Best Salsiccia Pasta Sauce Recipes

Pasta con Salsiccia with Creamy Tomato Sauce image

Provided by Elle

Time 1h10m

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil
300 g mild or hot Italian sausage (Salsiccia), (casings removed and chopped)
2 small yellow onions, (chopped)
2 garlic cloves, (minced)
100 ml dry white wine
700 g glass pureed tomatoes ((Passata))
1/4 teaspoon smoked paprika ((alternatively use sweet paprika, or skip))
1 sprig fresh rosemary
Sea salt and freshly ground pepper, (to taste)
2 tablespoons crème fraîche
500 g dried rigatoni or other short pasta ((such as Fusilli or Orecchiette))
Finely grated parmesan cheese, (to serve)

Steps:

In a large deep skillet (or wok) heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent (8-10 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
Add the wine, and cook for 3-4 minutes, until reduced and almost completely evaporated. Then add the tomato passata, paprika and rosemary; season with salt and pepper.
Bring to a simmer, then reduce the heat to medium-low and continue cooking for 30 minutes, stirring occasionally. Stir in crème fraîche.
Meanwhile, in a large pot of boiling, salted water, cook the rigatoni, according to package instructions, until al dente. Drain the pasta and toss with the sauce. Serve with grated parmesan.

Nutrition Facts : Calories 785 kcal, ServingSize 1 serving

Penne Con Salsiccia image

Provided by DrGaellon

Categories Penne

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb penne pasta
1 lb sweet Italian sausage or 1 lb hot Italian sausage
1/2 medium onion, diced
4 garlic cloves, minced
1 (16 ounce) can diced tomatoes, drained
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
crushed red pepper flakes, to taste
salt, to taste
1 (4 1/2 ounce) can mushrooms, drained
1 (28 ounce) jar pasta sauce
2 tablespoons grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Add onion and saute until soft and translucent, about 3 minutes. Add garlic and saute 1 minute more. Drain off and discard any excess fat.
Add the tomatoes, basil, oregano, parsley, crushed red pepper, and salt. Stir in mushrooms and pasta sauce. Bring to a boil, then reduce heat to medium-low. Stir in cooked pasta and top with Parmesan cheese.

Nutrition Facts : Calories 392.5, Fat 8.9, SaturatedFat 2.6, Cholesterol 18.1, Sodium 946.8, Carbohydrate 63.4, Fiber 8.1, Sugar 11.5, Protein 17