Spicy Pork Sausage Spaghetti

A basic pasta with tomato/meat sauce ought to be part of any home cooks repertoire. It’s easy to knock up and it can be tailored to whatever you like and with whatever you have.

I love the taste of wild boar as it has a more gamey flavor, but if you’ve got your own favorite pork sausages, I’d say go with those. No rules, remember.

Many of us have that trusty bag of peas sitting in the freezer, so you can dive in and add some of those to this easy pasta. No need to defrost, either. That’s the beauty of frozen peas; they’re small enough to defrost in the cooking process.

I’ve used fresh parsley from our street community garden as it was sending up stems that were ready to flower. The leaves and tender thin stems are still useful in cooking, and at the same time slowing the parsley plants from going to seed. The thick stems are even good for a stock; so into the freezer they went, for another time.

Got fresh basil or fennel tops? Throw them in if you want. The flavor of the sauce will obviously change, but there’s nothing wrong with that.

How to Make Spicy Pork Sausage Spaghetti

1. Prepare the Sausage

Squeeze the filling out of the sausage casings and discard the skins. Break the meat up lightly with your fingers and set aside.

2. Start the Sauce

Heat the olive oil in a wide skillet over medium-high heat. Add the onion and cook for 4–5 minutes, until soft and lightly translucent.

Add the garlic and paprika flakes and cook briefly, just until fragrant.

3. Cook the Sausage

Add the sausage meat to the pan. Use a wooden spoon to break it up as it cooks. Continue cooking until the meat is no longer raw and beginning to take on a little color.

4. Simmer

Add the crushed tomatoes, water, chili flakes, peas, and a good pinch of salt and pepper. Lower the heat and let the sauce simmer for at least 15 minutes. Longer is fine — the sauce improves as it sits.

5. Cook the Pasta

Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package instructions until just tender.

6. Finish and Serve

Stir the chopped parsley through the sauce. Drain the pasta and add it directly to the pan. Toss to coat evenly.

Serve with more parsley and grated Parmesan.

Recipe Notes

Breaking the sausage out of its casing gives a more even, cohesive sauce.

If the sauce thickens too much, add a splash of pasta water to loosen it.

This sauce holds well and improves the next day.

FAQ

Can I use different sausages?
Yes. Fennel sausage, chili sausage, or even plain pork sausage all work.

Can I make this less spicy?
Reduce or omit the chili flakes. The paprika alone adds warmth without heat.

Can I freeze the sauce?
Yes. Freeze the sauce without pasta for up to 2 months.

Spicy Pork Sausage Spaghetti

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: John Bek
• Total Time: 35 minutes
• Yield: Serves 2
• Diet: Omnivore

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Description

A quick and flavorful weeknight pasta dish. Spicy pork sausage simmers in a rich tomato sauce with peas, perfect for a casual dinner.

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp virgin olive oil
• 1 medium onion
• 1 clove garlic
• 1 tsp paprika flakes
• 12 ounces (340 g) pork sausages
• 14 ounces (400 g) tin crushed tomatoes
• 0.5 tin water
• 1 tsp chilli flakes
• 1 cups (237 ml) frozen peas
• Sea salt
• 9 ounces (255 g) spaghetti
• 1 bunch parsley
• Freshly grated parmesan

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Instructions

1. Squeeze the filling from each sausage and discard the casing. Break up the filling with your fingers and set aside.
2. Heat the oil in a skillet or pan over medium-high heat (approximately 375°F/190°C). Sauté the onion for 4-5 minutes, add the garlic, paprika, and sausage filling, and stir to break up the meat until no longer raw.
3. Add the tomatoes, water, chili, peas, and seasoning. Simmer for at least 15 minutes.
4. Meanwhile, bring a pot of salted water to a boil.
5. Cook the spaghetti for 8-10 minutes, or according to package directions.
6. Toss the chopped parsley over the sauce, drain the spaghetti, and add it to the sauce. Stir and serve garnished with more parsley and parmesan cheese.

Notes

• For a deeper flavor, brown the sausage filling before adding the tomatoes.
• If you prefer a milder dish, reduce the amount of chili flakes or omit them entirely.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 500
• Sugar: 5
• Sodium: 700
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 25
• Cholesterol: 80

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Del Frisco’s Legendary Truffle Mac and Cheese Recipe

Nduja Spaghetti Carbonara – An Italian Icon, Spicy Edition

Spaghetti Pangritata with Fried Eggs

Authentic No-Cream Fettuccine Alfredo

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