Italian Sausage Pasta

This simple recipe is delicious and hearty, making it a great option for dinners for the upcoming cold weather. This recipe pairs well with red and white wine and can be made easily in bigger batches for large dinners.


Serves: 4
Time taken: 30 minutes plus 1-2 hours simmering
Difficulty: Easy


• 1.1 lbs Penne
• 1 4/5 fl oz Extra virgin olive oil
• 1 Onion
• 2-3 Garlic cloves (Judged on if there is garlic powder in the Italian sausage mixture)
• 14 oz Italian sausages
• 4 fl oz Dry white wine or red wine
• 17 fl oz Whole milk
• 1.1 lbs Passata
• Mild chilli flakes, optional
• 1 bunch flat parsley, finely sliced (Stalks removed and finely sliced)
• Parmesan

Penne Pasta.jpg

Ingredient Notes

  • If you cannot find Italian sausages it is best to use plain good quality sausages and make your own spice mix. Add 1 bunch of sliced fresh parsley, 2tsp paprika, 1tsp cayenne pepper, 1/3 tsp crushed fennel seeds/ground fennel seeds, 2 crushed garlic cloves and 1 tsp mild chilli flakes (optional)

  • 1 4/5 oz’s of butter can be added with extra virgin olive oil to make a richer sauce


  1. Firstly we take off the casing off the sausages, we do this by cutting the sausages lengthways just enough to pierce the casing and then push the mince out into a mixing bowl (you can then dispose of the sausage casings) . Once you have prepared all the sausage mince into a mixing bowl, you can add your seasoning (See ingredient notes).

  2. Now we start cooking, in a large sauté pan add olive oil and over a medium heat sauté the onions for 5-6 minutes until soften. Add the garlic and sauté for an additional minute.

  3. Turn up the heat and quickly add the sausage mince and season with salt and pepper. Now break up the mince using a wooden spoon and keep stirring to let any meat liquid evaporate. Once the mince has browned turn down the heat to medium. 

  4. Next add the wine and with a wooden spoon deglaze the pan (scrape any brown bits stuck to the bottom of the pan). Once the wine has evaporated add the milk and simmer for 10—15 minutes (this is to help tenderise the meat).

  5. Now add passata, mixing slowly until the the sauce is brought to a simmer. Once simmering add the finely sliced parsley stalks and chilli flakes then turn down the heat and simmer for at least 1 hour adding water if needed. Check and stir once every 15-30 minutes.

  6. When the ragu is nearly finished, add the parsley leaves, mix and then taste and season with salt and pepper if needed. Next cook the pasta in a pot of generously salted boiling water until al dente. Drain the pasta and stir into the ragu.

  7. Serve fresh from the pan with a sprinkle of parsley and freshly grated parmesan.

Jack SlobodianComment