Italian Sausage Pizza Pasta

Ingredients

• 227 g (8 oz)uncooked penne pasta
• 454 g (1 lb)ground mild Italian sausage
• 10 ml (2 tsp)olive oil
• 75 g (½ cup)diced onion
• 1 clovegarlic, minced
• 454 g (1 lb)diced tomatoes
• 227 g (8 oz)tomato sauce
• 57 g (½ cup)shredded mozzarella
• To tastesalt
• To tasteblack pepper
• To tastebasil leaves

Instructions

1. 1

   Cook the pasta

   Cook the penne according to the directions on its package.

2. 2

   Heat the skillet

   Set a large non-stick skillet over medium-high heat.

3. 3

   Add the oil

   Pour in the olive oil and swirl it around to coat the skillet.

4. 4

   Cook sausage and onion

   Add the sausage and onion. Cook until the sausage is fully cooked.

5. 5

   Add the garlic

   Stir in the garlic and cook for 1–2 minutes more.

6. 6

   Add the tomatoes

   Add the diced tomatoes and tomato sauce, then mix well.

7. 7

   Combine the pasta

   Stir in the cooked pasta, mozzarella, salt and pepper.

8. 8

   Finish and serve

   Sprinkle with more cheese and garnish with basil.

What is Italian sausage pizza pasta?

This skillet pasta takes inspiration from the familiar combination of sausage, tomato and cheese on Italian-American pizza. It pairs those flavours with penne for a filling meal that is ready in about 25 minutes.

The sausage adds seasoning and richness, while diced tomatoes and tomato sauce make a chunky, savoury coating. Mozzarella and fresh basil bring a pizza-like finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 29g protein, 52g carbs, 36g fat.

The penne and tomato sauce provide much of the carbohydrate, while sausage and mozzarella contribute protein and a substantial share of the fat. Pair a serving with salad or a green vegetable for a fresh, varied plate.

Build the tomato base

Sausage and onion: cook them together until the meat is fully cooked, letting the onion soften as the sausage browns. This provides the savoury foundation for the sauce.

Tomatoes and sauce: diced tomatoes give the mixture texture, while tomato sauce helps it cling to the pasta. Mix them well before adding the penne.

Cook the pasta separately

Penne: follow the packet directions and cook the pasta while preparing the skillet ingredients if your timing allows. Drain it before stirring it into the sauce.

Sauce coating: once combined, stir gently so the pasta is coated without breaking it. The recipe does not specify a further simmer, so serve after the cheese has been stirred through.

Get the sausage fully cooked

Break up the ground sausage as it cooks so it cooks evenly with the onion. Check that it is fully cooked before adding the garlic and tomatoes.

Garlic timing: add it after the sausage is cooked and give it just 1–2 minutes in the pan. This brief cooking time lets it flavour the skillet without leaving it to cook throughout the longer sausage stage.

Finish with cheese and basil

Mozzarella: stir the shredded cheese through the hot pasta so it softens into the dish. Add more over the top at the end, as directed, for a cheesy finish.

Basil: garnish just before serving to keep its fresh aroma prominent. Add salt and pepper to taste when combining the pasta and sauce.

What to serve alongside

A crisp green salad or simply dressed leaves provide a fresh contrast to the rich sausage and cheese. You could also serve a green vegetable such as broccoli or green beans alongside the pasta.

The dish is substantial on its own, so keep sides simple and let the tomato, sausage and basil flavours stay in focus.

Recipe notes & tips

• Use a large skillet so the sausage and onion have room to cook evenly.
• Cook the pasta according to its packet directions while the sausage mixture cooks, if you can manage both safely.
• Stir the garlic in only after the sausage is fully cooked, then cook it for 1–2 minutes.
• Drain the penne before adding it to the tomato mixture.
• Keep a little extra mozzarella aside for the final sprinkle.
• Add basil at the end as a fresh garnish.

Variations

• Add mushrooms: cook sliced mushrooms with the sausage and onion until softened.
• Use hot sausage: swap in hot Italian sausage for a spicier skillet.
• Add sliced peppers: cook them with the onion for extra vegetable texture.
• Try another pasta shape: use a similar short pasta and cook it according to its packet directions.
• Use fresh mozzarella: tear it into small pieces and scatter it over the finished pasta.

Common mistakes to avoid

• Adding garlic too early: it can cook for too long; wait until the sausage is cooked and limit its extra cooking to 1–2 minutes.
• Skipping the sausage check: cook it fully before adding the tomatoes.
• Overcooking the pasta: follow the packet directions and drain it before combining.
• Forgetting to coat the skillet: swirl the olive oil around the pan before adding the sausage and onion.
• Adding basil too soon: use it as the final garnish to retain its fresh flavour.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat gently in a pan or microwave until piping hot, stirring partway through; add a splash of water if the pasta seems dry.

Frequently asked questions