Sicilian Sausage Pasta

Name: Sicilian Sausage Pasta (One-Pan Creamy)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1/2 medium onion, chopped; 1/2 tsp crushed red pepper flakes; 4 cloves garlic, minced; 1 lb Italian sausage, casings removed; 2 tbsp tomato paste; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup dry white wine; 1 (14.5 oz) can cherry tomatoes; 14.5 oz chicken stock; 1 lb ditalini pasta; 1 parmesan rind; 1/2 cup heavy cream; 1/2 cup grated pecorino cheese; 2 cups fresh spinach, chopped; 1/4 cup fresh basil, chopped; 1 tsp lemon juice, for garnish

Sicilian Sausage Pasta is a one-pan Italian-American dish combining browned Italian sausage, cherry tomatoes, sun-dried tomatoes, and ditalini in a savory, creamy sauce finished with spinach and fresh basil. Its standout trait is the rich depth of flavor from layered tomato components and the convenience of cooking everything in a single pan.

🌍Italian-American 🏷️One-pan pasta 🏷️Ditalini 🏷️Italian sausage 🏷️Sausage pasta Creamy pasta

🏷️

🏷️Tomato pasta

-0:00

melissajorealrecipesonTikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

2 tbsp olive oil
1/2 medium onion, chopped
1/2 tsp crushed red pepper flakes
4 cloves garlic, minced
1 lb Italian sausage, casings removed
2 tbsp tomato paste
1/2 cup sun-dried tomatoes, chopped
1/2 cup dry white wine
1 (14.5 oz) can cherry tomatoes
14.5 oz chicken stock
1 lb ditalini pasta
1 parmesan rind
1/2 cup heavy cream
1/2 cup grated pecorino cheese
2 cups fresh spinach, chopped
1/4 cup fresh basil, chopped
1 tsp lemon juice, for garnishoptional

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Instructions

1
In a large skillet or braiser over medium heat, add olive oil. Once shimmering, add the chopped onion and sauté for 2-3 minutes until softened.
2
Stir in the crushed red pepper flakes and minced garlic, and cook for another minute until fragrant.
3
Add the Italian sausage to the pan. Use a wooden spoon to break it up and cook until browned, about 5-7 minutes.
4
Stir in the tomato paste and cook for 1 minute, followed by the chopped sun-dried tomatoes.
5
Deglaze the pan with white wine, scraping up any browned bits from the bottom.
6
Add the can of cherry tomatoes, using your spoon to gently crush some of them against the side of the pan.
7
Fill the empty tomato can with chicken stock and pour it into the skillet. Stir everything to combine.
8
Add the ditalini pasta and the parmesan rind. Stir well.
9
Bring the mixture to a simmer and cook, stirring frequently to prevent sticking, until the pasta is nearly al dente and has absorbed most of the liquid (about 10-12 minutes).
10
Reduce the heat to low and stir in the heavy cream, followed by the grated pecorino cheese, until the cheese is melted and the sauce is creamy.
11
Turn off the heat. Stir in the chopped spinach and basil until they are just wilted.
12
Remove the parmesan rind. Garnish with a little lemon juice if desired and serve immediately.

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Tips & Notes

Pro tips

Brown the sausage fully and break it into small pieces before adding other ingredients—this creates fond that flavors the entire sauce.
Bloom the tomato paste in oil for 1–2 minutes before adding stock to deepen its savory note and prevent a raw taste.
Taste and adjust seasoning after spinach wilts; the greens absorb salt, and fresh basil added at the end brightens the dish.
Don't skip the white wine—its acidity cuts through richness and prevents the sauce from tasting heavy or one-dimensional.

Substitutions

Sun-dried tomatoes → roasted red peppers (adds sweetness and softer texture; use same quantity)
Chicken stock → vegetable stock or pasta water (maintains flavor base; pasta water adds starch for sauce cling)
Spinach → kale or Swiss chard (heartier greens; add 1–2 minutes earlier to soften)
White wine → dry vermouth or additional chicken stock (vermouth adds subtle herbaceousness; stock keeps it savory)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium heat, adding a splash of stock or water to loosen the sauce.

Common Questions

Can I use a different pasta shape instead of ditalini?

Yes. Penne, rigatoni, or small shells work well and cook in similar time. Avoid long pasta like spaghetti, which doesn't mix as evenly in a one-pan dish.

What type of Italian sausage should I buy?

Use sweet or hot Italian sausage based on your heat preference. Remove the casings before cooking so it breaks into small, even pieces that distribute throughout the pasta.

Can this recipe be made ahead?

Yes. Prepare and refrigerate for up to 3 days, then reheat gently on the stovetop with a splash of stock or water to restore sauce consistency.

Why add both cherry tomatoes and sun-dried tomatoes?

Cherry tomatoes provide fresh acidity and juice to build the sauce base; sun-dried tomatoes add concentrated umami and chewiness that deepens the overall flavor.