This smoked sausage pasta recipe is quick, uses a handful of everyday ingredients, and it'll hit the spot on busy weeknights!
This is one of those super simple recipes that hopefully you will love and make again and again. The balsamic vinegar mellows out a bit as it cooks, but I definitely recommend making this only if you do like the taste of balsamic vinegar since it is the primary flavor here.
What kind of sausage to use?
- I bought a Ukrainian smoked sausage for this recipe (the kind that comes in plastic packaging in a coil shape). I think most grocery stores sell them or something similar. It's already cooked, and it slices easily, so that's the type of sausage I recommend for this recipe (does not have to be Ukrainian).
- The sausage I bought wasn't particularly fatty, but use your best judgement and drain some of the fat out if needed.
- If you use raw sausages, you will need to cook them for longer and likely drain some of the fat out before continuing on with the rest of the recipe.
Recipe notes & tips:
- You can skip the bell pepper if you want, but I like to add it for a little bit of extra freshness and flavor.
- Feel free to swap the penne with whatever pasta you have on-hand.
What to serve with this pasta?
You can eat this balsamic sausage pasta by itself or serve it with a side salad or garlic bread/breadsticks if you prefer.
Other sausage recipes to try:
- Sausage and Peppers Skillet
- Sautéed Cabbage and Kielbasa
- Simple Bratwurst Soup
- Cheesy Rotel Sausage Dip
- Cream Cheese Smoked Sausage Pasta
Let me know if you've made this balsamic smoked sausage pasta recipe!
Questions? Leave me a comment below.
Balsamic Smoked Sausage Pasta
This smoked sausage pasta recipe is quick, uses a handful of everyday ingredients, and it'll hit the spot on busy weeknights!
Ingredients
- 8 ounces uncooked pasta
- 2 tablespoons olive oil divided
- 1 pound smoked sausage cut into rounds or smaller
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1 red bell pepper chopped
- 1/4 cup balsamic vinegar
- Salt & pepper to taste
Instructions
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions.
- Meanwhile, add 1 tablespoon of the olive oil to a deep skillet over medium-high heat. Add in the sausage pieces and cook for 4-5 minutes, stirring occasionally so all sides get a chance to start browning.
- Add in the onions. Continue cooking (stirring occasionally) until the onions have started to lightly brown and the sausage gets some nice color. You may need to turn the heat down once it gets going so nothing burns.
- Stir in the red peppers and garlic. Cook for a minute or so (I like the red pepper to still have some crunch).
- Remove everything from the pan and set it aside, then pour the balsamic vinegar into the pan. Cook until it's reduced by half (about 1 minute or so), and scrape up any brown bits from the bottom of the pan.
- Take the pan off the heat and add the remaining tablespoon of olive oil, and then add the sausage mixture back in. Give it a good stir.
- Add a splash (a couple tablespoons or so) of the pasta water to the skillet prior to draining the pasta. Add the drained pasta to the pan and toss. Season with extra salt & pepper as needed. Serve immediately.
Notes
- I used a Ukrainian smoked sausage coil for this recipe. Any smoked sausage will work, or something like kielbasa would work too. I buy the kind that's already fully cooked. This type of sausage is not very greasy at all. If you use a sausage that's raw, you will have to cook it for longer and probably drain some of the fat depending on what kind of sausage you buy.
- 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. Calories will vary depending on what sausage you use. Some are leaner than the one in my nutrition calculator.
Nutrition
Calories: 643kcalCarbohydrates: 51gProtein: 22gFat: 38gSaturated Fat: 12gCholesterol: 81mgSodium: 971mgPotassium: 441mgFiber: 3gSugar: 6gVitamin A: 931IUVitamin C: 39mgCalcium: 27mgIron: 2mg
Rebecca Young says
My family loves this recipe!!! My kids aren’t big on red pepper so I will add in either Brussels sprouts or asparagus (normally from dinner the night before) and it’s delicious!
Natasha says
I'm so pleased they like this one, Rebecca! 🙂
Dave Barden says
Made this for the family tonight . Absolutely delicious!! As I live in Ukraine it was easy to get the sausage. Can see this becoming a regular favourite. Great recipe
Natasha says
That's fantastic!! Thanks for letting me know, Dave!
Shasta Childs says
It was different but good would even be good. Would even be yummy with baby tomatoes
Natasha says
Agreed! Thank you!
Anita S says
This was very good. I'm not a sausage fan but when mixed with the balsamic vinegar it is very nice. I used a mix of chicken sausage and shrimp. Served with spinach on the side.
My new goto when I forget to take something out the freezer for dinner.
Thank you.
Natasha says
That's awesome!!!
Cari Z says
This is such a simple and tasty weekday recipe!
I’ve even added chopped kale and my picky kids devour. Thank you so much for your recipes!
Natasha says
Wonderful! You're very welcome!
Olivia says
This was great! Instead of pasta, I served this over shredded roasted brussel sprouts, and it was delicious. My husband and kids gobbled it up.
Natasha says
Great!! 🙂
Flora Kathleen says
I just made this recipe, it's super tasty and delicious! I will make it again for sure! I forgot to save the pasta water but otherwise followed the directions. I added steamed broccoli, green onions and parmesan. I was worried the sauce would be too strong with the vinegar but it was perfect!
Natasha says
I'm so happy to hear that, Flora!! Yes, it's pretty cool how cooking the vinegar mellows it out. Thanks for commenting, and I love your additions.
Kenneth Clark says
Updated the day before it was originally published! Well that can happened but usually not mentioned.
Regards, Ken
Natasha says
Ha! That's interesting. I guess that's a quirk with the new site design. I think I probably worked on it the day before I scheduled it to publish, and that's why it shows that.