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Spicy Italian Sausage Pasta

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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!

spicy Italian sausage penne pasta with a fork in a white bowl

This recipe was originally published on June 6, 2016. I’ve revised the recipe to make it even more delicious and easy to make. I’ve also added new photos.

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.

I decided to redo this one when I was brainstorming recipes and realized I already had something similar on the blog to what I was envisioning. From over 3 years ago. That’s the thing about food blogs… recipes get buried, especially ones where the photos are less than stellar. I am happy to have resurrected this recipe. New and improved!

I re-photographed my Italian sausage tortellini soup recipe this year as well, and if you like this recipe, I think you will like that one as well. 

Italian sausage penne close-up

The sauce is creamy, but not too creamy if you know what I mean. It’s tomato-y first and foremost. The cream helps mellow some of that acidity from the tomatoes and spice from the sausage. I am not a huge spice person, and I thoroughly enjoyed this dish. It has just enough zing in my opinion.

Penne goes really well with this spicy Italian sausage pasta recipe. The little tubes are perfect for that sauce. You can use any shape you want, though. 

Pro tip: 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. 🙂

close-up of spicy Italian sausage pasta sauce with penne

Other pastas with sausage you may like:

spicy Italian sausage and pasta in two white bowls

Hope you’ll love this hot Italian sausage pasta recipe!

Questions? Let me know in the comments below.

Italian sausage penne close-up
4.89 from 9 votes
Print

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!

Course Main Course
Cuisine Italian
Keyword spicy Italian sausage pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 8 ounces uncooked penne
  • 10.6 ounces hot Italian sausages crumbled (see note)
  • 1/2 cup chicken broth or white wine
  • 3 cloves garlic minced
  • 1/2 tablespoon flour
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1/2 cup heavy/whipping cream
  • Salt & pepper to taste
  • 6 large leaves basil sliced/torn into small pieces
  • Freshly grated parmesan cheese to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions.

  2. Take the sausage meat out of the casings and crumble it into a deep skillet. Cook it for about 5 minutes, stirring occasionally, over medium-high heat until browned.

  3. Once the sausage is browned, take it out of the pan and set it aside. Drain the fat.

  4. Add the chicken broth and garlic to the skillet. 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.

Recipe Notes

  • I used 3 sausages from a 5-pack of Johnsonville hot Italian sausages. Anything in the 10.6 oz ballpark will work, or you can even use more sausage meat if you wish.
  • 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.

Reader Interactions

Comments

  1. Rickey says

    5 stars
    I made this about a month ago. Very delicious! My wife doesn’t like Italian food but absolutely loved this. She is having me make it again tonight.

    Reply

    • Jo says

      5 stars
      This was a big hit with my picky husband. He usually doesn’t eat tomatoes and will pick them out of a dish. I used fire roasted tomatoes and he enjoyed it enough to go back for seconds. As others have said, I also thought it was a simple and delicious dish. Those are usually the best IMO. I may even mix it up and use chicken bites in place of sausage another time. Thank you!!!

      Reply

  4. Priya Singh says

    Hi! I was thinking of trying out this recipe, but being pregnant, I cannot use canned tomatoes 🙁 Is there a substitute for that you’d recommend? I’ve been a huge fan of a lot of your recipes so I trust your substitution recommendations! Thanks so much!

    (Also, seriously thank you for posting your recipes online – I rave about how delicious and simple all your recipes have been to everyone).

    Reply

    • Natasha says

      Hi Priya!! I’m so glad you like my recipes. 🙂 Let’s see… I think subbing fresh tomatoes in here would work just fine. They’re not in season right now (not for me here in North America, anyway), but I think the sauce will still be good. I’d say about 6 plum/roma tomatoes should do it… or whatever looks best at the store.

      Reply

  12. Karly says

    If falling in love with a pasta dish is wrong, I don’t want to be right. This looks SO good and so perfect for a nice weeknight dinner. Love it!

    Reply

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