Spicy Italian Sausage Pasta
Spicy Italian sausage pasta is loaded with tons of flavor and a kick of heat thanks to spicy Italian sausage, and two kinds of chili peppers. It's a hearty, flavorful dish that everyone will love.
Servings: 6
Calories: 487kcal
Ingredients
- 1 lb rotini pasta cooked and drained
- 1 tablespoon extra virgin olive oil
- 1 medium red onion diced
- 4 minced garlic cloves divided
- 1 fresno chile pepper seeded and minced
- 1 jalapeno pepper seeded and minced
- 1 teaspoon black peppercorn
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes
- ½ cup pinot grigio Apple cider vinegar, chicken or vegetable broth, apple juice or white grape juice will work instead.
- 2 teaspoon oregano
- 1 teaspoon fennel
- 1 teaspoon kosher salt
- 1 pkg (12 oz) fully cooked sausage Choose your favorite mild or hot Italian sausage, chicken sausage, smoked sausage or plant based sausage.
Options
- Fresh chopped parsley
- Thinly sliced jalapeno and fresno chile peppers
- heavy cream
- freshly grated parmesan cheese
Instructions
- Heat a dutch oven over medium heat. Add olive oil and swirl to coat.
- Add 2 garlic cloves, peppercorn, and fresno pepper to a mortar and press into a paste. Set aside
- Add remaining 2 minced garlic cloves to the dutch oven. After 30 seconds, add diced onion and jalapeno. Saute for 4-5 minutes until softened.
- Add to the dutch oven and cook for 1 minute.
- Next, deglaze the pan with pinot grigio for 2 minutes. Stir in the crushed tomatoes, diced tomatoes and seasonings and cover. Let simmer for 20 minutes.
- Slice the cooked sausage and add to the pasta sauce. Cook for 10 minutes on medium low heat.
- Add the cooked pasta to the sauce and toss to coat. Remove from heat.
- Serve immediately. Garnish with fresh chopped parsley, thinly sliced jalapeno and fresno chile peppers, a few spoonful's of heavy cream or freshly grated parmesan cheese.
Video
Notes
Be sure to check the full post above for more ingredient tips, storage info, serving ideas, and much more.
- Cook your pasta to al dente and no further. This gives you the optimal pasta texture and keeps it from falling apart when you mix it into the sausage tomato sauce.
- Only saute your garlic for about a minute before adding the onion and peppers. You want it to be aromatic but not burned.
- A Dutch oven works best for this recipe but a heavy pot will also work.
- Be sure to simmer your sauce, not boil it. A gentle simmer allows everything to cook nicely while maintaining its texture.
- Prefer a creamier texture? Stir in some heavy cream and add parmesan cheese right before serving.
Nutrition
Calories: 487kcal | Carbohydrates: 74g | Protein: 21g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 1091mg | Potassium: 933mg | Fiber: 7g | Sugar: 11g | Vitamin A: 491IU | Vitamin C: 36mg | Calcium: 118mg | Iron: 5mg