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italian sausage pasta delight

Comforting Italian Sausage Pasta

This hearty Italian pasta dish combines savory sausages with a rich tomato sauce, mushrooms, and peppers for a satisfying weeknight meal. The slow-simmered sauce develops deep flavors, while a touch of balsamic vinegar adds subtle complexity that elevates the entire dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon balsamic vinegar
  • 1 red pepper thinly sliced
  • 2 red onions chopped
  • 150 g mushrooms sliced
  • 300 g pasta penne, fusilli or rigatoni
  • 400 g Italian sausage Sicilian sausages recommended
  • 400 g plum tomatoes 1 tin
  • 300 ml water
  • black pepper to taste
  • low-fat cooking spray

Equipment

  • Large pot
  • Frying pan
  • Grill or skillet

Method
 

  1. Cook the Italian sausages until thoroughly cooked through, about 15 minutes. You can use a grill, pan-fry them, or bake them in the oven.
  2. While the sausages are cooking, heat low-fat cooking spray in a large frying pan. Add the chopped red onions and cook until softened, about 5 minutes.
  3. Add the mushrooms, sliced red pepper, balsamic vinegar, dried oregano, and dried basil to the pan. Cook for another 5 minutes, stirring occasionally.
  4. Pour in the tin of plum tomatoes, tomato paste, and water. Bring to a boil, then reduce heat and simmer for 45 minutes, allowing the sauce to thicken and flavors to meld together.
  5. About 15 minutes before the sauce is finished, cook the pasta according to package instructions until al dente. Drain when done.
  6. Slice the cooked sausages and add them to the sauce. Heat through for a few minutes.
  7. Serve the pasta topped with generous spoonfuls of the sausage sauce. Finish with freshly cracked black pepper to taste.

Notes

For a spicier version, use hot Italian sausages or add red pepper flakes to the sauce. The pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. This dish pairs wonderfully with a simple arugula salad and garlic bread for a complete meal.
For a richer finish, sprinkle freshly grated Parmesan cheese over each serving just before eating.