Spicy Italian Sausage Pasta Recipe for Flavorful Weeknight Meals

Why you’ll love it

Italian sausage paired with pasta is a classic for a reason. Spicy Italian sausage, tomatoes, garlic, a splash of cream, plenty of Parmesan, and fresh basil create a balanced, satisfying dish. The sauce is creamy without being heavy—tomato-forward with just the right amount of heat. It’s a comforting, well-rounded meal that comes together in about 30 minutes.

What you’ll need

• Pasta – penne is ideal since the tubes catch the sauce, but any short pasta will work.
• Sausage – spicy Italian sausages, or swap for mild if you prefer less heat.
• Garlic – adds savory depth.
• Chicken broth – forms the base of the sauce; dry white wine is a good substitute.
• Flour – a small amount helps thicken the sauce.
• Canned diced tomatoes – convenient and flavorful year-round.
• Heavy cream – smooths the acidity and enriches the sauce.
• Basil – torn fresh basil brightens the finished dish.

How to make spicy Italian sausage pasta

Overview: Cook pasta until al dente. Brown crumbled sausage in a skillet, then remove and drain excess fat. Add garlic and broth, sprinkle in flour, and whisk to dissolve while scraping up browned bits. Let the mixture reduce briefly, then stir in diced tomatoes, cream, and return the sausage to the pan. Simmer until the sauce thickens, season to taste, stir in torn basil, and toss with drained pasta. Serve with freshly grated Parmesan.

Substitutions and variations

• Use any short pasta you like if penne isn’t available.
• To increase heat, add cayenne or red pepper flakes. To reduce spice, choose mild sausage.
• Avoid replacing heavy cream with low-fat dairy, which can curdle and change the texture.

What to serve with spicy sausage pasta

• Crusty bread or dinner rolls to soak up the sauce.
• A simple Caesar or arugula salad for brightness—Parmesan and lemon dressings pair especially well.

Leftovers and storage

• Refrigerate leftovers in an airtight container for 3–4 days.
• Reheat gently in a saucepan over low heat to avoid separating the sauce.
• You can freeze it, though pasta texture may change slightly after thawing.

Spicy Italian Sausage Pasta

This spicy Italian sausage pasta is fast, easy, and uses minimal ingredients. It’s the perfect weeknight dinner that tastes like it came from a restaurant!

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Servings: 4

Ingredients 

• 8 ounces uncooked penne
• 11 ounces hot Italian sausages
• 3 cloves garlic, minced
• 1/2 cup chicken broth or white wine
• 1/2 tablespoon flour
• 1 (14 ounce) can diced tomatoes with juices
• 1/2 cup heavy/whipping cream
• Salt & pepper to taste
• Small handful fresh basil, sliced or torn
• Freshly grated Parmesan cheese, to taste

Instructions 

1. Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions.
2. Remove sausage from casings and crumble into a skillet. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until browned.
3. Transfer the browned sausage to a plate and drain excess fat from the skillet if necessary.
4. Add garlic to the skillet, then pour in the chicken broth. Sprinkle the flour over the liquid and whisk until smooth, scraping up browned bits. Cook briefly until reduced.
5. Stir in the diced tomatoes, cream, and the sausage. Simmer a few minutes until the sauce thickens. Season with salt and pepper.
6. Just before serving, fold in torn basil and toss with the drained pasta. Top with freshly grated Parmesan.

Notes

• Three sausages from a standard pack equal about 11 ounces; use more or less to taste. Mild sausage is fine if you prefer less heat.
• Don’t substitute heavy cream with low-fat dairy—acidic tomatoes can cause curdling and alter the sauce texture.
• If you don’t have basil, the dish will still be tasty without it, though basil adds fresh brightness.

Nutrition

Calories: 607 kcal, Carbohydrates: 49 g, Protein: 21 g, Fat: 36 g

Nutrition information is an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing is appreciated; copying full recipes without permission is prohibited.

This recipe was originally published on June 6, 2016. It has been refined for easier preparation and updated photos.