Sausage Pasta is a dish that perfectly embodies the heart and soul of Italian cuisine – comforting, vibrant, and deeply satisfying. While it’s simple and relatively quick to prepare, this recipe carries a rich history steeped in the culinary traditions of Italy’s rural villages. Crafted with thoughtfully selected ingredients such as robust Italian sausage, fragrant herbs, and tangy San Marzano tomatoes, this recipe highlights the beauty of rustic cooking, where great flavor is achieved with minimal fuss but maximum quality and care.
At its core, Sausage Pasta reflects the centuries-old Italian philosophy of cucina povera, or “poor kitchen,” which focuses on making the most out of humble, locally available ingredients. Farmers and cooks in the Italian countryside would combine hearty sausages, often made from pork scraps and flavorful spices, with pasta for a meal that was both nourishing and indulgent. This recipe modernizes that tradition while staying true to its roots, resulting in a dish that feels both nostalgic and contemporary.
One of the key stars of this dish is the Italian sausage, known for its bold combination of seasonings, spices, and just the right amount of heat. Its savory juices infuse the olive oil as it browns, creating a luscious, flavorful base for the sauce. Adding to the depth of flavor are finely chopped onions and minced garlic, which are sautéed until sweet and aromatic before being folded into the sauce. A pinch of oregano and fennel seeds further elevates the mixture, giving it a herbaceous, slightly anise-like note reminiscent of Southern Italian kitchens.
The sauce itself is simple but sumptuous, combining the bright, slightly sweet acidity of crushed tomatoes with the creamy richness of heavy cream. The use of San Marzano tomatoes, prized for their natural sweetness and low acidity, sets this dish apart, giving the sauce a velvety texture and a well-balanced harmony of tastes. It’s a subtle nod to the emphasis on quality over quantity, a hallmark of Italian cooking.
For the pasta, shapes like penne or rigatoni are recommended because their ridges and tubular designs beautifully capture the thick, luscious sauce. Cooking the pasta al dente – firm to the bite – is critical in achieving the perfect balance of textures. A splash of reserved pasta water helps loosen the sauce just enough to coat each piece of pasta evenly, creating a velvety finish that brings all the elements together.
Finally, this dish wouldn’t be complete without its finishing touches: freshly grated Parmesan cheese and torn basil leaves. These garnishes pack a punch of flavor and add a touch of color and freshness. A drizzle of extra virgin olive oil rounds out the dish, offering a final layer of richness.
Sausage Pasta is a meal that invites connection – whether you’re enjoying it over a casual weeknight dinner or offering it to guests on a special gathering. Its deeply satisfying flavors and inviting aroma continue to live up to its Italian heritage, echoing the warmth and conviviality of a shared table. It’s the kind of dish that doesn’t just fill your stomach, but also feeds your soul.
Sausage Pasta
Ingredients
2 tablespoons olive oil - extra virgin for best flavor- 400 grams Italian sausage - medium spicy, casings removed
- 1 cup onion - finely chopped
- 3 cloves garlic - minced
- 1 can crushed tomatoes - 400 grams, preferably San Marzano
- 1 teaspoon dried oregano - fresh can also be used
- 1 teaspoon fennel seeds - lightly toasted
- 1 cup heavy cream - or substitute with half-and-half for a lighter option
- 300 grams pasta - such as penne or rigatoni
- ½ cup Parmesan cheese - freshly grated
- ¼ cup basil - fresh, torn for garnish
- 1 pinch salt - to taste, adjust seasoning
- 1 pinch ground black pepper - to taste, adjust seasoning
Instructions
- In a large saucepan over medium heat, warm the olive oil until shimmering. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and crispy, about 8–10 minutes.
- Add the chopped onion and sauté until translucent and fragrant, approximately 5–6 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Pour in the crushed tomatoes and bring to a simmer. Season with oregano, fennel seeds, salt, and pepper. Allow the sauce to cook for about 10 minutes, stirring occasionally.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Stir the heavy cream into the sauce and let it heat through. Adjust seasoning if necessary. Toss the cooked pasta into the sauce and add the reserved pasta water to achieve desired consistency.
- Sprinkle with grated Parmesan cheese and toss gently to combine. To serve, garnish with fresh basil and a final drizzle of olive oil for added flavor.
