How To Make Pasta With Sausage

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

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

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%


  • 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.


  • 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

This is a great weeknight meal recipe to have on hand. The only change I made was to use fresh spinach instead of frozen, and to put it to my colander before to draining my spaghetti so that it cooked a little as I was cooking the pasta. This is a keeper, no doubt about it.

Most helpful critical review

The taste of this dish, on the other hand, was not particularly appealing to us. Because the sauce didn’t decrease nearly as much as it should have, the entire meal was soupy. All of the tastes were fantastic, but we needed a bowl to enjoy it. Next time, I’ll omit the tomato juice and reduce the amount of broth I use a little. 1705 people have given their opinions.

  • 5star values total 1134
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  • 1star values total 15

This is a great weeknight meal recipe to have on hand. The only change I made was to use fresh spinach instead of frozen, and to put it to my colander before to draining my spaghetti so that it cooked a little as I was cooking the pasta. This is a keeper, no doubt about it. If you’re presenting the sausage to children, I propose that you remove the casing, which was raised by a previous user who wanted to know how to cook the sausage.

If you don’t remove the casing before cooking the sausage pieces, it may roll back during the cooking process, resulting in the usual questions from your children, such as “What is this?” then “What is it made of?” then “Eat it!” The best option is to use frozen sausages that have been briefly thawed in the microwave before using a sharp knife to cut the membrane and remove it.

  1. They ask for it on a regular basis!
  2. We really prefer turkey sausage over normal sausage, which is a surprise.
  3. I made this dish using mild bulk sausage (I didn’t use any oil) and penne pasta.
  4. The dish was a hit with my teenage guys, spinach and all!
  5. It’s definitely a keeper!
  6. I added red wine (1/2-1 cup, which I reduced for a longer period of time), then heavy whipping cream till it was thick and creamy, then removed it from the heat.
  7. It was a fantastic supper!

Rather than using canned tomatoes, I used fresh tomatoes and fresh spinach for the frozen variety.

I also tested it with and without parmesan cheese, and I can’t believe I’m even saying this as a massive cheese lover (placing palm over mouth), but I really liked it better without the parmesan.

In the case of thin sauces such as this, there are two things you may do to guarantee that the sauce remains adherent to the pasta: First and foremost, fusilli is probably the finest pasta to use with this (corkscrew shaped pasta).

Preparation should be done backwards; after the water has been drained, don’t spend any time with the pasta and get it mixed in with the sausage mixture.

This was paired with some Focaccia bread, which I also purchased from this website.

Dried basil, on the other hand, does not do the fresh herb justice.

Because the sauce didn’t decrease nearly as much as it should have, the entire meal was soupy.

Next time, I’ll omit the tomato juice and reduce the amount of broth I use a little.

It should be acceptable to use half a teaspoon.

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)


  • 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.

Sausage and Pasta

Sausage and pasta is one of my go-to meals for when I’m in a hurry or want something simple. This richly flavorful and satisfying meal is ideal for a weekday supper because of its robust taste. Spicy Italian sausage slices drowned in a tomato sauce with the ideal balance of spices served over penne pasta makes for a hearty, but nutritious, main dish. You’ll look forward to every bite of this simple dish. Work and school have resumed as life has returned to a state that resembles normalcy in some respects.

In 45 minutes or less, you can have a hearty meal of sausage, pasta, and vegetables on the table thanks to this quick and easy dish.

The Italians are masters of the pasta wheel, with over 50 different varieties ranging from angel hair to ziti.

Sausage and Pasta Combination

Sausage is a versatile ingredient that works well with virtually everything. Although you are well aware of my preference for spiciness, Pasta is a convenient and filling way to have a hearty supper on the table quickly. Then, when you combine the two ingredients, you have a delicious one-pot supper on your hands.

Different Kinds of Pasta for Sausage

Penne pasta is my preferred type of pasta since it remains on my fork or spoon and isn’t nearly as messy as other types of pasta. And it looks just adorable on the platter. You may, however, use nearly any type of pasta with this meal. Noodles are another one of my favorite foods, with fettuccini at the top of the list. The name translates to “ribbons” in Italian, and that is precisely what it looks like. It looks very stunning when served on an Alfredo sauce-covered dish. Because my son enjoys mac and cheese, I keep a supply of macaroni in the cupboard at all times.

Some meals benefit from the use of macaroni that is shaped like corkscrews because it holds the sauce better.

SausagePasta Ingredients

  • Pasta– The delicious base for this recipe that calms hunger and makes the family happy
  • Olive, Canola Oil, and Butter-These oils are the healthiest options for sauteeing veggies and sauces. And the flavor is incredibly delicious
  • Italian Sausage– My favorite sausage is a mix of ground beef and pork with just the right amount of fat to be good and juicy. Italian spices and a bit of red pepper, and you have a mouthwatering protein
  • Onion– A sweet-savory vegetable loaded with health benefits adds a special zing to Italian food. Here’s myHow to Cut Onions
  • Thyme– This incredible herb is a member of the mint family, right alongside oregano and sage. While I prefer it fresh, dried is what I usually have on hand. It adds as much aroma to the recipe as it does flavor
  • Creole Cajun Seasoning– If you haven’t noticed already, this is my go-to spice mix. Its flavor just goes with so many foods. And it’s so easy to make your own and adjust to your tastes
  • Italian Seasoning– The perfect blend of garlic, oregano, basil, parsley, sage, rosemary, and thyme (OK, I couldn’t resist the reference to SimonGarfunkle) just makes life easier when cooking up an Italian dish. Just so you know, this is another herb blend that’s better to make your own
  • Chili Pepper Flakes– The main difference in using ground chili pepper and chili pepper flakes is the presentation. The heat and flavor are about the same, but the flakes make it more attractive
  • Garlic– The pungent spiciness adds depth to Italian dishes and most ethnic cuisine, for that matter
  • Tomato Paste– Adding tomato paste to sauces reduces cooking time and intensifies the tomato flavor
  • RomaTomatoes– Fresh Roma tomatoes make the perfect sauce. They are drier than regular tomatoes, which helps reduces cooking time to get the perfect texture for your sauce
  • Bell Peppers– Sweeter and milder than their hotter siblings, bell peppers add an earthy taste to soups and stews. They’re great raw on a salad, too. They come in several colors, green (the unripe pepper), red, yellow, and orange
  • Chicken Broth– Broth, whatever it’s made from, does the same job as water but with more flavor
  • Basil– Fresh and dried have different flavors. Fresh basil has a slight anise flavor, while dried basil is a little more earthy. I love them both
See also:  What Pasta Has The Lowest Carbs

Alternative Ingredients

  • Onion– This flavorful veggie may be readily substituted with other vegetables such as leeks, shallots, or celery. Here’s my method for cutting onions: In the event that I run out of thyme, I will use oregano or bay leaves. Alternatively, you may replace it by increasing the Italian seasoning by the same amount. Tomatoes– In the past, I have used roasted red peppers for tomatoes. I replaced some of the acidity with a dab of apple cider vinegar, and no one seemed to notice a change at all. If you just have canned tomatoes (fire-roasted perhaps? ), go ahead and make it. Here’s what I came up with: Tomatoes: how to chop them
  • Bell Peppers– I don’t have a preference when it comes to the type of peppers I use. The pot will also contain banana peppers or another variety of sweet pepper if I have some on hand. I really enjoy the aji dulce that is used in the dish Arroz with Gandules. Keep in mind that it appears to be a habanero pepper, so be cautious not to acquire the wrong one! In addition to chicken broth, beef broth, vegetable broth, and bone broth are also excellent choices for this dish.

Making Ahead Storage and Reheating Instructions

The next day, this is just fantastic. If you’re making it for a holiday meal and want to save yourself some time the day of, you may prepare it the night before to save time. Keep some of the pasta water aside in case the pasta need a little more moisture when reheated gently in a big pot later on in the process.

Yes, it is possible to freeze it. Refrigerate or freeze it for up to three months in an airtight freezer jar. Thaw it overnight in the refrigerator, then reheat it in a saucepan when you’re ready. If the mixture is excessively dry, a small amount of chicken broth can be added.

What to Pair with Sausage and Pasta?

Fresh handmade bread, either my no-knead bread or my melt-in-your-mouth garlic knot bread, as well as a Greek salad, are what I often offer with this dinner.

Other Pasta Recipes You’ll Love

  • Flavorful Fettuccine Alfredo– The creamy Alfredo sauce, created with cream and cheese (does it get much better?) is served over fettuccine noodles. My notion of a super-easy date night supper is grilled salmon served over buttery fettuccine
  • Blackened ShrimpPasta– You already know how much I adore seafood, so don’t tell me again. The combination of spicy shrimp and pasta makes the entire family happy. Chicken Pasta Bake – Talk about a cinch to make! Perfect comfort food for me is creamy and cheesy sauce, spaghetti, and succulent chicken that has just come out of the oven. A Jamaican spice gives this outstanding meal a tropical touch, and it is served over pasta. It just became 100 times better when you add cream to it.

How to Make SausagePasta

The Pasta and Sausage are being cooked.

  • Cooking the pasta– To begin, cook the pasta in a big pot of boiling water according to the package directions. A al dente pasta (slightly undercooked but still firm to the touch) is the ideal consistency. Retain roughly 1-2 cups of the pasta water after draining the spaghetti. Remove from consideration
  • A tablespoon of olive oil and a big pan are heated over medium heat to brown the sausage. Placing the sausage in a hot skillet and browning it on all sides for about 2-4 minutes, rotating and flipping it around in the pan frequently to ensure that it browns evenly. (Photos 12 and 13)
  • Make sure you finish off the sausage– Gentle pour approximately 13 cup water into the skillet (you may use the pasta water if you have it) to keep the sausage from adhering to the pan and burning during cooking. Cook for approximately 8-10 minutes, or until the rice is almost done. The sausage will be finished cooking at the same time as the pasta. To slicing the sausage, take it out of the pan and place it on a cutting board. Cut the sausage into the required size pieces with a knife. Remove from consideration
  • Create a sauce based on your preferences– Pour off all of the remaining liquid from the fry-pan, ensuring sure it is completely dry. Season it by combining the butter, onions, thyme, Creole seasoning, Italian seasoning, and chili flakes in a large mixing bowl. Sauté for about 2-3 minutes, or until the vegetables are soft. (See Photo 34.)

Putting the Tomatoes in

  • Continue cooking for another 2-3 minutes, stirring regularly, after which you may add the garlic and tomato paste. (See Photo 56.) Add the diced tomatoes and continue to simmer until the tomatoes are soft. If the pan becomes too dry, a small amount of water can be added. Continue to cook for another 2 to 3 minutes more. (Photos 78 and 79)

Tossing in the Sausage

  • Return the sausage and any collected juice to the skillet, then add the bell pepper and cook until the bell pepper is soft. (12 photos) (Photos 9–12)

Pasta is being cooked as the sauce is being prepared.

  • Continue to heat for about 5-7 minutes, or until the sausage is cooked through and the sauce has thickened. Season with a pinch of salt and pepper to taste. (See Photo 13). Add the al dente pasta to the skillet and toss to cover the pasta with the sauce, making sure that every piece of pasta is coated. As required, add a little of the pasta liquid that was saved. Reduce the heat to low and let it simmer for 2-3 minutes. Season with salt and pepper to taste. (See Photo 14) Finish by garnishing the spaghetti with basil and serving it right away

Watch How To Make It

  • A bag of 18-ounce penne pasta, cooked according to package directions

The Sausage and Sauce

  • 2teaspoons(28 – 42 ml) butter or olive oil
  • 1-112pounds(450-675 g) sweet or hot Italian sausage
  • 1 cup(78 ml) water
  • 1 large onion, sliced into 1/4-inch strips (about 2 cups)
  • 1teaspoon(4 g) Creole Cajun seasoning, adjust to taste (if you want more spice, add more)
  • 1teaspoon(4 g) Italian seasoning
  • 2

The Pasta

  • To begin, cook the pasta in a big pot of boiling water according to the package directions, draining halfway through. A al dente pasta (slightly undercooked but still firm to the touch) is recommended. Retain roughly 1-2 cups of the pasta water after draining the spaghetti. Remove from consideration

The Sausage and Sauce

  • Using a tablespoon of olive oil, heat a large pan over medium heat until hot. 2-4 minutes, brown the sausage on both sides, rotating and turning it in the pan frequently to ensure that it browns evenly
  • About 2-4 minutes total time. Gently add approximately 13 cup water into the skillet (you may use the pasta water to do this) to keep the sausage from frying or adhering to the bottom of the skillet. Cook for approximately 8-10 minutes, or until the rice is almost done. The sausage will be finished cooking at the same time as the pasta. Remove the sausage from the pan and transfer it to a cutting board, where you may slice it into the required size portions. Remove from consideration
  • Remove the frypan from the heat and allow it to cool fully before using it again. Add the butter, then the onions, thyme, Creole spice, Italian seasoning, and chili flakes, and cook until the onions are translucent. Sauté for approximately 2-3 minutes. Continue cooking for another 2-3 minutes, stirring regularly, after which you may add the garlic and tomato paste. Add the diced tomatoes and continue to simmer until the tomatoes are soft. If the pan becomes too dry, a small amount of water can be added. Continue to cook for another 2 to 3 minutes more. Return the sausage to the skillet, along with any collected juices, and then add the bell pepper
  • Toss to combine. Cook, stirring often, for approximately 5-7 minutes, or until the sausage is cooked through and the sauce has thickened somewhat. Season with a pinch of salt and pepper to taste.

The Finishing Touches

  • Add the al dente pasta to the skillet and toss to cover the pasta with the sauce, making sure that every piece of pasta is coated. As required, add a little of the pasta liquid that was saved. Reduce the heat to low and let it simmer for 2-3 minutes. Taste and adjust spices as needed. Finish by garnishing the spaghetti with basil and serving it right away
  • To add even more flavor to the spaghetti, sprinkle it with grated parmesan cheese. Portobello mushrooms are an excellent complement to any dish. When I’m sauteing the onions, I like to toss in about a 12 cup of sliced young Bellas for good measure. Then proceed with the recipe as follows: if your sauce is a bit sour, add 12 teaspoons of sugar to bring it down and make it less acidic
  • If your sauce is a little sweet, add 1 teaspoon of sugar to bring it down and make it less acidic
  • In the sauce, a touch of red wine makes a world of difference. It should be added shortly after the tomatoes. You should bear in mind that the nutritional information provided is an approximate approximation and might vary significantly depending on the materials used

The calories in this recipe are 551kcal (28 percent ) carbohydrate content: 55 g (18 percent ) |Protein weight: 19 g (38 percent ) |Fat: 29 g | (45 percent ) |11g of saturated fat (69 percent ) Trans fatty acids: 1g|Polyunsaturated fat: 3g|Monounsaturated fat: 12g|Cholesterol: 58 mg (19 percent ) • Sodium: 565mg (25 percent) • Potassium: 751mg | (21 percent ) |Fiber content: 5 g (21 percent ) |8 g of sugar (9 percent ) |Vitamin A: 3066 International Units (61 percent ) |Vitamin C: 91 milligrams (110 percent ) |Calcium: 61 milligrams (6 percent ) |Iron:3 milligrams (17 percent ) Courses include: supper, an appetizer, and the main course.

Nutritional Values Sausages and pasta are two of the most popular dishes in Italy.

* Fat29g 45 percent of the fat is saturated (11 g).

Calcium 61 milligrams (110 percent) Iron3mg is 6 percent of the total.

Creamy Italian Sausage Pasta

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.
See also:  How Long Can Pasta Dough Stay In The Fridge

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.

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This website may include affiliate connections and advertising in order for us to be able to supply you with recipes. Please review my privacy statement. Cooking Creamy Tuscan Sausage Pasta is almost entirely a one-pan delight that you will find yourself returning to over and over again! This substantial comforting recipe is ideal for a hectic night since it will definitely fulfill your hunger. Creamy Tuscan taste is wonderful, delectable, and one of my blog’s most popular flavors. This collection of tried and true tuscan dishes serves as an excellent example; tryCreamy Tuscan Scallops,ShrimporChicken, and more.

Italian Sausage Pasta

This is an extremely simple spaghetti dish that will taste like you spent all day slaving over it. Served over delicate pasta with savory sausage, fragrant sun-dried tomatoes and spinach and a creamy, rich sauce, this dish is a must-have for every pasta lover. It’s absolutely tasty, and it’s done in record time. You might even argue that it is made in a single pan, especially if the pasta has already been cooked before you start. When it comes to craving something flavorful and comforting, this creamy sausage spaghetti is the perfect solution.

This will give you the impression that you are dining in a posh restaurant or enjoying a romantic supper for two, yet you will be in the comfort of your own home.

Whether this is your first experience with a Tuscan sauce or not, you must try it tonight!

It’s a piece of heaven.

What Does “Tuscan” Mean?

Tuscan cuisine is founded on the Italian concept of cucina povera, which translates as “poor cookery.” It’s a culinary notion that had its beginnings in a very literal sense. It entails making basic meals that are both economical and readily scaled up to feed a big number of people. For example, this Tuscanpasta salad, as well as this vegetable and chicken stew, can both be easily duplicated without any difficulty. They are hearty recipes that taste fantastic despite the fact that they do not contain pricey ingredients.

This is due to the fact that they place a strong emphasis on utilizing fresh, high-quality ingredients that bring out wonderful tastes without the use of unnecessary additives.

Ingredients for Sausage Pasta

Making this creamy meal is quick and simple, and it does not necessitate the use of a slew of unusual ingredients. Choosy about what kind of ground sausage you want to use; pig, chicken, and turkey are all excellent choices.

In addition, the type of sausage you purchase has an impact on the amount of spice. Look for sun dried tomatoes in the produce department or the canned vegetable aisle of your local supermarket.

  • Penne Pasta: Prepare the pasta until it is al dente. Ground Sausage: Select your preferred variety, whether mild or spicy. Olive Oil: Olive oil complements this cuisine that is influenced by Italy nicely. Heavy Cream: This will give the sauce a creamy texture and richness. Chicken broth: Increases the richness and taste of a dish. Garlic Powder: Garlic powder adds a wonderful taste to this tuscan pasta dish. Italian Seasoning: This seasoning is one of my favorites since it has all of the best spices in one place. You may make one for yourself here. Parmesan cheese: This cheese goes perfectly with this recipe. If you can get your hands on some fresh produce, do do. Spinach: It adds color, vitamins, and nutrients to a dish. Sun Dried Tomatoes: These are simply too delicious to be true
  • They are both sweet and salty.

Making Pasta with Sausage

This meal really couldn’t be much simpler. You’re going to adore how delicious it tastes while being so simple to put together in the first place. It’s the perfect choice for a hectic workweek or a relaxing weekend. You have to give it a go in any case!

  1. Put a big pot of water on to boil, and cook the pasta according to package guidelines. Sausage: Place the sausage in a large pan and brown on both sides. Cook until the meat is no longer pink, crumbling often. Place on a platter and set away
  2. Sauce: Combine the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese in a mixing bowl until well combined. Whisk constantly over medium-high heat until the sauce begins to thicken. Continue to cook until the spinach and sun-dried tomatoes are wilted, about 5 minutes more. Return the meat to the pan and add the pasta, stirring constantly until the spaghetti is cooked through.

Tips and Variations for Tuscan Sausage Pasta

Make use of your ideas and the ingredients you already have on hand to create this magnificent feast.

  • Using pasta that can really absorb up the sauce and keep it in its crevices is one of my favorite techniques. It’s possible to make this creamy sausage pasta using practically any type of pasta you choose, including spaghetti if that’s what you happen to have on hand. Take advantage of the convenience and enjoyment of cavatappi and rigatoni
  • Conchiglie and fusilli
  • And conchiglie and fusilli. Prepare your pasta until it is al dente. This indicates that the pasta is soft but still chewy, and that it retains its shape despite a slight hardness. This will allow the pasta to absorb a little of the sauce and retain a bit of the taste in each mouthful. Sausages: You can use whatever type of sausage you choose for this recipe. In this recipe, I use Italian sausage, which is just sausage spiced with Italian-style spices, rather than normal sausage, although either would suffice in this situation. There are two varieties of Italian sausage available: mild and spicy, and both are delicious. Chicken or turkey Italian sausage are lower in fat than pork or beef Italian sausage. Heavy Cream: You may use half and half instead of heavy cream to save a few calories while still maintaining the richness of the recipe. If you don’t have fresh spinach on hand, frozen spinach will suffice. It’s important to squeeze out all of the excess liquid. It is also possible to use kale and Swiss chard.

How to Store Creamy Tuscan Sausage Pasta

Almost all Italian recipes are much better the next day once the flavors have had chance to mingle together. Keep leftovers in an airtight container in the refrigerator for up to 4 days. You may also freeze it for up to 4 months if you want to. Thaw in the refrigerator overnight before reheating in the microwave or on the stove. If it needs to be thinned, add a little amount of chicken broth or water while it is heating.

More Pasta Recipes to Devour

Pasta is the perfect comfort meal since it is adaptable, satisfying, and a fantastic source of energy. Adding pasta to leftovers is a terrific method to make meals last longer and to make them more filling. Pasta is soft, and you can flavor it in a variety of ways and with a variety of ingredients, and it will always turn out delicious. Pasta is available in a variety of interesting forms as well. Try something different the next time you’re at the grocery store and pick up a type of pasta you’ve never tasted before.

Do you need a different method to serve spaghetti for dinner tonight?

  • Slow Cooker Pasta E Fagioli Soup
  • Creamy Bacon Carbonara
  • Lemon Garlic Parmesan Shrimp
  • And Three Cheese Stuffed Pasta Shells are just a few of the dishes you can make with one pot.
  • 8 ounces uncooked penne pasta
  • 1 pound ground sausage
  • 2 tablespoons olive oil
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 cup parmesan cheese
  • 2 cups chopped spinach
  • 1/2 cup sun dried tomatoes
  • 1 teaspoon oregano
  • Boil the pasta in a large pot according to package directions
  • Drain and set aside. Add the sausage to a large pan and brown on both sides. Cook until the meat is no longer pink, crumbling often. Place a dish aside and combine the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese in a mixing bowl. Whisk constantly over medium-high heat until the sauce begins to thicken. Continue to cook until the spinach and sundried tomatoes are wilted, about 5 minutes longer than the original recipe calls for. Return the meat to the pan and add the pasta, stirring constantly until the spaghetti is cooked through.

6 Calories per serving 778 kilocalories (39 percent ) Carbohydrates (37 grams) (12 percent ) 25 g of protein (50 percent ) 59g of fat (91 percent ) Saturated Fatty Acids (28g) (140 percent ) 1 gram of Trans Fat 174 milligrams of cholesterol (58 percent ) Sodium is 875 milligrams (36 percent ) Potassium is 687 milligrams (20 percent ) Fiber3g is a kind of fiber that has three grams of fiber per kilogram of body weight (12 percent ) 5 g of sugar (6 percent ) Vitamin A 1439 International Units (29 percent ) Vitamin C6mg is a form of vitamin C.

(7 percent ) Calcium is 281.1mg per kilogram of body weight (28 percent ) Iron3mg is a dietary supplement (17 percent ) All nutritional information is based on third-party estimations and is only intended to be used as a guideline.

Course Main Course for Dinner Italian, Italian American, and other cuisines Italian sausage pasta (sometimes known as sausage rigatoni)

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.

The flavor for the sauce comes from two Italian sausages, one of which is sweet and the other spicy. 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.
See also:  How To Make Pesto Pasta Sauce

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 chopped (approximately 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.

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

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

Display the Complete Nutrition Label Hide the entire nutrition label

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
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.

Quick and Easy Sausage Pasta (A Perfect Weeknight Meal!)

Recipe for Sausage Pasta is a simple weekday dish that can be prepared in approximately 25 minutes. In a fast homemade sauce prepared with sweet bell pepper and zesty tomatoes, Italian sausage and onions are browned and then boiled until the sausage is cooked through. Mix up some fresh herbs and a sprinkling of cheese for a quick midweek meal that everyone will enjoy.

Italian Sausage Pasta

This is unquestionably a favorite quick pasta dish in our household! Delicious and comforting, this fast sauce can be made from start to finish on the stovetop in minutes! It is essential to provide cheese-stuffed garlic breadsticks as well as sautéed Brussels sprouts on the side.

Ingredients and Variations

SAUCEThe basis of this sauce is made up of Italian sausage, onions, peppers, and tomatoes. SAUCE Cook until the sauce has thickened, adding a few herbs and spices along the way. Perfection! PASTAM Put the ix in the spaghetti and serve it immediately! The pasta in this recipe is penne, bowties, or rotini, but you may use any other type of pasta you choose to make this sausage meal.

VARIATIONS When it comes to leftovers, one of the best things about this dish is that it is so versatile! As a result, leftover ground beef, turkey, or even cubes of ham can be substituted for the sausage in this recipe. Almost any type of leftover vegetables may be used in this recipe as well.

How to Make Sausage Pasta

  1. Cook the pasta until al dente (a bit firm) according to the directions in the recipe below. Sausage and onion should be browned. Add the bell pepper and garlic and mix well. Cook, stirring constantly, until the tomatoes, sauce, paste, and spices are all incorporated. Cook the pasta in the sausage mixture until al dente, then serve immediately with parmesan and Parmesan.

PRO TIP: To make a truly cheesy meal, sprinkle mozzarella and parmesan cheese on top of the prepared dish and broil for 3-5 minutes.

Hearty Pasta Dishes

  • Meatball Pasta Bake– little more than a dumpbake. Tortellini with cheese, served with a fast tomato sauce Easy Stuffed Manicotti is a great dinner to prepare ahead of time. Baked Penne Casserole is a wonderful weekday dinner that can be prepared in advance. Cheese Cavatappi– served with a thick, creamy sauce
  • 3 Cheese Cavatappi Fast and easy Farfalle with Creamy Bacon Sauce that can be prepared in 30 minutes. It just takes one pot to make Cheesy Sausage Pasta.

Have you tried this Easy Sausage Pasta recipe? Please consider leaving a rate and a remark in the section below!

Quick and Easy Sausage Pasta

Preparation time: 15 minutes Preparation time: 20 minutes Time allotted: 35 minutes Servings4servings This spaghetti recipe, which includes Italian sausage, vegetables, and sauce, is ideal for a midweek supper!

  • A poundItalian sausagemild or hot
  • 12 onions sliced
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 28ounces diced tomatoeswith juices
  • 12cuptomato sauce
  • 3tablespoonstomato paste
  • 1teaspoonItalian seasoning
  • 8ounces medium pastapenne, bowties, or rotini
  • Salt, pepper, and parsley to taste
  • Parmesan cheese to garnish, if desired

FollowSpend with Pennies on Pinterest for more information.

  • Cook the sausage and onion in a large pan until the sausage is no longer pink. fat should be drained Cook for 2-3 minutes, or until the pepper begins to soften, after which remove from heat and set aside. Stir in the chopped tomatoes and their juices, tomato sauce, tomato paste, and Italian seasoning until everything is well-combined. Allow 5 minutes of simmering time, or until most of the liquid has evaporated. In the meantime, boil the pasta until al dente in salted water (do not overcook). Drainage should be adequate. Cook for 1 minute after adding the macaroni to the meat. If preferred, garnish with parsley and parmesan cheese.

Leftover pasta may be kept in the fridge for up to 4 days if it is placed in an airtight container. Serving:2.5cups, Calories:672, Nutritional Information: Carbohydrates (59g), Protein (27g), Fat (37g), Saturated Fat (13g), Cholesterol (86 mg), Sodium (1374 mg), Potassium (1092 mg), Fiber (6g), Sugar (11g), Vitamin A (1479IU), Vitamin C (65mg), Calcium (116mg), Iron (5mg). (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights.

It is extremely forbidden to copy and/or paste whole recipes into any social media platform.

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 dish is quick, simple, and requires only a few simple ingredients. This easy weekday supper has the flavor of a restaurant and is quick and easy to prepare. This recipe was first published on June 6, 2016, and has since been updated. I’ve made some changes to the recipe to make it even more tasty and simple to prepare. In addition, I’ve uploaded some additional photographs.

  • This spaghetti dish is perfect for all of you sausage and carbohydrate enthusiasts out there (like me, of course).
  • When I started pondering recipe ideas, I noticed that I already had something on the site that was close to what I was imagining.
  • From more than three years ago.
  • Recipes are often forgotten about, especially if the photographs are less than great.
  • Everything has been updated and enhanced!
  • When I say “creamy,” I don’t mean “toocreamy,” but rather “creamy enough.” First and foremost, it has a tomato flavor.
  • Despite the fact that I am not a major fan of spicy food, I truly loved this dish.
  • Using penne to accompany this spicy Italian sausage pasta dish is a great idea.
  • However, you are free to use whatever form you wish.

Pro tip: If you want to make this spaghetti more spicier, add some cayenne pepper. A pinch of cayenne pepper or a sprinkle of red pepper flakes can be used to spice things up. On the other hand, if you don’t want it to be hot, you may substitute mild Italian sausages instead.

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. This easy weekday supper has the flavor of a restaurant and is quick and easy to prepare. 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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