This 15-minute spicy sausage pasta is quick, simple and delicious, made from everyday ingredients. A scattering of dried chilli flakes and fresh basil brings a bright, spicy note that balances the rich sausages.
Sweet-tart cherry tomatoes pair beautifully with the savory, fatty flavour of Italian sausages, creating a vibrant sauce with minimal effort.
For another easy sausage option, try a one-pot sausage pasta bake for a cheesier version.
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Ingredients
- Italian sausages – choose the best quality sausages you can; pork works well but use your preferred variety.
- Cherry tomatoes – sweeter and slightly more acidic than large tomatoes, they add fresh brightness to the sauce.
- Sugar – a teaspoon of brown or white sugar helps balance the tomatoes.
- Linguine – or any pasta shape you prefer.
- Red chilli flakes – for heat; alternatively use chilli powder or a dash of hot sauce.
Cooking instructions
Timing is key to make this in 15 minutes. Start by boiling the pasta: use plenty of water and season it generously. Cook according to the packet until al dente.
While the pasta cooks, cut the sausages into bite-size pieces, thinly slice the garlic and halve the cherry tomatoes.
You can remove the sausage casings if you prefer softer bites, but leaving them adds texture. Heat a tablespoon of olive oil in a large frying pan over high heat and brown the sausage pieces, turning so they colour evenly on a couple of sides.
Add the garlic and cook briefly until fragrant and starting to colour. Then add the halved cherry tomatoes, a teaspoon of sugar, and season with salt and pepper.
When the tomatoes begin to blister and soften—about 2–3 minutes—cover the pan, lower the heat and simmer gently for another 4 minutes. The tomatoes should break down and form a saucy base.
Increase the heat, add three handfuls of baby spinach and stir until wilted, which takes only a few seconds. Spinach reduces significantly in volume when cooked.
Drain the pasta when it’s al dente, reserving about ½ cup of the pasta water. Add the pasta to the pan, pour in the reserved water, then turn off the heat and toss everything together so the pasta absorbs the sauce.
Serve with a generous sprinkle of dried chilli flakes, torn fresh basil leaves and freshly grated Parmesan if desired. A light drizzle of good olive oil finishes the dish nicely.
To serve: top with chilli flakes and basil; add Parmesan and olive oil if you like.
Useful tips and tricks
- Salt the pasta water well: this seasons the pasta from the inside out. A good guideline is about ½ tablespoon of salt per 100g of dried pasta with plenty of water.
- Choose quality sausages: the dish is simple, so better sausages noticeably improve the final flavour.
Good to know (FAQs)
Yes — if you prefer a creamier sauce, stir in about ½ cup of cream after the spinach has wilted, then taste and adjust seasoning.
You can, though fresh cherry tomatoes give a brighter, fresher acidity that complements the sausages particularly well.
Leftovers/storage
When reheating, add a splash of water or stock to loosen the sauce. Reheat gently on the stove or in short bursts in the microwave.
Store in airtight containers in the fridge for up to 4 days, or freeze for 1–2 months.
Made this recipe? Share your thoughts in the comments — I’d love to hear how it turned out.
Happy cooking! – Gen
📖 Recipe
Spicy Sausage Pasta
Ingredients
- 400 g Italian pork sausages /14 ounces, best quality you can afford
- 350 g linguine /12 ounces, or preferred pasta
- 2 punnets cherry tomatoes ~500g / 1 pound
- 3 handfuls baby spinach ~150g / 5 ounces
- 3 cloves garlic thinly sliced
- 1 teaspoon brown sugar or white sugar
- 1 tablespoon olive oil
- salt and pepper
To serve
- fresh basil leaves
- dried chilli flakes (or chilli sauce)
- freshly grated Parmesan cheese (optional)
Instructions
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Cut sausages into bite-sized pieces and halve the cherry tomatoes.
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Cook linguine according to packet instructions, seasoning the pasta water generously.
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In a large pan, brown the sausages in olive oil over high heat for about 2 minutes. Add garlic and cook briefly until fragrant and lightly golden.
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Add cherry tomatoes, sugar, salt and pepper. Stir for 2 minutes until tomatoes blister, then cover and simmer on low for about 4 minutes until saucy.
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Uncover, turn the heat to high and stir in baby spinach until wilted. Turn off the heat, add drained pasta and ½ cup reserved pasta water, then toss to combine. Adjust seasoning as needed.
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Serve topped with fresh basil, Parmesan and a sprinkle of dried chilli flakes.
Notes
Reheat: add a splash of water when reheating to loosen the sauce.
Storage: fridge up to 4 days, freezer 1–2 months in airtight containers.
Nutrition values are estimates and depend on the sausages and exact ingredients used.
Nutrition
More easy pasta recipe
- Creamy Chicken and Bacon Pasta Bake
- Chicken and Broccoli Pasta Bake
- Creamy Chicken Pasta With Bacon
- Easy Garlic Prawn Pasta