A quick, super tasty Sausage pasta made using chopped up Italian sausages that end up looking like mini meatballs, tossed in a tomato pasta sauce. Makes for a quick dinner that’s so tasty, you’ll be making this one again!
And it’s time to choose the next FREE eCookbook!!!
Sausage Pasta
It’s the last Monday of August which means another Monday Meatball Mania* here! I hadn’t planned for this Sausage Pasta to be my meatball recipe for this month….but when I noticed that chopped up sausages end up looking just like mini meatballs, I couldn’t resist. 😉
I mean, what a way to make “meatballs”, right? Just chop up sausages! They might get smeary and messy when you chop them – mine did – but once they’re in the skillet, they firm up and transform into balls.
* Monday Meatball Mania is a “thing” my friend Jo from Jo Cooks and I started at the beginning of 2017 where we each publish a meatball recipe on the last Monday of every month. Why do we do this? a) For our own entertainment; and b) Because we both love ball shaped foods and think there should be more of them in this world.
The sausages are the flavour base of the sauce for this Sausage Pasta, so please don’t get the basic best value sausages from the supermarket! Believe me, I am not a sausage snob. I have been known to hunt down fund raiser sausage sizzles on weekends (it’s for charity I tell myself).
But there is a time and place for different types of sausages and in this particular recipe, it’s important to get a good – or at least decent – sausage. Here’s my tip for good vs cheap sausages not suitable for this recipe: cheap sausages are a uniform pink colour, because the meat has been whizzed up with fillers. Good sausages are will not be a uniform colour – you will see specks of fat and sometimes seasonings.
Nowadays, supermarkets sell really great sausages that are pure meat, no (or very minimal) fillers. My favourite are Italian sausages because I like the flavour, but you can use any good sausages you want.
This Sausage Pasta is a really great quick meal. Get the pasta water boiling, and meanwhile start the sauce. Pop the pasta in the water and while the pasta is cooking, the sauce will simmer away. If you can handle that multi tasking, you’ll get this dinner on the table in just over 15 minutes. You’ve GOT THIS! – Nagi xx
I love a good sausage recipe!
Sausages are a great shortcut way to a quick tasty meal because they’re loaded with extra flavour. Think beyond just cooking them whole – squeeze the meat out and cook it like mince meat!
Bangers and Mash – Sausage with Onion Gravy
Sausage Bake with Potatoes and Gravy – a one pan recipe
Beef and Sausage Ragu – an incredible luxurious pasta sauce
VOTE FOR THE NEXT FREE E-COOKBOOK!
I have 2 free e-cookbooks that I give away to readers who have joined my free email list as a thank you. It’s been 2 years since I made one, so I’ve decided it’s time to make another one – and you get to choose the theme!
UPDATE: Voting now closed, results are in! The next free cookbook is Asian Takeout at Home. To get the free e-cookbook, just join my free absolutely no strings attached email list – see bottom of the post or on the sidebar!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Sausage Pasta
Ingredients
- 250 g / 0.5 lb spiral pasta (Note 1)
- 500 g / 1 lb good Italian sausages , or other quality sausages of choice
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 800 g / 28 oz crushed tomato (or tomato passata)
- 1 tsp chilli flakes / red pepper flakes (adjust to taste)
- Salt and pepper
- 1 – 2 big handfuls baby spinach (optional)
Garnish:
- Basil leaves , finely sliced
- Parmesan
Instructions
- Bring a large pot of water to the boil. Cook pasta per packet directions MINUS 1 -2 minutes.
- Just before you drain, RESERVE 1 cup of pasta cooking water. Then drain pasta.
- Use a sharp knife to cut sausages into chunks about 1.5cm/3/5″. It will get a bit smeary and the chunks will be weird shapes – don’t worry, it self fixes while cooking!
- Heat oil in a large skillet over high heat. Add sausages and cook until quite browned on the outside, doesn’t have to be cooked through inside.
- Add onion and garlic, cook for 2 minutes until onion is translucent and sausages are very browned.
- Add tomato, chilli flakes, pinch of salt and pepper. Mix and turn heat down to medium. Lets it bubble away energetically for 8 minutes or until it is quite thickened, stirring every now and then.
- Add baby spinach (if using), pasta, and about 1/2 cup pasta cooking water. Toss quickly, no longer than 1 minute (otherwise the pasta may start to break).
- Remove from stove, and serve immediately, garnished with plenty of basil and parmesan. Enjoy!
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Sausage Pasta recipe video!
LIFE OF DOZER
Gazing hopefully at my food prep trolley loaded with food…
Hi Nagi! I love that you put spinach in this, I’ve been on real spinach kick lately. I so agree with you about buying good sausage, the cheap stuff is just nasty. Better yet is making it myself because then I know for sure what’s in it and I can season it to my liking. And, yes the sausage does look like meatballs!
OOH – you make your OWN SAUSAGES???!!!!
I really didn’t know what cookbook to choose — they all sound so good. I picked Dinner Tonight but I’d be happy with any of them. Now, your meatball idea is superb and your photo — OMG did you ever nail it. I’m trying to get a smell and I’m leaning into the screen. I’d even love to have you update more on your Food Photo. Your book is on my desk top and I go there frequently. Dozer is so cute. I bet you gave him a piece of sausage. 🙂 Have a great day!! xoxo
Hi Marisa! Updating the photography book is on the cards, but honestly, I had a good look the other day and the same principles apply! So there would not be much to update – but you will get the next edition for free when I update it! 🙂 N xx
Would love to see some fine dining recipes to impress guests.
Ooh, I love that – Easy Fancy Pants recipes! 😉 N x
Through my reading, I have discovered the importance of no-carb recipes to solve overweight issues. I guess this is what you call Paleo foods. I have found that spaghetti squash, shirataki noodle, cauliflower, broccoli or spiral cut zuccini can form an ehrsatz “pasta.”
At the same time I love Chicago deep dish pizza. I suppose a base for it would be a mashed up pre–baked, seasoned cauliflower & egg mixture. It wouls then be topped with italian items like mushroom, eggplant, tomatoes, italian sausage, and pepperoni, mozzarella, ricotta and parmesan.
Thanks for the suggestion Steve! I’ve been thinking about low carb more and more, leave that with me! 🙂 N xx
Nagi,
How about a Keto or Low carb recipe book?
Many of your recipes work.
Take care
Anisah
Thanks for the suggestion Anisah! Low carb recipes have definitely been on my mind lately, am mulling over it! N xx
Hi Nagi!! I have long been in search of a really authentic Chinese/Japanese cookbook. Also, a cookbook that in the back has a glossary of as many names of the spices, noodles, sauces that you can think of. I go to a Chinese market all the time, but everything is in Chinese, and I can’t read it, so I don’t buy it. When I say authentic I mean chow mein, for instance, that used to be served under a Silver dome that you removed to reveal the wonderful meal. I remember all it had was onions, and celery, and chicken. However, today’s chow mein is nothing like that adding bok choy, and the flavor is not there. What makes the beautiful flavor of that dish? I don’t know. It just seems that every cookbook I have gotten, the “real” way to make the sauces for different dishes and stir fry are just not provided.
Hi Pat, thanks for the suggestion! I think that might be a tad too much work for a free book but I will bear that in mind for future cookbooks! 🙂 N xx
Hi Nagi! My suggestion is for slow cooker recipes; doesn’t matter what: soups, main meals, desserts. Thanks for asking! It amazes me how Dozer doesn’t sneak anything when you turn around for a second. He knows who’s boss! 👍
Thanks for the suggestion Ginger I will bear that in mind! 🙂 N xx
Hi everyone — Although I voted for Asian Takeout at home, I also like the other ideas! The thing is, it isn’t easy to get the real “skinny” on how Asian foods are prepared with the personal touch that Nagi provides — it is always reassuring and it instills confidence.
BTW, Nagi, I sent a copy of your NYC good food map to a buddy who lives at Times Square and has for his entire life — he works in the entertainment business and likes to EAT! He enjoyed receiving y your map!
Lastly, Dozer is just so adorable! Dozer is there for everyone to send a hug to!
Will try to pasta and sausage recipe — getting cool up here in the Adirondacks!
I love that you forwarded the NYC map to a friend! Hope he finds it useful! N x PS HUG returned, though you probably don’t want it right now cause he’s soaking wet after a beach session!