My Spicy Sausage Pasta is quick, easy and kid-friendly too. You can adjust the amount of spice to suit your family, and there is endless variety to this recipe because you can use absolutely any type of sausage you like. You can even make it suitable for vegetarians by using your favourite variety of vegetarian sausages.
Originally posted back in 2012, I’m republishing my Spicy Sausage Pasta now as it’s perfect for back to school and busy fall evenings. This is one of those recipes I have been making for years, a real family favourite.
My favourite pasta to use for this dish is fresh Pappardelle pasta. The thick pasta ribbons make the dish look really special. Having said that, you can use absolutely any pasta you like for this dish, dried or fresh.
Spicy Sausage Pasta also works as a casserole, perfect for those nights when you are not sure exactly what time dinner is going to be. Simply make the recipe with a firmer pasta shape like penne. When the pasta and sauce are both cooked, mix them together and transfer to a casserole dish. Sprinkle the top with cheddar, Parmesan, or Mozzarella cheese (or a combination of any of these) and pop it in the oven at about 350°F (175°C or 165°C for fan ovens) for a few minutes until the cheese melts. When you make the recipe this way, the leftovers are delicious the next day.
Spicy Sausage Pasta is great comfort food, really wholesome and an easy way to sneak some veggies into your kids too, especially if you use homemade tomato sauce or pure passata (sieved tomatoes). Of course you can also switch up the veggies, substituting any colour pepper for the red pepper, or even use zucchini if you prefer.
Versatile, easy and delicious…a perfect recipe for back to school and the busy fall and holiday seasons to come!
Spicy Sausage Pasta – Printable Recipe
Spicy Sausage Pasta
- 8 - 12 thin sausages quantity will depend on age and appetite of the diners
- 1 tablespoon vegetable oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, peeled
- 1 red pepper, de-seeded and cut in thin slices
- 3 cups tomato sauce or pasatta
- 1 teaspoon dried oregano
- from a pinch to ¼ teaspoon dried crushed chilis
- 1 pound about 500 grams fresh or dried Pappardelle pasta
- Grated Parmesan cheese for serving, optional
- Preheat the oven to 375°F (190°C) and bake the sausages for 15 - 20 minutes until nearly cooked through. (Or cook according to package directions.) Thicker sausages will need to be cooked for 5 to 10 minutes longer.
- Remove the sausages from the oven. When they are cool enough to handle, cut each sausage in two or three pieces. You want bite-size chunks.
- Meanwhile, bring a large pan of water to the boil for the pasta.
- Heat the vegetable oil in a large frying pan with a lid over medium heat.
- Sauté the onion until it begins to become translucent.
- Grate in the garlic and add the red peppers.
- Cook for a minute or two.
- Add the cooked sausage pieces, tomato sauce, oregano and chilis.
- Stir through, lower the heat, cover and simmer for 10 to 15 minutes, stirring occasionally.
- While the sauce is simmering, cook the pasta according to package directions.
- Drain the pasta and divide between four bowls or plates.
- Serve topped with the Spicy Sausage Sauce, and grated Parmesan cheese, if liked.