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Creamy Spicy Garlic Noodles with Sausage Cooking

Creamy Spicy Garlic Noodles with Sausage Cooking

Creamy Spicy Garlic Noodles with Sausage is a rich and flavorful dish that combines creamy pasta, savory sausage, and a spicy garlic sauce. This versatile meal can be customized to suit different tastes and dietary needs, making it perfect for any occasion.
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Total Time 20 minutes
Servings 4

Ingredients
  

PASTA

  • Salt for pasta water
  • 250 g 9 oz fresh lasagne sheets, or your preferred pasta (see note 1)

SAUCE

  • 2 tbsp olive oil
  • 450 g 1 lb Italian pork sausages (mild or spicy), casings removed
  • 1 tbsp freshly minced garlic
  • 1 tbsp tomato paste concentrated puree
  • ½ cup 125 ml dry white wine (or more chicken stock)
  • 1 cup 250 ml chicken stock
  • 1 tbsp Italian mixed herbs Italian seasoning
  • ½ tsp crushed chili red pepper flakes (optional)
  • 1 cup 250 ml thickened (heavy) cream
  • ½ cup 50 g freshly grated parmesan, plus extra for serving
  • Salt and pepper to taste

Instructions
 

COOK THE PASTA

  • Bring a large pot of salted water to a boil.
  • Fresh lasagne sheets – If using fresh lasagne sheets, cut or tear them into strips, approximately 2.5 cm (1 inch) thick. Cook them after preparing the sauce. They will only need 30–60 seconds and can be drained and added directly to the sauce.
  • Regular pasta – For regular pasta, follow the package instructions, but cook for 1 minute less. Drain well, as they will continue cooking in the sauce.

THE SAUCE

  • Heat the olive oil in a large pan over medium heat.
  • Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.
  • Add the garlic and cook for an additional 30 seconds, until fragrant.
  • Stir in the tomato paste and cook for 1–2 minutes to caramelize it and bring out its flavor.
  • Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
  • Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half.
  • Stir in the Italian mixed herbs and crushed chili flakes (if using).
  • Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until it thickens slightly.
  • Stir in the grated parmesan and season with salt and pepper to taste. Turn off the heat, add the cooked pasta, and toss it through the sauce. Garnish with basil.
  • The pasta will begin to absorb the sauce the longer it sits (though leftovers are even better the next day!). Serve immediately, with extra parmesan if desired.

Notes

Make Ahead:
Creamy sausage pasta is best enjoyed fresh, but the leftovers are amazing the next day. If you’d like to make it ahead, follow the recipe and then use the leftover storage instructions below.
Leftovers:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently on the stovetop or in the microwave. Add a small splash of milk, cream, or chicken stock when reheating to keep the sauce creamy and prevent it from drying out.
Freezing the pasta is not recommended, as it may become mushy. However, you can turn leftover creamy sausage pasta into a pasta bake. Simply transfer it to a baking dish, top with extra cheese (mozzarella works great), and bake at 200°C (400°F) or 180°C (350°F fan-forced) for about 20 minutes until bubbly and golden.