Name: Boursin Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 oz rigatoni pasta; 1 tablespoon olive oil; 1 pound Italian sausage (casings removed); 1 medium shallot (finely diced); 2 garlic cloves (finely minced); 1/4 teaspoon red chili flakes; 1/2 cup chicken broth; 1 package (5.2 ounces / 150 grams) Boursin Garlic & Fine Herbs cheese; 2 cups baby spinach; Salt and freshly ground black pepper to taste; Freshly grated Parmesan (to serve)

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Boursin Sausage Pasta is a cozy dinner made with Italian sausage and a creamy Boursin cheese sauce that comes together in just 30 minutes. It's rich without being heavy and easy enough for those busy weeknights.

And if you're looking for another quick and easy pasta recipe, try my Ground Beef Alfredo next!

boursin sausage pasta with basil on the side

If you've ever had a pack of Boursin sitting in the fridge and weren't quite sure what to do with it, this pasta dish is the answer.

It's honestly the best way to use it up, especially when it melts into the sausage and pasta and makes the sauce herby, cheesy and really special.

You only need a couple of simple ingredients, the flavors are familiar and creamy, and I can guarantee even the pickiest eaters will love it.

Why you'll love this Boursin sausage pasta

Just perfect for those nights when you crave pasta but don't want to fuss about with complicated sauces.
The sauce is super rich and velvety without adding cream or butter.
Italian sausage brings salt and seasoning, so you don't have to overthink any herbs or spices.

What you'll need

Boursin cheese - I use a full pack of Boursin Garlic & Fine Herbs in this sauce, but any flavor you like should work just fine.

Italian sausage - I usually make this with mild Italian sausage to keep things family-friendl,y but hot works too.

Shallot + garlic - For that extra boost of flavor. Dice everything finely so they blend right in the sauce.

Chicken broth - Just half a cup to loosen the sausage bits and deglaze the pan.

Baby spinach - For that little pop of color!

Pasta - I really like rigatoni here because the sauce gets caught inside the tubes, but any short pasta would do.

Pro tip

Let the Boursin cheese come to room temperature while the pasta cooks so it melts more smoothly.

How to make Boursin pasta with sausage

This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.

Cook the pasta in well-salted boiling water until al dente. Reserve about 2 cups of the pasta water, then drain and set aside.

While the pasta cooks, brown the sausage in olive oil in a large skillet over medium heat, breaking it up as it cooks. Once browned, add the shallot and cook until softened, then stir in the garlic and red chili flakes.

boursin sausage pasta making instructions

Pour in the chicken broth and scrape up any browned bits from the pan. Lower the heat, stir in the Boursin, and let it melt into a creamy sauce. Add the spinach and cook until wilted.

Add the cooked pasta to the skillet and toss until everything is coated in the sauce.

Turn it into a baked pasta

Turning this dish into a baked pasta is a great option for feeding a crowd or planning ahead.

Once everything is mixed, transfer it to a baking dish, sprinkle a little extra Parmesan or mozzarella over the top, and bake at 375°F until hot and bubbly.

This works especially well if you want to assemble it earlier in the day, pop it in the fridge and bake it right before serving.

Substitutions and variations

You can use turkey or chicken sausage if you want your sauce to be a bit lighter.
Other cheese flavors that would work well here include Original Boursin Cheese and Cracked Black Pepper Boursin.
More veggies that go well here include mushrooms, peas or roasted broccoli.

Expert tips for the best Boursin sauce for pasta

Cook the pasta just until al dente, as it will finish cooking in the sauce, and you don't want it to turn too soft.
Don't skip saving the pasta water! It's what turns the melted Boursin into a silky sauce that actually coats the pasta instead of sitting on top.
Don't add any extra salt until you've tasted. The sausage, Boursin and salted pasta water already bring plenty of seasoning.

Leftovers and storage

This pasta is best served right after it's made, when the sauce is creamy and silky.
If you do have leftovers, store them in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of water or broth and warm it gently on the stove or in the microwave, stirring once or twice.