Just seven ingredients and one pot is all you need to make my Spicy Sausage Pasta! A great weeknight meal that’s packed with flavor and on the table in about 20 minutes.
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I made this one pot spicy sausage pasta one evening purely out of necessity. A mostly empty fridge and hungry kids meant I needed to whip up something PDQ!
Well this pasta was such a hit that it has since been added to our fave quick and easy meals list. Picture a spicy sausage pasta dish that’s creamy, spicy, hearty and lick-the-plate delicious!
JUST SEVEN INGREDIENTS!
You gotta love a one pot pasta recipe that uses just a handful of ingredients. Let’s take a look!
- Spicy sausage: this is the backbone of our spicy sausage pasta! I have used spicy Italian sausage, Chicken Chorizo Style sausage and even turkey sausages in this recipe.
- Marinara sauce: a good quality marinara sauce such as Gefen Classice Marinara Pasta Sauce or Mutti Tomato & Parmesan Pasta Sauce.
- Chicken broth / chicken stock – using a stockpot or a stock cube
- Pasta: I used rigatoni but you can use any type of pasta.
- Mascarpone or cream
- Grated Parmesan or you can use Pecorino
- Olive oil
HOW TO MAKE SPICY SAUSAGE PASTA
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Squeeze the sausage meat out of the casings. Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the crumbled sausage and cook for about five minutes, breaking it up with the back of your wooden spoon.
Stir in the marinara sauce and bring to a simmer.
Add the chicken broth and bring to a rolling boil. Stir in dried pasta and reduce heat to a simmer. Cook, stirring occasionally, for about 15-20 minutes or until the pasta is cooked.
In a measuring jar, combine a little of the cooking water with the mascarpone and stir to dilute before adding to the pasta. If you are using cream you can stir it directly into the pasta, off the heat, then warm it through over low heat.
Add plenty of freshly grated Parmesan. Have a taste and add salt if needed. Serve immediately!
TIPS AND FAQS
- If you are using cream instead of mascarpone then you can add 3/4 cup heavy cream directly into the pasta.
- Any dried pasta will work here but penne, ziti and rigatoni are ideal as they can hold on to the sauce.
- Leftovers will keep for up to three days in the fridge. Add a little water when reheating to restore the sauce to its creamy glory before serving.
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Spicy Sausage Pasta
Equipment & Tools
Ingredients
- 1 tbsp olive oil
- 6 spicy sausages
- 1 cup (250g) marinara sauce
- 4 cups (500ml) chicken broth / chicken stock
- 10 oz (280g) rigatoni or penne pasta (uncooked)
- 3 tbsp mascarpone see notes for cream
- 4 tbsp freshly grated Parmesan
Instructions
- Squeeze the sausage meat out of the casings. Heat the olive oil in a large pot (I used my GreenPan Dutch Oven). Add the crumbled sausage and cook for about five minutes, breaking it up with the back of your wooden spoon.
- Add the marinara sauce and bring to a simmer. Stir in the chicken broth and bring to a rolling boil.
- Stir in dried pasta and reduce heat to a simmer. Cook, stirring occasionally, for about 15-20 minutes or until the pasta is cooked.
- Add a little of the cooking water to mascarpone and stir to dilute before adding to the pasta. If you are using cream you can stir it directly into the pasta, off the heat, then warm it through over low heat.
- Stir in freshly grated Parmesan. Have a taste and add salt if needed. Serve immediately!
Video
Notes
- If you are using cream instead of mascarpone then you can add 3/4 cup heavy cream directly into the pasta.
- Any dried pasta will work here but penne, ziti and rigatoni are ideal as they can hold on to the sauce.
- Leftovers will keep for up to three days in the fridge. Add a little water when reheating to restore the sauce to its creamy glory before serving.
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