This easy sausage pasta recipe pairs hearty Italian sausage (spicy or sweet!) with fresh cherry tomatoes, spinach, red onions, and plenty of garlic and Parmesan for big flavor. Perfect for weeknights!
Italian sausage pasta is one of those pasta recipes you’ll find yourself making again and again—and you’ll look forward to it every time. There are endless riffs you can make on this dish to change it up with the seasons or based on the ingredients you have on hand. And it comes together in a snap!
Why You’ll Love This Sausage Pasta Recipe
- The easy weeknight pasta recipe we all need. When you want a little more than a box of spaghetti and a jar of marinara, this sausage pasta recipe is here to save the day. It’s still easy, but it’s a LOT more satisfying.
- A hearty meal. I don’t know about you, but for me, I want my pasta jam-packed with add-ins—I love carbs, but I want some veggies and protein too! This Italian sausage pasta recipe delivers.
- Customizable with your favorite ingredients. It’s really hard to go wrong with this recipe. Make it as-is, or use it as a template to put together your own delicious combination!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Use any shape you like or have on hand. I do tend to like shorter noodles like rotini or penne for this dish, but really, anything will work.
- Italian sausages – I like to use one spicy, one mild, but you can use two of a single variety if you want to go all-in.
- Olive oil
- Red onion
- Cherry tomatoes – Slice these in half. Grape tomatoes work too.
- Garlic cloves
- Fresh spinach – I like to use baby spinach because it’s pre-washed and it wilts so easily. (I love using it for my One Pot Pasta with Spinach & Mushrooms and Baked Vegan Pumpkin Pasta with Spinach too.)
- Parmesan – Freshly grated is best, as it melts better than store-bought shredded or grated Parmesan.
- Salt and pepper
Tips for Success
- Salt the cooking water for the pasta. It makes the pasta taste so much better! You can salt the water generously since you’ll be draining most of it off anyway.
- Don’t forget to reserve pasta water. The starchy pasta water helps to create a creamier sauce, so be sure to reserve some before draining the pasta.
- Be careful with non-wheat pastas. Some gluten-free pasta varieties tend to be a bit more delicate than traditional wheat-based pastas. Bean pastas, in particular, will break apart when tossed with other ingredients. It’s good to under cook them a little bit so they hold up better.
Variations
- Swap the cherry tomatoes for sun-dried tomatoes. The don’t get as “saucy” as fresh cherry tomatoes, but they add a little extra sweetness and a chewy texture to the dish.
- Try another green. Chard, kale, and arugula can all be used in place of the spinach.
- Incorporate a touch of cream. For a richer texture, consider adding a splash of heavy cream or a few tablespoons of cream cheese just before removing the pan from the heat.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This dish can be frozen, but note that the pasta may become slightly mushy upon reheating. Freeze in an airtight container or zip-top bag for up to 3 months. Thaw overnight in the refrigerator before reheating in a skillet over medium-low heat or in the microwave.
- 1 lb pasta of choice
- 2 Italian sausages heat level of choice (I like to do one spicy, one mild)
- 1 tablespoon olive oil
- ½ red onion diced
- 1 pint cherry tomatoes halved
- 2 garlic cloves minced
- 2 cups fresh spinach
- ½ cup parmesan
- Salt and pepper to taste
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Bring 2 quarts of water to boil on the stove. Once boiling, add your pasta and cook according to package instructions. Reserve 1 cup pasta water before draining.
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Remove the sausage from its casing. Heat the oil in a large skillet over medium heat and add the sausage.
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Cook the sausage until cooked through. Break up the sausage with a wooden spoon or meat chopper so you have bite-sized pieces once cooked through, about 5 minutes. Transfer the sausage to a plate.
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Return the pan to the stove and add the onion, garlic and cherry tomatoes. Cook until the onions have softened, about 3 minutes.
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Add the sausage back into the pan, along with the pasta and spinach. Add about 1/4 cup of pasta water and cook together until the spinach has wilted. Remove from the heat and add the parmesan and additional pasta water if needed (you’re looking for a kind of saucy/creamy texture). Season with salt and pepper to taste and serve immediately.
Calories: 727kcal | Carbohydrates: 93g | Protein: 29g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 51mg | Sodium: 642mg | Potassium: 774mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2083IU | Vitamin C: 34mg | Calcium: 216mg | Iron: 4mg
