How To Cook Sausage For Pasta

20-Minute Sausage Pasta Skillet

2 Sausage Pasta Skillet in Under 10 Minutes — Dinner with the family on a weekday couldn’t be easier than this sausage and spaghetti recipe, which comes together in a pan in minutes and has excellent taste. Fresh Italian sausage pieces are blended with a tomato garlic sauce, onion, red peppers, penne pasta, basil, and shaved parmesan cheese for a hearty and filling supper that is both healthful and comforting. You’ll enjoy every bite of this quick and simple pasta dish. Prepare this dish for supper!

Ingredients list for the Sausage Pasta Skillet

  • 1 packet Italian sausage (about 5 or 6 sausages)
  • Penne pasta, one red bell pepper, peeled and sliced
  • One tiny red onion, peeled and diced 4 cloves chopped garlic
  • 1 tablespoon olive oil To taste, add salt and freshly cracked pepper. 4 medium-sized ripe tomatoes, chopped half-cup (125mL) vegetable or chicken broth
  • 2 teaspoons smashed tomato
  • 1 teaspoon Italian seasoning
  • 2 teaspoons fennel seeds, pounded in a mortar and pestle
  • 1/2 teaspoon crushed chili pepper
  • 1 teaspoon Italian seasoning
  • 1 scallion, thinly sliced, as a garnish Garnish with finely chopped fresh basil

Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com Photograph courtesy of Eatwell101.com

Directions

1.Prepare the sausage pasta skillet as follows: Pasta should be cooked al dente according to the package guidelines. Drain the water and set it aside. 2.Heat a little amount of oil in a large pan over medium heat until shimmering. Cook until the sausages are browned on both sides, about 5 minutes. You can add 1/4 cup (60mL) of water to prevent the vegetables from becoming black and sticking to the pan. Transfer the sausages to a chopping board when they are almost done cooking. 3.In the same skillet (draining the water but keeping the brown pieces), heat 1 tablespoon oil over medium heat and sauté onions with crushed fennel seeds, crushed chili pepper flakes, and Italian seasoning until translucent.

  • Once the bell pepper and diced tomatoes have been added, continue to cook until the veggies are crisp-tender.
  • Season with salt and pepper to your liking.
  • Cook for 5 to 10 minutes, or until the sausage is cooked through and the sauce has thickened somewhat, depending on your preference.
  • Garnish the sausage pasta skillet with basil, chopped scallion, and parmesan cheese.
  • Enjoy!

Tips for the sausage pasta skillet recipe

This 20-minute sausage pasta dish is quick, simple, and uses ingredients that are easy to come by. This dish is excellent for a weekday meal and tastes like like it came from a restaurant. Here are some pointers on how to create the finest sausage spaghetti you’ve ever had:

  • Make sure you don’t leave out the fennel seeds, as they contribute significantly to the taste of the meal. If you don’t have penne, you may use any pasta that retains the sauce well, such as farfalle or rotini. You may use a variety of sausages to change up the flavor: Alternatives such as chicken sausage or turkey kielbasa are excellent choices.

What other readers say about this sausage pasta recipe

“It’s quick and easy, plus it’s delicious!” I cooked this on a Monday evening since it was a fantastic midweek supper for me. I only had access to pig sausages and canned tomatoes, and I didn’t have fennel seeds or Parmesan cheese on hand.” – Sharon It was quite excellent, and we all enjoyed it. I want to make it on a regular basis going forward. In addition, I sprinkled shredded cheddar cheese on top and decorated with parsley. This is something I’m looking forward to doing again with various sausages.” – Brand-new “It was really simple and extremely effective.” Mamie is a narrator of the story.

This dish is simple, filling, and tasty.

One of the things I enjoyed about it was that you could change up the ingredients and it would still taste delicious!

“We had to make some adjustments due to the materials we had on hand.

It is quite simple to make and clean up. It’s certain to be a hit with the crowd. In addition, I recommend a pinch of cinnamon and nutmeg to the recipe. I used it to give the sauce and pasta a bit additional flavor; it turned out to be the ideal fall dinner.” – Mary et al.

How and for how long to store the sausage pasta

Keep the leftover sausage spaghetti in an airtight container in the refrigerator for up to 2 days after preparing it. You may reheat the meal in the microwave or in a pan, adding a few tablespoons of water to soften the sauce as necessary to prevent it from sticking.

More pasta recipes you might like

  • Cooking in 15 Minutes: Chicken Stir Fry Noodles
  • Tomato Spinach Sausage Pasta
  • Parmesan Spinach Mushroom Pasta Skillet
  • Tomato Spinach Shrimp Pasta
  • Cooking in 15 Minutes: 15-Minute Chicken Stir Fry Noodles

Photograph courtesy of Eatwell101.com Play it again if you want a delicious diversion. To uncover something wonderful, you must arrange these tiles correctly.

How to Cook Italian Sausage {3 different ways!}

Nothing rivals a delicious Italian sausage when it comes to meaty taste and genuine comfort. Every time you make Italian sausage, whether on the stovetop, in the oven or on the grill, it will be crispy golden and juicy because I’ll show you how to do it right. Sausage and peppers, sausage and pasta, and sausage hoagies topped with piles of caramelized onion are just a few of the delicious meals that can be made using Italian sausage. Minestrone soup, served with Italian sausage sliced into rounds, is almost a complete meal in and of itself.

What is Italian Sausage?

Italian sausage is created from seasoned ground pork that is placed into casing shells to form links that are around 6 inches in length when cooked. Typically, fennel seed and red pepper flakes are used in its preparation. This mixture is responsible for the particular flavor and character of Italian sausage.

How to Cook Italian Sausage

Italian sausage, unlike smoked sausage, must be cooked to a temperature of 160°F since it is a raw ground pig product. Cooking sausage at an excessively high temperature, too quickly, or in an uneven manner might result in links that are too black on the exterior but still raw in the inside, or skins that crack and disintegrate. Perfect sausages may be achieved by gradually increasing the temperature of the pan and turning it to ensure equal browning. You may skewer them lengthwise or lay them in a barbeque clamp to prevent them from curling up.

Do You Need to Pierce the Skin?

Italian sausage, unlike smoked sausage, must be cooked to a temperature of 160°F since it is a raw ground pig product, as opposed to a smoked sausage. Cooking sausage at too high a temperature, for too long a period of time, or in an uneven manner might result in links that are excessively black on the exterior but still raw in the inside, or skins that break and crumble. It is possible to make ideal sausages by gradually increasing the heat and turning them for even browning. You may skewer them lengthwise or lay them in a barbeque clamp to prevent them from curling.

  1. Place the links in a pan with water
  2. Cook until done. Bringing the pot slowly to a simmer, covering it and cooking for 10 – 12 minutes, covered Remove the lid, allow the water to drain, and continue to cook, rotating regularly, until the meat is browned.
  1. Place the links on a baking sheet coated with aluminum foil. Place in a cold oven and set the temperature to 350°F. Continue to cook for 25-35 minutes, or until the internal temperature reaches 160 degrees F.
  1. Close the cover of a grill set to 375 degrees Fahrenheit. Turn every 15 to 20 minutes until the pork is evenly browned, about 15 to 20 minutes total or until the pork reaches 160°F.

More Delicious Sausage Recipes

  • Sausages with peppers are low in carbohydrates. A creamy sausage and cabbage soup that is pure comfort food nirvana. My favorite is the Stovetop Top 3 Cheese Pasta with Sausage
  • Linguine with Italian Sausage and Roasted Tomato Sauce makes for an excellent date-night supper. Cabbage and sausage foil packets that are kid-friendly

How to Cook Italian Sausage

Preparation time: 5 minutes 15 minutes to prepare Servings4servings You will learn how to cook Italian sausage by following this recipe. These sausage links will turn out perfectly every time, whether they are cooked on the stovetop, in the oven, or on the grill.

  • 4 Italian sausage links (or whatever many you like)
  • Water

FollowSpend with Pennies on Pinterest for more information.

  • Place the sausage in a large pan and cover with water to a depth of 12 inches. Simmer for 12 minutes after bringing the pot to a simmer and covering it. Remove the top and continue to cook until the water is completely evaporated, flipping the sausages occasionally to brown them.

Oven

  • Place the links on a baking sheet coated with aluminum foil. Place in a cold oven and set the temperature to 350°F. Continue to cook for 25-35 minutes, or until the internal temperature reaches 160 degrees F.
  1. Place on a grill set to 375°F. Close the jar’s lid. Turn every 15 to 20 minutes until the pork is evenly browned, about 15 to 20 minutes total or until the pork reaches 160°F.

Calories:388, carbohydrate: 1 gram, protein: 16 gramme, fat: 35 gram, saturated fat: 13 gramme Cholesterol: 85 mg, sodium: 819 mg, potassium: 283 mg, vitamin C: 2 mg, calcium: 20 mg, iron: 1 mg. (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used). Course Typical Main Course Cuisines: American, Italian, according to SpendWithPennies.com The content and photos are protected by intellectual property rights.

We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here.

Sliced Sausages over Spaghetti with Tomato-Basil Sauce

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Directions

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This Easy Italian Sausage Spaghetti is The Perfect Weeknight Recipe

Everyone has their own preferred method of preparing spaghetti sauce. Ours is ridiculously simple to make and insanely delicious, especially when you consider how simple it is to create.

An Easy Spaghetti Sauce Recipe

There is no particular recipe to follow or hours of simmering required. Nothing more complicated than browning Italian sausage and puréeing canned tomatoes in a skillet with chopped onions and garlic. This is the method that my dad and I have used for years to make spaghetti. They first learned about it while watching a Martha Stewart show, where Martha had learned about it from a chef in New York City and brought it home with her. The beauty of this spaghetti dish is that it is really simple to prepare and does not require the addition of any seasoning to get a delicious flavor.

Elise Bauer is a woman who works in the fashion industry.

Why Use Two Types of Sausage?

The use of both sweet and spicy Italian sausage helps to achieve a harmonious balance of tastes. If you wish, you can use either hot or only sweet spices, depending on your preference.

Additions and Substitutions

  • You may use turkey or chicken sausage for the sausage
  • You can also substitute angel hair pasta for the spaghetti. Fresh basil should be added in the last few minutes
  • More garlic should be added. For a spicier dish, add red pepper flakes. Add the crushed fennel seeds
  • Add the sliced mushrooms
  • And mix well.

Make Ahead Spaghetti with Sausage

Make the sauce ahead of time and store it in the refrigerator for up to 3 days. Alternatively, double the recipe and use half for dinner while freezing the other half for up to 3 months. The sauce can be frozen without the pasta, but it should not be frozen with the pasta in it. Try our baked ziti if you’re looking for a pasta and sausage meal that you can cook ahead of time and freeze (either baked or unbaked).

What to Serve With Spaghetti

  • Garlic bread, cheesy bread, dinner rolls that may be made ahead of time, Caesar salad, kale salad with creamy parmesan dressing, and more.

This spaghetti dish uses a minimal amount of sauce, which is more representative of how spaghetti is traditionally served in Italian restaurants. If you want additional sauce, you may thin it down with water or add more canned tomatoes to the sauce, depending on your preference. Preparing the sauce and boiling the pasta should be done at the same time. This will take less time than it would take to boil the water for the pasta and cook it, so plan accordingly. Feel free to experiment with the amount of sausage used in the sauce.

  • Extra virgin olive oil
  • 1 yellow onion, finely diced (about 1 1/2 to 2 cups)
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 1 teaspoon salt
  • 1 teaspoon pepper 7 to 8 inches long), 6 ounces (170g) Italian sweet sausage
  • 6 ounces (170g) Italian hot and spicy sausage
  • 6 ounces (170g) Italian sweet sausage
  • 6 ounces (170g) Italian sweet sausage (Alternatively, purée a can of whole peeled tomatos
  • ) 1 large (28oz,794g) can of crushed tomatoes 1 pound (16 ounces, 450 grams) spaghetti pasta
  • Kosher salt
  • Freshly grated Parmesan cheese
  • 1 teaspoon minced garlic
  1. Heat a tablespoon of extra virgin olive oil in a large pan over medium-high or medium-low heat and sauté the onions and garlic until translucent. Cook for 5 minutes, or until the onion is transparent, before adding the chopped garlic. Cook for another minute after adding the minced garlic. Start by bringing the pasta water to a boil: While the onions are cooking, prepare the pasta by bringing a large pot of salted water to a boil (4 quarts water with 2 teaspoons salt)
  2. Cook the sausage until it is browned: Remove the sautéed onion and garlic from the pan and place them in a separate container. Remove the sausage flesh from the casings (if your sausage is in links) and add it to the pan, breaking up the meat with your fingers as you add it to the pan to prevent it from sticking together. Cook over medium heat until very faintly browned on the edges
  3. Combine the tomatoes, onions, and garlic in a large mixing bowl: Sauté in a pan with the sausage meat, adding crushed or puréed canned tomatoes and their liquids as needed. Toss in the onions and garlic that have been cooked. Reduce the heat to a bare simmer
  4. Cook the pasta according per package directions: When the pasta water comes to a boil, add the spaghetti and cook until al dente. Allow the water to come back to a rolling boil before continuing. Cook until the pasta is al dente, uncovered, at a vigorous boil for as long as the package guidelines specify, generally 10 to 12 minutes. When the pasta is al dente (cooked but still a touch firm), turn off the heat and cover the saucepan tightly with foil. Prepare a serving bowl by draining the spaghetti and placing it in it. Serve as soon as possible. Toss with the sauce and top with the grated Parmesan cheese, if desired.
See also:  How To Make Mushroom Sauce For Pasta

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
491 Calories
20g Fat
54g Carbs
25g Protein

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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 491
% Daily Value*
Total Fat20g 26%
Saturated Fat 7g 33%
Cholesterol38mg 13%
Sodium1106mg 48%
Total Carbohydrate54g 20%
Dietary Fiber 6g 20%
Total Sugars 12g
Protein25g
Vitamin C 20mg 100%
Calcium 117mg 9%
Iron 5mg 30%
Potassium 944mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Italian Sausage Spaghetti

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Ingredients

The original recipe makes four servings. The ingredient list has been updated to match the number of servings stated.

Directions

  • In a saucepan, heat the olive oil over medium heat until shimmering. In a large mixing bowl, combine the sausage links and water. Seal the pan and cook for approximately 5 minutes per side, or until the chicken is nicely browned and just just cooked through. You may turn up the heat a notch if you like, but be sure the oil doesn’t start to smoke while cooking. Remove the sausages from the fire and place them on a dish to cool fully. Advertising While the sausages are cooling, pour the wine into the same pot and bring it to a boil over medium heat. As the liquid comes to a simmer, use a spoon or spatula to mix in the caramelized pieces on the bottom of the saucepan. Simmer for 1 to 2 minutes, or until the liquid has reduced by half. Stir in the marinara sauce. Fill the pasta sauce container halfway with water, shut it, and shake it to rinse out the sauce. Pour the liquid back into the saucepan and bring it up to a simmer again. Heat on low until sausages are completely cold. Cut each sausage into four pieces. Transfer the sausage, as well as any collected liquids, to the saucepan of boiling sauce. Stir constantly and reduce heat to a setting between between low and medium-low. Allow 1 hour of cooking time at a medium, constant simmer, stirring occasionally. Season with salt and pepper to taste. After skimming off half of the fat from the surface, continue to simmer for another 30 minutes or until the sauce has reduced and thickened. In the meantime, bring a big pot of liberally salted water to a boil. Cook the spaghetti in boiling water, stirring periodically, for 10 to 11 minutes, or until it is almost soft but still firm to the bite. Drain the pasta and toss it into the saucepan of spicy sauce without letting it cool. Mix until everything is well-combined. Cover the pan with a cover and let aside for 1 minute to allow the pasta to absorb some of the sauce. Distribute the spaghetti evenly among four dishes and top each serving with four slices of sausage. Using Parmigiano-Reggiano and parsley, garnish the dish.

Chef’s Notes:

You may use either spicy or mild sausage links for this recipe. Ensure, however, that the sausage you use has sufficient fat to allow you to see it through the casings. In place of the wine, you may substitute 3 tablespoons water combined with 1 tablespoon white wine vinegar; nevertheless, the wine provides a much more complex flavor to the sauce overall.

If the sauce becomes too thick, add a little more water to thin it down. I like to use a thick, 12-inch spaghetti, but any spaghetti or pasta will do as long as it is cooked in plenty of salted water before serving.

Nutrition Facts

Per serving: 1336 calories; 58 grams of protein; 123.3 grams of carbs; 64.7 grams of fat; 119.2 milligrams of cholesterol; 3324.6 milligrams of sodium. Nutrition in its entirety

One-Skillet Italian Sausage Pasta

  • 3/4 pound Italian pork sausage
  • 1-1/4 cups water
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic, and Oregano, undrained
  • 3/4 pound Italian pork sausage
  • 3/4 pound Italian pork sausage 2 tablespoons dried penne pasta (uncooked)
  • 1/4 cup grated Parmesan cheese
  • 1 cup Hunt’s® Tomato Sauce

Nutrition Information

Information Regarding Dietary Supplements

% Daily Value
Calcium 89mg 9%
Carbohydrate 36g 12%
Cholesterol 34mg 11%
Total Fat 12g 18%
Iron 2mg 11%
Calories 319kcal 16%
Sodium 852mg 35%
Protein 15g 30%
Saturated Fat 4g 21%
Sugars 5g 0
Dietary Fiber 3g 12%
Vitamin C 9mg 16%
Vitamin A 469iu 9%

Directions

  • Using a large skillet, cook the ingredients over medium-high heat. Cook for 5 minutes, breaking up the sausage with a spoon to make it crumble. Drain the water and return it to the skillet.

Step two

  • In a large pan, add the water, undrained tomatoes, tomato sauce, and pasta, stirring constantly. Bring the water to a boil. Cook for 15 minutes, or until the pasta is cooked, covered with a lid and reduced heat.

Step three

  • Parmesan cheese should be sprinkled on top. If preferred, top with more Parmesan cheese before serving.

Tips

  • Serve the spaghetti dish with Alexia® Artisan Ciabatta Rolls, which should be cooked according to the package guidelines.

Preparation images

Pasta with Italian Sausage made in a single skillet

Sausage pasta

  • 1-tablespoon olive oil
  • A packet of 8 pork sausages (the most you can get away with on your budget), sliced into chunky chunks 1 big onion, peeled and diced
  • 2 garlic cloves, peeled and smashed
  • 1 teaspoon chili powder
  • 400 grams canned diced tomatoes
  • 300 grams short pasta, such as fusilli or farfalle (a little more than half of a 500-gram bag)

Method

  • STEP 1Bring a big pot of water to a boil
  • STEP 2Bring a small saucepan of water to a boil
  • STEP 3Bring a small saucepan of water to a boil
  • STEP 4Bring a small saucepan of water to a boil
  • STEP 5Bring a small saucepan of water to a boil
  • In a large frying pan, heat 1 tablespoon of olive oil and cook chunky slices of 8 pig sausages over a moderately high heat until they are golden brown all over. STEP 3Decrease the heat to low and add 1 big chopped onion and 2 smashed garlic cloves, simmering until the onions and garlic are tender. In a large saucepan, combine 1 teaspoon chili powder and 400g chopped tomatoes with the sausages. Bring to a boil, then reduce the heat to low and allow the sauce to simmer for around 10 minutes while you make the pasta. IN STEP 5Drop 300g of pasta into a large saucepan of boiling water and cook according to the package directions
  • STEP 6Drain the pasta and toss it into a large frying pan with the sausage sauce, tossing well to coat the pasta completely. Serve with crusty bread as soon as possible.

Recipe adapted from the October 2003 issue of Good Food magazine.

How to cook sausage for pasta? – Kitchen

Toss in the Italian sausages and cook until they are brown on the exterior but still raw on the inside, about 5 minutes. Cut the Italian sausages into three pieces each and add them to the tomato sauce. Serve immediately. Cook for approximately 112 hours on low heat. If you have the leisure, you may also simmer the sauce for a longer period of time (3-4 hours).

What is the best way to cook sausages?

To fry sausages, heat 1 tablespoon of oil in a frying pan over medium heat. Cook the sausages gently in the oil for 10-12 minutes, or until they are well cooked, flipping them regularly during the cooking process. It’s also possible to bake sausages in the oven (which is an excellent way to employ if you’re already cooking anything else in the oven).

How do you cook sausage so it’s tender?

To begin, place the sausages in a big pot or saucepan and cover with just enough cold water to cover the sausages, but not completely submerge them. Place the pot on the stovetop and raise the heat to medium-high, cooking only until the water comes to a soft simmer — this should take around 6-8 minutes on medium heat.

How do you cook cut up sausage on the stove?

Cooking spray should be sprayed into a skillet. Toss in the sausage. Cook over medium-high heat, rotating links often, until the links are browned, about 5 minutes. Reduce the heat to a medium-low setting. Carefully pour in 12 cup water into the skillet. Cover the pan and cook for 12 minutes, or until the internal temperature of the sausage reaches 160°F.

Do you cut sausage before or after cooking?

Before you cook the sausage links, cut them in half. Please do not puncture them. When you pierce high-quality sausages, you release all of the moisture and flavor that they contain. Sausages should be cooked over a medium heat; if they are cooked at a high temperature, their skins will break and fall apart.

Should you brown sausage before putting in sauce?

“Should I brown my meat before putting it in the sauce?” is the most recent query. What a great question! Ground meatballs, Italian sausage, pig or ox tail may all be cooked in the sauce while the meat is still raw, as long as the sauce is kept warm until the meat is done.

Is it better to bake or fry sausages?

A major advantage of baking sausages is that there is less chance of them burning, and you don’t have to flip them nearly as frequently as you would if you were deep-frying them. The oven takes care of the majority of the labor.

Is it better to fry or bake?

There are a variety of healthy cooking alternatives available besides baking and deep frying, but baking is by far the healthiest option when given the opportunity. Foods that are steamed, pan-fried with non-stick spray, roasted, or grilled are other good-for-you alternatives. If deep-fried meals are a favorite, limit your consumption to once or twice a week rather than every day.

Should you boil sausages before frying them?

However, while it is possible to boil sausage before frying it is not always required.

Pan-frying sausage allows the fats and liquids to render a crispy, golden brown surface while simultaneously bringing the middle of the meat to a safe cooking temperature.

What is the healthiest way to cook sausages?

Boiling or baking sausage is the healthiest method of preparing it (like the above two ways). Deep frying should be avoided because of the increased fat and calories. It is the least healthful method of cooking.

Can you overcook sausage?

Having said that, the same laws that apply to preparing meat apply to sausages: you don’t want to overcook them. Now is not the time to eat your sausage since it will taste more moist and mushy than juicy and springy.

How do you fry sausages without bursting them?

Using a frying pan, heat a couple of teaspoons of sunflower or vegetable oil until shimmering. Turn the heat down to low and continue to cook for about 15-20 minutes, flipping the sausages every few minutes, until the sausages are lightly browned all over. If a lot of fat collects, scrape it off with a spoon.

Can you cook sausage in a cast iron skillet?

Rest the sausages for approximately 10 minutes, then pump up the heat on the cast iron skillet and sear the sausages until they are a beautiful shade of brown.

How long do you put sausage in the air fryer?

Preheat the air fryer to 400 degrees Fahrenheit, and then cook the sausages until they’re well-browned on the exterior and cooked through in the inside when you cut them open. According on the thickness of the sausages and how many you have in the basket, it will take around 8-12 minutes to cook all of them.

See also:  Where Can I Buy Fresh Pasta

What temperature should I cook sausage?

The ideal cooking temperature for a raw sausage is 160 degrees Fahrenheit, and it should remain at that temperature for an extended period of time. Higher temperatures will cause the fat inside the sausage to melt and leak out, resulting in a sausage that is dry and less flavorful. The sausage should not have any pink hue to it at all.

Spicy Italian Sausage Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. This spicy Italian sausage pasta recipe is quick, simple, and requires only a few simple ingredients. This easy weeknight dinner has the flavor of a restaurant and is quick and easy to prepare. This recipe was originally published on June 6, 2016, and has since been updated. I’ve made some changes to the recipe to make it even more delicious and simple to prepare. In addition, I’ve added some new photos.

  • This pasta recipe is perfect for all of you sausage and carbohydrate enthusiasts out there (like me, of course).
  • When I was brainstorming recipe ideas, I realized that I already had something on the blog that was similar to what I was envisioning.
  • From more than three years ago.
  • Recipes are often forgotten about, especially if the photographs are less than stellar.
  • Everything has been updated and improved!
  • The sauce is creamy, but nottoocreamy if you know what I mean.
  • The cream helps mellow some of that acidity from the tomatoes and spice from the sausage.
  • It has just enough zing in my opinion.

The little tubes are perfect for that sauce. You can use any shape you want, though. Pro tip:Want to make this pasta more spicy? Add a pinch of cayenne pepper or some red pepper flakes. On the flip side, if you don’t want it to be spicy, just use mild Italian sausages.

Other pastas with sausage you may like:

  • Traditional Tuscan sausage pasta, Cajun sausage pasta, simple sausage and broccoli pasta, easy sausage rigatoni, and healthy chicken sausage pasta with roasted tomatoes are some of the recipes you’ll find on this page.

I hope you like this spicy Italian sausage pasta dish as much as I do! Questions? Please let me know in the comments section below.

Spicy Italian Sausage Pasta

  • This spicy Italian sausage spaghetti is quick, simple, and requires only a few ingredients. Essentially, it’s a weeknight supper that tastes like it came from a restaurant
  • Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineItalianServings4Calories598kcal
  • 8 ounces uncooked penne
  • 10.6 ounces crumbled Italian sausage (see note)
  • 3 cloves minced garlic
  • 10.6 ounces shot Italian sausage 1/2 cup chicken broth or white wine
  • 1/2 teaspoon flour
  • 1 (14 fluid ounce) can chopped tomatoes with liquids
  • 1/2 teaspoon salt 6 big basil leaves, cut or broken into small bits
  • 1/2 cup heavy whipping cream
  • Salt and pepper to taste Freshly grated parmesan cheese, according to personal preference
  • Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is al dente according to the guidelines on the package. Remove the sausage meat from the casings and crumble it into a large pan over medium heat. Cook it for approximately 5 minutes, stirring regularly, over medium-high heat, until it is browned, stirring occasionally. Once the sausage has been browned, remove it from the pan and set it aside to cool. Remove all of the fat
  • To the skillet, add the garlic and then the chicken broth and mix well. Add the flour and mix well. Whisk it until the flour is completely dissolved, scraping up any browned pieces from the bottom of the pan as you do so. This combination should be cooked until it has greatly decreased in volume (this should just take a minute or two in total)
  • Combine the tomatoes, cream, and sausage meat in a large mixing bowl. Cook the sauce for a few more minutes, or until it has thickened to your desire, depending on your preference. Season with salt and pepper to taste as needed. In a large mixing bowl, toss together the drained pasta, the basil leaves, and salt and pepper to taste before serving. With freshly grated parmesan cheese on top, serve.
  • I used three sausages from a five-pack of Johnsonville hot Italian sausages to make this recipe. Anything in the 10.6 ounce range would work, and you may even use more sausage meat if you want to make it more substantial. If you like mild Italian sausages, you may substitute them. As a result, I don’t advocate using half-and-half or milk in place of the heavy cream since the acidity in the tomatoes would likely curdle it. If you don’t have any basil on hand, feel free to omit it
  • Nevertheless, I really enjoy the fresh taste it brings to the dish. In order to grate the parmesan, I used my handyMicroplane zester/grater. Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:598kcal Carbohydrates:49g Protein:20g Fat:36g 16 g of saturated fat Cholesterol:98mg Sodium:814mg Potassium:558mg Fiber:3g Sugar:4g Vitamin A (in IU): 580 Vitamin C (13 milligrams) Calcium:80mg Iron:3mg Italian sausage spaghetti with a kick of heat

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You are currently browsing the archives for the category “Dinner.” Italian Sausage in a Creamy Sauce Pasta is a family favorite Italian pasta recipe that everyone enjoys! This quick and easy pasta dish is packed with flavorful sausage and topped with a wonderful, creamy parmesan sauce. It can be prepared in about 20 minutes! Due to the onset of back-to-school and the upcoming hectic nights, I’m finding myself seeking for fresh quick and simple meal inspiration. I really enjoy Italian sausage because it is so rich and wonderful that it allows me to whip together a quick and easy supper that is filled with flavor in no time.

Aside from that, everyone in my household enjoys a good creamy pasta meal on any given night of the week!

  • Start by cooking your penne pasta in a big pot of salted, boiling water according to the package guidelines
  • Then add your Italian sausage and simmer until done. As soon as you put the pasta in the boiling water, you’ll put some olive oil in a big skillet and heat it till hot. Then, throw in your Italian sausage, chopped onion, garlic, and red pepper flakes, and mix everything together thoroughly. It is possible to remove any remaining fat from the pan once the sausage has been cooked through, but this is not recommended. Once you have returned the beef mixture to the skillet, reduce the heat to a medium-low setting. Add the cream to the pan and bring it to a boil, then add the spinach in batches until the pan is full. The spinach will wilt in around 3-5 minutes, depending on how fast you cook. After that, drain the pasta. Toss in your grated parmesan (fresh is great!) and pasta, giving everything a thorough swirl to cover everything in the sauce.

Your feedback has been received, and it appears that you enjoy these quick 20-30 minute weeknight meals as much as we do! With great pleasure, I can tell that this Italian sausage spaghetti is one of my personal favorites! Those searching for more straightforward dishes might check out my Creamy Parmesan One Pot Chicken and Rice or my One Pot Homemade Hamburger Helper, both of which are featured here. Enjoy! ~Nichole

  • A pound of ground Italian sausage, a pound of penne pasta, 1 tablespoon olive oil, 12 yellow onions minced, 2 cloves garlic minced, 12 teaspoon red pepper flakes, 12 teaspoon salt, 2 cups heavy cream, 5 ounces baby spinach, 1 cup shredded Parmesan cheese, 1 teaspoon oregano, and 1 teaspoon oregano.
  • Cook the penne pasta according to package directions in a large pot of salted boiling water until al dente. Meanwhile, heat the olive oil in a large pan over medium-high heat while the pasta is cooking
  • Cook the Italian sausage, onion, garlic, red pepper flakes, and salt in a large skillet until the sausage is no longer pink
  • Remove from heat. If necessary, drain any extra fat from the skillet and then return the meat mixture to the skillet
  • Reduce the heat to a low setting and pour in the cream into the skillet. Bring the mixture to a boil and stir in the spinach. Cook for approximately 3 minutes, stirring constantly, until the spinach has wilted. Stir in the parmesan cheese until it has melted completely. In a large mixing bowl, combine the pasta and the sauce. Serve as soon as possible

Calories:600kcal Nichole is the creator and CEO of The Salty Marshmallow, a gourmet marshmallow company. Her love of cooking and baking began more than a decade ago, and she now specializes in simple dishes that are packed with flavor and that the whole family will enjoy! More information on Nichole may be found here.

Reader Interactions

This bubbling baked ziti is ideal for serving a large group of people, and it freezes nicely as well. Johnny Miller captured this image (Clarkson Potter, 2021) This baked ziti is a huge hit with the whole family. It’s comparable to beef lasagna but without the bother; it’s simple enough to cook on a weeknight but elegant enough to serve to guests; and it’s a terrific prep-ahead dish for a potluck or a family gathering. Up to 2 days ahead of time, construct the dish and chill it. Alternatively, the dish may be frozen for up to 3 months.

What You’ll Need to Make Baked Ziti with Sausage

For the time being, let us talk about the materials before we get into the detailed directions.

  • Ricotta cheese is a typical addition to baked ziti, but I choose to omit it because it has a propensity to get dry and gritty when cooked in the oven. Instead, I use heavy cream to add richness to the dish
  • For the mozzarella cheese, I recommend choosing whole milk mozzarella since it melts wonderfully. You may purchase a plastic-wrapped block of mozzarella (as shown above, which is available in the dairy department) and shred it at home yourself. Prior to shredding, place the paper in the freezer for 15 to 20 minutes to make it simpler to handle and work with. Alternatively, to save time, pre-shredded mozzarella can be used
  • Just make sure it is prepared from whole milk (low-fat will not taste nearly as delicious). It is preferable to avoid using fresh buffalo mozzarella, which is best used in salads. Several stores sell bulk Italian sausage (as depicted above), which is just ground sausage that has been removed from its casings. It is possible to have your butcher remove the meat from the casings if you are unable to locate it
  • However, this is not recommended.

Step-by-Step Instructions For Baked Ziti

Prepare a big saucepan of salted water by bringing it to a boil. The ziti should be cooked until it is a few minutes shy of becoming al dente, around 7 minutes according to the package directions.

(Because it will continue to cook in the oven, you want to undercook it a little bit more.) Drain the pasta and put it back in the saucepan with the sauce. Make a mental note to put it away.

Step 2: Make the Sauce

Over medium-high heat, heat a large sauté pan until hot and add the sausage crumbles to the pan. Cook the sausage, breaking it up with a wooden spoon, until it is lightly browned and just cooked through, about 5 to 6 minutes total time. The cooked sausage should be transferred to a dish using a slotted spoon. Remove all but 1 tablespoon of the fat from the pan and place it over low heat (if there isn’t enough fat in the pan, add a tablespoon of olive oil to make up for the lack). Cook, turning regularly with a wooden spoon, until the garlic is tender but not browned, approximately 1 minute.

Reduce the heat to low and simmer for 10 minutes after adding the crushed tomatoes, salt, sugar, and red pepper flakes.

Then add in the cooked sausage and mix well.

Step 3: AssembleBake

Half of the mixture should be placed in a 9 x 13-inch baking dish. Half of the shredded mozzarella and half of the leftover pecorino Romano are sprinkled over the top of the dish. Spoon the remaining spaghetti mixture on top and sprinkle with the remaining mozzarella and pecorino Romano cheeses until everything is evenly coated. Transfer the pan to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese is melted and browned on top.

How To Make Baked Ziti Ahead

Prepare the meal ahead of time, cover it with plastic wrap, and refrigerate it for up to 2 days, or freeze it for up to 3 months. If using frozen vegetables, thaw in the refrigerator overnight before baking for 25 minutes at 425°F (220°C) in an oven firmly covered with aluminum foil. Bake for a further 10 to 15 minutes, or until the cheese is gently browned and the pasta is well heated throughout.

See also:  How To Knead Pasta Dough

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  • Recipes include: Orecchiette with Sausage and Broccoli, Classic Lasagna, Penne alla Vodka, Fettuccine Bolognese, Gail Simmons’ Epic Spaghetti Pie, and many others.

Baked Ziti with Sausage

This bubbling baked ziti is ideal for serving a large group of people, and it freezes nicely as well.

Ingredients

  • 1 pound ziti noodles
  • 1.5 pounds ground spicy or sweet Italian sausage (removed from casings)
  • 4 cloves minced garlic
  • Crushed tomatoes from one (28-ounce) can 1.25 tablespoons salt
  • 1.25 teaspoons sugar
  • 1/4 teaspooncrushed red pepper flakes
  • 1.25 cup heavy cream Divide a third cup plus three tablespoons of grated pecorino Romano (or Parmigiano Reggiano) cheese across four plates. 1/3 cup finely chopped fresh basil, plus extra for garnishing the dish
  • 8 ounces shredded whole milk mozzarella cheese (about 2 cups)

Instructions

  1. Prepare a big saucepan of salted water by bringing it to a boil. Preparing the ziti according to the package recommendations should take around 7 minutes for it to be very al dente. (Because it will continue to cook in the oven, you want to slightly undercook it.) Drain the pasta and put it back in the saucepan with the sauce. Remove from consideration
  2. Preheat the oven to 425 degrees Fahrenheit and place the oven rack in the middle position. Over medium-high heat, heat a large sauté pan (ideally nonstick) until hot. Toss the sausage chunks into the pan and cook, breaking them apart with a wooden spoon, for 5 to 6 minutes, or until lightly browned and barely cooked through. The cooked sausage should be transferred to a dish using a slotted spoon. Remove all but 1 tablespoon of the fat from the pan and place it over low heat (if there isn’t enough fat in the pan, add a tablespoon of olive oil to make up for the lack). Cook, turning regularly with a wooden spoon, until the garlic is tender but not browned, approximately 1 minute. Remove from the heat and set aside. Cook, uncovered, for 10 minutes after adding the crushed tomatoes, salt, sugar, and red pepper flakes. To the pan, add the cream, 1/3 cup of the pecorino Romano, the cooked sausage, and the basil
  3. Stir until everything is equally incorporated. Pour the contents of the sauté pan into the big pot containing the pasta and gently mix to blend the flavors. Half of the mixture should be placed in a 9 x 13-inch baking dish. Distribute half of the shredded mozzarella and half of the leftover pecorino Romano over the top of the dish. Spoon the remaining spaghetti mixture on top and sprinkle with the remaining mozzarella and pecorino Romano cheeses until everything is evenly coated. Transfer the pan to the oven and bake, uncovered, for 15 to 20 minutes, or until the cheese is melted and browned on top. Serve with a sprinkle of more basil. Make-Ahead/Freezer-Friendly Instructions: Prepare the meal ahead of time, cover it with plastic wrap, and refrigerate it for up to 2 days, or freeze it for up to 3 months. To thaw a frozen item, place in the refrigerator overnight. Bake for 25 minutes at 425°F in an oven that has been securely covered with aluminum foil, whether the meat has been refrigerated or defrosted. Finally, bake for another 10 to 15 minutes, or until the cheese is gently browned and the pasta is heated throughout.

Pair with

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  • Per serving (10 serves), calories: 613
  • Fat: 38 g
  • Saturated fat: 18 g
  • Carbohydrate: 43 g
  • Sugar: 6 g
  • Fiber: 3 g
  • Protein: 25 g
  • Sodium: 913 mg
  • Cholesterol: 111 mg
  • Sodium per serving: 913 mg
  • Cholesterol per serving: 111 mg

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

See more recipes:

Stephanie is the author of this piece. The date is September 22, 2021. (UpdatedNovember 24, 2021) 29*This post may contain affiliate links for your convenience. More information may be found at » In this Creamy Sausage Pasta dish, you’ll find a cream cheese and Parmesan combination combined with roasted red peppers, sweet or spicy Italian sausage, spinach, and any pasta you want.

Creamy Sausage Pasta

The flavors in this dish are out of this world! This dish is stuffed with sweet or spicy sausage, roasted red peppers, spinach, and the most delectable garlic Parmesan cream sauce you’ve ever tasted. A white wine reduction enhances the taste of the sauce, which also contains a hint of tomato paste that is balanced by softened cream cheese that has been melted into the sauce. (And the seasonings are out of this world.) Make use of your imagination when it comes to combining the materials! Use any type of pasta, sun-dried or diced tomatoes in place of roasted red peppers, kale in place of spinach, Asiago in place of Parmesan, chicken broth in place of wine, and any vegetables you have on hand (I could go on for days).

How to Make It

Ingredient amounts and detailed directions may be found in the recipe card attached to this page. Cook the sausage until it is browned and cooked through, about 10 minutes. Make a mental note to put it away. Deglaze the pan with white wine and scrape the bottom of the pan with a silicone spatula to “clean” the pan. Toss in the tomato paste and garlic. Reduce by half, which should take around 4 minutes. Combine the chicken broth and spices in a mixing bowl. In a separate bowl, whisk together the heavy cream.

Stir in the roasted red peppers and the melted cream cheese until everything is well-combined.

Reduce the heat to low and gently mix in the Parmesan cheese until it is well incorporated.

Stir in the cooked spaghetti until everything is well-combined.

Pro Tips

  • The sausage I used for this dish was Premio Sweet Italian Sausage
  • However, ground sausage can also be used if you want. Roughly chopped tomatoes or Sun Dried Tomatoes can be substituted for the roasted red peppers. Kale may be be substituted for spinach
  • Simply add it to the sauce after the pasta is approximately halfway cooked through
  • It will take longer to heat through completely. The pasta I used for this dish was Colavita Rigatoni, but any type of pasta may be used in this recipe. If necessary, chicken broth can be substituted with the wine.

Storage

  • Storing in an airtight container for up to 3 days in the refrigerator or freezing for up to 3 months is recommended.

Tools For This Recipe

(Amazon affiliate links)- You can find all of my cooking necessities right here.

  • It’s the same Le Creuset skillet that I used for this dish (and in 90 percent of my recipes). It is expensive, but it transmits heat extremely effectively and may be used in the oven. Besides being the appropriate size, the quality is excellent. Pasta strainer — This is the one I currently own and use
  • When shredding cheese from a block, the cheese melts more quickly and tastes better. Box Cheese Grater It is also difficult to melt bagged shredded cheese because of the presence of cellulose in the product.

Try These Next

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Tried This Recipe?

Please leave a review; I appreciate hearing from you! ⭐⭐⭐⭐⭐ In this Creamy Sausage Pasta dish, you’ll find a cream cheese and Parmesan combination combined with roasted red peppers, sweet or spicy Italian sausage, spinach, and any pasta you want.

  • 1 pound Italian sausage, spicy or sweet
  • 12 cup dry white wine (see notes)
  • 1 pound grilled chicken breast 1 tablespoon tomato paste
  • 3 cloves garlic, chopped
  • 1 teaspoon salt one-half-cupchicken broth
  • One-half-cupmustard powder
  • One-half-cup onion powder
  • One-half-cup Italian spice
  • One-half-cupheavy cream 6 cup roasted red peppers (from a jar), 1 1/2 cups spinach, 4 ounces cream cheese (softened), 3/4 cup parmesan cheese, 12 pound rigatoni To garnish, use fresh parsley. To finish, red pepper flakes are sprinkled on top.

Prep Work:

  • Separately, mix together the chicken broth, mustard powder, onion powder, and Italian seasoning in a separate bowl
  • Before you begin, make sure you have all of your materials ready.

Instructions:

  • Slice the sausage into pieces that are 1/2 inch thick. In a big, high-walled pan, bring 6 tablespoons water to a boil over medium heat. Toss in the sausage. Cook for 10 minutes, stirring halfway through, until the potatoes are tender. Remove the cover and turn the heat up a little, cooking until the chicken is browned, about 5-7 minutes. Remove from pan and put aside
  • Carefully drain excess fat from pan, leaving brown residues on the bottom of the pan. Set a medium heat to the pan and add the white wine, tomato paste, and garlic, stirring constantly. Using a silicone spatula, “clean” the bottom of the saucepan of any remaining food. Allow it to simmer gently for 4 minutes, or until it has reduced by half
  • Then add the chicken broth and spices. In a separate bowl, whisk together the heavy cream. Bring the mixture to a boil, then decrease the heat to a simmer. In a separate bowl, combine the roasted red peppers and melted cream cheese
  • Set aside while you cook the pasta to al dente according to package directions. Don’t overcook the food. Once the chicken is done, drain it and reduce the heat of the sauce to low. Gradually whisk in the Parmesan cheese, being sure to stir constantly to ensure proper mixing. Combine the spinach and sausage in a large mixing bowl, along with any juices from the dish. Stir in the cooked spaghetti until everything is well-combined. Serve immediately, garnished with fresh parsley and red pepper flakes.
  • Wine: Pinot Grigio or Chardonnay are both excellent choices for this dish. If necessary, chicken stock can be substituted for the wine in this recipe
  • I usePremio Sweet Italian Sausage links in this recipe. If you want, spicy sausage links or ground round sausage can be substituted. Alternatively, diced tomatoes or sun dried tomatoes can be substituted with the roasted red peppers. Kale may be be substituted for spinach
  • Simply add it to the sauce after the pasta is approximately halfway cooked through
  • It will take longer to heat through completely. The pasta I used for this dish was Colavita Rigatoni, but any type of pasta may be used in this recipe.
  • Storing in an airtight container for up to 3 days in the refrigerator or freezing for up to 3 months is recommended.

Nutrition facts: 685 calorie, 35 gram carbohydrate, 23 gram protein, 49 gram fat (24 gram saturated fat, 4 gram polyunsaturated fat, 18 gram monounsaturated fat), 141 milligram cholesterol, 1500 milligram sodium, 519 milligram potassium, 2 gram fiber, 2 gram sugar, 1857 international units (IU) vitamin A, 23 milligram vitamin C, 249 milligram iron The Main Course is the first course in the sequence. American and Italian cuisines are available.

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Italian Sausage Spaghetti

Preparation/Total Time: 30 minutes

Makes

5 servings (per person) Joyce Hostetler of Midway, Arkansas, created this quick spaghetti sauce with spicy slices of leftover sausage and Italian seasoning that is packed with flavor. A plate of pasta is transformed into a filling second-day supper thanks to the chunky mixture. Recipe photo courtesy of Taste of Home for Italian Sausage Spaghetti.

Ingredients

  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 small tomato, chopped
  • 5 cooked Italian sausage links, cut into 1/4-inch slices
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/4 cup water
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked spaghetti
  • 5 cooked Italian sausage links, cut into 1/4-inch slices

Directions

  1. In a large skillet, heat the oil and sauté the onion and green pepper until they are soft. Cook for another minute after adding the garlic. Combine the sausage, tomatoes, tomato paste, water, sugar, and spices in a large mixing bowl. Bring the water to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Toss with spaghetti to complete the meal.

Nutrition Facts

1 each has 364 calories, 23 grams of fat (8 grams of saturated fat), 65 milligrams of cholesterol, 1230 milligrams of sodium, 20 grams of carbohydrates (14 grams of sugars, 5 grams of fiber), and 19 grams of protein.

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