Sausage & Mascarpone Pasta

Sausages are a staple in so many kitchens, and this Sausage & Mascarpone Pasta is such an easy way to turn them into something seriously delicious.

You only need four sausages, a handful of everyday ingredients and around half an hour to get a proper comforting bowl of pasta on the table.

The sausage meat is removed from the skins and fried until golden and slightly crispy, then combined with garlic, fresh chilli, tomato paste and chicken stock. Mascarpone is stirred through to create a beautifully creamy, silky sauce, before everything gets finished with Parmesan, parsley and plenty of black pepper.

It’s rich without being ridiculously heavy, there’s a little warmth from the chilli and the mascarpone gives the sauce that lovely smooth texture that coats every piece of penne.

This is exactly the sort of pasta I love making during the week.

Nothing complicated. Nothing you need to hunt around specialist shops for. Just simple ingredients turned into something that tastes far better than the effort involved.

Why sausages are brilliant for pasta

Good sausages are basically ready-seasoned minced pork.

They’ve already got fat, seasoning, herbs and plenty of flavour built into them, which means they do a lot of the work for you.

Rather than slicing the sausages into rounds, I remove the meat from the skins and break it into rough chunks.

That gives you loads more surface area to brown.

You end up with irregular little pieces of sausage with crispy edges, almost like a really quick sausage ragù.

And because pork sausage contains a decent amount of fat, it stays juicy while developing loads of colour.

Get some proper colour on the sausage meat

Don’t rush this bit.

Once the sausage meat hits the frying pan, break it into rough chunks but don’t continuously move it around.

Give it time against the hot surface of the pan so it can become properly golden and slightly crispy. That’s where a huge amount of the flavour comes from.

If you constantly stir sausage meat over a low heat, it’ll cook, but it’ll stay pale.

Colour equals flavour here.

Get some nice caramelisation on it before moving on.

What is mascarpone?

Most people probably associate mascarpone with tiramisu, but it’s also absolutely brilliant in savoury cooking.

Mascarpone is a soft Italian cheese with a very high fat content and a mild, slightly sweet flavour.

Unlike stronger cheeses, it doesn’t dominate the sauce.

Instead, it melts into the chicken stock and tomato paste to create an incredibly smooth, creamy texture.

That’s exactly why I like it here.

You’ve already got loads of flavour from the sausage, Parmesan, garlic, chilli and tomato, so the mascarpone’s main job is to bring everything together.

Why use mascarpone instead of cream?

You could absolutely make a sausage pasta with double cream, but mascarpone gives you a slightly different result.

It’s thicker and richer, meaning you don’t need loads of it to create a creamy sauce.

It also gives the sauce a lovely velvety texture that really clings to the pasta.

There’s 100g mascarpone in this recipe, which is plenty for 200g of pasta.

Once you add the chicken stock and some starchy pasta water, that relatively small amount stretches into enough sauce to coat the whole dish.

Garlic and chilli keep it interesting

Creamy pasta needs something to stop it becoming flat.

That’s where the garlic and chilli come in.

The garlic adds loads of savoury flavour, while one finely sliced red chilli gives the sauce some warmth and freshness.

It’s not designed to be ridiculously spicy.

If you’re cooking for kids or anyone who doesn’t like much heat, you can remove the seeds, use half a chilli or leave it out completely.

On the other hand, if you love spice, add another chilli or some chilli flakes.

Just be careful when the garlic goes into the pan.

It only needs around 30 seconds before the tomato paste is added. Garlic burns quickly, particularly in a hot pan.

Don’t add the tomato paste and immediately move on

This is such a simple thing, but it makes a difference.

Once the tomato paste goes into the pan, cook it for a minute or two.

You’ll notice it becoming slightly darker.

Tomato paste straight from the tube can have quite a sharp, raw flavour. Frying it briefly concentrates the tomato and develops a deeper, slightly sweeter flavour before you add the liquid.

It’s a tiny extra step that makes loads of tomato-based pasta sauces better.

Chicken stock adds more flavour than pasta water alone

We’re only using 150ml of chicken stock, but it gives the sauce another layer of savoury flavour.

Once it hits the pan, it’ll also help lift all those lovely caramelised pieces of sausage and tomato from the bottom.

That’s all flavour you want in the finished sauce.

The mascarpone then melts into the stock to create the creamy base.

If it initially looks a little loose, don’t worry.

Once the pasta and Parmesan go in and everything gets tossed together, it’ll thicken considerably.

Pasta water is the secret to a silky sauce

Before draining the pasta, save a mugful of the cooking water.

I say this all the time with pasta recipes, but it genuinely makes such a difference.

As pasta cooks, it releases starch into the water.

When you add some of that water to a sauce containing fat from the sausage, mascarpone and Parmesan, it helps everything emulsify.

Instead of having a thick dollop of mascarpone sitting around your pasta, you get a smooth, glossy sauce coating it.

Add the pasta water gradually.

You can always add more.

Why penne works so well

I’ve used penne here because it’s exactly the sort of pasta that suits a chunky sausage sauce.

The tubes catch little pieces of sausage and sauce, while the ridges give the creamy mascarpone something to cling to.

But don’t feel like you need to buy penne specifically.

Rigatoni would be brilliant.

Fusilli works really well because the sauce gets caught between all those twists.

You could even use tagliatelle or spaghetti if that’s what you’ve got.

This is meant to be an easy dinner, so use the pasta in your cupboard.

Parmesan does more than add flavour

There’s 40g of Parmesan going directly into the sauce, as well as extra over the top.

Obviously, it brings that salty, nutty Parmesan flavour.

But it also helps with the consistency.

As finely grated Parmesan melts into the mascarpone sauce, it helps everything thicken and cling to the pasta.

That’s another reason you don’t want the sauce too thick before adding your pasta.

By the time you’ve added Parmesan and tossed everything together, it’ll tighten up.

If it goes too far, another splash of pasta water will bring it straight back.

Finish the pasta in the sauce

Rather than putting drained pasta into bowls and spooning sauce over it, get the pasta straight into the frying pan.

Add the Parmesan and start tossing.

The pasta finishes cooking in the sauce while the starch, cheese and mascarpone all come together.

Add pasta water as needed until the sauce looks glossy, not stodgy.

That’s the texture you’re looking for.

Remember that creamy pasta sauces continue to thicken as they sit, so I normally make them fractionally looser in the pan than I ultimately want them on the plate.

An easy midweek sausage pasta

This is exactly the sort of recipe worth saving for those nights when you don’t really know what to cook.

Sausages are something loads of us already have in the fridge or freezer.

Pasta is in the cupboard.

Garlic, tomato paste, Parmesan and stock are all ingredients you can use in countless other dinners.

Mascarpone is really the only ingredient you might need to specifically pick up.

And once you’ve got everything, the actual cooking is quick.

Get the pasta water boiling while you brown the sausage and both parts of the recipe happen at the same time.

What to serve with Sausage & Mascarpone Pasta

I’d happily eat a massive bowl of this and call it dinner.

If you want something alongside, keep it simple.

Garlic bread obviously works brilliantly with a creamy pasta.

A rocket salad with lemon and olive oil is good if you want something fresh to cut through the richness.

Tenderstem broccoli or green beans would work too.

And definitely put some extra Parmesan on the table.

Making this recipe in the US

This Sausage & Mascarpone Pasta is really easy to make in America, with only a few terminology and measurement differences.

200g penne is approximately 7 oz pasta.

For the 4 pork sausages, use good-quality fresh pork sausage links. You’ll be removing the meat from the casings anyway, so you could also use approximately 10–12 oz fresh bulk Italian sausage. A mild variety is probably the closest fit unless you want the pasta spicier.

150ml chicken stock is approximately ⅔ cup chicken broth or chicken stock.

100g mascarpone is approximately 3½ oz mascarpone or a little under ½ cup.

40g Parmesan is approximately 1½ oz finely grated Parmesan, plus extra for serving.

10g parsley is roughly ¼ cup chopped fresh parsley.

Tomato paste, garlic and chilli are all readily available under the same names, although a British red chilli may be labelled a red chile pepper depending on the supermarket.

The recipe doesn’t require any oven conversions, so everything else stays exactly the same.

Ingredients

200g penne pasta

4 good-quality pork sausages

2 cloves garlic, minced

1 red chilli, finely sliced

2 tbsp tomato paste

150ml chicken stock

100g mascarpone

40g Parmesan, finely grated, plus extra to serve

10g parsley, chopped

Method

1. Cook the pasta in well-salted boiling water until al dente. Reserve a mugful of the pasta water before draining.
2. Remove the sausage meat from the skins. Heat some oil in a large frying pan, add the sausage meat and break it into rough chunks. Fry over a medium-high heat until golden and slightly crispy.
3. Add the garlic and chilli and cook for around 30 seconds.
4. Add the tomato paste and cook for 1–2 minutes, stirring, until it darkens slightly.
5. Add the chicken stock and mascarpone, then stir until smooth and creamy.
6. Add the pasta and Parmesan, then toss everything together, adding pasta water as needed until you have a glossy sauce that clings to the pasta.
7. Stir through the parsley, season with salt and plenty of black pepper, then serve with extra Parmesan over the top.

Equipment

Large saucepan

Large frying pan

Colander or pasta tongs

Sharp knife

Chopping board

Wooden spoon or spatula

Cheese grater

FAQs

Can I use cream instead of mascarpone in sausage pasta?

Yes. Double cream will work, although it gives you a slightly looser sauce. Mascarpone is thicker and richer, which is what gives this particular pasta its really silky texture.

What is mascarpone cheese?

Mascarpone is a soft Italian cheese with a rich, creamy texture and mild flavour. It’s famous for being used in tiramisu but is also brilliant for making creamy savoury sauces.

Can you use mascarpone in pasta sauce?

Absolutely. Mascarpone melts easily into hot sauces and gives them a thick, silky texture without needing to make a traditional cream or cheese sauce.

What sausages are best for sausage pasta?

Use a good-quality pork sausage with plenty of flavour. A classic British pork sausage works brilliantly. You could also use Cumberland or Lincolnshire sausages if you want additional seasoning and herbs in the finished pasta.

Can I use Italian sausage?

Yes. Italian sausage works really well, particularly for readers in the US. Mild Italian sausage will keep the flavour fairly close to this recipe, while hot Italian sausage will give you a spicier pasta.

Can I make this pasta without chilli?

Definitely. Simply leave it out. You’ll still have loads of flavour from the sausage, garlic, tomato paste, Parmesan and mascarpone.

Why is my mascarpone pasta sauce too thick?

Mascarpone and Parmesan both thicken the sauce, particularly as it cools. Add some reserved pasta water a splash at a time and toss until the sauce becomes loose and glossy again.

Can I reheat Sausage & Mascarpone Pasta?

Yes, although creamy pasta is always best freshly made. Reheat it gently with a splash of water or stock to loosen the sauce. Avoid overheating it, which can make the sauce oily.

Can I make Sausage & Mascarpone Pasta ahead of time?

You can make the sausage and mascarpone sauce ahead, but I’d recommend cooking the pasta fresh and tossing it through the reheated sauce just before serving.

Can I add vegetables?

Definitely. Spinach is probably the easiest because you can wilt it directly into the sauce. Mushrooms, courgette or peas would also work well.

What can I use instead of mascarpone?

Full-fat cream cheese is probably the easiest substitute, although it’ll give the sauce a slightly tangier flavour. Double cream also works if you want something closer in flavour but thinner in consistency.

What pasta shape is best for creamy sausage pasta?

Penne and rigatoni are particularly good because the sauce and little pieces of sausage get caught inside the tubes. Fusilli is another great option, but there’s no reason you can’t use a long pasta such as tagliatelle.

Final thoughts

Sausages are such an everyday ingredient, but this is a really easy way of turning them into something that feels a bit more special.

Get plenty of colour on the sausage meat, cook out the tomato paste and then let mascarpone, Parmesan and pasta water do the work of creating that silky sauce.

You’ve got richness from the sausage and mascarpone, a little heat from the chilli, loads of savoury flavour from the Parmesan and just enough tomato to balance everything out.

And the whole thing can be on the table in around half an hour.

Simple ingredients, minimal effort and a seriously good bowl of pasta.