A quick, super tasty Sausage pasta made using chopped up Italian sausages that end up looking like mini meatballs, tossed in a tomato pasta sauce. Makes for a quick dinner that’s so tasty, you’ll be making this one again!
And it’s time to choose the next FREE eCookbook!!!
Sausage Pasta
It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist. 😉
I mean, what a way to make “meatballs”, right? Just chop up sausages! They might get smeary and messy when you chop them – mine did – but once they’re in the skillet, they firm up and transform into balls.
* Monday Meatball Mania is a “thing” my friend Jo from Jo Cooks and I started at the beginning of 2017 where we each publish a meatball recipe on the last Monday of every month. Why do we do this? a) For our own entertainment; and b) Because we both love ball shaped foods and think there should be more of them in this world.
The sausages are the flavour base of the sauce for this Sausage Pasta, so please don’t get the basic best value sausages from the supermarket! Believe me, I am not a sausage snob. I have been known to hunt down fund raiser sausage sizzles on weekends (it’s for charity I tell myself).
But there is a time and place for different types of sausages and in this particular recipe, it’s important to get a good – or at least decent – sausage. Here’s my tip for good vs cheap sausages not suitable for this recipe: cheap sausages are a uniform pink colour, because the meat has been whizzed up with fillers. Good sausages are will not be a uniform colour – you will see specks of fat and sometimes seasonings.
Nowadays, supermarkets sell really great sausages that are pure meat, no (or very minimal) fillers. My favourite are Italian sausages because I like the flavour, but you can use any good sausages you want.
This Sausage Pasta is a really great quick meal. Get the pasta water boiling, and meanwhile start the sauce. Pop the pasta in the water and while the pasta is cooking, the sauce will simmer away. If you can handle that multi tasking, you’ll get this dinner on the table in just over 15 minutes. You’ve GOT THIS! – Nagi xx
I love a good sausage recipe!
Sausages are a great shortcut way to a quick tasty meal because they’re loaded with extra flavour. Think beyond just cooking them whole – squeeze the meat out and cook it like mince meat!
-
Bangers and Mash – Sausage with Onion Gravy
-
Sausage Bake with Potatoes and Gravy – a one pan recipe
-
Beef and Sausage Ragu – an incredible luxurious pasta sauce
VOTE FOR THE NEXT FREE E-COOKBOOK!
I have 2 free e-cookbooks that I give away to readers who have joined my free email list as a thank you. It’s been 2 years since I made one, so I’ve decided it’s time to make another one – and you get to choose the theme!
UPDATE: Voting now closed, results are in! The next free cookbook is Asian Takeout at Home. To get the free e-cookbook, just join my free absolutely no strings attached email list – see bottom of the post or on the sidebar!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sausage Pasta
Ingredients
- 250 g / 0.5 lb spiral pasta (Note 1)
- 500 g / 1 lb good Italian sausages , or other quality sausages of choice
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 800 g / 28 oz crushed tomato (or tomato passata)
- 1 tsp chilli flakes / red pepper flakes (adjust to taste)
- Salt and pepper
- 1 - 2 big handfuls baby spinach (optional)
Garnish:
- Basil leaves , finely sliced
- Parmesan
Instructions
- Bring a large pot of water to the boil. Cook pasta per packet directions MINUS 1 -2 minutes.
- Just before you drain, RESERVE 1 cup of pasta cooking water. Then drain pasta.
- Use a sharp knife to cut sausages into chunks about 1.5cm/3/5". It will get a bit smeary and the chunks will be weird shapes - don't worry, it self fixes while cooking!
- Heat oil in a large skillet over high heat. Add sausages and cook until quite browned on the outside, doesn't have to be cooked through inside.
- Add onion and garlic, cook for 2 minutes until onion is translucent and sausages are very browned.
- Add tomato, chilli flakes, pinch of salt and pepper. Mix and turn heat down to medium. Lets it bubble away energetically for 8 minutes or until it is quite thickened, stirring every now and then.
- Add baby spinach (if using), pasta, and about 1/2 cup pasta cooking water. Toss quickly, no longer than 1 minute (otherwise the pasta may start to break).
- Remove from stove, and serve immediately, garnished with plenty of basil and parmesan. Enjoy!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Sausage Pasta recipe video!
LIFE OF DOZER
Gazing hopefully at my food prep trolley loaded with food…
Nagi!!!!
❤️❤️❤️
Your a real-person culinary genius!
Everything I try I think is amazing. And this simple sausage pasta is no exception. We all loved it! I only wish I found it sooner.
So yum, budget friendly and tasty!
I absolutely LOVE this recipe and it has quickly become a family favourite. I have a toddler, so I like to bulk it out with some extra yumminess and nutrients. I add a tin of lentils, sliced mushrooms and whatever other veg I have in the fridge- I’ve tried it with a mirepoix of carrot and celery, zucchini, eggplant, kale, even some sad looking red capsicum that I roasted before adding. It’s been incredibly delicious every time! I dish up a couple of servings for the little one before adding some extra chilli for my partner and I. It’s such a winner, I love that it uses ingredients I always have on hand (and the leftovers are even better the next day). Thanks Nagi!
Hi nagi!what is side good with this dish?
Try this Desi! https://www.recipetineats.com/rocket-salad-with-balsamic-dressing/ N x
Delicious and easy. Did add bacon
What a great way to use snags. This recipe is so easy peasy to make with all ingredients are in the pantry. Like all of your recipes this is super delicious.
Thanks Nagi!
Loved this. Will definitely make again. I can’t tell if your sausages have casings or not – here in Minnesota they come that way. I should have removed them from the casing! I added sauteed mushrooms, which we love in all Italian dishes.
I loved this. Used some Aldi ‘gourmet sausages’. I added a pinch of smoked paprika for some smokiness. Paprika and lemon zest are quickly becoming my favourite seasoning/spice.
YUM! Sounds like you nailed it GP! N x
The site shows “If you want to use more pasta, add about 1 tbsp tomato pasta + 1/4 cup water for every extra 50g / 2 oz of pasta.” What do you mean by “1 tbsp tomato pasta”? I that 1 tbsp tomate paste? If I want to double the amount of pasta, should I also double all of the other ingredients, and use 56 oz of crushed tomato?
I made this with vegan meatballs instead of sausages and absolutely loved it!
Mmm made this tonight- it was so tasty!!
I’m so glad you enjoyed it Mia!
Could I do this recipe with spaghetti noodles insteadi? Thanks so much!!
Sure could!!
So good! I made this for my husband and he loved it. So I decided to make it for myself using Impossible burger as I’m a vegetarian and it’s so yummy! And easy. Perfect for a busy week night. Thanks Nagi!
I’m so glad you both got to enjoy it Stef!! 🙌
I came across a “Thai chili sausage” at my neighborhood store, with a nice kick to it, thinking maybe it was “Thai chili” sausage instead of a Thai “chili sausage”….. Might be fun to play with this with the sausage!
YUM!!
How to download free cookbooks
Hi! You should have received a link in your email, did you get them??
Hi
Got link but bach here agin i need free cookbook dowenload
Thank yoh
Hi there! The links to download the free cookbooks are in every new recipe email I send out 🙂 So you can get them anytime! N xx
OMG OMG OMG, that’s what we said about this recipe from ‘the castle on the hill’. I’d love for our surname to be Kerigan.
I hadn’t bought Italian sausages for sooooo long and when we visited a ‘real’ butcher and saw their flavours, I knew exactly how I was going to treat these babies. I say treat as opposed to cook as we paid premium but ever so worth it.
I was fortunate to have fresh thyme, sage & shallots in my garden which I added and WOW, the burst of freshness with the depth of the snags was amazing.
I’d usually accompany with your garlic bread or a dinner roll but as we’re watching the carbs left off; if only I was alone, I would have slurped the plate with my tongue. Thanks Nagi, this was really, really good, can’t wait for lunch leftovers.
PS: I have the oven baked chicken all prepped for cooking tonight – can’t wait!
Amazingly wonderful AND easy! I always change recipes but my only change initially was to up the red pepper flakes to 1.5 teaspoons. NOW – after we loved it so – my change next time will be to DOUBLE it! My husband loved it so much, he wanted it AGAIN the next night! So, I’ll double next time to have ready for his happiness two nights in a row. Thank you, Nagi, for the entertaining blog, the excellent recipes and the photos of Dozer!
That’s terrific to hear Kathryn! Thank you for taking the time to leave a review – N x
Simple, quick and delicious definitely will make it again! Next time I might try to add a splash of cream or full fat milk to the sauce to give it a bit of richness and sweetness…
suggestion for e book: Cajun-creole dishes
Ooohhhhh
I have only just found your blog…can’t believe I haven’t seen it before…but I am already hooked on the meal ideas you provide! Thanks! Actually, I came across it while looking for recipe ideas for my 6 year old granddaughter who loves to cook with her mum or dad. So, my I suggest a Junior Chef theme for your next book 😊
I love that idea! Junior Chef theme!!!! N xx
I would love your version of fresh Thai cooking – Fresh and healthy but extremely tasty! With condiments to match