gluten free dairy free italian sausage with tomato cream sauce full 01

Italian Sausage with Tomato “Cream” Sauce and Pasta Dinner

Read, Watch or Print This Recipe!

Click the JUMP to RECIPE button below to skip the commentary (but you may miss a few tips and tricks) and go directly to the recipe.

Click the JUMP to VIDEO button below to watch step-by-step visual instructions, tips and tricks, and more. 

Click the PRINT RECIPE button below to quickly print this recipe.

When you are dairy-free, creamy sauces are typically something you know you cannot eat. But, using dairy-free creamers and similar products, you can now enjoy a creamy sauce, very similar to what you used to love.

This Italian Sausage recipe is easy to make, and oh so delicious. The addition of Ripple Half and Half Creamer creates a creamy version of a simple tomato sauce. Flavor is added at every stage of cooking, and the fresh basil and parsley added as a garnish really make this dish sing.

Recipe notes:

  • I used pasta in this dish and you can eliminate the pasta or serve it over rice or even hash brown potatoes.
  • Use your favorite brand of gluten-free pasta and make sure to cook according to the directions on the package.
  • I used Boulder Italian Sausage and also love Polidori sausage (both Colorado companies). Any quality Italian sausage will work well.

discover. cook. enjoy.

Gluten-Free Victoria Wolf

gluten free dairy free italian sausage with tomato cream sauce square

Italian Sausage with Tomato “Cream” Sauce and Pasta Dinner

This delicious one-pot skillet meal combines simple, flavorful ingredients with a dairy-free cream sauce and gluten-free pasta.
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Course Dinner, Main Course, Main Dish
Cuisine Italian
Servings 6 servings
Calories 554 kcal

Suggested Tools

Oven-Proof Skillet (cast iron)
Zyliss Garlic Press
Small Prep Bowls
Glass Measuring Cups

The Ingredients

  • 1 lb Italian sausage, We love Boulder Sausage or Polidori Sausage
  • 1 red pepper, julienned
  • 1 green pepper, julienned
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, minced
  • 14 oz crushed tomatoes, We love Cento brand
  • 3/4 cup Ripple 1/2 and 1/2, or similar unsweetened dairy-free creamer
  • 1 tbsp Earth Balance Buttery Spread
  • 1 tsp Italian seasonings
  • 1/4 tsp Worcestershire sauce
  • dash of fish sauce
  • 2 tbsp basil, fresh, cut into chiffonade
  • 2 tbsp Italian parsley, fine chopped
  • olive oil
  • kosher salt and pepper
  • 12 oz Ronzoni Gluten-Free Penne Pasta, we used Aldi in the video but prefer Ronzoni
  • 2 tbsp pasta water

The Process

Mise en Place

  • Gather all your ingredients. Slice the peppers into julienne strips. Slice the onion in a similar size as the peppers. Mince the garlic. Measure out the Ripple, Earth Balance, Italian seasoning, Worcestershire, and fish sauce into prep bowls. Chiffonade the basil, chop the parsley and add to prep bowls

Start the Pasta Water and Steam the Sausage

  • Add the amount of water indicted on the package of pasta to a large pot. Add about a tablespoon of kosher salt and bring to a boil.
  • While the pasta water is coming to a boil, add about half a cup of water to a large skillet over medium-high heat. Once the water begins to boil, add the sausages and let cook until the outside begins to change color. Flip the sausages and cook for about 2-3 more minutes. Check your pasta water while the sausage is cooking.
  • Transfer the sausage from the skillet to your cutting board and discard the water in the skillet. Be careful, the water and pan will be very hot.

Saute the Veggies

  • Add a small amount of olive oil to the pan and reduce to medium. Add the peppers and onions to the skillet, spread out as evenly as possible. Add kosher salt and pepper and let cook untouched for about 4 minutes.
  • While the veggies are cooking, check your pasta water. Then, slice the sausage into 1/2 discs. Set aside. If the pasta water is boiling by now, add the pasta and set a timer for 5 minutes.
  • After the veggies have cooked for about 4 minutes at medium-high, add about a tablespoon of oil to the skillet, stir the veggies, and continue to cook for another 3-4 minutes, stirring frequently. Add the sausage to the skillet and cook for another 3-4 minutes, stirring frequently.
  • Move the veggies around the pan to make a small space to cook the garlic. Add the garlic and cook for about a minute or until fragrant.
  • When the five-minute timer goes off for the pasta, check for doneness and cook longer if necessary. When done, drain (and rinse if your package calls for that). DON"T FORGET to grab 2 tablespoons of pasta water before you drain the pasta.

Make the Sauce

  • Reduce the temperature to medium and add the crushed tomatoes, Ripple, Earth Balance, pasta water, Italian seasonings, Worcestershire sauce, and fish sauce to the skillet, and stir to combine. Cook for about 5 minutes or until the sauce begins to reduce and thicken.

Garnish and Serve

  • Add pasta to a bowl and then as much or as little of the sausage mixture as you desire. Top with basil and parsley, serve, and enjoy!



Calories: 554kcalCarbohydrates: 54gProtein: 17gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 57mgSodium: 678mgPotassium: 508mgFiber: 5gSugar: 5gVitamin A: 990IUVitamin C: 53mgCalcium: 54mgIron: 2mg
Keyword Italian sausage, pasta
Tried this recipe?Let us know how it was!
kitchen gear and gluten free products we love

We have found that having the right tools in the kitchen can really help make cooking more fun and easy. Also check out the gluten-free, dairy-free products we use and love!

don't miss a new recipe!

Sign up to receive a notice when new recipes or cooking content posts. We promise we won’t hound you with excessive emails!

Scroll to Top

Don't Miss a New Recipe!

You'll be the first to know when new recipes and other content is posted. We promise not to bombard you with emails!