Sausage and Noodles Recipe for a Quick Skillet Dinner

This sausage and noodles recipe combines browned Italian pork sausage, tender egg noodles, vegetables, and a creamy Parmesan sauce in a comforting skillet dinner. The sauce comes together from pantry staples, and the noodles cook while the sausage and vegetables brown, so the meal is practical for a weeknight.

Ingredients

3 quarts water (2.8 L), for boiling the noodles
1 tablespoon salt (18 g), for the pasta water
12 ounces dried wide egg noodles (340 g)
1 pound mild Italian pork sausage, casings removed if needed (454 g)
1 tablespoon olive oil (15 ml), only if the sausage is lean
1 medium yellow onion, finely diced (about 150 g)
1 medium red bell pepper, diced (about 150 g)
8 ounces cremini mushrooms, sliced (225 g)
3 garlic cloves, minced (about 9 g)
2 tablespoons unsalted butter (28 g)
2 tablespoons all-purpose flour (16 g)
1 1/2 cups low-sodium chicken broth (360 ml)
1 cup whole milk (240 ml)
1 teaspoon Dijon mustard (5 g)
1/2 teaspoon freshly ground black pepper (about 1 g)
1/4 teaspoon sweet paprika (about 0.5 g)
1/2 teaspoon kosher salt (about 3 g), or to taste
1/2 cup finely grated Parmesan cheese (45 g)
1/3 cup sour cream (80 g)
2 packed cups baby spinach (60 g)
1 tablespoon chopped fresh parsley (4 g), for serving

Instructions

Get the noodles started. Bring the water to a boil in a large pot. Add the tablespoon of salt and egg noodles, then cook according to the package directions until just tender, usually 7 to 9 minutes. Stir once or twice so the noodles do not clump. Before draining, scoop out about 1/2 cup (120 ml) of the starchy cooking water; drain the noodles without rinsing. Start the sausage in the next step while the water heats and the noodles cook.
Brown the sausage. Set a large, deep skillet over medium-high heat. Add the sausage, breaking it into bite-size pieces with a wooden spoon. If it is very lean and sticks, add the olive oil; otherwise, let it brown in its own fat. Cook for about 8 to 10 minutes, stirring and turning the pieces until no pink remains. Check the thickest piece with a food thermometer: USDA FSIS safe minimum for ground pork is 160°F (71°C). If using ground poultry sausage instead, cook it to 165°F (74°C). Transfer the cooked sausage to a bowl, leaving about 1 tablespoon of fat in the skillet. Carefully spoon out any excess.
Soften the vegetables. Add the onion, bell pepper, and mushrooms to the skillet. Cook for 5 to 6 minutes, stirring occasionally, until the onion is translucent and the mushrooms have released their moisture and begun to brown. If the pan looks dry, add a small splash of broth rather than more oil. Stir in the garlic and cook for 30 seconds, just until fragrant; garlic can turn bitter if it scorches.
Make the sauce base. Reduce the heat to medium. Add the butter and let it melt, then sprinkle the flour over the vegetables. Stir continuously for about 1 minute so the flour coats everything and loses its raw smell. Pour in the chicken broth a little at a time, whisking or stirring well after each addition to smooth out lumps. Slowly add the milk, then stir in the Dijon, black pepper, paprika, and measured kosher salt.
Simmer until lightly thickened. Bring the sauce to a gentle simmer, stirring often, and cook for 3 to 4 minutes. It should lightly coat a spoon but remain loose enough to cling to the noodles. Keep it below a hard boil; boiling can make a milk-based sauce separate or reduce too quickly. Taste the sauce before adding more salt, since sausage, broth, and Parmesan all contribute saltiness.
Combine the noodles and sausage. Return the cooked sausage to the skillet and add the drained noodles. Toss gently with tongs until the noodles are coated and the sausage is evenly distributed. Add the spinach and stir for 1 to 2 minutes, until it wilts. If the mixture seems tight or sticky, loosen it with reserved pasta water, 1 tablespoon at a time.
Finish off the heat. Turn off the burner and stir in the Parmesan. Let the skillet cool for about 30 seconds, then fold in the sour cream until the sauce looks creamy and smooth. Taking the pan off the heat before adding sour cream helps prevent curdling. Taste and adjust the pepper or salt if needed.
Serve. Sprinkle with parsley and a little extra Parmesan, if you like. Bring the skillet to the table while the sauce is warm and glossy. The sauce thickens as it stands, so serve promptly or keep a little warm broth nearby for loosening individual portions.

Tips

Choose the right sausage. Mild Italian pork sausage gives the sauce a savory, gently seasoned base. Hot Italian sausage works if you want more heat; use a little less added salt until the finished dish is tasted. If you buy links, remove the casings before browning so the meat breaks into small pieces.
Do not overcook the noodles. Egg noodles soften further when tossed in the hot sauce. Drain them when they are just tender, and avoid leaving them in the cooking water while you finish the sauce. If your noodles finish early, a small drizzle of oil and a gentle toss can help keep them from sticking.
Keep the sauce creamy. A gentle simmer thickens the flour-based sauce without making it grainy. Add sour cream only after turning off the heat, and use pasta water gradually. Too much liquid at once can make the sauce watery; the noodles will absorb some as the dish rests.
Adjust for what you have. Cremini mushrooms can be replaced with white button mushrooms, and chicken broth can be replaced with vegetable broth. Whole milk gives a pleasantly rich sauce; 2% milk works but makes it a little lighter and less lush. Avoid swapping in an equal amount of heavy cream without reducing another liquid, because the sauce can become overly rich.

Serving Suggestions

This skillet is filling on its own, but a crisp, lightly dressed salad is a useful contrast to the creamy sauce. Try mixed greens with lemon vinaigrette, sliced cucumber, or a simple cabbage salad. Steamed green beans or roasted broccoli also work well; serve them alongside rather than stirring them into the skillet if you want the noodles to stay the focus.

For a casual family meal, serve the noodles directly from the pan with extra Parmesan and black pepper at the table. Crusty bread is handy for catching the last of the sauce, though it is optional because the noodles already make the dish substantial. If serving a group, keep the skillet covered over very low heat for only a few minutes and stir occasionally; prolonged holding can make the noodles absorb too much sauce.

Variations

Make it spicy: Use hot Italian sausage, or add 1/4 teaspoon (about 0.5 g) red pepper flakes with the garlic. Start modestly because heat becomes more noticeable as the dish sits. A pinch of chili flakes at the table is an easy option when diners prefer different spice levels.

Change the vegetables: Replace the bell pepper or mushrooms with diced zucchini, chopped kale, or frozen peas. Add zucchini with the onion so it has time to soften; stir peas in near the end so they warm without turning mushy. Kale needs a few extra minutes to wilt, while delicate spinach should go in just before the cheese.

Use another noodle: Medium egg noodles are classic for this style of creamy skillet meal, but rotini, penne, or another short pasta can stand in. Cook the replacement separately according to its package directions and reserve some pasta water. Different shapes absorb sauce differently, so add the liquid a spoonful at a time rather than automatically using all of it.

Make it without dairy: Use a plant-based butter and unsweetened, unflavored oat milk, then choose a dairy-free Parmesan-style topping and omit the sour cream or use a plain dairy-free alternative. The sauce may be thinner and less tangy. Check labels on sausage and broth, since ingredients and dairy content vary by product.

Try a tomato-forward version: For a less creamy finish, leave out the milk, sour cream, and Parmesan. Add 1 cup (240 ml) crushed tomatoes with the broth, then simmer until the sauce lightly coats the noodles. This changes the dish from a creamy skillet supper to a brighter, tomato-based one; taste for seasoning after the tomatoes reduce.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The noodles absorb sauce as they sit, so the stored dish will be thicker than it was when freshly made. For easier reheating, portion it into individual containers rather than keeping one large, deep container.

Reheat a portion in a covered skillet over low heat with 1 to 2 tablespoons of broth or water, stirring gently until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through and adding a little liquid if needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated cycles of cooling and reheating; warm only the amount you plan to eat.

For longer storage, freeze cooled portions in airtight freezer containers for up to 2 months for best texture. Thaw overnight in the refrigerator before reheating. Creamy sauces can look slightly separated after freezing, but gentle warming with a splash of broth and steady stirring usually brings them back together. The noodles may be softer than when freshly cooked.

Frequently Asked Questions

Can I make sausage and noodles ahead?
You can brown the sausage and chop the vegetables a day ahead, then refrigerate them separately in covered containers. For the best noodle texture, cook and combine everything shortly before serving. If you prepare the complete dish in advance, cool and refrigerate it promptly, then reheat with a splash of broth; expect softer noodles.

Can I use fully cooked smoked sausage?
Yes. Slice it into half-moons and brown the pieces until hot and lightly caramelized, then continue with the vegetables. Because smoked sausage is already cooked, it does not need the ground-pork cooking temperature used for raw sausage, but it should be reheated thoroughly as part of the dish. Check the package for handling and heating instructions.

What if my sauce is too thick?
Stir in reserved pasta water, broth, or milk a tablespoon at a time until the sauce loosens. Pasta water adds starch, which helps the sauce cling, while broth adds savory flavor. Avoid pouring in a large amount at once because the noodles can go from creamy to soupy quickly.

What if the sauce looks lumpy or separates?
If flour forms small lumps, whisk the broth in more gradually next time and stir continuously as it is added. If the finished sauce looks separated, take the skillet off the heat and stir in a tablespoon of warm broth. Avoid boiling after adding sour cream or Parmesan, since high heat can make a dairy sauce less smooth.

Can I make this recipe gluten-free?
Use gluten-free egg-style noodles or another short gluten-free pasta, and replace the all-purpose flour with a measure-for-measure gluten-free flour blend. Confirm that the sausage, broth, and mustard are labeled gluten-free if that is important for your meal. Gluten-free noodles can become soft quickly, so check them early and drain as soon as they are tender.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).