Spicy sausage pasta is a great dish full of flavor, and adds a little bit of heat! With the spicy sausage, this pasta dish feels like a Bolognese, but made in a fraction of the time. This dish is .perfect when you need a quick dinner, or for those seeking to spice things up!
When making pasta, I want to ensure the dish has full flavor. And, I want to ensure there is always one ingredient that stands out, and in this case, it’s spicy sausage.
The beauty of choosing one stand out ingredient is that you can make amazing dishes in a simple way. Oftentimes, Italian pastas are best when made simply!
The flavor of the sausage is rich and savory, and with added heat. This makes it a filling and appetizing dish, and for the spice-lovers, the spicy sausage adds that fiery element.
In addition to the spice, the sausage makes this a heartier pasta, giving it a feeling similar to a Bolognese. However unlike a Bolognese, this dish can be made in a fraction of the time!
Jump to:
Why you should make Spicy Sausage Pasta
- It’s quick and easy – With a few ingredients, this dish comes together in under 30 minutes. It’s perfect for a quick, but delicious weeknight dinner.
- It has fantastic flavor– The sausage provides such savoring flavor with the pasta, making it enjoyable and filling!
- It’s spicy – The spiciness of the dish is perfect for heat-seekers, and can be made as spicy as you’d like!
Ingredients
- Sausage – classic Italian spicy sausage for added heat
- Canned tomatoes – Tomatoes provide acid and base for the sauce
- Garlic – For enhanced flavor
- White wine – Enhances and concentrates the flavors of the tomatoes and sausage
- Pasta – Complements the sausage!
What type of Pasta to Use
For this pasta dish, I went with a half rigatoni (mezzi rigatoni) pasta shape. This pasta shape works really well with the sausage. You could also use other short pasta shapes, like fusilli or penne.
But, if you wanted to use a long cut pasta, you could try spaghetti, or linguine, as those would also go well with the sausage!
How to Make Spice Sausage Pasta – Step by Step
Bring a pot of water to a boil, add salt, and drop in pasta. While pasta is cooking, heat olive oil in a pan over medium heat, add the whole garlic clove, and sauté until fragrant.
Add the sausage to pan, and break up with a wooden spoon/spatula until cooked through, about 5 minutes. Add the white wine, and let it evaporate off [Photos 1 and 2].
Next, add the tomatoes along with salt and pepper [Photo 3]. Let the sauce cook down [Photo 4].
Add the pasta to the sauce along with grated parmesan cheese. Mix everything together for a few minutes until the sauce absorbs into the pasta. [Photos 5 and 6].
Plate, top with parmesan cheese and enjoy!
FAQs
In Italian, a spicy sausage is called “salsiccia piccante”. In Calabria, there is a particularly spicy sausage called ‘nduja, which is a spreadable pork sausage used for a variety of dishes.
A spicy sausage can be prepared a few ways. One way is to grill the sausages in a pan whole, until fully cooked. Another is to put the sausages in an oven until they are done. A third way is to “crumble” the sausages in a pan by removing the sausage from its casing.
Sausages are generally fresh meat prepared to be cooked from casing, whereas salami are sausages that are cured and dried out, then eaten. Salami are seen on charcuterie boards and can be used for pizzas.
Storage and Reheating
This dish is best served immediately, but should any leftovers remain, store them in an air-tight container for up to three days (makes for a great lunch!). To re-heat, place leftovers in a pan with some olive oil, and heat on stove until warmed all the way through.
If you need a quick re-heat, place in a microwave-safe bowl and heat until desired warmth.
Top Tips
- This recipe uses spicy Italian sausage, but if you’re looking for less heat, you can use a mild sausage as well.
- This recipe removes the garlic cloves, as this is a common Italian cooking technique. If you prefer a stronger garlic flavor, you can mince up the garlic and add to pan when the sausage is almost cooked (before the wine).
- Finish the dish with some parmesan cheese sprinkled on top.
More Italian Pasta Recipes
If you’ve tried making this Spicy Sausage Pasta, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Recipe
Spicy Sausage Pasta – No Cream, Ready in 30 Minutes!
Spicy sausage pasta is a great dish full of flavor, and adds a little bit of heat! With the spicy sausage, this pasta dish feels like a Bolognese, but made in a fraction of the time.
Ingredients
- 200 grams mezzi rigatoni or other dry pasta
- 1 tbsp olive oil extra virgin
- 2 spicy Italian sausages removed from casings
- 1 garlic clove
- 1/4 cup white wine
- 1.5 cups peeled plum tomatoes 1x 398 mL can
- grated parmigiano reggiano
- salt and pepper to taste
Instructions
-
Bring a pot of water to a boil, add salt, and drop the pasta in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
-
While the water is boiling/pasta is cooking, heat olive oil in a pan over medium heat. Add the whole garlic clove and sautee until fragrant.
-
Add the sausage and break up with a wooden spoon/spatula until cooked through, about 5 minutes. Add the white wine, and let it evaporate off, a few minutes.
-
Add the tomatoes along with salt and pepper. Let the sauce cook for 15-20 minutes.
-
Add the pasta to the sauce along with grated parmesan cheese. Mix everything together for a few minutes until the sauce absorbs into the pasta.
-
Plate, and top with more cheese. Enjoy!
Recipe Notes
- This recipe uses spicy Italian sausage, but if you’re looking for less heat, you can use a mild sausage as well.
- This recipe removes the garlic cloves, as this is a common Italian cooking technique. If you prefer a stronger garlic flavor, you can mince up the garlic and add to pan when the sausage is almost cooked (before the wine).
- Finish the dish with some parmesan cheese sprinkled on top.
Leave a Reply