Spicy Sausage Pasta Recipe
Our Spicy Sausage Pasta is hearty, full of flavor, and just the right amount of heat, with a rich tomato sauce that coats every bite.
Ingredients
- 1 pound rigatoni cooked per instructions on the package
- 1 pound spicy Italian sausage meat or sweet Italian sausage
- 2 ½ cups crushed tomatoes
- ⅓ cup Pecorino Romano cheese or Parmasean cheese
- 2 tablespoon olive oil
- 1 cup sweet onion chopped
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh garlic finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- ½ teaspoon red pepper flakes optional
- ½ teaspoon black pepper to taste
- ½ teaspoon fine sea salt to taste
- grated Romano cheese for garnish and serving
- fresh chopped basil for garnish
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Instructions
- Place a large skillet over medium heat.
- Add the olive oil and chopped onions to the pan. Cook for about 5 minutes, stirring frequently until the onions become tender.
- Add the garlic to the pan and cook for 1-2 minutes, until fragrant
- Add the spicy Italian sausage meat to the pan and cook for 5-7 minutes, or until it is fully cooked and no pink remains. As it cooks, break up any big pieces with a spatula or spoon.
- Scrape the little browned bits off the bottom of the skillet.*For an even more robust flavor deglaze the pan with 4 ounces of dry red wine.
- Add the crushed tomatoes to the mixture. Stir to combine and continue to cook until it comes to a light boil.
- Add the tomato paste, granulated sugar, red pepper flakes, black pepper, and sea salt to the sauce, stirring until thoroughly combined.Simmer the sauce over medium heat while the pasta cooks.
- Cook the rigatoni according to the package instructions for al dente. Drain the pasta and reserve ½ cup of the starchy pasta water, if needed, to thin out the sauce.
- Add the pasta to the tomato sauce and mix together until well combined.
- Remove the pan from the heat and add the Romano cheese and fresh basil to the mixture. Stir to combine.
- Serve with grated Romano or Parmesan cheese and savor the flavor!
Notes
Can I Make Adjustments to the Recipe?
Absolutely. We created our Spicy Sausage Pasta recipe using hot Italian sausage, but you can substitute it with sweet, mild, chicken, or turkey sausage for a different flavor or less heat. Pork sausage gives the richest taste, but any sausage meat will work.
Rigatoni holds the spicy sauce beautifully, but penne pasta, ziti, or any short pasta shape will do the job. Skip the long pastas for the best texture.
No fresh basil or Pecorino? Use dried herbs and Parmesan cheese to achieve a similar savory finish without making another trip to the store.
How to Store and Reheat
Store any leftover spicy sausage pasta in an airtight container in the fridge for up to 4 days.
To reheat, add a splash of pasta water or chicken broth and gently warm over medium heat on the stove. You can also microwave it in short bursts, stirring in between to keep the pasta from drying out.
Freeze in a freezer-safe container for up to 2 months, and thaw overnight in the fridge before reheating. The texture of the rigatoni may soften slightly once it’s thawed.
Can I swap in ‘nduja or chorizo instead of sausage?
You sure can. Chorizo will give you a smokier bite, while ‘nduja melts right into the sauce and adds a bold, spicy depth. Both are excellent twists if you’re feeling adventurous.
Why did my sauce turn out too watery?
That usually means it didn’t simmer long enough. Give it a little more time on the stove so the flavors can concentrate and the sauce thickens up. But don’t worry if it ends up too thick, that splash of reserved pasta water will loosen it right back up if needed.
Can I make it ahead of time?
Yes, this is a great make-ahead dish. You can prepare the sauce in advance, then reheat and toss it with freshly cooked pasta when you’re ready to serve.
Nutrition
Calories: 899kcalCarbohydrates: 93gProtein: 34gFat: 43gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 93mgSodium: 1240mgPotassium: 671mgFiber: 5gSugar: 6gVitamin A: 216IUVitamin C: 8mgCalcium: 133mgIron: 3mg
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