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.
Ingredients
- 300g / 10.6oz dried orecchiette pasta (or pasta of choice) (NOTE 1)
- 2 tbsp (40ml / 1.4floz) light or regular olive oil
- 500g / 1.1lb raw Italian sausages (NOTE 2)
- 20g / 0.7oz unsalted butter
- 6 medium mushrooms, sliced thinly
- 3 garlic cloves, minced
- ½ small onion, finely diced
- 1 tsp fennel seeds
- 1 tsp dried chilli flakes (NOTE 3)
- 2 small red chillies, finely diced (optional)
- ¼ cup (60ml / 2floz) dry white wine (NOTE 4)
- ½ cup (125ml / 4floz) salt-reduced / low-sodium chicken stock
- 2 cup baby spinach (packed)
- ¼ cup shredded parmesan cheese (extra for serving)
Instructions
- 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.
- 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.
- 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.
- Stir in the garlic, onion, fennel seeds, dried chillies and fresh chilli. Cook for about 2 minutes, stirring gently, until fragrant.
- 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.
- 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.
Notes
(NOTE 1) 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.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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 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.
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.
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Cheers - Cat T
Nutrition
Serving: 1servingCalories: 877kcalCarbohydrates: 63gProtein: 33gFat: 53gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 26gCholesterol: 101mgSodium: 1091mgPotassium: 811mgFiber: 4gSugar: 4gVitamin A: 1985IUVitamin C: 41mgCalcium: 144mgIron: 4mg