Spicy Sausage Pasta

A glossy, craveable sausage pasta that eats like a cream sauce without using cream. The silkiness comes from rendered sausage fat, burst cherry tomatoes, starchy pasta water, and smart finishing moves. Packed with fennel, mushrooms, and broccolini, this one feels fresh, colorful, and just irresponsible enough to still be fun.

Ingredients (Serves 2–3)

Pasta & Protein

• 12 oz rigatoni (or mezzi rigatoni / paccheri)

• 1 lb ground spicy Italian sausage

Vegetables

• 1 small fennel bulb, halved and thinly sliced

• 6–8 oz baby bella (cremini) mushrooms, sliced

• 1 bunch broccolini, cut into bite-size pieces

Sauce Base

• 1 tbsp olive oil (as needed)

• 1 shallot, finely diced

• 4 cloves garlic, thinly sliced

• 1–1½ tbsp finely chopped Calabrian chili peppers (or substitute)

• 1–2 tsp tomato paste

• ½ cup dry white wine (alcoholic or non-alcoholic Pinot Grigio, Vermentino, or Sauvignon Blanc)

• 1 lb cherry tomatoes

• Kosher salt & freshly cracked black pepper

Emulsion & Finish

• 1–1½ cups reserved pasta water

• 1–1½ tbsp plain extra-virgin olive oil (finishing oil)

• ½–1 tbsp cold unsalted butter (optional)

• Zest of ½ lemon

• ½ cup fresh basil, torn

• Calabrian chili oil (optional, for plate-side drizzle)

• Micro-grated Parmesan (optional)

Optional Umami Boost

• ½ tsp anchovy paste

Optional Crunch (Highly Recommended)

• ½ cup breadcrumbs or panko

• 1 tbsp olive oil

• 1 small garlic clove, grated

• Pinch chili flakes

• Lemon zest or Parmesan

Instructions

1. Prep

Slice fennel thin, slice mushrooms, cut broccolini, and tear basil.

2. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente.

Reserve at least 2 cups pasta water, then drain.

3. Brown the Sausage

Heat a wide skillet over medium-high. Add ground sausage and spread it out.

Let it brown undisturbed for 2–3 minutes, then break it up and continue cooking until deeply browned.

Remove sausage and set aside, leaving fat in the pan.

4. Cook the Vegetables

Fennel: Add to the pan with salt. Cook 4–5 minutes until soft and lightly golden. Remove.

Mushrooms: Add in a single layer. Let them brown without stirring. Flip and finish. Remove.

Broccolini: Add with a splash of water. Cover 60–90 seconds to steam, uncover and let moisture cook off. Remove.

5. Aromatics + Wine (Acid Early)

Lower heat to medium. Add shallot and cook until soft.

Add garlic and chopped Calabrian chiles. Sizzle 20–30 seconds.

Stir in tomato paste and cook until darkened.

Optional: Add anchovy paste.

Deglaze with wine:

• Alcoholic: reduce 1–2 minutes

• Non-alcoholic: reduce 45–60 seconds

6. Burst the Tomatoes

Add cherry tomatoes and salt. Cover 3–5 minutes until burst.

Uncover and smash. Add ½ cup pasta water and simmer until glossy.

7. Bring It Together

Add pasta and toss. Add more pasta water as needed until sauce clings.

Return sausage and vegetables. Toss until coated and hot.

8. Finish (Fat Later)

Off heat, add:

• Olive oil

• Optional butter

• Lemon zest

• Basil

Toss until glossy and emulsified.

9. Optional Pangrattato

Toast breadcrumbs with olive oil, garlic, and chili flakes until golden.

Finish with lemon zest or Parmesan.

To Serve

Plate pasta and finish with:

• Fresh basil

• Pangrattato

• Optional Parmesan

• Optional chili oil drizzle

Calabrian Chili Substitutes

If you can’t find Calabrian peppers:

• Fresno chile (finely chopped)

• Red pepper flakes bloomed in oil + tiny pinch sugar

Pro Tips

• Brown sausage hard for real flavor

• Cook vegetables separately so they don’t water the sauce

• Pasta water = the real secret sauce

• Plain olive oil is best for finishing

Pour Choice Pairings

• Chilled Lambrusco

• Dry rosé

• Italian pilsner

This is the kind of pasta that feels like a good decision… until the sausage shows up and reminds you why you’re here.