This Italian Sausage Pasta is the kind of cozy, flavor-packed dinner that comes together with just a few simple ingredients and a bit of simmer time. Made with a rich tomato and red wine sauce, it's the perfect weeknight comfort meal that feels a little special, too!
Got some Italian sausage lurking in the fridge and no dinner plan? This Italian sausage bolognese is your sign to whip up something cozy tonight.
I love making a big pan of this when I'm craving something cozy but don't feel like fussing with a million ingredients. It's rich, comforting, and feels a little fancy for how simple it is.
This is basically a shortcut sausage Bolognese sauce, with all the hearty, slow-simmered vibes, but quicker and way more doable after a long day. A little wine, a lot of garlic, and that sausage turns into the kind of pasta sauce you'll want on repeat.
Why you'll love this sausage Bolognese sauce
- Big flavor, low-effort pasta dinner
- A great way to use up leftover Italian sausage
- You can totally eat it straight from the pan (no judgment here).
What you'll need
Rigatoni - I love rigatoni for this because all those little ridges do a great job at soaking up the sauce. However, any short pasta would work, with penne, ziti or shells all being excellent choices.
Olive oil - Just a splash to get everything going.
Onion, carrot and celery - This is your classic flavor base that gives the sauce depth and a little sweetness.
Garlic - I love lots of garlic in this sauce, but feel free to adjust to your liking.
Italian sausage - I use mild Italian sausage here, but you can do spicy if you like. If your sausages are in casings, remove them before frying.
Red wine - A little splash gives the sauce a richer, deeper flavor. If you don't have it or prefer to cook without alcohol, substitute a bit of beef or vegetable broth.
Tomato paste - Helps thicken the sauce and amps up the bold tomato flavor.
Crushed tomatoes - The base of the sauce. Try to use good-quality canned tomatoes if you can.
Parmesan - The salty, cheesy finish that makes your bolognese absolutely perfect. Freshly grated is always best!
Pro tip
Don't forget to save that pasta water! You need it to loosen up the sauce if it gets too thick.
How to make Bolognese sauce with Italian sausage
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Bring a large pot of salted water to a boil, then cook your pasta until it's al dente. Scoop out 1-2 cups of the pasta water before draining.
Heat the olive oil in a heavy pot and sauté the onion, carrot, and celery for about 10 minutes until soft. Add the garlic and cook for another minute.
Add in the Italian sausage and cook for 10-12 minutes, breaking it up as it browns.
Pour in the red wine and let it simmer for a couple of minutes.
Next, stir in tomato paste, thyme, red chili flakes, crushed tomatoes, bay leaves, and about ½ cup of the reserved pasta water. Let it all simmer on low for 15 minutes until thickened.
Toss the drained pasta into the sauce, stir in the Parmesan, and season to taste. Serve right away with more Parmesan on top.
Make it your way
- Stir in a splash of cream or a dollop of mascarpone at the end for a silky, rich sauce.
- Add some spinach or kale in the last few minutes of cooking for a nice nutritional boost.
- Make it spicy by using hot Italian sausage or tossing in a pinch of chili flakes.
Helpful tips for the best Italian sausage Bolognese
- Chop your veggies into small pieces so they melt nicely in the sauce.
- Take the sausage out of the fridge about 10 minutes before cooking, as it's easier to break up when it's not ice-cold.
- Give the sauce a stir now and then while it simmers so nothing sticks to the bottom.
Leftovers and storage
- Store any leftovers in an airtight container in the fridge; they'll keep well for up to 3 days.
- Reheat gently on the stove with a splash of water or broth to loosen up the sauce, or microwave in short bursts, giving it a good stir.
- Freeze the sauce on its own (before tossing with pasta) for up to 3 months; thaw it overnight in the fridge and reheat when you're ready.
If you've tried this Italian sausage bolognese pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Italian Sausage Bolognese
Ingredients
- 12 oz rigatoni
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 medium carrot finely diced
- 2 celery stalks finely diced
- 4 garlic cloves finely chopped
- 1 pound Italian sausage casings removed
- ⅓ cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme finely chopped
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400g) crushed tomatoes
- 2 bay leaves
- ½ cup reserved pasta water
- ⅓ cup parmesan grated
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to the instructions on the package until al dente. Reserve 1-2 cups of pasta water before draining.12 oz rigatoni
- Meanwhile, heat the olive oil in a heavy-bottomed pot over medium heat and sauté the onion, carrot and celery for 10 minutes until softened. Cover with a lid to help the veggies sweat.2 tablespoons olive oil1 medium onion1 medium carrot2 celery stalks
- Once they're softened, stir in the chopped garlic and cook for a further minute.4 garlic cloves
- Next, add the Italian sausage and cook for 10-12 minutes until slightly browned. Break it down with your spoon while it cooks so you don't end up with large chunks.1 pound Italian sausage
- Pour in the red wine and simmer for 1-2 minutes until the alcohol mostly evaporates.⅓ cup dry red wine
- Stir in the tomato paste, thyme and red chili flakes and cook for a minute, then add the crushed tomatoes and bay leaves and stir well to combine.2 tablespoons tomato paste1 tablespoon fresh thyme¼ teaspoon red chili flakes2 cans (14 oz / 400g) crushed tomatoes2 bay leaves
- Add half a cup from the reserved pasta water and simmer the sauce over low heat for 15 minutes or until thickened to your liking.½ cup reserved pasta water
- Transfer the cooked pasta to the pot and toss well to combine. Stir in the grated Parmesan and adjust the seasoning to taste. Serve immediately with extra freshly grated Parmesan on top.⅓ cup parmesanSalt and freshly ground black pepper to taste
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