Dairy Farmers of Canada

Pasta with Italian Sausage and Cheese Sauce

This recipe is taken from the 1990 Milk Calendar. This is the Pasta with Italian Sausage and Cheese Sauce recipe.

  • Prep: 10 min
  • Cooking: 15 min
Yields 4 servings
pasta with italian sausage and cheese sauce


  • 2 tbsp (30 mL) butter
  • 1/2 cup (125 mL) chopped onion
  • 2 tbsp (30 mL) all-purpose flour
  • 2 cups (500 mL) Milk
  • 1 1/2 cups (375 mL) Canadian Provolone or Canadian Sharp Cheddar cheese shredded
  • 8 oz (240 g) hot or mild Italian sausage cooked, sliced
  • 2 tbsp (30 mL) tomato paste
  • 1 tbsp (15 mL) chopped fresh parsley
  • Cooked penne
  • Crushed chillies (optional)
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Melt butter in medium saucepan; sauté onion until tender. Blend in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat.

Add Provolone cheese; stir until melted. Stir in sausage, tomato paste and parsley. Reheat if necessary; do not boil. Serve sauce over hot cooked pasta. Garnish with crushed chillies if desired.


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Nutritional information

Per serving
Energy: 422 Calories
Protein: 23 g
Carbohydrate: 15 g
Fat: 30 g
Fibre: 0.9 g
Sodium: 936 mg

Top 5 Nutrients

(% DV*)
Calcium: 44 % / 481 mg
Phosphorus: 37 %
Selenium: 38 %
Vitamin B12: 70 %
Vitamin D: 36 %