Spicy Sausage Pasta
This comforting meal features savory sausage and tender pasta in a cheesy, creamy, spicy sauce. Easy to make and ready in about 30 minutes.
This meal is totally awesome! Sausage and pasta partner incredibly well together – especially when they’re married with tomatoes, cheese and herbs!
What kind of sausage should you use for this spicy sausage pasta? I used regular ground pork sausage, but you can use sweet or hot Italian, chicken, and/or turkey sausage too. And I used a package of ground pork sausage, not the links. When using the links, I suggest removing casing so more of the pork can work its way into the sauce.
Use any pasta shape you want! I mezzi rigatoni, which are shorter tubes of rigatoni pasta. You can use regular rigatoni, penne, bowties, elbows, shells, and more.
How spicy is this spicy sausage pasta? That’s actually up to you. The heat in this dish comes from crushed red pepper flakes, not spicy sausage. That means, you can completely control the amount of heat in the dish. And, you can always serve for red pepper flakes on the side for folks who like things super hot.
What should you serve with your spicy sausage pasta? Since the meat and carbs are already in this dish, your meal is almost complete. To round things out, I suggest steamed vegetables on the side, or a nice tossed salad.
Spicy Sausage Pasta
Ingredients
- 1 pound rigatoni pasta, or pasta shape of choice, I used mezzi rigatoni
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound pork sausage, casings removed if necessary
- 1/4 cup chopped onion
- 1 small green bell pepper, or 1/2 large bell pepper, seeded and chopped
- 2-3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon crushed red pepper flakes, or more/less to taste
- Salt and freshly ground black pepper
- 1 cup dry white wine, such as Sauvignon Blanc
- 14.5- ounce can fire-roasted diced tomatoes
- 1/2 cup half & half or heavy cream
- 1/2 cup grated parmesan cheese, plus more for serving
- Fresh basil for serving, optional
Instructions
- Cook the pasta according to the package directions. Drain, reserving 1/2 cup of the pasta water.
- Meanwhile, heat the butter and oil together in a saucepan or stock pot over medium-high heat. When the butter is bubbly, add the sausage and cook until no longer pink, breaking up the meat as it cooks.
- Add the onion, bell pepper, and garlic and cook for 3 to 5 minutes, until the vegetables soften. Add the tomato paste, basil, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the tomato paste is blended in and the basil is fragrant.
- Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until the wine is mostly evaporated.
- Add the diced tomatoes and half & half and bring to a simmer. Fold in the cooked pasta, reserved pasta water, and parmesan cheese. Cook for 2 to 3 minutes, until the sauce thickens and the cheese melts.
- Top with basil, if using, and serve with parmesan cheese on the side.