Easy spicy sausage penne pasta: Tender penne, golden-sautéed sausage, and a rich tomato sauce come together to create a comforting, flavorful spicy sausage pasta.
If you want a quick, delicious weeknight dinner featuring sausage, you’ll love this recipe. With simple steps and easy-to-find ingredients, you can make a restaurant-quality spicy Italian sausage pasta at home. It’s light, satisfying, and ready in about 30 minutes.
This version is mildly spicy by default, but you can increase or decrease the heat to suit your taste. While the pasta is great, the sauce really steals the show—it’s versatile and pairs well with many add-ins.
I usually cook the pasta and sauce separately for the best texture, but you can combine them in a single pan if you prefer.
Ingredients You will need
Pasta: Penne works well here, but short shapes like rigatoni, fusilli, or farfalle are fine too.
Sausage: Chicken sausages sliced into ½-inch rounds were used, but turkey or pork sausages (spicy, mild, or sweet) work. If using Italian links, remove the casings and crumble. Plant-based sausage is a good vegetarian option.
Onion and garlic: The aromatic base for the sauce.
Olive oil and butter: A combination adds flavor, but you can use just one if preferred.
Tomato paste: Gives the sauce body and concentrated tomato flavor—use good-quality paste.
Red chili flakes: Crushed peppers for heat—adjust to taste.
Paprika: I use sweet paprika for color and mild flavor; smoked or hot paprika will work too.
Italian seasoning: Or substitute dried thyme, oregano, and basil.
Chicken stock cube: Adds depth to the sauce; use a vegetarian alternative if needed.
Sugar: Balances tomato acidity.
Salt: To taste.
Parmesan: Freshly grated for serving.
How to make the Best Spicy Sausage Pasta
- Bring a large pot of water to a rolling boil and salt it generously so it tastes slightly salty.
- Add the pasta and cook according to package directions until al dente.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Heat olive oil in a pan over medium-high heat. Add the sausage slices and cook until browned on both sides. Remove and set aside.
- In the same pan, add butter, then sauté the chopped onion and minced garlic until fragrant and softened.
- Add red chili flakes and cook briefly to release their flavor.
- Stir in the tomato paste and cook for about 2 minutes to deepen its flavor.
- Add reserved pasta water, stir to combine, and bring the mixture to a gentle boil.
- Return the sausage to the pan and add salt, sugar, paprika, Italian seasoning, and the chicken stock cube. Stir and simmer over low heat for a minute so the flavors meld.
- Add the cooked pasta, toss well to coat, then turn off the heat.
- Serve immediately, topped with freshly grated Parmesan and extra red pepper flakes if you like more heat.
Recipe Variations
- Add vegetables such as red bell pepper, mushrooms, or broccoli for extra flavor and nutrition—pre-sauté them before combining with the sauce.
- Swap the pasta shape to change the texture: rigatoni, fusilli, or farfalle all work well.
What to serve with this Sausage Pasta
- This pasta is a complete meal on its own, but it pairs nicely with crusty bread, garlic bread, breadsticks, or dinner rolls.
- A simple green salad or roasted vegetables also make great accompaniments.
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stove with a splash of water or chicken broth to loosen the sauce.
- For meal prep, keep the sauce and pasta separate. Refrigerate the sauce for up to 3 days and combine with freshly cooked or reheated pasta when ready to serve.
Recipe Notes and Tips
- No red chili flakes? Use crushed red pepper or a pinch of cayenne—cayenne is hotter, so use less.
- Tomato paste substitute: Puree 2–3 ripe tomatoes (or 1 cup tomato puree) and simmer until reduced to about one-third to achieve a thicker consistency.
- Cook sausage slices in a single layer over medium-high heat for an even golden crust.
- Adjust chili flakes to suit your preferred spice level.
- Taste and adjust seasoning before adding the pasta to ensure the sauce is balanced.
FAQ
Yes. You can cook raw sausage directly in the sauce, but browning the sausage first gives better flavor and texture—crispy edges with moist interiors.
More Easy Dinner Recipes
- Peanut Butter Ramen Noodles
- 10-Minute Garlic Chili Oil Noodles
- Black Pepper Chicken
- Honey Sriracha Chicken
- Kung Pao Shrimp
If you try the recipe, please leave a comment and rating—feedback helps other readers and is always appreciated.
Recipe
Easy Spicy Sausage Penne Pasta
Ingredients
- 4 ounces (114 g / 1 cup) penne pasta, uncooked
- 6 chicken sausages, sliced into ½-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 4–5 garlic cloves, minced (about 1 tablespoon)
- ¼ cup tomato paste
- 1 chicken stock cube
- 1 teaspoon red chili flakes (adjust to taste)
- ½ teaspoon paprika
- ½ teaspoon sugar
- 1 teaspoon Italian seasoning
- Salt to taste
- ¼ cup freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of water to a boil and add a generous pinch of salt.
- Cook the pasta until al dente following package directions.
- Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Heat olive oil in a pan over medium-high heat and brown the sausage slices on both sides. Remove and set aside.
- Add butter to the same pan, then sauté onion and garlic until soft and fragrant.
- Stir in red chili flakes briefly, then add tomato paste and cook for about 2 minutes.
- Pour in reserved pasta water, bring to a simmer, then add sausage, salt, sugar, paprika, Italian seasoning, and the stock cube. Simmer briefly to combine flavors.
- Add the pasta, toss well to coat, then remove from heat.
- Serve hot with freshly grated Parmesan and extra chili flakes if desired.
Notes
- Crushed red pepper or a pinch of cayenne can substitute for red chili flakes—use less cayenne as it is hotter.
- To replace tomato paste, puree and reduce 2–3 ripe tomatoes or 1 cup tomato puree until thickened to about one-third.
- Cook sausage in a single layer over medium-high heat for a nice golden sear.
- Always taste and adjust chili flakes, salt, and sugar before adding pasta.
Nutrition
| Carbohydrates: 43 g
| Protein: 20 g
Nutrition Disclaimer:
Nutrition information is an estimate and may vary based on ingredients and brands used. For precise values consult a registered dietitian or a nutrition calculator.