Spicy or Sweet Italian Sausage Pasta
This Italian sausage pasta is so simple and so good. I love making it with a tomato sauce or adding a splash of heavy cream for a creamy twist and fresh basil. Depending on my mood, I’ll use spicy or sweet Italian sausage. I love to pair it with buttery garlic bread—it’s perfect for scooping up every bit of the sauce.
Why You'll Love This Recipe
- It’s quick and easy—perfect for busy weeknights.
- You can make it with sweet or spicy sausage, depending on your mood.
- You can go classic with tomato or creamy with a touch of heavy cream.
- Pair it with buttery garlic bread, for the best weeknight dinner.
Equipment List
- Large Pot – For boiling the pasta.
- Large Skillet – To cook the sausage and make the sauce.
- Wooden Spoon or Spatula – For stirring the sausage and sauce.
- Cutting Board – For chopping onion, garlic, and basil.
- Sharp Knife – To dice the onion, mince garlic, and chop basil.
- Measuring Cups and Spoons – For accurate measurements of broth, cream, and seasonings.
- Colander – To drain the cooked pasta.
- Grater – To grate fresh Parmesan cheese.
Ingredients
Here’s what you’ll need to pull this dish together. Feel free to swap or tweak as needed!
For the Pasta:
- Bowtie pasta (any short pasta works).
- Olive oil (or your favorite neutral oil).
For the Sauce:
- Italian sausage (mild or spicy).
- Shallots (or substitute with finely diced onion).
- Garlic (fresh, minced).
- Tomato paste.
- Diced tomatoes (canned or fresh, about 1 cup).
- Chicken broth (or vegetable broth).
- Heavy cream (optional for creaminess).
- Fresh oregano (or 1 tsp dried oregano).
- Parmesan cheese (freshly grated is best).
For Garnish:
- Fresh basil leaves.
- Extra Parmesan cheese.
Step by Step Instructions
Here’s how to make this pasta step by step. Don’t worry—it’s super simple and worth every bite.
Start Here
Start by bringing a big pot of salted water to a boil. Once it’s ready, cook your pasta until it’s just tender (al dente), which usually takes about 10-12 minutes, but check the box instructions. Before you drain the pasta, scoop out about ½ cup of the pasta water—it might come in handy later if the sauce feels too thick. Set the drained pasta aside.
While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up into small pieces as it cooks. Let it brown and cook through—it should take about 6-8 minutes. If there’s too much grease in the pan, skim off the excess, but leave a little behind for flavor. Stir in the oregano and a pinch of salt, letting it cook for about a minute.
Now, add the shallots to the skillet and let them cook for about 2-3 minutes until they soften. Toss in the minced garlic and stir for another 30 seconds—just enough to make the garlic fragrant without burning it.
Next, mix in the tomato paste. Let it cook with the shallots and garlic for 2-3 minutes. Then, pour in the can of diced tomatoes (don’t drain the juices!) and let everything simmer together for about 8 minutes. This step really brings out the flavors.
Stir in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan—those little bits pack a ton of flavor! Let the sauce simmer for another 2-3 minutes.
If you’re using heavy cream, lower the heat and stir it in along with some grated Parmesan cheese. Let everything melt together into a creamy, dreamy sauce.
Finally, add the pasta to the skillet and toss it in the sauce until it’s nicely coated. If the sauce feels too thick, add a splash of the reserved pasta water to thin it out—just a little at a time until it’s perfect.
Before serving, sprinkle the pasta with some freshly chopped basil and extra Parmesan. Serve it warm and enjoy every bite!
Storage
Refrigerate: Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Freeze: Cool the pasta completely before transferring it to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop.
Variations
This Italian sausage pasta is easy to tweak depending on what you have on hand or what you’re in the mood for:
- Go with ground sausage or sausage links.
- Use spicy sausage if you like a little heat or sweet sausage for something milder. Chicken or turkey sausage is also a great option for a lighter dish.
- Skip the sausage and toss in zucchini, mushrooms, or spinach for a veggie pasta.
- Try penne, rigatoni, or even farfalle—they all pair perfectly with this sauce.
- Stir in a splash of heavy cream or a dollop of ricotta to give the sauce a richer texture.
Other Recipes You’ll Love
If you enjoyed this Italian sausage pasta, you might also like:
Leave a Comment
I’d love to hear how this recipe turned out for you! Did you try a new twist, or stick with the classic version? Share your thoughts in the comments—I can’t wait to see how you made it your own.
Italian Sausage Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente, about 10-12 minutes. Reserve ½ cup pasta water, then drain and set aside.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb Italian sausage, breaking it into small pieces as it cooks. Cook until browned, about 6-8 minutes. Skim off excess grease, leaving a light coating for flavor. Stir in 1 tsp oregano and a pinch of salt.
- Add 1 tbsp finely diced shallots to the skillet and cook for 2-3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds.
- Stir in 2 tbsp tomato paste and cook for 2-3 minutes. Add one 14-oz can of diced tomatoes (with juices) and simmer for 8 minutes. Pour in 1 cup chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes.
- Reduce the heat to low and stir in ¼ cup heavy cream (if using) and ¼ cup grated Parmesan cheese. Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water, 1 tbsp at a time, until it reaches your desired consistency.
- Top with freshly chopped basil and more Parmesan cheese. Serve warm.
