I love how this Spicy Italian Sausage Pasta lands on the table rich, creamy, saucy, and loaded with bold tomato flavor. One bite and it feels like the kind of weeknight dinner that disappears fast.

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I’m obsessed with this Spicy Italian Sausage Pasta because it hits hard without acting fancy. The sauce is rich, creamy, a little fiery, and loaded with that bold, savory bite I crave from spicy Italian sausage.

I love how penne pasta grabs every bit of sauce, so each forkful feels messy in the best way. And the flavor?

Big, saucy, unapologetic. I make this when I want dinner to feel like a reward, not a project.

But honestly, I’d eat it straight from the pan if nobody was watching. No shame.

Just spicy, creamy pasta I keep coming back to.

Ingredients

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Penne grabs the sauce in all those little ridges.
It’s pasta doing its job.
Spicy Italian sausage brings the heat, richness, and that cozy “restaurant pasta” vibe.
Olive oil gets things going and adds a smooth, slightly fruity base.
Yellow onion melts down sweet and savory, making the sauce taste deeper.
Garlic is the loud friend here.
You’d miss it instantly.
Crushed red pepper adds extra kick if you like a little attitude.
Crushed tomatoes make the sauce hearty, bright, and not too fancy.
Tomato paste gives bold tomato flavor without making things watery.
Chicken broth loosens the sauce and adds a savory, homemade feel.
Heavy cream softens the spice and makes everything silky.
Parmesan adds salty, nutty goodness.
Plus, it makes the sauce cling better.
Fresh basil and parsley make it taste fresh.
Basically, they wake it up.

Ingredient Quantities

12 ounces penne pasta

1 pound spicy Italian sausage, casings removed

1 tablespoon olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

28 ounces crushed tomatoes

2 tablespoons tomato paste

1/2 cup chicken broth

1/2 cup heavy cream

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt, plus more for pasta water

1/2 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

1/4 cup fresh basil, chopped (optional)

2 tablespoons chopped parsley for garnish (optional)

How to Make this

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1. Bring a large pot of salted water to a boil and cook 12 ounces penne according to package directions until al dente; reserve 1 cup pasta water, then drain pasta.

2. While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add 1 pound spicy Italian sausage, breaking it up with a spoon; cook until browned and cooked through, about 6 to 8 minutes, then transfer to a plate and drain excess fat if necessary.

3. Reduce heat to medium, add the finely chopped medium yellow onion to the same skillet and cook until softened, about 4 minutes.

4. Add 3 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes; cook, stirring, for 30 to 60 seconds until fragrant.

5. Stir in 2 tablespoons tomato paste and cook 1 minute, then add 28 ounces crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; bring to a simmer.

6. Return the browned sausage to the sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes to let flavors meld and sauce thicken slightly.

7. Stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese until the sauce is creamy and smooth; adjust seasoning to taste.

8. Add the drained penne to the skillet and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce to reach desired consistency.

9. Stir in 1/4 cup chopped fresh basil if using, then transfer to serving bowls.

10. Garnish with 2 tablespoons chopped parsley and additional grated Parmesan, and serve hot.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet with lid or sauté pan
4. Wooden spoon or heatproof spatula for breaking up sausage and stirring
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Box grater or microplane for Parmesan
9. Tongs or pasta server for tossing and serving

FAQ

Can I use a different pasta shape? Yes. Rigatoni, ziti, or fusilli work well; cook to the package al dente time and toss with the sauce so the sausage and tomato cling to the pasta.

How can I reduce the heat if the sausage is too spicy? Stir in extra heavy cream or a bit of sugar to mellow heat, or remove some sauce and add more crushed tomatoes. Using mild Italian sausage instead will also lower spiciness.

Can I make this ahead and reheat? Yes. Store cooled sauce and cooked pasta separately in airtight containers for up to 3 days. Reheat sauce gently on low, then toss in pasta and a splash of chicken broth or cream to loosen before serving.

How do I make this gluten free or lower fat? Use gluten free penne for a gluten free version. For lower fat, substitute half and half or whole milk for heavy cream and use a lean turkey Italian sausage.

Can I freeze the sauce? Yes. Cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stove, adding a little broth if it is too thick.

Do I need to add salt to the sauce if I salted the pasta water? Yes, but taste as you go. Pasta water is salted to season the pasta. The sauce still needs about 1 teaspoon total salt as listed, but adjust to taste since sausage and Parmesan add saltiness.

Spicy Italian Sausage Pasta Recipe Substitutions and Variations

Penne pasta: rigatoni, ziti, or casarecce for similar tube shape and sauce capture; or farfalle for a slightly different texture.
Spicy Italian sausage: sweet Italian sausage plus 1/2 to 1 teaspoon crushed red pepper flakes; or ground pork seasoned with fennel seed, garlic, and red pepper to taste.
Heavy cream: half and half plus 2 tablespoons butter for richness; or whole milk thickened with 1 tablespoon cornstarch mixed into a slurry.
Freshly grated Parmesan: Pecorino Romano for a saltier, tangier bite; or Grana Padano for a milder, similar grating cheese.

Pro Tips

– Brown the sausage until it has good color and some crispy bits. Those browned bits add deep, savory flavor to the sauce. If the skillet starts to get too greasy, spoon off most of the fat but leave a little to carry the flavors.

– Sweat the onion gently before adding garlic. Cook the onion until soft and translucent so it becomes sweet and mellow. Add garlic only when the onion is mostly softened to prevent it from burning and tasting bitter.

– Toast the tomato paste in the pan for a full minute or two before adding the crushed tomatoes. That step concentrates its flavor and removes any raw tinny taste, giving the sauce a richer tomato backbone.

– Use reserved pasta water sparingly and gradually when tossing the penne into the sauce. The starchy water helps the sauce cling to the pasta and thin it without watering it down. Aim for a silky, glossy finish rather than a soupy one.

– Finish with cream and Parmesan off the heat or over very low heat so the cheese melts smoothly and the cream does not break. Taste and adjust salt after adding the cheese because Parmesan can push the saltiness higher.

Spicy Italian Sausage Pasta Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I love how this Spicy Italian Sausage Pasta lands on the table rich, creamy, saucy, and loaded with bold tomato flavor. One bite and it feels like the kind of weeknight dinner that disappears fast.

Servings

servings

Calories

633

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large skillet with lid or sauté pan
4. Wooden spoon or heatproof spatula for breaking up sausage and stirring
5. Chef’s knife
6. Cutting board
7. Measuring cups and spoons
8. Box grater or microplane for Parmesan
9. Tongs or pasta server for tossing and serving

Ingredients

12 ounces penne pasta
1 pound spicy Italian sausage, casings removed
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
28 ounces crushed tomatoes
2 tablespoons tomato paste
1/2 cup chicken broth
1/2 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil, chopped (optional)
2 tablespoons chopped parsley for garnish (optional)

Directions

Bring a large pot of salted water to a boil and cook 12 ounces penne according to package directions until al dente; reserve 1 cup pasta water, then drain pasta.
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat and add 1 pound spicy Italian sausage, breaking it up with a spoon; cook until browned and cooked through, about 6 to 8 minutes, then transfer to a plate and drain excess fat if necessary.
Reduce heat to medium, add the finely chopped medium yellow onion to the same skillet and cook until softened, about 4 minutes.
Add 3 cloves minced garlic and 1/2 teaspoon crushed red pepper flakes; cook, stirring, for 30 to 60 seconds until fragrant.
Stir in 2 tablespoons tomato paste and cook 1 minute, then add 28 ounces crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; bring to a simmer.
Return the browned sausage to the sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes to let flavors meld and sauce thicken slightly.
Stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese until the sauce is creamy and smooth; adjust seasoning to taste.
Add the drained penne to the skillet and toss to coat, adding reserved pasta water a little at a time if you need to loosen the sauce to reach desired consistency.
Stir in 1/4 cup chopped fresh basil if using, then transfer to serving bowls.
Garnish with 2 tablespoons chopped parsley and additional grated Parmesan, and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.