Salsiccia pasta
Transport yourself to the tasty kitchens of Italy with our recipe for delicious salsiccia pasta. Rich Italian sausage mingles with a velvety tomato sauce, deepened with fennel, garlic, and the heat from chilli flakes. Tossed with tender pasta and finished with Parmesan and parsley, this recipe is an excellent choice for a cosy dinner with family and friends.
Ingredients
|
Shallot
|
1 |
|---|---|
|
Carrot
|
1 |
|
Fennel
|
1 |
|
Garlic cloves
|
2 |
|
Cocktail tomatoes
|
10 |
|
Butter
|
25 g |
|
Fresh salsiccia
|
300 g |
|
Pasta, for example, rigatoni or pappardelle
|
400 g |
|
Tomato purée
|
2 tbsp |
|
Chilli flakes
|
0.5 - 1 tsp |
|
White wine
|
50 ml |
|
Sour cream
|
300 ml |
|
Sugar
|
½ tsp |
|
Salt
|
1 tsp |
To serve:
|
Parmesan cheese
|
80 g |
|---|---|
|
Leaf parsley
|
Reserve the pasta water
Before draining your pasta, set aside a cup of the cooking water. This starchy water is a key ingredient in many Italian recipes because it helps bind the sauce to the pasta. When you combine the pasta and sauce, gradually add the reserved water, stirring as you go. The starch in the water gives the sauce a silky texture, ensuring it clings evenly to every pasta strand.
Cook pasta to al dente perfection
Cook your pasta al dente, which means it should be firm to the bite, offering a slight chew rather than being soft or mushy. To achieve this, boil your pasta in salted water and start tasting it a minute or two before the recommended cooking time on the package. Once it reaches the perfect texture, drain it and mix it with your sauce.
Try different pasta shapes
Rigatoni and pappardelle are excellent choices for this recipe, as their shapes hold the creamy sausage sauce exceptionally well. Rigatoni’s ridges catch the sauce, while pappardelle’s wide, flat ribbons provide a broad surface area that allows the sauce to cling evenly to it. You can also use tagliatelle or orecchiette. Tagliatelle has a similar wide shape to pappardelle, while orecchiette creates small "cups" that cradle the rich sauce.
FAQ: Questions about salsiccia pasta
If you are curious about making salsiccia pasta, these answers to commonly asked questions will help you on your way. From choosing the right ingredients to storing leftovers, we cover the most important aspects.
What type of sausage is best for salsiccia pasta?
For a traditional experience, select fennel-flavoured salsiccia, often called salsiccia con finocchio. This variety is widely used across Italy, especially in classic recipes, and its sweet fennel seeds give the sausage a distinctive flavour. If you prefer something with a bit of heat, try salsiccia peperoncino, which is seasoned with chilli peppers for a mild to medium spiciness.
What can I serve with salsiccia pasta?
Top your salsiccia pasta with freshly grated Parmesan cheese for a salty, nutty flavour and a sprinkle of chopped parsley for a fresh, herbal note that balances the richness of the sauce. You can also serve the pasta with a crisp side salad dressed in a light vinaigrette for a refreshing contrast, or enjoy it with garlic bread, which is ideal for soaking up the sauce.
How should I store and reheat salsiccia pasta?
Store any leftover salsiccia pasta in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stove and add a splash of water or broth to bring the sauce back to its smooth consistency.
Nutritional values
Nutritional value, per
3459 Kcal
| Fibre | 31 gram fibers |
| Protein | 167.5 gram |
| Carbohydrates | 342.6 gram |
| Fat | 152.9 gram |
Rich salsiccia pasta with crisp vegetables
Salsiccia pasta, also known as pasta con salsiccia, proves that you do not need a long list of ingredients to make something special. Salsiccia is a traditional Italian sausage packed with fennel, garlic, and just the right amount of spice to bring serious flavour to the table. Paired with al dente pasta, carrot, fennel, and a creamy tomato sauce, it is the kind of meal that keeps you coming back for more.
Classic tomato flavour with a hint of chilli
Tomato puree, sour cream, and some white wine work together to create a rich sauce that envelops the pasta without adding heaviness. A pinch of chilli flakes adds a little heat without overpowering other flavours. The sauce clings to every strand of pasta, making you want to savour each forkful a little longer.
Plenty of grated Parmesan and fresh parsley for a final touch
No serving of salsiccia pasta is complete without grated Parmesan and fresh parsley. The Parmesan melts slightly into the sauce, adding salty richness and nutty notes that complement the sausage and velvety tomato base. Fresh parsley brings a fresh, herbal kick that brightens the whole plate.
A taste of Italy for the whole family
This recipe lets you enjoy the cosy atmosphere of an Italian trattoria without leaving your home. The salsiccia pasta is a modern twist on classic Italian flavours, blending rich tomato sauce, aromatic sausage, and tender pasta into a family favourite everyone will look forward to.
Ready in just 30 minutes, it is a lifesaver for busy weekdays when you want something quick but still packed with flavour. It is hearty enough to satisfy big appetites but easy enough to make without any stress.
If you are searching for quick and easy dinner recipes, why not try cheesy mozzarella chicken, tasty pasta with chanterelles, or fried rice with chicken?
Shake things up
Try experimenting with different flavours and ingredients to take this recipe in a new direction. Craving some heat? Add a sprinkle of red chilli flakes for a spicy kick. Want to sneak in more vegetables? Sautéed mushrooms bring an earthy taste, while roasted red peppers offer a gentle sweetness that balances the sauce's richness.
Stir fresh basil into the sauce just before serving to add a bright, herbal note that lifts the overall flavour. Garnish with more basil leaves on top for an extra layer of taste. Want a cheesy upgrade? Swap Parmesan for grated Pecorino Romano. Its sharper, saltier character enhances the sausage and creamy tomato sauce, adding an extra flavour to every bite.
