Spicy Italian Sausage Pasta Recipe

5 from 14 votes

Spicy Italian Sausage Pasta Recipe

This 25-minute Spicy Italian Sausage Pasta is made with hot Italian sausage, rigatoni, fire-roasted tomatoes, white wine, cream, and Parmesan for a rich, flavorful tomato cream sauce with just the right amount of heat.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American, Italian

Keyword: italian sausage pasta, sausage pasta, weeknight pasta

Servings:

Calories: 468kcal

Author: Sharon Farnell

Equipment

large saute pan
large soup pot or Dutch oven
colander or spider skimmer

Ingredients

8 oz rigatoni pasta, or your favorite pasta shape
2 tablespoon butter
1 tablespoon extra virgin olive oil
½ lb spicy Italian sausage, casings removed
salt and pepper, to taste
5 cloves garlic, sliced or minced
2 tablespoon tomato paste
2 teaspoon dried basil
¼ teaspoon crushed red pepper flakes
1 cup dry white wine, such as Sauvignon Blanc
½ cup heavy cream
1 14.5 oz can fire roasted diced tomatoes
¼ cup reserved pasta water
½ cup grated parmesan cheese, plus more for serving

Instructions

1. Boil your pasta in salted water according to package directions for al dente. Reserve ¼ cup of the pasta water for the sauce before draining.
2. While pasta cooks, make the sauce. In a large deep sauce pan over medium heat, heat olive oil and butter, until butter is fully melted.
3. Add the sausage to the pan, and season with salt and pepper. Cook, breaking up as you go, until browned, 5-6 minutes.
4. Add the garlic and cook until just fragrant, 1 minute.
5. Add tomato paste, dried basil and crushed red pepper flakes. Cook, stirring occasionally for 2-3 minutes, until color deepens.
6. Deglaze pan with wine, and cook, stirring for 4-5 minutes until wine is mostly evaporated.
7. Add the diced tomatoes, and cream, and simmer for 5-6 minutes until sauce is slightly thickened.
8. Add the cooked pasta, reserved pasta water and parmesan cheese, and toss to combine. Cook 2-3 minutes more until thick and glossy.
9. Serve with fresh chopped basil, and additional grated parmesan.

Notes

Sausage: Use hot Italian sausage for the most flavor and heat. Mild or sweet Italian sausage can be substituted for a less spicy version.
Pasta: Rigatoni, penne, or ziti all work well. Reserve a little pasta water before draining in case the sauce needs loosening.
Tomato paste: Cook it for 2–3 minutes until it darkens to a deep red before adding the wine for the best flavor.
Wine: Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. Chicken broth can be substituted.
Heat level: Reduce or omit the crushed red pepper flakes if you prefer a milder pasta.
Sauce consistency: If the sauce becomes too thick after adding the pasta, stir in a splash of reserved pasta water until it reaches your preferred consistency.
Storing. Store cooled leftover pasta in an airtight container in the refrigerator for up to 4 days. Freezing is not recommend for this recipe.
Reheating. Add a splash of milk or water to loosen everything up and get the sauce nice and glossy. Warm over low heat in a saucepan, or microwave in 30 second intervals, stirring in between.

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