Italian Dinner

Italian Sausage Pasta Recipe

A cozy, one pan dinner featuring juicy Italian sausage, tomatoes, and pasta in a fragrant garlic and herb sauce that feels rustic but always hits the spot.

The moment this Italian Sausage Pasta hits the table, your kitchen will smell like a sun drenched trattoria, with juicy sausage, sweet tomatoes, garlic, and herbs sending out the coziest of aromas.

This is the kind of easy weeknight dinner you make when you want something deeply satisfying without spending hours in the kitchen, perfect for busy weeknights or relaxed weekend dinners with family.

I first made it after a long day and was amazed how a few simple ingredients turned into such a hearty, restaurant style bowl that feels both comforting and special.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time25 mins

🕐Total Time35 mins

🍰Servings4 servings

🇺🇸CuisineItalian

🔢Calories~550 per serving

Ingredients

Sausage and Aromatics

1 lb sweet Italian sausage links, casings removed

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 medium carrot, finely diced

1 celery stalk, finely diced

Tomato and Liquid

1 can 28 oz crushed tomatoes

1 can 14 oz diced tomatoes

1 cup chicken broth

2 tbsp tomato paste

Pasta and Seasonings

8 oz short pasta such as rigatoni or penne

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional)

Kosher salt and freshly ground black pepper

Finishing and Garnish

2 tbsp olive oil

1/2 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

Lemon zest from half a lemon

Substitutions & Variations

★Use ground beef or Italian turkey sausage instead of pork Italian sausage.

★Swap rigatoni or penne for spaghetti, fusilli, or your favorite pasta shape.

★Replace chicken broth with vegetable broth for a vegetarian version.

★Add a splash of dry white wine when you cook the sausage for extra depth of flavor.

Step-by-Step Instructions

1

Brown the sausage

Heat olive oil in a large skillet or deep pot over medium heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to a plate using a slotted spoon, leaving about 1 tablespoon of fat in the pan.

2

Sauté the vegetables

Add the chopped onion to the same pan and cook, stirring occasionally, until soft and translucent, about 3 to 4 minutes. Stir in the minced garlic, diced carrot, and diced celery, and cook for another 2 minutes until the vegetables begin to soften.

3

Build the sauce

Stir in the tomato paste, dried basil, dried oregano, and red pepper flakes if using, cooking for 1 minute to bloom the spices. Pour in the chicken broth, scrape the bottom of the pan to release any browned bits, and then add the crushed tomatoes and diced tomatoes.

4

Simmer the sauce

Return the browned sausage and any collected juices to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover partially, and let it simmer for 10 minutes so the flavors meld.

5

Cook the pasta

While the sauce simmers, bring a large pot of salted water to a boil, add the pasta, and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.

6

Combine pasta and sauce

Add the drained pasta to the sauce and toss gently to coat, adding a splash or two of reserved pasta water if needed to loosen the sauce and help it cling to the pasta.

7

Season and finish

Taste the pasta and season with kosher salt and freshly ground black pepper as needed. The sauce should be rich and slightly tangy, with the pasta well coated and glossy.

8

Serve and garnish

Divide the pasta among bowls, sprinkle with grated Parmesan cheese, chopped fresh parsley, and a little lemon zest for brightness right before serving.

Pro Baker Tips

✓Low and slow simmering deepens the flavor, so give the sauce time on gentle heat.

✓Reserve pasta water to adjust consistency and help the sauce cling to every curve of the pasta.

✓For extra richness, add a splash of heavy cream when you add the broth.

✓If you like a little heat, increase the red pepper flakes or add a pinch of chili garlic sauce.

Storage & Serving Notes

◆Cool leftovers quickly, then store in an airtight container in the refrigerator for up to 3 days.

◆To reheat, warm gently in a skillet over medium low heat, adding a splash of water or broth to refresh the sauce.

◆You can assemble the sausage, sauce, and pasta in a baking dish, cover, and bake at 350°F for 15 to 20 minutes for a cozy oven style dinner.

Serving Suggestions

Serve this Italian Sausage Pasta family style in warm bowls, inviting everyone to enjoy the saucy goodness.

›Garnish each bowl with extra parsley and lemon zest for a fresh lift.

›Offer grated Pecorino or Parmesan at the table for folks who love bold cheese.

›Pair with a crisp green salad and garlic bread for a complete comforting meal.

Frequently Asked Questions

Can I make this in a slow cooker?

Yes, brown the sausage and sauté the vegetables on the stovetop, then transfer everything to a slow cooker and simmer on low for 2 to 3 hours, adding the pasta for the last 15 to 20 minutes of cooking.

What if the sauce gets too thick?

Thin it out by adding more chicken broth, a splash of wine, or a bit of reserved pasta water, stirring until the sauce loosens up and coats the pasta evenly.

Can I freeze this dish?

Freeze the cooked sausage and sauce without the pasta for up to 3 months, then reheat and toss with freshly cooked pasta when ready to serve.

Is this kid friendly?

Absolutely, the sweet sausage and rich tomato sauce are usually a hit with kids, and you can easily tone down the red pepper flakes for milder flavor.

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Go Make It!

This Italian Sausage Pasta is the kind of simple, soul satisfying dinner that turns an ordinary weeknight into a cozy, memorable one, so give it a try and enjoy every saucy bite.