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This spicy Italian sausage pasta recipe is fast, easy, and uses minimal ingredients. It’s the perfect weeknight dinner that tastes like it came from a restaurant!
I think you’ll also like my Italian Sausage Tortellini Soup, Easy Italian Sausage Tomato Pasta, or this One Pan Creamy Gnocchi with Sausage.
Why you’ll love it
Italian sausage and pasta is a magical combo. This pasta recipe is ideal for those sausage and carb lovers out there (like me), naturally. Spicy Italian sausage, tomatoes, garlic, cream, lots of parmesan cheese, and a touch of fresh basil make this recipe a winner.
The sauce is creamy, but not too creamy if you know what I mean. It’s tomato-y first and foremost. I am not a huge spice person, and I thoroughly enjoyed this dish. It has just enough zing, in my opinion. And it’s ready in just 30 minutes!
What you’ll need
- Pasta – penne goes really well with this spicy Italian sausage pasta recipe. The little tubes are perfect for that sauce.
- Sausage – I chose Johnsonville hot Italian sausages
- Garlic – for added savory flavor
- Chicken broth – the base of the sauce, or use a dry white wine for a fancy touch
- Flour – to thicken the sauce
- Canned diced tomatoes – they’re convenient and canned at the peak of ripeness
- Heavy cream – it helps mellow some of that acidity from the tomatoes and spice from the sausage and make the sauce silky
- Basil – for a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use this skillet to make the sauce.
- This garlic press makes it simple to mince garlic with one squeeze.
- I use this measuring cup set all the time for liquid ingredients.
How to make spicy Italian sausage pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the pasta until al dente. Meanwhile, brown the sausage in a skillet, then transfer to a plate. Drain most of the excess fat. Add the garlic and chicken broth to the pan, then the flour. Whisk until incorporated, and scrape up the browned bits.
Let it reduce for a couple of minutes. Add in the canned tomatoes and cream, and return the sausage meat. Cook until thickened, and season with salt & pepper. Right before serving, add the basil, then toss with the drained pasta. Top with parmesan if using.
Substitutions and variations
- I like penne for this one, but you’re welcome to use another shape if you wish.
- Want to make this pasta more spicy? Add a pinch of cayenne pepper or some red pepper flakes. On the flip side, if you don’t want it to be spicy, just use mild Italian sausages.
- I don’t recommend substituting the cream for something with less fat. The sauce may curdle, and it won’t taste as intended.
What to serve with spicy sausage pasta
- A dinner roll or fresh crusty bread rounds out this meal, but you could go all out with my Cheesy Garlic Bread too!
- Craving salad? Make a Caesar salad with my 10-Minute Caesar Dressing, or try my Super Simple Parmesan Arugula Salad.
Leftovers and storage
- Store leftover sausage pasta in an airtight container in the fridge for 3-4 days.
- Reheat in a saucepan slowly over a low heat.
- You could freeze this one, but keep in mind the texture of the pasta may change.
Hope you’ll love this hot Italian sausage pasta recipe! Questions? Let me know in the comments below. Please leave a star rating and review! Find me on Instagram too.
Spicy Italian Sausage Pasta
Ingredients
- 8 ounces uncooked penne
- 11 ounces hot Italian sausages see note
- 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/torn into small pieces
- Freshly grated parmesan cheese to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions.
- Meanwhile, take the sausage meat out of the casings and crumble it into a skillet. Cook it for about 5-6 minutes, stirring occasionally, over medium-high heat until browned.
- Once the sausage is browned, take it out of the pan and transfer to a plate. If there's a lot of excess fat left in the skillet, drain most of it.
- To the skillet, add the garlic, followed by the chicken broth. Sprinkle the flour in. Whisk it until the flour has dissolved, and scrape any browned bits from the bottom of the pan. Cook this mixture until it's significantly reduced (should only take a minute or two in total).
- Add in the tomatoes, cream, and the sausage meat. Cook the sauce for a few more minutes until it's thickened to your liking. Season with salt & pepper as needed.
- Just prior to serving, add in the torn basil leaves and then toss with the drained pasta. Serve with freshly grated parmesan cheese.
Notes
- I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 11 oz ballpark will work, or you can even use more sausage meat if you wish. You can use mild Italian sausages if you prefer.
- I don’t recommend substituting the heavy cream because the acidity in the tomatoes will likely curdle half-and-half or milk.
- If you don’t have any basil, feel free to leave it out, but I really like the fresh flavor it adds.
- I used my handy Microplane zester/grater to grate the parmesan.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on June 6, 2016. It’s been tweaked to be even easier, tastier, and has new photos!
We love this recipe! My grandson requests it often and it’s super easy & quick. I follow the recipe exactly except I double it and use white wine instead of broth. Thank you for such a good meal to put in the dinner rotation.
You’re welcome, Pat! Thrilled your grandson enjoys it as well. Thanks for your review!
My family loved it. Will definitely make again!
Fantastic!! Thanks for your review, Margaret.
Can I use sour cream instead of double/whipping cream?
Hi! It’ll change the flavor considerably, and it may curdle unless you add it in right at the end. I don’t really recommend it for this recipe, but if you try it, let me know how it goes.
Thank you, I’ve been and bought some double cream. Trying the recipe tonight. Sounds lovely x.
I hope you love it, Lianne! 😀
That was delicious. Amazed with so few ingredients. Thank you x.
Thrilled you enjoyed it, Lianne! 🙂
I made this recipe tonight and it turned out nicely. I added some more dried chili flakes (we love spice) and it needed just a pinch of salt. Next time I’d use chicken broth instead of white wine, because I use hot Italian chicken sausage to cut down some calories. I think chicken broth would lend itself more to the flavor profile of that particular sausage and eliminate the need for the salt in the end. I think I’ll make this again next week and add some spinach or broccolini 🙂
Leave the sauce to simmer & it will be taste eveeeen better!!! great recipe
So glad you liked it!! 😀
How many ppl can you feed with that portion
The recipe card shows it feeds 4. Depends on how much people eat, though… it’s only a guesstimate. Hope you like the recipe!
This dish was delicious! I did substitute milk and had no issues. I also added about 8 oz tomato sauce to make it a little more saucy. Will definitely make this again!
Great!
Thank you so much! You answered my question:) I will just blend them up a tiny bit until it is not chunky! Excited to try this recipe thank you!!!
Enjoy!! 😀
Can I use petite diced tomatoes and blend them? Or does it have to be diced tomatoes with tomato juice??
Thank you!
Hi! I am not quite sure I understand your question. Petite diced tomatoes and regular diced tomatoes are pretty much the same… just the petite dice is cut a bit smaller. They both should contain the juices (I am just saying not to drain the juice for this recipe). Are you saying that you don’t want a chunky texture at all so you will use a blender to puree them before adding to the sauce? I think that should probably be just fine. Or use crushed tomatoes. Let me know… hopefully I answered your question. 🙂
I have never commented on a recipe before but I had to on this one. I LOVE this recipe. I have made it multiple times and it never fails to impress. I add a generous serving of red pepper flakes because we love spice and it is so creamy and so delicious. It’s a regular for our pasta nights!
Fantastic to hear, Brittany! Your review is really appreciated. 🙂
Love this recipe
Thank you!!