Servings
Font
Back
0 from 462 votes

Spicy Italian Sausage Pasta

This spicy Italian sausage pasta is fast, easy, and uses minimal ingredients. It's the perfect weeknight dinner that tastes like it came from a restaurant!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 607 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.

Nutrition Information

Calories 607kcal (30%) Carbohydrates 49g (16%) Protein 21g (42%) Fat 36g (55%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Cholesterol 93mg (31%) Sodium 833mg (35%) Potassium 556mg (16%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 586IU (12%) Vitamin C 12mg (13%) Calcium 83mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 607

% Daily Value*

Calories 607kcal 30%
Carbohydrates 49g 16%
Protein 21g 42%
Fat 36g 55%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 14g 70%
Cholesterol 93mg 31%
Sodium 833mg 35%
Potassium 556mg 12%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 586IU 12%
Vitamin C 12mg 13%
Calcium 83mg 8%
Iron 3mg 17%

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