Easy Chicken Sausage Pasta

Ingredients

• 454 gpasta (penne, rotini, farfalle or your favourite shape)
• 454 gchicken sausage (sweet, mild or spicy)
• 15 mlolive oil
• 1onion, chopped
• 2 clovesgarlic, minced
• 1red pepper, diced
• 120 mlchicken stock
• 60 mldouble cream (optional)
• 60 mlgrated Parmesan
• 1 teaspoondried oregano
• ½ teaspoonchilli flakes (optional)
• to tastesalt
• to tastepepper
• to servefresh basil, chopped
• to serveextra Parmesan
• 240 mlreserved pasta water

Instructions

1. 1

   Boil the water

   Bring a large pan of salted water to the boil.

2. 2

   Cook the pasta

   Add the pasta and cook according to the packet instructions until al dente. Before draining, set aside about 240 ml of the pasta water.

3. 3

   Drain the pasta

   Drain the pasta and set it aside.

4. 4

   Heat the oil

   Warm the olive oil in a large frying pan or Dutch oven over a medium heat.

5. 5

   Brown the sausage

   Remove the sausage from its casings and add it to the pan. Break it up with a spoon as it cooks until browned and cooked through, then lift it out and set aside.

6. 6

   Soften the onion

   Add the chopped onion to the pan and cook for about 3–5 minutes, until softened.

7. 7

   Cook the garlic

   Add the minced garlic and cook for another minute, until fragrant.

8. 8

   Add the pepper

   Stir in the diced red pepper and cook for about 3–5 minutes, until slightly softened.

9. 9

   Heat the spinach

   Stir in the thawed, squeezed-dry spinach and cook until heated through. Spinach is mentioned in the method but is not included in the ingredient list.

10. 10

    Add the liquids

    Pour in the crushed tomatoes and chicken stock. Crushed tomatoes are mentioned in the method but are not included in the ingredient list.

11. 11

    Season the sauce

    Stir in the dried oregano and chilli flakes, if using.

12. 12

    Simmer the sauce

    Bring the sauce to a simmer and cook for about 5–7 minutes so the flavours can meld.

13. 13

    Finish the sauce

    If using, stir in the double cream along with the Parmesan. Season with salt and pepper to taste.

14. 14

    Combine everything

    Add the cooked pasta and browned chicken sausage to the pan with the sauce.

15. 15

    Adjust the consistency

    Toss until everything is evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches the consistency you want.

16. 16

    Serve the pasta

    Serve straight away, topped with chopped fresh basil and extra Parmesan.

What is chicken sausage pasta?

This Italian-American-style pasta brings together pasta, browned chicken sausage and a savoury vegetable sauce. It is a flexible, home-style dinner rather than a strictly traditional Italian dish.

The combination works because the pasta water helps the sauce cling to the pasta, while Parmesan adds a salty, savoury finish. The supplied method also mentions spinach and crushed tomatoes, but neither appears in the ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 0g protein, 0g carbs, 0g fat.

The pasta supplies most of the carbohydrates, while the sausage contributes protein and some fat; olive oil, Parmesan and optional double cream add further fat. The supplied nutrition lists 600 kcal per serving but gives zero for the other macros, so those values are not available to assess. For a more balanced plate, serve the pasta with a side of vegetables or salad.

Choose the pasta and sausage

Pasta shape: Penne, rotini and farfalle are all listed options. Whichever shape you choose, cook it until al dente so it holds up when tossed with the sauce.

Sausage: Sweet, mild or spicy chicken sausage will work. Removing it from its casing lets you break it into small pieces that brown across the pan.

Build flavour in the pan

Brown the sausage: Cook it until browned and cooked through, then take it out before starting the vegetables. This keeps it from overcooking while the sauce simmers.

Cook in stages: Soften the onion first, then add the garlic and red pepper as directed. Keeping the garlic's cooking time short helps it turn fragrant without burning.

Mind the method’s missing ingredients

Spinach: The method instructs you to add thawed, squeezed-dry spinach, but the ingredient list gives no amount and does not list spinach at all.

Tomatoes: Crushed tomatoes also appear in the method without an amount or a matching ingredient-list entry. Check the original recipe for clarification before cooking if you intend to include either ingredient.

Get the sauce texture right

Pasta water: Reserve it before draining, as instructed. Add it a little at a time if the finished sauce seems too thick; the method does not specify an exact amount to add.

Cream and Parmesan: The cream is optional, while the Parmesan is stirred into the sauce. Add them after the simmer so the sauce can be finished smoothly before the pasta goes in.

Serve it straight away

Timing: The listed total time is 35 minutes. Get the pasta cooking while you prepare the sausage and sauce components to keep the stages moving.

To serve: Finish with fresh basil and extra Parmesan, as specified. A simple green salad or steamed vegetables would make an easy side.

Recipe notes & tips

• Reserve the pasta water before draining so you have it available to loosen the sauce.
• Break the sausage into small pieces as it browns for an even mix through the pasta.
• Keep the garlic to about one minute in the pan, as the method directs.
• Add reserved pasta water gradually rather than pouring it all in at once.
• Check the original recipe for the missing spinach and crushed tomato quantities before adding them.

Variations

• Choose spicy sausage: Use the spicy chicken sausage option for more heat.
• Use another pasta shape: Swap between penne, rotini, farfalle or another favourite shape.
• Leave out the cream: Skip the optional double cream for a less rich sauce.
• Add the listed chilli flakes: Stir them in with the oregano for extra heat.
• Finish with more Parmesan: Add extra at the table as suggested for serving.

Common mistakes to avoid

• Skipping the pasta water: Reserve about 240 ml before draining so you can adjust the sauce.
• Overcooking the pasta: Follow the packet timing and stop at al dente before tossing it with the sauce.
• Leaving the sausage in the pan: Remove it after browning, then return it with the pasta as directed.
• Cooking the garlic too long: Add it after the onion and cook for only about a minute, until fragrant.
• Guessing the missing amounts: The method names spinach and crushed tomatoes but gives no quantities; check the original recipe rather than assuming.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions