Spicy Italian Sausage Pasta
A creamy, spicy Italian sausage pasta that’s ready in just 30 minutes. Packed with protein, fiber, and rich flavor, it’s perfect for quick weeknight dinners or meal prep. Tossed with fresh basil and parmesan, it’s both comforting and satisfying, while staying easy to make.
Equipment
- 1 Large Pot
- 1 large skillet
- 1 wooden spoon or spatula
- 1 Whisk
- 1 strainer
- Measuring Cups and Spoons
Ingredients
- 8 ounces penne pasta
- 11 ounces hot Italian sausage casings removed
- 3 cloves garlic minced
- ½ cup chicken broth or white wine
- ½ tablespoon all-purpose flour
- 14 ounces canned diced tomatoes with juices
- ½ cup heavy cream or whipping cream
- Salt to taste
- Black pepper to taste
- Small handful fresh basil torn or sliced
- Freshly grated parmesan cheese for serving
Instructions
- Boil the Pasta Perfectly: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add the penne pasta and cook according to package directions, about 10–12 minutes, until al dente—tender but slightly firm. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and set aside, reserving a small cup of pasta water to adjust sauce consistency later if needed.
- Prepare the Sausage: Remove the Italian sausage from its casings and crumble it into small pieces. Heat a large skillet over medium-high heat, then add the sausage. Cook, stirring occasionally, for 5–6 minutes, until browned and fully cooked. Break up larger chunks as it cooks for even browning. Transfer the sausage to a plate, leaving behind a small amount of rendered fat in the skillet. If there’s excess grease, carefully drain most of it.
- Sauté the Garlic: Reduce the skillet heat to medium. Add the minced garlic to the remaining sausage drippings. Sauté for 30–45 seconds until fragrant, being careful not to burn it. The aroma should fill the kitchen, forming the flavorful base of your sauce.
- Create the Base Sauce: Pour the chicken broth or white wine into the skillet with garlic and stir to combine. Sprinkle the flour evenly over the liquid and whisk immediately to dissolve lumps. Use the whisk to scrape up any browned bits from the bottom of the pan—this adds depth and richness to the sauce. Simmer for 1–2 minutes until the mixture thickens slightly.
- Add Tomatoes and Cream: Add the canned diced tomatoes with their juices to the skillet and stir to combine. Pour in the heavy cream and mix thoroughly to create a smooth, creamy sauce. Allow the sauce to cook for 3–5 minutes, stirring occasionally, until thickened to your liking. Taste and adjust seasoning with salt and black pepper as needed.
- Reintroduce the Sausage: Return the browned sausage to the skillet, gently folding it into the sauce to coat each piece evenly. Let it simmer for 2–3 minutes to allow the flavors to meld and the sauce to become rich and hearty.
- Incorporate Fresh Basil: Remove the skillet from heat. Add fresh basil leaves, tearing them slightly as you stir to release their fragrant oils. This step adds brightness and freshness to the creamy, spicy sauce.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss carefully to coat each piece with sauce. If the sauce seems too thick, gradually add a splash of reserved pasta water until the desired consistency is achieved.
- Plate and Serve: Divide the pasta among serving plates or bowls. Top generously with freshly grated parmesan cheese. Serve immediately while warm to enjoy the creamy, flavorful sauce with perfectly cooked sausage and pasta. Optional: drizzle with a little olive oil for extra richness.
- Optional Garnishes and Tips: Sprinkle crushed red pepper flakes for additional heat or add a handful of toasted pine nuts for texture. Pair with a simple green salad or garlic bread to complete the meal. Leftovers can be stored in an airtight container and reheated gently over low heat, adding a splash of cream or pasta water to refresh the sauce.
Notes
- Use quality Italian sausage for the best flavor—hot for spice, mild if you prefer less heat.
- Fresh garlic and basil elevate the dish significantly; don’t skip them.
- Heavy cream is crucial to prevent curdling; avoid substituting with milk or half-and-half.
- Reserve a little pasta water—it helps loosen the sauce if it becomes too thick.
- Parmesan cheese adds a finishing touch of umami; freshly grated is always better than pre-grated.
- The sauce can be prepared ahead of time and reheated for quick weeknight meals.
- Adjust seasoning gradually; the sausage already carries salt, so taste before adding extra.
