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5.0 from 30 votes

Italian Sausage Pasta

This Italian Sausage Pasta has the most flavorful tomato sauce with Parmesan and mozzarella cheese. It's easy to make with hot, mild, or sweet Italian sausage and your choice of pasta!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 people
Calories: 652 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 1 lb. ground Italian sausage hot, mild, or sweet
  • ½ cup dry white wine can sub chicken broth
  • 1 small yellow onion diced
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoon flour
  • 1 (15 oz.) can undrained diced tomatoes Rotel is also good in this.
  • ½ cup Parmesan Cheese grated
  • 1 ½ cups mozzarella cheese
  • ½ lb. cavatappi pasta can sub penne
Sauce
  • 15 oz. tomato sauce
  • ¾ cup beef broth
  • ¼ cup half and half
  • 1 teaspoon Worcestershire sauce 
  • 1 teaspoon hot sauce I use Frank’s hot sauce
  • ½ beef bouillon cube see notes
  • ¾ teaspoon EACH: dried oregano, basil, parsley, mustard powder

Instructions

    Cup of Yum
  1. Pro Tip: If you prefer to use the oven to melt the mozzarella on top (in the last step), preheat oven to 350°.
  2. Combine sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  3. Heat a large skillet over medium-high heat and add the sausage. Cook and crumble for 3 minutes, then add the onions. Stir occasionally until the onions are softened and the sausage is cooked through, 5-6 minutes. Drain grease and set aside on a plate. Turn the heat off.
  4. Begin boiling a pot of water for the pasta. Add ½ tablespoon salt once a boil is reached.
  5. Add the wine to the same skillet used to cook the sausage and set the heat to medium. Let it bubble gently and reduce by half, about 4 minutes. Use a silicone spatula to “clean” the brown bits from the pot and work it into the wine, this will give the sauce more flavor.
  6. Add the butter, garlic, and flour and stir to combine. Cook for 1-2 minutes.
  7. Add the sauce mixture (from step 2) in small splashes, stirring continuously. Do this slowly to ensure the roux doesn’t break and that the sauce remains thick.
  8. Add the diced tomatoes along with the juice from the can. Bring to a boil, then reduce to a simmer. Add the sausage/onions back and stir to combine.
  9. Simmer, partially covered, while you boil the pasta to al dente, stirring occasionally as it cooks. Drain once cooked.
  10. Reduce heat to low. Gradually sprinkle the Parmesan into the sauce, stirring continuously. Sprinkle in 1/3 of the mozzarella, saving the rest for the top.
  11. Stir in the cooked pasta.
  12. Top with remaining mozzarella cheese. Close the lid and allow the cheese to melt. (Or transfer to a 350° F oven for 3-5 minutes or so.) Serve!

Notes

  • Pro Tips
  • Storage:
  • The nutritional information provided is an estimate and is per serving. There are 6 servings in this recipe.
  • Tomato Sauce: I use Hunt’s tomato sauce in this recipe, tomato passata can also be used.

  • Pasta:

    Aside from cavatappi, penne, ziti, and rigatoni are also great choices.

  • Aside from cavatappi, penne, ziti, and rigatoni are also great choices.

  • Cheese: Shred/grate the cheese from a block to ensure it melts well and tastes the best.

    Parmesan: I use Belgioioso Parmesan. Mozzarella: Use whole milk, low moisture mozzarella for this recipe. I use Galbani or Dragone.  Melting the Mozzarella: Work quickly when you stir in the cooked pasta and top with mozzarella so that the heat from the hot pasta melts the cheese. You can also melt it in a 350° oven for a few minutes.

  • Parmesan: I use Belgioioso Parmesan.
  • Mozzarella: Use whole milk, low moisture mozzarella for this recipe. I use Galbani or Dragone. 
  • Melting the Mozzarella: Work quickly when you stir in the cooked pasta and top with mozzarella so that the heat from the hot pasta melts the cheese. You can also melt it in a 350° oven for a few minutes.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe.
  • Bouillon 1/2 bouillon cube is optional, it gives the sauce more depth of flavor.
  • Serve this with Garlic Bread with Cheese!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. Thaw and microwave for easy lunches/dinners.

Nutrition Information

Calories 652kcal (33%) Carbohydrates 42g (14%) Protein 27g (54%) Fat 40g (62%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 0.2g Cholesterol 105mg (35%) Sodium 1589mg (66%) Potassium 747mg (21%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 864IU (17%) Vitamin C 16mg (18%) Calcium 293mg (29%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 652

% Daily Value*

Calories 652kcal 33%
Carbohydrates 42g 14%
Protein 27g 54%
Fat 40g 62%
Saturated Fat 18g 90%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 0.2g 10%
Cholesterol 105mg 35%
Sodium 1589mg 66%
Potassium 747mg 16%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 864IU 17%
Vitamin C 16mg 18%
Calcium 293mg 29%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.