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Sausage Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian sausage pasta combines tender pasta with savory Italian sausage, garlic, and a light tomato-based sauce enriched with fresh herbs. The dish celebrates the simplicity of regional Italian cooking, where quality ingredients speak for themselves.

Ingredients

• 400 g dried pasta (penne or rigatoni)
• 350 g Italian pork sausage, casings removed
• 3 cloves garlic, minced
• 400 g canned crushed tomatoes
• 120 ml (½ cup) dry white wine
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• Salt and black pepper to taste
• 15 g (¼ cup) fresh parsley, chopped
• 30 g (¼ cup) grated Pecorino Romano cheese

Instructions

1. Bring a large pot of salted water to a rolling boil and add pasta. Cook according to package directions until al dente, then drain and reserve 120 ml (½ cup) pasta water.

2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, approximately 6-8 minutes.

3. Add minced garlic to the sausage and cook for 1 minute, stirring constantly, until fragrant.

4. Deglaze the pan by pouring in white wine and scraping the bottom with a wooden spoon to release browned bits. Simmer for 2 minutes until the wine reduces by half.

5. Add crushed tomatoes, oregano, and red pepper flakes. Stir well and simmer uncovered for 10 minutes, allowing the sauce to thicken slightly.

6. Taste and adjust seasoning with salt and black pepper. Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.

7. Divide pasta among serving bowls and garnish with fresh chopped parsley and grated Pecorino Romano cheese.

Substitutions

• Use chicken sausage for a leaner protein option; reduce cooking time to 5-6 minutes
• Substitute crushed tomatoes with 240 ml (1 cup) tomato passata for a smoother sauce
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, nuttier flavor
• Omit wine and use an additional 120 ml (½ cup) chicken broth for an alcohol-free version

Tips

• Do not wash the pasta after draining; the starch helps the sauce adhere
• Reserve pasta water before draining; its starch is essential for achieving a silky sauce consistency
• Crush the sausage into small, uniform pieces for even cooking and better sauce integration
• Toast the red pepper flakes for 10 seconds in the hot oil before adding garlic to deepen their flavor

This dish reflects the rustic cooking traditions of central and southern Italy, where pasta with meat sauces are everyday comfort foods rather than special occasion dishes. Italian home cooks prioritize simplicity and quality ingredients over complexity, letting the sausage and tomato flavors remain the main attraction.

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