Caramelized Onions & Italian Sausage Pasta
If you’re looking for a cozy, flavor-packed pasta dish that feels like a warm hug on a cool evening, this Caramelized Onion & Italian Sausage Pasta might just become your new go-to. It’s rich, creamy, and filled with sweet caramelized onions that balance perfectly with the savory Italian sausage and a touch of Calabrian chili heat. Every bite is comforting, layered, and just so satisfying — the kind of meal you’ll want to make on repeat all season long.
Why You’ll Love This Caramelized Onions & Italian Sausage Pasta
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Sweet and savory perfection: The caramelized onions add natural sweetness that pairs beautifully with the bold flavors of Italian sausage and Parmesan.
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Cozy & comforting: Creamy pasta with rich, deep flavors — perfect for fall and winter nights in.
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Easy to make: You only need one pan and a few staple ingredients to create a restaurant-quality meal.
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Customizable: Adjust the spice level, swap the pasta, or make it a bit lighter if you like — it’s flexible and forgiving.
Ingredients You’ll Need For Caramelized Onions & Italian Sausage Pasta
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10 oz farfalle pasta (or your favorite pasta) – Farfalle holds the creamy sauce beautifully, but penne or rigatoni work just as well.
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2 tbsp butter & 2 tbsp olive oil – The perfect combo for caramelizing onions without burning them.
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3 yellow onions, thinly sliced – The star of this dish! Caramelized onions bring sweetness and depth.
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5 Italian sausage links (about 19 oz), casing removed – Choose mild or spicy based on your preference.
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3 cloves garlic, minced – Adds aroma and richness.
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3 tbsp chopped sun-dried tomatoes – A pop of tangy flavor that brightens the sauce.
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2 tsp Calabrian chili – Optional but amazing for a little heat and smokiness.
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1 tsp Italian seasoning – Brings all the classic herbs together.
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1 cup heavy cream – For that silky, luxurious texture.
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1/4 cup freshly grated Parmesan cheese – Melts right into the sauce.
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1/4 cup chopped parsley – Adds color and freshness to balance the richness.
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Salt & black pepper – To taste.
How to Make My Caramelized Onions & Italian Sausage Pasta
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Caramelize the onions:
Heat butter and oil in a large sauté pan over medium heat. Once melted, add sliced onions and cook for about 10 minutes, stirring occasionally, until soft and golden. Sprinkle a pinch of salt, then reduce heat to medium-low and continue cooking for 20–30 minutes, until the onions are beautifully caramelized.
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Deglaze:
Add 1–2 tablespoons of water to the onions right before they’re done to lift any golden bits from the pan. Remove the onions and set aside.
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Cook the pasta:
While onions caramelize, cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
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Cook the sausage:
In the same pan, cook the Italian sausage over medium heat, breaking it into small pieces until browned and cooked through. Add minced garlic, chopped sun-dried tomatoes, Calabrian chili, and Italian seasoning. Stir and cook for about 1 minute, until fragrant.
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Make the sauce:
Reduce heat to low, then return the caramelized onions to the pan. Pour in the heavy cream and a splash of pasta water. Stir and let it gently simmer. Add the cooked pasta, Parmesan, and chopped parsley, tossing everything together until well coated.
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Season & serve:
Taste and adjust with salt and pepper. Serve warm and enjoy that cozy, creamy deliciousness!
Recipe Tips
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For the best caramelized onions, take your time — slow and steady wins here!
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If you like extra heat, sprinkle more Calabrian chili or red pepper flakes.
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Want a lighter version? Swap heavy cream for half-and-half or oat cream.
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You can also use chicken or turkey sausage for a leaner option.
Serving Suggestions
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Top with extra Parmesan or a drizzle of olive oil for a finishing touch.
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Pair with a simple side salad or roasted veggies for a complete meal.
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Enjoy it with a glass of red wine (like Chianti or Pinot Noir) for the ultimate date-night dinner at home.
Storage & Reheating
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To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
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To reheat: Warm gently in a skillet with a splash of milk, cream, or pasta water to loosen the sauce. Avoid microwaving too long, as cream sauces can separate.
FAQ
Can I make this without cream?
Yes! Substitute with a mix of milk and a touch of cream cheese or Greek yogurt for a lighter, creamy texture.
What can I use instead of Calabrian chili?
You can use red pepper flakes, chili oil, or even a bit of harissa for a similar kick.
Can I make this ahead?
You can caramelize the onions and cook the sausage ahead of time. Store them separately, then reheat and toss with pasta and cream when ready to serve.
Caramelized Onions & Italian Sausage Pasta
Ingredients
- 10 oz Farfalle pasta - or pasta of your choice
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 3 yellow onions - thinly sliced
- 3 cloves garlic - minced
- 5 19oz Italian sausage links, casings removed
- 3 tbsp chopped sun-dried tomatoes
- 2 tsp Calabrian chili - adjust to your spice preference
- 1 tsp Italian seasoning
- 1 cup heavy cream
- 1/4 fresh grated parmesan
- Salt & black pepper
- 1/4 cup chopped parsley
Instructions
- Heat butter and oil to a large sauté pan over medium heat. Once the butter has melted, add the sliced onions and cook for about 10 minutes, stirring every few minutes, until soft and golden. Season with a pinch of salt, then reduce the heat to medium-low (or low) and continue cooking for about 20-30 minutes, until onions are caramelized to your desired color.
- Add 1-2 tablespoons of water to the onions right before they’re done cooking to deglaze the pan. Turn off the heat, remove the onions, and set aside.
- While the onions are caramelizing, cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and rinse the pasta.
- Add the sausage to the same pan and cook over medium heat. Break it into small pieces with a spatula and cook until browned and cooked through. Add the minced garlic, chopped sun-dried tomatoes, Calabrian chili, and Italian seasoning. Cook for about 1 minute, until fragrant.
- Reduce the heat to low, then return the caramelized onions to the pan and mix well. Pour in the heavy cream and reserved pasta water. Stir to combine and bring to a gentle simmering. Add the pasta, grated Parmesan, and chopped parsley, then toss until everything is well combined and coated in sauce.
- Season with salt and pepper to taste. Serve warm & enjoy!
Really delicious flavor! The sun-dried tomatoes are key, do not omit!!
One comment and this is just my opinion. I sliced the onions and it made for a stringy, almost hair-like texture. Next time i will chop them.
Highly recommend trying this, very good!