Spicy Sausage Pasta

Spicy sausage pasta made with garlic, chilli, fennel seeds, mushrooms & spinach. A quick, flavour-packed pasta ready in less than 30 minutes.

Updated 29 December 2025

It still amazes me just how many types of pasta are out there. Just when I think I’ve seen them all, another shape pops up and steals my attention. It’s incredible how each one can completely transform the look, texture and flavour of a dish.

Despite loving variety, I’m actually a little predictable when cooking pasta. I usually reach for spaghetti or fettuccine for weeknight dinners, especially when I’m making favourites like Fettuccine Boscaiola or Prawn and Chorizo Pasta. That said, my pantry tells a different story. Tucked away in the back are several containers of pasta in all shapes and forms, including my long-neglected orecchiette stash.

That moment arrived when my husband, Tomasi, came home with some beautiful Italian sausages from our local butcher. Spicy sausage pasta was instantly on my mind, and orecchiette was the perfect match!

Cute yet sophisticated, that’s how I’d describe orecchiette. These little dome-shaped pasta cups are impossible to resist, especially with good quality spicy Italian sausage! Not to mention the flavours from the chillies, garlic, white wine, mushrooms, spinach, chicken stock and parmesan cheese.

So, pour yourself a chilled glass of wine, do a little dance in the kitchen, and make this pasta. I promise you won’t regret it!

Why you’ll love this Spicy Sausage Pasta

Ready in under 30 minutes, making it perfect for busy weeknights. Quick and easy dinners never have to be boring again!

Bold Italian flavours from spicy sausage, garlic, chilli and parmesan. Loads of flavour, and leaves you feeling full and satisfied.

Made with simple pantry staples you likely already have on hand, which means you’ll only need to grab a few ingredients at the store.

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What is orecchiette pasta?

Orecchiette pasta originates from the Apulia region of Italy. Its name means ‘little ears,’ which perfectly (and adorably) describes its distinctive shape. Orecchiette’s curved cups are ideal for catching and holding sauces.

If you don’t have orecchiette sitting in your pantry, there’s no need to run out and grab some. You can easily swap it for spaghetti, linguine, farfalle (bow-tie) or penne.

Ingredients you’ll need for Spicy Sausage Pasta

Raw Italian sausage is a must in this dish and really shouldn’t be substituted. Good quality Italian sausages are incredibly flavourful because they’re made with pork seasoned with garlic, onion, paprika, chili flakes, fennel, herbs, and spices.

Pasta – most varieties of pasta will work well. Cook the pasta according to the packet instructions, but be careful not to overcook it. The pasta should be al dente, meaning still slightly firm when bitten. Before draining, reserve about ½ cup of pasta water to add to the sauce later, which helps everything come together beautifully.

Chillies – I use both fresh and dried chillies in this recipe. The dried chillies add a lovely smoky depth, while the fresh chilli brings the heat. If you prefer a milder pasta, simply leave out the fresh chilli and adjust to taste.

Dry white wine works best here as it’s lower in sugar and won’t overpower the sauce. Sauvignon Blanc, Chardonnay and Pinot Grigio are all great options and pair beautifully with the sausage and chilli. If you wish to skip the wine, substitute it with equal amounts of salt-reduced chicken stock.

How to make Spicy Sausage Pasta

Step-by-step guide with photos

1. Cook the pasta according to the packet instructions, making sure not to overcook it. The pasta should be al dente (firm to the bite). Before draining, scoop out ½ cup of the pasta water and set it aside.

2. Heat 1 tablespoon of olive oil in a large, deep frying pan over medium–high heat. Add the sausages and cook just until lightly seared (they don’t need to be cooked through at this stage, only firm enough to hold their shape). Transfer the sausages to a chopping board, then slice them into rounds, about 1 cm / 0.4 inches thick.

3. In the same frying pan, add the remaining oil and heat over medium–high heat. Add the sliced sausages and cook until browned and cooked through. Push the sausages to the side of the pan, then add the butter. Once melted, add the mushrooms and cook, stirring occasionally, until golden.

4. Stir in the garlic, onion, fennel seeds, dried chillies and fresh chilli. Cook for about 2 minutes, stirring gently, until fragrant.

5. Pour in the wine and stir gently until the alcohol smell disappears. Add the stock and spinach, then cook until the spinach has wilted. Stir in the pasta and cook until heated through.

6. Add a few tablespoons of the reserved pasta water, adding more if the dish looks dry. Taste and season with salt and pepper, if needed. Remove the pan from the heat and stir in the parmesan. Serve immediately with extra parmesan, if desired.

Frequently Asked Questions

What kind of sausage should I use?

Good-quality raw Italian sausages work best in this recipe and really shouldn’t be substituted. They’re seasoned with garlic, fennel, herbs and spices, which add depth and flavour to the whole pasta dish. You can use mild or spicy Italian sausages depending on how much heat you like.

What pasta works well in this dish?

Orecchiette is ideal as its small, cup-shaped form holds the sauce beautifully. If you don’t have orecchiette, other dried pasta shapes such as penne, rigatoni, farfalle, spaghetti or linguine all work well.

What is the purpose of adding pasta water to the dish?

Reserved pasta water helps loosen the sauce and allows it to coat the pasta evenly. The starch in the water adds a silky texture and brings all the flavours together without making the dish watery.

What can I use instead of white wine?

If you prefer not to use wine, simply substitute it with an equal amount of salt-reduced chicken stock or broth. You’ll still get plenty of flavour without the alcohol.

Storage & leftovers

How long it keeps – Leftover spicy sausage pasta can be stored in an airtight container in the fridge for up to 3 days.

Reheating tips – Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water, stock or leftover pasta water to loosen the sauce if needed, as it will thicken once chilled.

Freezing notes – This pasta is best enjoyed fresh and isn’t ideal for freezing, as the texture of the pasta and spinach can become soft once thawed.

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Nutrition Information

I use a third-party calculator to estimate the nutrition and calorie details. These numbers are only an approximate guide.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details see my Australian Cooking Measurements page.

I’d love your feedback!

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Cheers – Cat T