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.
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!
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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.