Sausage and Boursin Pasta | CookOS

Sausage and Boursin Pasta

Name: Sausage and Boursin Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage; 5.2 oz Boursin cheese; 1 (24 oz) jar tomato basil sauce; 1 lb rigatoni pasta; 1/4 cup water

Sausage and Boursin Pasta is a four-ingredient weeknight pasta that combines Italian sausage, herbed Boursin cheese, and tomato basil sauce for a creamy dish that tastes like a cross between bolognese and vodka sauce.

🌍Italian-American 🏷️Sausage pasta 🏷️Boursin pasta 🏷️Creamy pasta 🏷️Easy recipe Weeknight dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

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Ingredients

1 lb Italian sausage
5.2 oz Boursin cheese
1 (24 oz) jar tomato basil sauce
1 lb rigatoni pasta
1/4 cup wateroptional

5 Ingredients

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Instructions

1
In a large skillet or Dutch oven over medium-high heat, add the Italian sausage. Use a spatula to break it up into small crumbles as it cooks.
2
Once the sausage is cooked through, add the wheel of Boursin cheese to the pan.
3
Pour in the jar of tomato basil sauce. Add a small amount of water to the empty jar, swirl it around to collect the remaining sauce, and pour it into the pan.
4
Stir everything together, allowing the Boursin cheese to melt completely into the sauce until it's creamy.
5
Add your cooked pasta directly to the skillet with the sauce.
6
Stir well to coat all of the pasta in the creamy sausage sauce. Serve immediately.

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Tips & Notes

Pro tips

Brown the sausage thoroughly and break it into small pieces for even distribution throughout the sauce.
Stir Boursin in off the heat or over very low heat to prevent the cheese from separating and becoming grainy.
Use the reserved pasta water to loosen the sauce if needed—it adds starch that helps emulsify and coat the noodles.
Don't oversimplify timing: simmering for 8–10 minutes after combining sausage and sauce allows flavors to meld.

Substitutions

Italian sausage → ground beef or ground turkey (reduces herbaceous depth but maintains texture)
Boursin cheese → cream cheese with 1 tablespoon Italian seasoning per 5 oz (creamier, less herbal)
Tomato basil sauce → marinara or vodka sauce (vodka sauce will be richer; marinara more traditional)
Rigatoni → penne, fusilli, or fettuccine (shapes vary but creamy sauce coats all well)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or pasta water; taste and adjust seasoning.

Common Questions

Can I use a different type of sausage?

Yes. Sweet Italian sausage works well as written; hot Italian sausage adds spice, and mild varieties are milder. Ground beef or ground turkey are also options, though they lack sausage's seasoning depth.

What can I substitute for Boursin cheese?

Cream cheese mixed with Italian herbs (1 tablespoon dried Italian seasoning per 5 oz cream cheese) mimics Boursin's flavor. Herbed goat cheese adds tanginess but works in a pinch.

How do I prevent the sauce from breaking?

Add Boursin off heat or stir it in slowly over low heat. The water in the recipe helps create a smooth emulsion—don't skip it.

Can I make this ahead?

Cook the sausage-sauce base ahead and refrigerate up to 2 days. Reheat gently and toss with fresh-cooked pasta just before serving to prevent mushiness.