Spicy Fennel Sausage Pasta

Rich, cozy, a little spicy, and the kind of pasta you make once… then crave weekly.

If there’s one dinner that never fails me no matter the season, mood, or level of energy it’s a really good sausage pasta. This one started as a “use what’s in the fridge” meal and somehow turned into a recipe I now make on repeat. It’s bold but simple, deeply comforting, and exactly the kind of dish you want simmering on the stove while the house fills with that unmistakable garlic-tomato-sausage smell.

This spicy fennel sausage pasta is hearty, saucy, and unapologetically cozy. Think al dente rigatoni coated in a rich tomato sauce infused with fennel-spiced sausage, garlic, and just enough heat to keep things interesting. Finished with parmesan, fresh herbs, and plenty of black pepper it’s classic, elevated comfort food without being fussy.

This is also one of those meals that feels restaurant-level but is incredibly forgiving. No precise measurements needed. No stress. Just good ingredients doing what they do best.

This Sausage Pasta is a 15 minute prep time & 30 minute cook time.

Why You’ll Love This Recipe:

• Weeknight-friendly but still feels special

• Bold flavor from fennel sausage without complicated steps

• One pan sauce (hello, easy cleanup)

• Perfect for leftovers arguably even better the next day

• Customizable heat level depending on your spice tolerance

• Ideal for monetized content: pantry staples, crave-worthy visuals, and SEO-friendly ingredients

  This is the kind of recipe people save, revisit, and share and those are exactly the recipes that perform well long-term.

The Inspiration Behind This Pasta:

I love recipes that feel nostalgic but still exciting. This one reminds me of cozy dinners where everyone gathers around the table with big bowls, extra cheese, and a glass of red wine. It’s rustic in the best way nothing flashy, just deeply satisfying food that does exactly what it’s supposed to do.

The fennel sausage is really the star here. That subtle licorice note paired with spicy tomato sauce creates a depth of flavor that feels intentional and elevated, even though the process itself is straightforward. It’s proof that you don’t need a long ingredient list to make something memorable.

Ingredients You’ll Need:

For the Pasta:

• Rigatoni pasta (or any short pasta with ridges)

• Olive oil

• Spicy fennel sausage (casings removed)

• Yellow onion, finely diced

• Garlic cloves, minced

• Tomato paste

• Crushed tomatoes (or passata)

• Red pepper flakes

• Salt and freshly cracked black pepper

• Pasta water (reserved)

For the Finishing:

• Fresh parsley or basil

• Finely grated parmesan cheese

• Extra black pepper

• Optional: a splash of cream or butter for richness

How to Make Spicy Fennel Sausage Pasta:

Step 1: Cook The Pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Before draining, reserve about 1 cup of pasta water this is key for building a silky sauce later.

Step 2: Brown The Sausage
Heat olive oil in a large skillet or saucepan over medium heat. Add the sausage, breaking it up as it cooks. Let it really brown this caramelization adds so much flavor to the sauce. Once cooked through, remove excess grease if needed.

Step 3: Build The Flavor
Add diced onion to the pan and cook until soft and translucent. Stir in garlic and red pepper flakes, cooking just until fragrant. Add tomato paste and cook it down for a few minutes until it darkens slightly this step deepens the flavor dramatically.

Step 4: Simmer The Sauce
Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer gently. This is where everything comes together. Let it cook long enough to thicken and mellow about 10–15 minutes.

Step 5: Bring It All Together
Add the cooked pasta directly to the sauce along with a splash of pasta water. Toss until everything is coated and glossy. Adjust seasoning as needed.

Step 6: Finish & Serve
Remove from heat and finish with grated parmesan, fresh herbs, and extra black pepper. Serve immediately with more cheese on top.

Tips for the Best Sausage Pasta:

• Brown the sausage well color equals flavor

• Cook the tomato paste until it turns brick red

• Use pasta water gradually to control sauce consistency

• Season at every step, not just at the end

• Don’t overcook the pasta it should finish cooking in the sauce

  These small details make a huge difference in the final dish.

How to Make This Recipe Your Own:

This pasta is incredibly adaptable. Here are a few easy variations:

• Add cream for a rosé-style sauce

• Swap sausage for ground turkey or plant-based sausage

• Add greens like spinach or kale at the end

• Use vodka to deglaze the pan before adding tomatoes

• Top with burrata for an ultra-luxurious finish

You can take this base recipe in so many directions without losing what makes it great.

Serving Suggestions:

This pasta is a full meal on its own, but if you want to round it out:

• Simple arugula salad with lemon dressing

• Garlic bread or focaccia

• Roasted vegetables (broccoli or Brussels sprouts work well)

For drinks, a medium-bodied red wine pairs beautifully, but even sparkling water with lemon feels right here.

Storage & Reheating Tips:

To Store:
Let the pasta cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.

To Reheat:
Warm gently on the stovetop or in the microwave with a splash of water or broth to loosen the sauce.

Freezing:
The sauce (without pasta) freezes well for up to 2 months. Thaw overnight and toss with fresh pasta.

FAQ:

Can I make this ahead of time?
Yes! The sauce actually tastes better after sitting. Make it a day ahead and cook fresh pasta when ready to serve.

Is this very spicy?
It’s more warm than fiery. Adjust red pepper flakes based on your preference.

What pasta works best?
Rigatoni is ideal, but penne, ziti, or paccheri also work well.

Final Thoughts

This spicy fennel sausage pasta is one of those recipes that earns a permanent spot in your rotation. It’s cozy without being boring, bold without being complicated, and satisfying in that deeply comforting way that only a good bowl of pasta can be.

If you’re building a recipe site with long-term monetization in mind, this is exactly the kind of content that performs: timeless flavors, flexible ingredients, strong visuals, and a story that invites readers to stay awhile.

Yield: 4-6 servings

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Spicy Fennel Sausage Pasta with Tomato Sauce

Rich, cozy, a little spicy, and the kind of pasta you make once… then crave weekly. If there’s one dinner that never fails me no matter the season, mood, or level of energy it’s a really good sausage pasta. This one started as a “use what’s in the fridge” meal and somehow turned into a recipe I now make on repeat. It’s bold but simple, deeply comforting, and exactly the kind of dish you want simmering on the stove while the house fills with that unmistakable garlic-tomato-sausage smell.

Cook modePrevent screen from turning off

Ingredients

For the Pasta

• Rigatoni pasta (or any short pasta with ridges)
• Olive oil
• Spicy fennel sausage (casings removed)
• Yellow onion, finely diced
• Garlic cloves, minced
• Tomato paste
• Crushed tomatoes (or passata)
• Red pepper flakes
• Salt and freshly cracked black pepper
• Pasta water (reserved)

For Finishing

• Fresh parsley or basil
• Finely grated parmesan cheese
• Extra black pepper
• Optional: a splash of cream or butter for richness

Instructions

1. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Before draining, reserve about 1 cup of pasta water—this is key for building a silky sauce later.
2. Heat olive oil in a large skillet or saucepan over medium heat. Add the sausage, breaking it up as it cooks. Let it really brown—this caramelization adds so much flavor to the sauce. Once cooked through, remove excess grease if needed.
3. Add diced onion to the pan and cook until soft and translucent. Stir in garlic and red pepper flakes, cooking just until fragrant. Add tomato paste and cook it down for a few minutes until it darkens slightly—this step deepens the flavor dramatically.
4. Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer gently. This is where everything comes together. Let it cook long enough to thicken and mellow—about 10–15 minutes.
5. Add the cooked pasta directly to the sauce along with a splash of pasta water. Toss until everything is coated and glossy. Adjust seasoning as needed.
6. Remove from heat and finish with grated parmesan, fresh herbs, and extra black pepper. Serve immediately with more cheese on top.

Notes

Brown the sausage well color equals flavor

Cook the tomato paste until it turns brick red

Use pasta water gradually to control sauce consistency

Season at every step, not just at the end

Don’t overcook the pasta it should finish cooking in the sauce

Nutrition Facts

Calories

137

Carbs

14 g

Cholesterol

11 mg

Fat

7 g

Fiber

1 g

Net carbs

13 g

Protein

4 g

Sat. Fat

3 g

Sodium

148 mg

Sugar

1 g