Given the number of different types of sausage throughout Italy, it should be no surprise that there are many different sausage pasta sauces. From spicy ‘nduja found in the south of Italy to the more mild, fennel-flavoured Luganega da Monza sausage found in the north, here we cover a broad array of sauces, from fully authentic Italian sausage recipes to a few modern interpretations of the classics. We recommend pairing your sausage sauce with either a long strand pasta – such as tagliatelle or bucatini – or a short pasta – such as fusilli or sedanini. As always, top your pasta dish with freshly grated Parmigiano Reggiano. Buon appetito!
Our ‘Nduja Sausage, Fresh Lemon and Mascarpone Sauce
This spicy sausage pasta recipe is not strictly traditional. However, it does combine the classic ingredients of several regions of Italy: Calabria and Campania in the south and Lombardia in the north. Calabrian ‘nduja sausage, citrus famous in Campania, and mascarpone originating in Lombardia come together in this irresistible dish. The spicy and soft ‘nduja sausage forms the perfect base for this sauce. The addition of lemon juice evokes the sunny Amalfi Coast, adding zesty brightness to complement the hot richness of the ‘nduja. We add a few spoonfuls of mascarpone to temper the heat of the ‘nduja and to add richness. This sauce clings well to long strands of pasta so we recommend pairing with fettuccine or pappardelle. Naturally, we top this dish with a dusting of finely grated Parmigiano Reggiano.
Follow along with Chef Roberta as she makes the dish, here:
Serves 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Calories per serving: 147 kCal (excluding pasta)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 carrot, diced
- 800g (2x400g cans) diced tomatoes
- 1 sprig fresh rosemary
- 1 bay leaf
- ½ cup homemade chicken stock
- 200g ’nduja sausage
- 200g pork sausage
- ¼ cup red wine
- ¼ cup mascarpone cheese
- Zest and juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
Method
- Heat the olive oil in a large skillet. Add the two types of sausages and cook until browned. Remove from the pan and place aside. They will be added back later.
- Add a bit more oil if needed and add the onions and cook until soft. Then add the garlic and cook until fragrant.
- Add the carrots, tomatoes, rosemary, and bay leaf and cook for about 5 minutes.
- Deglaze the pan with red wine and then add the chicken stock and the cooked sausages. Cook for 15-20 minutes, or until the mixture has thickened.
- Remove the mixture from heat and stir in the mascarpone cheese, lemon zest, and lemon juice. Taste the sauce and season with salt and black pepper. Set aside
- Cook your fresh pasta of choice in a large pot of boiling, salted water.
- Toss the sauce, pasta, and Parmigiano Reggiano together and serve. Buon appetito!
Authentic Sausage Ragu - Campidanese Sauce
This traditional Sardinian sausage sauce is generally paired with malloreddus, also called gnocchetti sardi (or ‘small Sardinian gnocchi’). The ridged pasta pieces are perfect to catch the decadent and meaty ragu; although, feel free to substitute another pasta shape! For the sauce, we recommend using pork sausage made with fennel as this is the traditional Sardinian sausage. In addition, fennel seeds are also included as they bring our the flavour of other ingredients. Buon appetito!
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: 330 kCal (excluding pasta)
Ingredients
- 3 tbsp extra virgin olive oil
- 1 small onion, diced
- 400 passata
- 400 pork sausage meat, ideally Sardinian style pork and fennel sausage
- 1 tbsp fennel seed
- Salt, to taste
- Black pepper, to taste
Method
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook until soft.
- Add the pork sausage and brown
- Add the passata and simmer until sausage is fully cooked and the mixture has thickened about 15-20 minutes. Set aside.
- Cook your fresh pasta of choice in a large pot of boiling, salted water.
- Toss the sauce, pasta, and Parmigiano Reggiano together.
Spicy Broccoli and Sausage Sauce
This sauce is another spicy one! We’ve adapted it from Food’s sweet Italian sausage with penne pasta recipe. The broccoli adds a freshness and nice green colour that pairs well with the spicy sausage. We also add a touch of red pepper flakes to make sure there’s a kick to the sauce. Of course, feel free to omit this for a milder sauce.
Serves 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories per serving: 324 kCal (excluding pasta)
Ingredients
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 450g broccoli florets, chopped
- 225g spicy sausage, ground or minced
- Red pepper flakes, to taste
- ½ cup grated Parmigiano Reggiano
Method
- Heat the oil in a medium skillet over medium-high heat. Lightly saute the garlic until fragrant.
- Add the broccoli and sausage and cook until tender, about 15-20 minutes. Season with the red pepper flakes. Set aside.
- Cook your fresh pasta of choice in a large pot of boiling, salted water.
- Toss the sauce, pasta, and Parmigiano Reggiano together.
Salsiccia e Spinaci
Our last sauce is a mild but delightful creamy Italian sausage pasta recipe - sausage and spinach sauce. This one is quick to whip up and is sure to delight. Once again, for a bit of a kick, feel free to add some red pepper flakes. This one comes from The Salty Marshmallow’s creamy Italian sausage pasta recipe.
Serves 4
Prep time: 10 minutes
Cook time: 30 minuts
Total time: 40 minutes
Calories per serving: 445 kCal (excluding pasta)
Ingredients
- 2 tbsp (20ml) olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 450g Italian sausage, ground or minced
- ½ tsp red pepper flakes, optional
- 2 cups (500 ml) heavy cream
- 140g baby spinach
- 1 cup Parmigiano Reggiano, grated
- Salt, to taste
Method
- Heat the oil in a medium skillet over medium-high heat.
- Saute the onion until soft then add garlic and cook until fragrant.
- Add the sausage and red pepper flakes and saute until the sausage is thoroughly cooked.
- Turn heat to low and slowly add cream to the pan. Bring to a simmer and add the spinach. Cook until the spinach is wilted.
- Remove from heat. Stir in the Parmigiano Reggiano and season with salt. Set aside.
- Cook your fresh pasta of choice in a large pot of boiling, salted water.
- Toss the sauce and pasta together. Buon appetito!
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