Boursin Cheese Pasta

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This Boursin tomato pasta is a ridiculously easy weeknight dinner made with just seven key ingredients. It's wonderfully creamy and garlicky thanks to the star ingredient - Boursin cheese. Plus, we've got crumbled sausages, good quality chopped tomatoes (a must!), and perfectly cooked pasta.

a bowl of creamy Boursin cheese pasta made with tomatoes, topped with fresh herbs and chili flakes

If you love simple, creamy pasta dishes, try my baked Boursin pasta with butternut squash for the oven-baked version, or my creamy sausage gnocchi for a similar sausage-and-cream vibe. For more easy pasta dinners, my vodka pasta and creamy mushroom pasta are both reader favorites.

Why You'll Love This Recipe

This is my ultimate lazy dinner. Seven ingredients, no chopping beyond opening packets, and the Boursin does all the seasoning work for you - it's already loaded with garlic and herbs, so you don't need to add anything else.

The sausage crumble technique (peeling and breaking them up with a spoon in the pan) gives you crispy little meaty bites throughout, and the Boursin transforms a basic tomato sauce into something that tastes like it has cream, garlic, and herbs in it. Because it does - it's just all in one block of cheese.

Ingredient Notes

Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.

Vegetarian sausages: The skins come off and the sausage gets broken into crumbles with a wooden spoon in the pan - the same technique I use in my sausage pasta bake and Cajun sausage orzo. Any brand that crisps up nicely will work. Richmond is my go-to.
Boursin cheese: This is the star - it melts into the tomato sauce and instantly gives you a creamy, garlicky, herby sauce without adding cream, garlic, or herbs separately. It's genius. Other Boursin flavours would also work but Garlic & Herbs is the classic.
Chopped tomatoes: Unlike most Boursin pasta recipes that use cherry tomatoes, tinned chopped tomatoes give you a richer, saucier base. Top up with about a third of a can of water for extra sauce volume.
Pasta: Anything that catches sauce - penne, rigatoni, fusilli, or shells all work well.
Chili flakes: The Boursin is already quite rich, so the chili flakes add a nice contrast. Adjust to taste or skip for a milder version.
Olive oil: 1.5 tablespoons for frying the sausages.

How to Make Boursin Tomato Pasta

Step 1: Fry the Sausage Crumbles

Heat the olive oil in a large pan. Add the sausages (skins removed) and use a wooden spoon to break them into small crumbles as they cook. Fry for about 5 minutes until golden on the outside.

Step 2: Add the Tomatoes

Pour in the tinned chopped tomatoes, then fill the tin about a third full with water and add that to the pan too. This gives you extra sauce volume.

crumbled sausages in a pan, cooked until golden and crispy

the crumbled sausages with chopped tomatoes and a dash of water added to the pan

Step 3: Melt the Boursin

Drop the whole block of Boursin into the sauce and let it soften for a minute or two. Use your spoon to gently swirl it through the tomato sauce as it melts, creating a creamy, herby, garlicky sauce. Add the chili flakes, salt, and pepper.

Step 4: Cook the Pasta

Meanwhile, cook your pasta according to the package instructions. Let the sauce simmer on low heat while the pasta cooks - this gives the flavours time to come together and the sauce time to thicken.

Step 5: Combine and Serve

Add the drained pasta to the pan and stir until fully combined and coated in the creamy Boursin tomato sauce. Serve immediately.

the block of Boursin garlic and herb cheese added to the crumbled sausage and tomato sauce

cooked pasta added to the boursin cheese sauce

Expert Tips

Break the sausages with a spoon: Don't chop them neatly - peeling the skins and crumbling them with a wooden spoon gives you more surface area for browning, which means crispier, more flavourful bites.
Let the Boursin melt slowly: Don't try to stir it vigorously straight away. Drop it in, let it sit for a minute or two to soften, then gently swirl it through. This gives you a more evenly incorporated sauce.
Add the tin water: Rinsing the tin with a third of a can of water captures all the tomato left on the sides and gives you extra sauce. Don't skip this - without it the sauce can be too thick.
Simmer while the pasta cooks: Let the sauce sit on low heat for the full duration of the pasta cooking time. This gives the Boursin time to fully melt and the sauce time to thicken and develop.
The Boursin does the seasoning: Garlic & Herbs Boursin already contains garlic, herbs, and salt. You don't need to add much else beyond chili flakes and pepper. Taste before adding extra salt.

a bowl of Boursin cheese pasta, topped with fresh herbs and chili flakes.

What to Serve with Boursin Tomato Pasta

Garlic bread (always)
A simple green salad or rocket with lemon
Extra Boursin crumbled on top with fresh basil

Storage

Refrigerator: Store for up to 3 days. The pasta absorbs the sauce as it sits - add a splash of water when reheating.
Reheating: Reheat on the stove with a splash of water for the best result. Microwave works too.
Freezing: Not recommended - the Boursin sauce can split when frozen.

FAQs

Can I use a different Boursin flavour?

Garlic & Herbs is the classic and works best here. The Shallot & Chive or Black Pepper varieties would also be interesting. I'd avoid the cranberry or fig flavours for a savoury pasta.

Can I skip the sausages?

Yes - the Boursin tomato sauce on its own is delicious. Without the sausages it becomes more of a quick, simple tomato Boursin pasta. You could add chickpeas, mushrooms, or spinach for substance instead.

Is this vegetarian?

Yes! With vegetarian sausages, Boursin, and pasta it's fully vegetarian. Not vegan, though - Boursin contains dairy.

What pasta shape works best?

Anything with curves or ridges that catches the creamy sauce - penne, rigatoni, fusilli, or shells. Long pasta like spaghetti works too but the sauce clings better to short shapes.