
- If sausage releases a lot of fat (more than 1-2 tablespoons in pan):
  - Tilt skillet slightly, allowing fat to pool at edge
  - Use paper towel to carefully blot excess
  - Or use spoon to remove excess fat, leaving about 1 tablespoon
- Beginner tip: Some fat is good – it carries flavor and helps create sauce
Add tomatoes to sausage
- Keep heat at medium
- Add all halved cherry tomatoes to skillet with cooked sausage
- Sprinkle with ¼ teaspoon salt and few grinds of black pepper
- Stir gently to combine with wooden spoon
- Cook for 2-3 minutes until tomatoes start to soften and release juices
- You’ll know they’re ready when skins begin to wrinkle slightly
- Beginner tip: Press a few tomatoes with back of spoon to help release juices
Create the creamy sauce
- Reduce heat to medium-low (to prevent cheese from separating)
- Break Boursin cheese into chunks with clean fingers
- Add all Boursin pieces to skillet
- Immediately pour in ¼ cup of reserved pasta water
- Stir constantly but gently with wooden spoon
- Keep stirring until cheese completely melts and forms a smooth sauce (1-2 minutes)
- Sauce should coat back of spoon but still flow freely
- If too thick: add more pasta water, 2 tablespoons at a time
- If too thin: simmer 1-2 minutes longer to reduce
- Beginner tip: The sauce will thicken slightly when pasta is added, so err on slightly thinner side
Combine everything
- Add drained pasta directly to skillet with sauce
- Using wooden spoon or tongs, gently toss pasta to coat with sauce (about 30 seconds)
- Add all spinach on top (it will look like a lot but will shrink)
- Toss continuously until spinach wilts into pasta (1-2 minutes)
- If mixture seems dry, add more reserved pasta water, 2 tablespoons at a time
- The finished dish should be creamy with sauce clinging to pasta
- Beginner tip: Lift and fold pasta rather than stirring aggressively to prevent breaking
Final seasoning
- Turn off heat
- Taste a small amount (careful, it’s hot!)
- Add salt and pepper as needed (start with ¼ teaspoon salt, few grinds of pepper)
- If using red pepper flakes, add now and stir gently
- Beginner tip: Season gradually and taste between additions – you can always add more, but can’t take away

Finishing Touches

Serve immediately
- Use large serving spoon and tongs to portion pasta into four bowls
- Try to distribute sausage and vegetables evenly
- Sprinkle each serving with 1 tablespoon grated Parmesan cheese
- If desired, add extra black pepper on top
- For a fresh touch, add torn basil leaves (optional)
- Beginner tip: Warm plates in oven (200°F) for 5 minutes for restaurant-quality presentation
Final presentation
- Wipe any sauce drips from rim of bowls with clean paper towel
- Serve immediately with extra Parmesan on side
- Place additional red pepper flakes on table for those who want more heat
- Beginner tip: A small drizzle of good olive oil on top adds restaurant-quality finish

Troubleshooting

Problem	Solution
Sauce is too thick	Add more reserved pasta water, 1 tablespoon at a time, tossing gently until desired consistency
Sauce is too thin	Simmer for 1-2 more minutes to reduce; add 1 tablespoon grated Parmesan to help thicken
Pasta sticking together	Make sure to stir pasta during cooking; if already stuck, add hot pasta water and gently separate with fork
Boursin not melting smoothly	Lower heat, add splash of pasta water, and stir constantly; avoid high heat which can separate cheese
Not enough flavor	Add ¼ teaspoon garlic powder, more black pepper, or ½ teaspoon Italian seasoning
Sausage burning	Lower heat immediately, remove skillet from burner for 30 seconds, then return to lower heat
Spinach not wilting	Cover skillet with lid for 1 minute to create steam that helps wilt spinach faster

Boursin Sausage Pasta Variations to Try

Vegetable Boost

Add 1 cup of one or more:

Sliced mushrooms (cook with sausage)
Zucchini cubes (add with tomatoes)
Roasted red peppers (add with pasta)
Broccoli florets (blanch with pasta in last 3 minutes)

Protein Swaps

Grilled chicken instead of sausage
Shrimp (add after Boursin melts, cook just until pink)
Make it vegetarian with plant-based sausage
For a completely different pasta experience, try our Big Mac Pasta Salad that transforms a classic burger into pasta form

Different Flavors

Use sun-dried tomato Boursin for a flavor twist
Try spicy Italian sausage for extra heat
Add lemon zest at the end for brightness
For a tangy variation, incorporate some of the techniques from our Dill Pickle Pasta Salad with Bacon

Storage & Reheating

Refrigerating:
- Allow pasta to cool completely (no more than 2 hours at room temperature)
- Transfer to airtight container
- Store in refrigerator for up to 3 days
Freezing:
- Not recommended (pasta and creamy sauce don’t freeze well)
- Sauce tends to separate and pasta becomes mushy
Reheating:
- Microwave method:
  1. Place portion in microwave-safe bowl
  2. Add 1 tablespoon water or milk per cup of pasta
  3. Cover with microwave-safe lid or plate
  4. Heat on 50% power for 1 minute
  5. Stir gently
  6. Continue heating in 30-second intervals until warmed through
- Stovetop method:
  1. Place portion in non-stick skillet
  2. Add 2 tablespoons water or milk per cup of pasta
  3. Heat over medium-low heat
  4. Stir frequently to prevent sticking
  5. Heat until warmed through (3-5 minutes)
- The sauce may separate slightly when reheated – stir well to recombine
- Add a small amount of fresh Boursin or cream to revive sauce if needed

Safety Notes & Tips

Food Safety:
- Ensure sausage reaches internal temperature of 160°F (71°C)
- Use separate cutting boards for meat and vegetables to prevent cross-contamination
- Wash hands thoroughly after handling raw sausage
- Don’t leave finished dish at room temperature for more than 2 hours
Make-Ahead Options:
- Brown sausage up to 2 days ahead, refrigerate in airtight container
- Slice tomatoes night before, store in covered container in refrigerator
- Measure dry pasta ahead of time, store in ziplock bag
Time-Saving Tips:
- Use pre-washed spinach
- Buy pre-sliced cherry tomatoes
- Look for bulk Italian sausage (already removed from casings)
Serving Suggestions:
- Pair with simple green salad dressed with olive oil and lemon
- Serve with warmed crusty bread for sauce-dipping
- A simple side of roasted broccoli complements this dish well
Kid-Friendly Adjustments:
- Omit red pepper flakes from main dish
- Serve sauce on the side for picky eaters
- Consider chopping spinach finely so it blends into sauce

Expert Tips

Pasta Water Magic: The starchy pasta water is key to a silky sauce – never discard it all!
Don’t Overcook: Keep pasta al dente as it will continue cooking slightly in the hot sauce
One-Pot Option: For fewer dishes, drain pasta and use same pot for sauce
Cheese Mixing: For extra richness, stir in 2 tablespoons of grated Parmesan with the Boursin
Herb Boost: Add 1 tablespoon fresh chopped herbs (basil, parsley, or chives) just before serving
Oil Matters: Use good quality olive oil – you’ll taste the difference
Wine Pairing: This creamy pasta pairs beautifully with Pinot Grigio or light Chianti