italian sausage pasta recipe
- The Best italian sausage pasta recipe
- Italian Sausage Pasta with Garlic and Tomatoes
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Italian Sausage Pasta with Garlic and Tomatoes Works
- ❓ Frequently Asked Questions About Italian Sausage Pasta with Garlic and Tomatoes
The Best italian sausage pasta recipe
I love this recipe because it’s versatile enough to be a quick weeknight dinner or a showstopper for a gathering. You can adjust the seasoning to suit your taste—maybe a little more garlic, a pinch of red pepper flakes, or a splash of wine to deepen the flavor—but it always comes out delicious. And the health benefits? Well, it’s got protein from the sausage, fiber from the whole wheat or chickpea pasta if you use that, and vitamins from the tomatoes and herbs. It’s not heavy, but it’s hearty enough to fill you up without leaving you feeling sluggish. Plus, the kids love that it’s something they can help with—peeling the garlic, stirring the sauce, or even just sitting at the table with their plates. It’s that kind of dish that makes cooking feel like a team effort.
Italian Sausage Pasta with Garlic and Tomatoes
A flavorful dish featuring tender pasta with spiced Italian sausage, fresh garlic, and a rich tomato sauce. Perfect for a quick and satisfying weeknight meal.
🥘Ingredients
- 8 oz (225g) whole wheat or regular pasta (spaghetti or penne)
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 cup (240ml) canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- Fresh parsley, chopped
- Grated Parmesan cheese
- Extra olive oil
👨🍳Directions
-
1
Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining. -
2
In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned (5-6 mins). Remove sausage, leaving the fat in the pan. -
3
In the same skillet, sauté garlic and red pepper flakes (if using) for 30 seconds until fragrant. Add crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 mins. -
4
Return sausage to the skillet. Stir in drained pasta and simmer for 2-3 mins to coat evenly. Add reserved pasta water if needed for creaminess. -
5
Garnish with fresh parsley, grated Parmesan, and drizzle with olive oil before serving.
🔧Equipment
- Large skillet or Dutch oven
- Cooking pot
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra richness, stir in 1 tbsp butter at the end.
- Substitute fresh tomatoes for canned if preferred.
- Use a mix of pasta shapes (e.g., penne and fusilli) for variety.
Variations
- Add sautéed mushrooms or bell peppers for extra veggies.
- Use smoked paprika instead of red pepper flakes for a deeper flavor.
Watch Video Of How Italian Sausage Pasta with Garlic and Tomatoes Works
❓ Frequently Asked Questions About Italian Sausage Pasta with Garlic and Tomatoes
What is the best type of pasta to pair with Italian sausage and marinara sauce?
The best pasta for Italian sausage and marinara sauce is spaghetti or penne, as their long, smooth shapes hold the sauce well and complement the rich, savory flavors. For a heartier dish, fettuccine or linguine can also work beautifully, especially if you’re adding garlic and white wine.
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Can I substitute fresh Italian sausage for frozen?
Yes, you can substitute frozen Italian sausage, but keep in mind that fresh sausage tends to be juicier and more flavorful. If using frozen, thaw it completely in the fridge overnight or cook it from frozen (add 1–2 minutes to the cooking time). Frozen sausage may release slightly more fat, so drain excess grease before browning.
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What’s the secret to a perfect browned sausage?
The secret lies in dry-searing the sausage properly. Pat the sausage dry with paper towels, then cook it in a hot, dry pan (no oil needed at first) until deeply browned on all sides—this develops a rich, meaty flavor. Once browned, add a little oil or butter to prevent sticking, then cook through. For extra depth, sprinkle with a pinch of smoked paprika or cayenne while browning.
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How can I make the marinara sauce richer without adding extra oil?
To enhance the marinara sauce without oil, try these tricks:
– Deglaze the pan with a splash of red wine or broth after browning the sausage, then simmer it into the sauce.
– Add a splash of heavy cream (½ cup) at the end for a velvety texture.
– Toast whole garlic cloves in the pan before adding sauce, then blend them in for extra richness.
– Simmer longer (10–15 minutes) to reduce the sauce slightly and concentrate flavors.
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Can I make this dish ahead of time and reheat it?
Yes, you can prep the dish ahead, but reheating is key to avoid a soggy texture. Assemble the pasta, sausage, and sauce in a single dish, cover, and refrigerate for up to 2 days. To reheat:
– Stovetop: Heat on medium-low, stirring occasionally, until bubbly (about 5–7 minutes).
– Oven: Bake at 350°F (175°C) for 15–20 minutes, covered with foil.
– Microwave: Use a microwave-safe dish with a splash of water or broth to prevent drying out (stir frequently).
For best results, add a splash of pasta water when reheating to loosen the sauce.
