Sausage Pasta

This is the kind of pasta that saves evenings. Fast, warming, deeply savoury, and built almost entirely on good sausages doing what they do best. No complicated sauce, no long simmer, just seasoned sausage meat, tomatoes, and a splash of wine coming together into something far greater than the sum of its parts.

It’s the sort of dinner you make when you want comfort without commitment. Minimal prep, quick cooking, and big flavour. Familiar, reassuring, and exactly what you want when you’re hungry and can’t be bothered to overthink it.

Sausage Pasta

This sausage pasta is simple, hearty, and incredibly satisfying. Good-quality sausages bring built-in seasoning and richness, forming the backbone of a quick tomato sauce that clings to the pasta beautifully. Onion and garlic add sweetness and depth, red wine brings a bit of grown-up richness, and fresh basil lifts everything at the end.

The sauce is intentionally unfussy. It’s thick, savoury, and comforting rather than flashy. The sausage meat melts slightly into the tomato base, giving you a sauce that feels rich and cohesive without needing cream or hours on the hob.

This is proper weeknight pasta, done right.

Why sausage meat does all the work

The secret to this dish is the sausages. When you use good ones, you’re getting seasoning, fat, herbs, and spice all in one go. That means less faffing, fewer ingredients, and more flavour.

Cutting the sausages into bite-sized pieces rather than removing the skins completely gives you chunks that brown properly and stay juicy. They bring texture as well as flavour, which is what keeps this pasta interesting despite its simplicity.

Red wine lifts everything just enough, adding depth without overpowering the sausage. The tomato passata keeps things smooth and comforting, letting the sausage shine.

It’s clever cooking without trying to be clever.

Fast, flexible, and forgiving

This is a 20-minute dinner that doesn’t feel rushed. Everything cooks quickly, but there’s enough time for flavours to develop and settle.

It’s also flexible. You can swap the pasta shape, change the sausages, add chilli if you like heat, or throw in greens if you want to pretend you’re being virtuous. The base recipe is solid enough to handle it.

Most importantly, it’s reliable. This is the kind of dish you can cook on autopilot and still be happy with.

Equipment you’ll need

A large pot for cooking the pasta, a wide frying pan for the sauce, a knife, a chopping board, and a colander.

That’s it. No specialist gear, no stress.

Ingredients

200 g pasta
4 good quality sausages
1 onion, diced
3 cloves garlic, minced
120 ml red wine
400 g tomato passata
20 g basil, torn

Oil, for cooking
Salt and black pepper

To serve (optional):
Grated Parmesan

Short list, big comfort.

How to make it

Cut the sausages into bite-sized pieces. Keep the pieces fairly chunky so they stay juicy.

Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Reserve a mug of pasta water before draining.

While the pasta cooks, heat a drizzle of oil in a large frying pan over medium to high heat. Add the sausage pieces and cook for a few minutes until browned all over. Let them get some colour, that’s where the flavour is.

Add the diced onion to the pan and cook for a few minutes until softened and lightly golden, stirring to stop it catching.

Add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the red wine and let it bubble and reduce by about half. This cooks off the alcohol and concentrates the flavour.

Add the tomato passata, season lightly with salt and black pepper, and bring to a simmer. Cook for about 5 minutes until the sauce thickens slightly and coats the sausage pieces.

Add the drained pasta straight into the sauce, along with a splash of the reserved pasta water if needed to loosen everything up. Toss well so the sauce clings to the pasta.

Stir through the torn basil, taste, and adjust seasoning if needed.

Dish it up and finish with grated Parmesan if you like.

Tips for the best sausage pasta

Use good sausages. This dish lives or dies by them.

Brown the sausage properly. Pale sausage means less flavour.

Don’t drown the sauce. It should coat the pasta, not swim.

Add pasta water gradually. A little goes a long way.

Finish with basil off the heat to keep it fresh.

Easy variations

Use spicy sausages for extra heat.

Add chilli flakes or fresh chilli if you like it fiery.

Throw in spinach or cavolo nero at the end for something green.

Swap red wine for white if that’s what you have.

Add a knob of butter at the end for extra richness.

What to serve it with

A simple green salad works perfectly.

Garlic bread if you want to lean into comfort.

A glass of red wine, ideally the same one you cooked with.

Nothing else is required.

Storage and leftovers

Leftovers will keep in the fridge for up to two days.

Reheat gently in a pan or microwave with a splash of water to loosen the sauce.

Not ideal for freezing, but it’ll survive if needed.

Cold leftovers straight from the fridge are surprisingly good.

FAQs

Can I use any type of sausage?
Yes. Pork, beef, or even chicken sausages work. Just make sure they’re well-seasoned.

Can I remove the sausage skins?
You can, but keeping them on gives better texture.

Is this kid-friendly?
Very. Skip the wine or let it cook out fully.

Can I make it creamier?
You can add a splash of cream or mascarpone, but it doesn’t need it.

What pasta works best?
Rigatoni, penne, or fusilli all hold the sauce well.

Final word

This sausage pasta is simple, warming, and deeply comforting. It’s the kind of recipe you make once, then keep coming back to because it always delivers.

Fast, flexible, and full of flavour, this one earns its place on repeat.