The purpose of this blog is to demonstrate how a base recipe, in this case Pasta with Sausage, can create a new recipe with a few ingredient changes. First, we create a recipe, then we taste the recipe, and then we change up the ingredients to develop a new recipe from the original recipe.
This is the innovative part of the process. That is why our approach to cooking is create, taste, innovate.
Chef’s Pro Tips for Sausage & Pasta
The Fond is Flavor: When you brown your sausage in the skillet, it leaves behind brown bits (called the fond). Don’t wash the pan! Sauté your vegetables directly in those drippings to capture the maximum amount of flavor for your sauce.
Control the Heat: I prefer using Italian pork sausage (sweet or hot), but you can use turkey or chicken sausage for a leaner option. Just be sure to add an extra tablespoon of olive oil if using poultry, as it has less natural fat.
The Finish: Always toss your pasta in the skillet with the sausage and vegetables for the last 60 seconds of cooking. This allows the pasta to marry with the sauce rather than just sitting on top of it.
How to Pivot Your Base: Invent Your Next Sausage Variation
Ready to create recipe #4? Use my “Sausage Pivot” strategy:
- The Creamy Pivot: Add a splash of heavy cream and a spoonful of tomato paste to the sausage and onions to create a rich “Sausage Rosa” sauce.
- The Bean Pivot: Stir in a can of drained Cannellini beans for extra fiber and a traditional “Pasta e Fagioli” feel.
- The Mushroom Pivot: Swap the spinach for sliced cremini mushrooms and a pinch of dried sage for an earthy, autumnal flavor.
- The Spicy Pivot: Use spicy Italian sausage and add an extra teaspoon of crushed red pepper flakes to the garlic oil for a “Fra Diavolo” style kick.
If you enjoyed these hearty sausage pasta recipes, you’ll love these other ‘Invent Your Recipe’ favorites:
Love the pepper and onion combo? Check out my Easy Spaghetti with Peppers and Onions for a vegetarian version of this flavor profile.
Looking for more zucchini ideas? My Pasta with Peppers and Zucchini: A 30 Minute Recipe is another 30-minute favorite.
Want a different protein? Try my Master Lemon Herb Pork Hub for more lean and healthy dinner inspirations.
Master the foundation: Every great sausage pasta starts with a great oil base; learn my secrets in the Pasta Aglio e Olio Recipe.
Welcome to our Pasta with Sausage Recipe Series Page
Classic Pasta with Sausage, Peppers, and Onions
The Pasta and Sausage Base Series
Master one hearty protein base and unlock 3 different Italian meals. This is part of the “Invent Your Recipe” series:
- The Hub: Master Base Recipe: Pasta with Sausage (4 Ways)
- #1 The Classic: Pasta and Sausage, Peppers, and Onions
- #2 The Broccoli Pivot: Healthy Pasta and Sausage with Broccoli
- #3 The Green Pivot: Healthy Pasta with Sausage and Spinach
I always start with this classic combination because the sweetness of the bell peppers and onions is the perfect match for savory Italian sausage.
In this version, I sauté the peppers and onions in the same pan as the sausage to soak up all those delicious juices before tossing everything with my favorite pasta. It’s a 30-minute meal that reminds me of a traditional Italian street fair, but light enough for a Tuesday night at home.
This is the ultimate foundation for my sausage series, showing you how just two simple vegetables can create a robust, flavorful sauce.
Get the full Classic Pasta with Sausage, Peppers, and Onions Recipe here.
Ingredients
- 1 lb Penne
- 16 oz. sweet sausage
- 24 oz. marinara sauce
- 1 bag frozen peas
- 4 cloves of garlic sliced
- 1 sweet onion sliced
- 2 tbsp. cup extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Instructions
Preparing the Penne:
- Prepare the Penne according to the instructions on the package.
Preparing the Sausage:
- While the Farfalle is cooking. Begin by cutting the sausage into 1/2 inch pieces. Next, in a large skillet on high heat add the extra virgin olive oil and saute the garlic until golden (about 2 minutes).
- Reduce to medium heat and add in the sliced onion, salt, and pepper and saute for 2 minutes, mixing occasionally. Next, add in the sausage and saute for 5 minutes to brown, while mixing thoroughly and breaking up the sausage.
Bringing it All Together:
- Continuing on medium heat add in the frozen peas and marinara sauce and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked penne and cook for 2 more minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Place the penne with sausage and peas in a large serving bowl and sprinkle with grated cheese.
Notes
Nutrition
Savory Sausage and Broccoli Pasta with Garlic and Red Pepper Flakes
The Pasta and Sausage Base Series
Master one hearty protein base and unlock 3 different Italian meals. This is part of the “Invent Your Recipe” series:
- The Hub: Master Base Recipe: Pasta with Sausage (4 Ways)
- #1 The Classic: Pasta and Sausage, Peppers, and Onions
- #2 The Broccoli Pivot: Healthy Pasta and Sausage with Broccoli
- #3 The Green Pivot: Healthy Pasta and Sausage with Spinach
I’m excited to share the second variation in my series: Pasta with Sausage and Broccoli, a simple and delicious meal that is perfect for a busy weeknight.
For this version, I decided to “Pivot the Base” by swapping out the marinara and peas from my first recipe for fresh broccoli and sautéed onions. I love how the broccoli florets catch the garlic and red pepper flakes, creating a vibrant, savory crunch that pairs perfectly with the hearty bowtie (farfalle) pasta.
It’s a great example of how a subtle ingredient change can completely transform the eating experience into something fresh and exciting while keeping the cooking time under 30 minutes.
Get the full Savory Sausage and Broccoli Pasta with Garlic and Red Pepper Flakes Recipe here.
Ingredients
- 1 lb farfalle
- 16 oz. sweet sausage
- 2 cups broccoli florets
- 4 cloves of garlic sliced
- 1 sweet onion sliced
- 1/2 cup vegetable stock
- 2 tbsp. cup extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
Instructions
Preparing the Farfalle:
- Prepare the farfalle according to the instructions on the package.
Preparing the Sausage:
- While the Farfalle is cooking. Begin by removing the sausage from the castings. Next, in a large skillet on high heat add the extra virgin olive oil and sauté the garlic until golden (about 2 minutes).
- Reduce to medium heat and add in the sliced onion and sauté for 2 minutes, mixing occasionally. Next, add in the sausage and sauté for 5 minutes to brown, while mixing thoroughly and breaking up the sausage.
Bringing it All Together
- Continuing on medium heat add in the broccoli and vegetable stock and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked farfalle and red pepper flakes and cook for 2 more minutes, mixing occasionally to incorporate all of the ingredients.
To Serve:
- Place the farfalle with sausage and broccoli in a large serving bowl and sprinkle with grated cheese.
Notes
Nutrition
Healthy Pasta with Sausage and Fresh Spinach
The Pasta and Sausage Base Series
Master one hearty protein base and unlock 3 different Italian meals. This is part of the “Invent Your Recipe” series:
- The Hub: Master Base Recipe: Pasta with Sausage (4 Ways)
- #1 The Classic: Pasta and Sausage, Peppers, and Onions
- #2 The Broccoli Pivot: Healthy Pasta and Sausage with Broccoli
- #3 The Green Pivot: Healthy Pasta and Sausage with Spinach
In this version, I’m showing you how to add a boost of nutrition by folding fresh baby spinach into our hot sausage and pasta base.
I love this recipe because the spinach wilts in seconds from the residual heat, adding a vibrant green color and a fresh, earthy flavor that cuts through the richness of the sausage. Finished with a generous dusting of grated Parmigiano Reggiano, this dish feels elegant yet is incredibly simple to prepare in one pan.
It’s the perfect ‘Innovation’ for those nights when you want a hearty meat sauce but still want to get your greens in.
Get the full Healthy Pasta with Sausage and Fresh Spinach Recipe here.
Ingredients
- 1 lb. farfalle
- 4 links sweet Italian sausage
- 12 oz. Spinach
- 1 can cannellini beans 15 oz.
- 4 cloves garlic sliced
- 1 cup white wine
- 2 tbsp. extra virgin olive oil
- 1 tsp. salt
- 1/4 tsp. black pepper
- 2 oz. asiago cheese slice or shredded
Instructions
Preparing the Farfalle:
- Prepare the farfalle according to the package instructions for al dente.
Preparing the Sausage:
- While the Farfalle is cooking. Begin by removing the sausage from the castings. Next, in a large skillet add the extra virgin olive oil and bring to high heat.
- Next, add the garlic and sauté until golden, about 1-2 minutes.
- Next, add in the sausage and sauté for 5 minutes to brown, while mixing thoroughly and breaking up the sausage.
Brining it All Together
- Continuing on medium heat add in the white wine, beans, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
- Finally, add in the cooked farfalle and spinach and cook for 2 more minutes, mixing occasionally to incorporate all of the ingredients. Top with the asiago cheese before serving.
To Serve:
- Place the farfalle with sausage and spinach in a large serving bowl and top with asiago cheese.
Notes
Nutrition
For even more ideas check out our pinterest page…
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