This Italian Sausage Pasta delivers rich, savory comfort with a hint of spice. It’s a hearty one-pan wonder that’s easy to pull together on a busy weeknight. The combination of juicy sausage, sweet tomatoes, and al dente pasta creates a deeply satisfying meal.
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Why You’ll Love This Italian Sausage Pasta
- One-pan wonder: Brown sausage, sauté aromatics, and simmer sauce in the same skillet.
- Bold, balanced flavors: Fennel, garlic, tomatoes, and red pepper flakes create a rich but not heavy sauce.
- Incredibly versatile: Swap pasta shapes, add spinach, or adjust heat to your preference.
- Better next day: Flavors deepen and meld together beautifully after resting.
Ingredients & Tools
- 450 g Italian sausage (mild or hot, casings removed)
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 800 g canned crushed tomatoes
- 120 ml dry red wine (like Chianti or Merlot)
- 1 tsp dried oregano
- ½ tsp red pepper flakes (adjust to taste)
- 2 tbsp tomato paste
- 240 ml chicken or vegetable broth
- 340 g short pasta (like rigatoni or penne)
- 60 ml heavy cream (optional, for richness)
- Large handful fresh basil, torn
- Salt and black pepper to taste
- Parmesan cheese for serving
Tools: Large, deep skillet or Dutch oven, wooden spoon, pot for boiling pasta (if not cooking pasta in the sauce)
Notes: Good-quality Italian sausage lays the flavor foundation. A splash of red wine adds depth and balances the tomatoes and sausage.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 24 g |
| Fat: | 28 g |
| Carbs: | 55 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 3 days.
- Freezer: Not recommended—creamy components and pasta texture may suffer.
- Reviving: Reheat gently on stovetop with a splash of water or broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery greens with a light lemon vinaigrette cut through the richness of the pasta perfectly.
- Garlic bread or focaccia — Essential for sopping up every last bit of that delicious sauce left on your plate.
- Sautéed green beans with almonds — Their crisp-tender texture and nutty flavor provide a lovely contrast to the hearty pasta.
Drinks
- A medium-bodied red wine like Chianti — Its bright acidity and cherry notes are a classic pairing that complements the tomato and sausage flawlessly.
- A chilled Italian lager — The crisp, clean bubbles are incredibly refreshing against the savory, spiced flavors of the dish.
- Sparkling water with a lemon wedge — A non-alcoholic option that cleanses the palate between each wonderfully flavorful bite.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and creamy mascarpone are the quintessential Italian finish to this meal.
- Lemon sorbet — Its bright, citrusy zing is a light and refreshing way to end a rich dinner.
- Panna cotta with a berry coulis — The silky, smooth texture and sweet-tart sauce provide a simple, elegant contrast.
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. I really recommend using Italian sausage with the casings removed so you can crumble it. The fennel and garlic already in the sausage mean you’re building flavor from the very first step.
- Don’t skip the red wine. It might seem optional, but it adds a wonderful complexity to the sauce. If you prefer not to use alcohol, you can substitute with additional broth, but the flavor profile will be a little different.
- Consider cooking the pasta in the sauce. For an even more integrated dish, you can add uncooked pasta directly to the skillet with extra broth and let it simmer until al dente. It’s a fantastic one-pan method, but I’ll give instructions for both ways.
- Taste as you go. Sausage can vary in saltiness, so wait until the end to season with additional salt. The Parmesan cheese you grate over at the end will also add a salty, umami kick.
How to Make Italian Sausage Pasta
Step 1: Start by heating your large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 6–8 minutes, until it’s nicely browned and cooked through. You’ll notice some rendered fat in the pan—that’s flavor gold, so don’t drain it! Use a slotted spoon to remove the sausage and set it aside for now.
Step 2: In the same skillet, add the chopped onion and sauté it in the sausage drippings for about 4–5 minutes, until it becomes soft and translucent. Then, stir in the minced garlic and cook for just another minute—until it’s fragrant but not browned. The aroma at this stage is absolutely incredible.
Step 3: Push the onions and garlic to one side of the pan and add the tomato paste to the empty space. Let it cook for a minute or so, stirring, until it darkens slightly and smells sweet. This quick cook really deepens its flavor. Now, pour in the red wine to deglaze the pan, scraping up all those browned bits from the bottom—that’s where so much flavor lives.
Step 4: Let the wine reduce by about half, which should take 2–3 minutes. Then, add the crushed tomatoes, dried oregano, red pepper flakes, and the broth. Stir everything together, bring it to a gentle simmer, and then reduce the heat to low. Let it bubble away for about 10 minutes to allow the flavors to meld.
Step 5: While the sauce simmers, cook your pasta in a separate pot of well-salted boiling water until it’s just shy of al dente (it will finish cooking in the sauce). Reserve about a cup of the starchy pasta water before draining.
Step 6: Return the cooked sausage to the skillet. If you’re using the heavy cream, stir it in now—it adds a lovely richness and helps mellow the acidity of the tomatoes. Then, add the drained pasta directly into the sauce, tossing to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 7: Turn off the heat and stir in most of the torn fresh basil, saving a little for garnish. Give the pasta a final taste and adjust the seasoning with salt and black pepper as needed. The sauce should be glossy and cling beautifully to every piece of pasta and sausage.
Step 8: Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese and the remaining basil. Dive in while it’s hot and steamy—this is comfort food at its finest.
Top Mistakes to Avoid
- Overcooking the garlic. Garlic burns easily and becomes bitter. Add it after the onions have softened and cook it for just a minute until fragrant—no longer.
- Using pre-shredded Parmesan. It often contains anti-caking agents that prevent it from melting smoothly. A block of Parmigiano-Reggiano that you grate yourself just before serving makes a world of difference in flavor and texture.
- Skipping the deglazing step. Those browned bits stuck to the bottom of the pan after cooking the sausage are packed with flavor. Deglazing with wine (or broth) loosens them and incorporates them into the sauce.
- Forgetting to reserve pasta water. The starchy water is liquid gold for adjusting your sauce’s consistency at the end, helping it cling to the pasta beautifully.
Expert Tips
- Tip: Let the sauce simmer for a few extra minutes if you have the time. A longer, slower cook allows the flavors to deepen and meld together more completely, resulting in a more complex and rich-tasting dish.
- Tip: Brown the sausage well. Don’t just gray it—get a good, proper sear on the crumbles. This Maillard reaction creates a deeper, meatier flavor that forms the backbone of your entire sauce.
- Tip: Add a Parmesan rind to the sauce as it simmers. If you have one saved in your fridge, toss it in! It will slowly melt and infuse the sauce with an incredible, savory umami flavor.
- Tip: Finish with a drizzle of high-quality extra virgin olive oil. Just before serving, a thread of good olive oil over the top adds a fruity, luxurious note and a beautiful sheen.
FAQs
Can I make this Italian Sausage Pasta ahead of time?
Absolutely! You can prepare the entire dish, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. The flavors often taste even better the next day. Reheat it gently on the stovetop with a splash of water or broth to loosen the sauce. I don’t recommend freezing it, as the creamy component (if used) and the pasta texture can suffer.
What can I use instead of red wine?
No worries if you’d rather not use wine. You can substitute it with an equal amount of additional chicken or vegetable broth. For a bit of acidity to mimic the wine, you could also add a tablespoon of balsamic vinegar or even a squeeze of lemon juice at the end of cooking to brighten everything up.
Can I use a different type of pasta?
Of course! Short, sturdy shapes like rigatoni, penne, or fusilli work best because their nooks and crannies hold the chunky sauce beautifully. If you use a long pasta like spaghetti or linguine, that’s fine too—it just creates a different eating experience. The key is to cook it al dente so it doesn’t become mushy.
Is the heavy cream necessary?
Not at all—it’s completely optional. The cream adds a lovely richness and velvety texture, but the dish is still wonderfully flavorful without it. If you’re avoiding dairy, you could stir in a couple of tablespoons of olive oil or even a dollop of mascarpone at the end for a similar creamy effect.
My sauce is too acidic. How can I fix it?
This can happen depending on your tomatoes. The trick is balance. A pinch of sugar can help counteract acidity, as can the optional heavy cream. If you haven’t added the cream, a small pat of butter stirred in at the end can also work wonders to mellow and round out the flavors beautifully.
Italian Sausage Pasta
Make this easy Italian Sausage Pasta for a rich, one-pan weeknight dinner. Ready in 40 minutes with bold, savory flavors. Get the simple recipe now!
Ingredients
For the Ingredients
-
450 g Italian sausage (mild or hot, casings removed)
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1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
800 g canned crushed tomatoes
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120 ml dry red wine (like Chianti or Merlot)
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1 tsp dried oregano
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0.5 tsp red pepper flakes (adjust to taste)
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2 tbsp tomato paste
-
240 ml chicken or vegetable broth
-
340 g short pasta (like rigatoni or penne)
-
60 ml heavy cream (optional, for richness)
-
Large handful fresh basil (torn)
-
Salt and black pepper (to taste)
-
Parmesan cheese (for serving)
Instructions
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Start by heating your large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and use your wooden spoon to break it up into small crumbles. Cook for about 6–8 minutes, until it’s nicely browned and cooked through. You’ll notice some rendered fat in the pan—that’s flavor gold, so don’t drain it! Use a slotted spoon to remove the sausage and set it aside for now.01
-
In the same skillet, add the chopped onion and sauté it in the sausage drippings for about 4–5 minutes, until it becomes soft and translucent. Then, stir in the minced garlic and cook for just another minute—until it’s fragrant but not browned. The aroma at this stage is absolutely incredible.02
-
Push the onions and garlic to one side of the pan and add the tomato paste to the empty space. Let it cook for a minute or so, stirring, until it darkens slightly and smells sweet. This quick cook really deepens its flavor. Now, pour in the red wine to deglaze the pan, scraping up all those browned bits from the bottom—that’s where so much flavor lives.03
-
Let the wine reduce by about half, which should take 2–3 minutes. Then, add the crushed tomatoes, dried oregano, red pepper flakes, and the broth. Stir everything together, bring it to a gentle simmer, and then reduce the heat to low. Let it bubble away for about 10 minutes to allow the flavors to meld.04
-
While the sauce simmers, cook your pasta in a separate pot of well-salted boiling water until it’s just shy of al dente (it will finish cooking in the sauce). Reserve about a cup of the starchy pasta water before draining.05
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Return the cooked sausage to the skillet. If you’re using the heavy cream, stir it in now—it adds a lovely richness and helps mellow the acidity of the tomatoes. Then, add the drained pasta directly into the sauce, tossing to coat everything evenly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.06
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Turn off the heat and stir in most of the torn fresh basil, saving a little for garnish. Give the pasta a final taste and adjust the seasoning with salt and black pepper as needed. The sauce should be glossy and cling beautifully to every piece of pasta and sausage.07
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Serve immediately, topped with a generous sprinkle of freshly grated Parmesan cheese and the remaining basil. Dive in while it’s hot and steamy—this is comfort food at its finest.08
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