Description
25-minute Spicy Italian Sausage Pasta with sausage, garlic, and pasta. A crowd-pleasing dinner everyone will love!
Ingredients
Scale
- pound (454g) Italian sausage (hot or mild, depending on your spice preference)
- 12 ounces (340g) pasta (penne, rigatoni, or fusilli work best)
- 2 tablespoons (30ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 red bell pepper, diced • 1-2 teaspoons red pepper flakes (adjust for desired heat level)
- 1 can (14.5 oz/411g) diced tomatoes
- 1 can (8 oz/227g) tomato sauce
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil leaves, roughly chopped for garnish
Instructions
- Bring a large pot of generously salted water to a boil for the pasta. Cook according to package directions until just shy of al dente, usually 1-2 minutes less than instructed. Reserve 1 cup of pasta water before draining.
- While water comes to a boil, heat olive oil in a large, deep skillet over medium-high heat. Remove sausage from casings and add to the hot skillet, breaking into smaller chunks with a wooden spoon.
- Cook sausage for 5-7 minutes until well-browned and crispy on the edges. The caramelization here builds significant flavor, so resist stirring too frequently.
- Reduce heat to medium and add diced onion to the skillet. Cook for 3-4 minutes until softened and translucent, stirring occasionally.
- Add minced garlic, diced red bell pepper, and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Pour in diced tomatoes with their juice, tomato sauce, and chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pan – this deglazed fond adds tremendous flavor to your sauce.
- Stir in dried oregano and dried basil. Bring the sauce to a simmer and cook uncovered for 8-10 minutes, allowing it to reduce and thicken slightly.
- Reduce heat to low and stir in heavy cream. Simmer gently for 2-3 minutes until the sauce begins to thicken. This creates the signature silky texture of the dish.
- Add the drained pasta directly to the sauce, tossing gently to coat each piece. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Stir in grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and black pepper as needed.
- Remove from heat and let the Spicy Italian Sausage Pasta rest for 2 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Serve hot, garnished with fresh chopped basil and additional Parmesan cheese if desired.