Irresistible Sausage Pasta

Irresistible Sausage Pasta

Enjoy this easy sausage pasta featuring tender Italian sausages, spiral pasta, and a rich crushed tomato sauce for a satisfying meal.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 550 kcal

Ingredients

  

• 250 g spiral pasta
• 500 g good Italian sausages
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 800 g crushed tomato
• 1 tsp chilli flakes
• Salt and pepper
• 1-2 handfuls baby spinach
• Basil leaves, finely sliced

Instructions

 

• Bring a large pot of water to the boil. Cook pasta per packet directions MINUS 1 -2 minutes.
• Just before you drain, RESERVE 1 cup of pasta cooking water. Then drain pasta.
• Use a sharp knife to cut sausages into chunks about 1.5cm/3/5″. It will get a bit smeary and the chunks will be weird shapes – don’t worry, it self fixes while cooking!
• Heat oil in a large skillet over high heat. Add sausages and cook until quite browned on the outside, doesn’t have to be cooked through inside.
• Add onion and garlic, cook for 2 minutes until onion is translucent and sausages are very browned.
• Add tomato, chilli flakes, pinch of salt and pepper. Mix and turn heat down to medium. Lets it bubble away energetically for 8 minutes or until it is quite thickened, stirring every now and then.
• Add baby spinach (if using), pasta, and about 1/2 cup pasta cooking water. Toss quickly, no longer than 1 minute (otherwise the pasta may start to break).
• Remove from stove, and serve immediately, garnished with plenty of basil and parmesan. Enjoy!

Notes

– Opt for high-quality sausages for the best flavor.
– Add a splash of cream for a richer sauce.
– Customize with your favorite vegetables or herbs.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword sausage pasta

The technique that makes it

The key to an irresistible sausage pasta lies in maximizing the flavor from the Italian sausages and creating a rich, cohesive sauce. Start by properly browning the sausages. Remove the sausage meat from its casing and break it into small pieces. Sautéing these pieces in a little olive oil over medium-high heat allows them to develop a deep, caramelized crust. This Maillard reaction is crucial for building complex savory notes. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning rather than steaming. Once browned, remove the sausage and set aside, leaving the rendered fat in the pan. This fat is liquid gold, infused with sausage flavor, and serves as the base for your aromatics. Sauté the finely chopped onion in this fat until softened and translucent, then add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Deglazing the pan with a splash of the crushed tomatoes can help lift any browned bits from the bottom, further enriching the sauce. When adding the crushed tomatoes and chilli flakes, simmer the sauce gently. This allows the flavors to meld and the sauce to thicken slightly. Finally, incorporating the baby spinach towards the end wilts it quickly without overcooking, retaining its fresh flavor and bright color. Tossing the cooked pasta directly into the sauce ensures each piece is coated evenly, creating a truly integrated dish.

Troubleshooting

• Sausage is bland: Ensure you’ve removed the sausage from its casing and browned it sufficiently. Cooking the sausage meat directly in the pan, rather than boiling or just warming it, develops essential flavor through caramelization.
• Sauce is too thin: Simmer the sauce uncovered for a longer period after adding the tomatoes. The gentle evaporation will concentrate the flavors and reduce the liquid, thickening the sauce naturally. Alternatively, ensure the pasta is cooked al dente, as it will absorb some sauce when tossed.
• Pasta is mushy: Cook the pasta in well-salted boiling water until it is al dente – tender but still firm to the bite. Drain it just before it reaches your desired doneness, as it will continue to cook slightly when tossed with the hot sauce.
• Greasy sauce: If there’s excessive fat rendered from the sausage, carefully spoon some of it out before sautéing the onions. Aim for a balanced amount of fat to carry flavor without making the sauce heavy.

Substitutions

• Sausage type: While Italian sausages offer a specific flavor profile, you can substitute with other good-quality pork sausages. For a spicier kick, use hot Italian sausages. For a leaner option, consider chicken or turkey sausages, though they may yield a less rich sauce.
• Pasta shape: Any short pasta shape that can hold sauce well will work. Penne, rigatoni, or farfalle are excellent alternatives to spirals, ensuring each piece captures the flavorful sauce.
• Tomatoes: If crushed tomatoes are unavailable, whole peeled tomatoes can be used; simply crush them by hand or pulse them briefly in a food processor. Passata (strained tomatoes) can also be used for a smoother sauce consistency.
• Spinach: Kale or Swiss chard can be used instead of baby spinach. These heartier greens will require a slightly longer cooking time to become tender, so add them a few minutes earlier than the spinach.

Pro tips

• Opt for high-quality sausages for the best flavor.
• Add a splash of cream for a richer sauce.
• Customize with your favorite vegetables or herbs.

Try this sausage pasta recipe and enjoy a flavorful meal that’s worth making with family and friends. Feel free to customize with your favorite ingredients!

More from Easy Pasta Recipes →

Frequently asked questions