Spicy Italian Sausage Pasta – This spicy Italian sausage pasta dish is quick, simple, and requires few ingredients. It’s the ideal weeknight meal that tastes like it came straight from a restaurant! The combination of Italian sausage with pasta is a wonderful one. Naturally, this dish is perfect for individuals who enjoy sausage and carbs. This meal is a hit because to the spicy Italian sausage, tomatoes, garlic, cream, loads of parmesan cheese, and a hint of fresh basil. The sauce is creamy, but not too so, if that makes sense. First and foremost, it tastes like tomatoes. The cream helps to balance out the acidity of the tomatoes and the spiciness of the sausage. I’m not a big spice fan, but I really liked this meal. This recipe pairs beautifully with penne. The little tubes are ideal for that sauce. You may, however, use whatever form you like.
Hot Italian Sausage Pasta:
I’m sure you’re aware that I adore vegetables, which is fortunate given that there are two fantastic sources of veggies in this dish (FOR REAL), but there are times when you simply need to find a way to get some spicy Italian sausage in your life. And if that spicy Italian sausage can work with finely chopped golden brown sautéed onions and carrots, red pepper flakes, oregano, and a splash of red wine while floating in the wonder that is San Marzano tomatoes and served over rigatoni with FRESH BASIL RIBBONS and Parmesan to infinity and beyond? So, do we really need to keep talking?
Why You Will Love This Recipe?
- Simple: This is a 10-ingredient recipe that relies primarily on a few ingredients you probably already have in your cupboard to create a quick and easy, yet incredibly delicious, homemade tomato sauce.
- Delicious: You’ll brown the sausage and sauté all of the aromatics in the same skillet you’ll use to prepare the sauce. It’s the key to creating a lot of rich flavor in a short amount of time.
- Satisfying: spicy sausage, sweet bell peppers, a strong and rich tomato sauce, wonderfully al dente pasta, and perhaps a generous sprinkling (or seven) of parmesan? Heck. YES.
- Moreover, and maybe most importantly… Quick: Dinner is ready in 30 minutes or less. Hello, weeknight fantasy!
- Pasta – We’ll cook the pasta and set it aside while we finish the remainder of our dish. I used penne for this meal, but any form pasta would do.
- Olive oil – We want an oil with a neutral flavor to fry our peppers and sausage in. My all-time favorite is olive oil.
- Sausage — I used mild or hot Italian sausage, cut into bite-sized chunks.
- Onion – A white or yellow onion that cooks down beautifully.
- Garlic – Use as much or as little garlic as you prefer.
- Tomato — For the basis of our red sauce, you’ll need one whole can of chopped tomatoes.
- Spices — For recipes like this, I like to use Italian seasoning, but feel free to add your favorite herbs. If you want additional heat, add more red pepper flakes.
- Season with salt and pepper to taste.
- Parmesan cheese Is entirely optional, but no pasta meal is complete without a sprinkling of freshly grated parmesan.
How To Make Spicy Italian Sausage Pasta?
- Cook the pasta as directed on the packet. Set aside after draining.
- Brown the sausage: In a large pan or Dutch oven, heat the olive oil over medium heat. Cook until the sausage is browned on all sides. Place on a platter and put away.
- Sauté the vegetables: Add the bell peppers, onions, and garlic and sauté for 3 to 5 minutes, or until the onions soften. Cook for 10 minutes after adding the diced tomatoes, Italian seasoning, salt, pepper, and cooked sausage to the pot.
- Finish by tossing in the spaghetti and garnishing with parsley. Sprinkle with Parmesan cheese, if using, and serve warm.
Are You Afraid Of The Heat?
Don’t worry, the peppers we’re utilizing today are somewhat spicy bell peppers. If you’re not a big fan of chili, feel free to substitute mild Italian sausage or whatever else suits your fancy! However, in my opinion, sometimes you just have to be courageous and show that capsicum who’s boss, no matter how hot it is.
- Not a lover of heat? Replace the spicy sausage with sweet Italian sausage and leave away the chili flake.
- Pour some heavy cream into the tomato sauce while it simmers to give the pasta a beautiful silky texture.
- Using chicken or turkey sausage: Not my preference! The objective of this recipe is to create a lot of rich flavor in a short amount of time, and the fat content of classic Italian sausage is important. If you substitute chicken or turkey Italian sausage, be sure to add additional olive oil to compensate for the increased fat in the sausage.
- Do you want to make it vegetarian? Substitute lots of finely chopped mushrooms for the sausage. To account for the fat and taste in the sausage, add some more olive oil and spices (your favorite Italian herb combination is wonderful). Definitely a filling and hearty alternative!
- Make the most of what you’ve got: This spaghetti recipe is ideal for cleaning out your fridge since you can toss in any leftover vegetables you have on hand. Wilted greens (spinach, arugula), shredded kale, broccoli florets, or mushrooms are my favorite additions.
Refrigerate this spaghetti in an airtight container. It will keep for 4-5 days, making it ideal for weekly meal planning!
This pasta can keep in your freezer for 3-6 months if stored in an airtight container. I’d freeze this in individual servings to make it simpler to defrost. You may defrost this in the microwave or in the oven at 350 degrees Fahrenheit, covered, until the pasta is cooked through. The pasta will absorb some of the sauce if reheated in the oven. It will stay dry if you keep it covered.
My Sauce Was a Little Watery. How Can I Make It Better?
If your sauce is too runny, either boil it for a little longer or chill it down to thicken. A knob of butter or a sprinkling of Parmesan cheese can also help the sauce thicken.
Is There a Quick Way To Chop All Of My Vegetables?
Yes! You may use a food processor to make the veggies evenly chopped / minced faster.
What Foods Complement This Pasta?
With this meal, we like to make our Toasted Bread and Parmesan Salad or our Brussels and Kale Caesar Salad. OUTSTANDING!
What Can I Serve With This Pasta?
This meal has it all: vegetables, protein, and a carbohydrate. But if you want to make this into a whole supper, you can guarantee I have some excellent accompaniments for you to try right here on the site.
- Kale salad and Quinoa with Lemon Vinaigrette
- Salad with Kale and Roasted Butternut Squash
- Summer salad with Herbed Ricotta and Balsamic Vinaigrette
- Roasted Mushrooms and Veggies in Italian Style
- Warm Salad Mushrooms and Arugula
- Old Fashioned Green Beans
MORE DELICIOIUS RECIPES HERE:
- 8 oz. uncooked penne
- 10.6 ounces crumbled spicy Italian sausage
- 3 minced garlic cloves
- 1/2 cup chicken broth (or white vinegar)
- 1/2 tbsp. of flour
- 1 can chopped tomatoes with juices
- 1/2 cup heavy cream or whipping cream
- Season with salt and pepper to taste.
- 6 big basil leaves, sliced/torn into little bits
- To taste, freshly grated parmesan cheese
Bring a big saucepan of salted water to a boil over high heat. Cook the pasta until it is al dente according to the package guidelines.
Remove the sausage meat from its casings and crumble it into a large pan. Cook for about 5 minutes over medium-high heat, stirring periodically, until browned.
When the sausage has browned, remove it from the pan and set it aside. Remove the fat.
To the skillet, add the garlic, then the chicken broth. Add the flour and mix well. Whisk it until the flour is dissolved, then scrape off any browned pieces from the pan's bottom. Cook until the mixture is substantially reduced (should only take a minute or two in total).
Combine the tomatoes, cream, and sausage meat in a mixing bowl. Cook the sauce for a few minutes more, or until it has thickened to your taste. Season with salt and pepper to taste.
Toss in the torn basil leaves just before serving, followed by the drained pasta. Garnish with freshly grated parmesan cheese if desired.
I don't advocate using half-and-half or milk instead of heavy cream since the acidity in the tomatoes would likely curdle it.
You may omit the basil if you don't have any on hand, but I prefer the fresh flavor it gives.
Not a lover of heat? No need to be concerned! Simply replace the spicy sausage with sweet Italian sausage and leave off the chili flake, and the pasta will be lovely and mild.
5-Minute Meal Prep: Chop up the onion and bell pepper at the start of the week, or whenever you have a few spare minutes in the kitchen, and put it in an airtight container in the refrigerator. All you have to do for dinner is ignite the stove and put them in the skillet with the sausage - simple as that!
Refrigerate this pasta in an airtight container. It will keep for 4-5 days, making it ideal for weekly meal planning!
This pasta can keep in your freezer for 3-6 months if stored in an airtight container. I'd freeze this in individual servings to make it simpler to defrost. You may defrost this in the microwave or in the oven at 350 degrees Fahrenheit, covered, until the pasta is cooked through.
The pasta will absorb some of the sauce if reheated in the oven. It will stay dry if you keep it covered