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Looking for a hearty, flavor-packed dinner that’s ready in no time? This Spicy Sausage Pasta recipe delivers big on taste, with layers of spicy Italian sausage, sun-dried tomatoes, and a touch of heat from red pepper flakes. Plus, it’s made in one pot, making cleanup a breeze! Whether you’re feeding a family or indulging in a cozy solo dinner, this dish is a go-to comfort food that combines bold flavors with simple pantry staples.

Why I Love This Recipe

There’s something magical about one-pot meals—minimal mess, maximum flavor. This Spicy Sausage Pasta is a personal favorite because it hits all the right notes: a little heat from the sausage and red pepper flakes, tangy sun-dried tomatoes, and creamy Parmesan cheese to finish it off. It’s perfect for busy weeknights, affordable, and feels like a restaurant-quality meal in the comfort of your home.

Ingredients You’ll Need

Here’s a quick breakdown of the ingredients and why they work so well together:

  • Hot Italian Sausage (225 g): Adds heat and depth of flavor. You can substitute with chorizo or smoked sausage for a different twist.
  • Olive Oil (1 tbsp): Essential for browning the sausage and sautéing the aromatics.
  • Garlic & Red Onion: These aromatics form the base of the flavor profile—don’t skip them!
  • Chicken Stock & Water: The liquid base that cooks the pasta perfectly while soaking up all the flavors.
  • Penne Pasta (2 cups): Any short pasta shape works, like rigatoni or farfalle, but penne holds the sauce beautifully.
  • Sun-Dried Tomatoes (¼ cup): Adds a tangy, slightly sweet depth to the dish.
  • Spices (Red Pepper Flakes, Salt, Pepper): The heat and seasoning balance the richness of the sausage and cheese.
  • Grated Parmesan Cheese: The finishing touch for creaminess and a nutty flavor.

Pantry Tip:

Keep sun-dried tomatoes and chicken stock as pantry staples—they’re fantastic for elevating any dish with minimal effort.

Substitutions and Variations

  • Sausage: Use turkey sausage or plant-based sausage for a lighter or vegetarian-friendly option.
  • Cheese: Swap Parmesan for Monterey Jack or Pecorino Romano for a twist.
  • Vegetables: Add spinach, kale, or mushrooms for extra nutrients and texture.
  • Spice Level: Adjust the red pepper flakes based on your heat tolerance—or skip it altogether for a milder dish.

Step-by-Step Instructions

  1. Heat olive oil in a large oven-safe skillet or deep frying pan over medium heat. Brown the sausage for 2-3 minutes until it’s cooked through. Remove and set aside.

  2. In the same skillet, add garlic and onion. Sauté for 3-4 minutes until softened and fragrant. Remove and set aside with the sausage.

  3. Pour in the chicken broth, scraping up the browned bits at the bottom of the skillet with a wooden spoon.

  4. Add the sun-dried tomatoes, uncooked pasta, red pepper flakes, salt, and pepper to the skillet. Stir everything to combine. Bring the mixture to a simmer over medium-high heat. Cover and reduce heat to low, letting the pasta cook for 8-9 minutes. Stir occasionally.

  5. If the pasta isn’t al dente and the liquid is absorbed, add 1/3 cup of water. Cook uncovered for 2-3 more minutes, stirring frequently.

  6. Return the sausage and onion mixture to the skillet. Stir to combine and heat through.

  7. Top with grated Parmesan cheese and optional fresh basil. Serve hot and enjoy!

Expert Tips for Perfect Spicy Sausage Pasta

  • Use Freshly Grated Cheese: Pre-shredded cheese doesn’t melt as smoothly due to added anti-caking agents. Grating your own Parmesan makes a world of difference.
  • Don’t Overcook the Pasta: Cooking the pasta just until al dente ensures it absorbs the sauce without becoming mushy.
  • Deglazing the Pan: Those browned bits at the bottom of the skillet are packed with flavor—don’t skip this step!

What to serve alongside Italian Sausage Pasta

Since this dish is pretty hearty as it, I love serving this with a quick side salad. Great options would be this Orange Grilled Halloumi and Kale Salad or this decadent Butternut Squash and Arugula Salad. 

How to Store and Make Ahead

  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.
  • Make Ahead: Prepare the sausage and onion mixture in advance. When ready to serve, cook the pasta and combine everything in the skillet.

FAQ’s

Can I make this recipe dairy-free?

Yes! Skip the Parmesan cheese or use a dairy-free cheese alternative for a creamy finish.

What’s the best sausage to use?

Hot Italian sausage is ideal for its bold flavor, but you can use chorizo, smoked sausage, or even a milder sausage if you prefer less heat.

Can I freeze this dish?

Yes, but it’s best to freeze the sauce separately and cook fresh pasta when you’re ready to serve. Pasta can lose its texture when frozen and reheated.

Easy Pasta Dishes you’ll love!

If you are looking for easy dinner inspirations, you’ll love these easy weeknight pasta dishes. 

Final Thoughts

This Spicy Sausage Pasta recipe is the perfect weeknight dinner—quick, hearty, and brimming with bold flavors. Whether you’re cooking for two or feeding a crowd, this one-pot meal is sure to impress. Plus, the simple pantry staples mean you can whip it up anytime you’re craving comfort food with a spicy kick.

Ready to give this recipe a try? Don’t forget to rate it below and share your favorite pasta tips in the comments!

One Pot Spicy Sausage Pasta with Sundried Tomatoes

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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 225 g mild Italian sausage
  • 1 tbsp olive oil
  • 4 garlic cloves minced
  • 1/2 red onion thinly sliced
  • 2 cups chicken broth
  • 1/3 cup water
  • 2 cups pasta
  • 1/4 cup sun-dried tomatoes chopped
  • salt & pepper to taste
  • parmesan cheese for garnish

Instructions
 

  • Using a skillet or deep frying pan, heat oil on medium heat and add the sausage. Cook until browned, then remove the sausage mixture from the pan and set aside.
  • Add the minced garlic and sliced onion to the large skillet on medium high heat. Sauté onion and garlic until soft, about 3-4 minutes. Remove from pan and set aside with the sausage.
  • Carefully pour in the chicken broth and using a wooden spoon, stir to release the browned bits at the bottom of the pan.
  • Add the sun-dried tomatoes, pasta, red pepper flakes, salt and pepper. Give it a few good stirs to get the pasta covered in the mixture.
  • On medium-high heat, bring the broth mixture to a gentle simmer. Cover, then reduce to low heat. We are going to let the pasta cook until al dente, about 8-9 minutes…stirring every few minutes.
  • At the end of the cooking time, remove the cover and stir again. Depending on the pasta, if the liquid has been absorbed but not al dente yet, add in the 1/3 cup of water. Turn heat to medium and cook uncovered until the pasta is cooked al dente and the liquid has been absorbed.
  • Return the cooked sausages, onion and garlic to the sun dried tomato mixture and mix.
Keyword pasta

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