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
Total Time: 30 minutes
Yield: 4 servings 1x
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Description
This spicy pork sausage spaghetti is a deliciously simple recipe that every home cook should have under their belt. It comes together quickly and tastes great.
Ingredients
Units
- 3 tbsp extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely grated
- 1 tsp paprika flakes
- 12 oz pork sausages (350 g), casings removed
- 1 can crushed tomatoes (14 oz / 400 g)
- 1/2 can water
- 1 tsp chili flakes
- 1 cup frozen peas
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 9 oz spaghetti (250 g)
- 1 bunch parsley, roughly chopped
- Freshly grated Parmesan, for serving
Instructions
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.
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
Category: Main Course
Method: Simmering
Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
If you liked this, you are going to love these favorite pasta recipes:
Slow-Braised Beef Short Rib Bucatini
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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