Italian Sausage Pasta

This Italian sausage pasta recipe is quite simple and easy to prepare. I prefer to use a mild Italian sausage and cook it slowly in a tasty tomato sauce. Give yourself an hour and serve this with some nice Italian bread and a bottle of Masi Soave (dry white).


5 mild Italian sausages
5 cloves garlic, finely chopped
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh flat-leaf (Italian) parsley
1 tsp of dry rosemary
1 1/2 cups canned diced tomatoes
1/3 cup dry white wine
sea salt and freshly ground pepper
1lb (500g) of rigatoni


Combine the oil, garlic and half of the parsley in a deep pan. Turn the heat to medium-low and sauté gently until the garlic is soft but not coloured.

Add the diced tomatoes to the pan with the rosemary and some ground pepper. Add just a little salt to taste. Turn up the heat and bring the sauce to a boil.

Pour in the wine and continue to cook until the alcohol is evaporated (2 minutes). Turn down the heat to a low-medium heat and add the Italian sausage. Let it simmer for 45 minutes or until the pasta sauce begins to thicken. Stir it occasionally and keep an eye on the heat. Turn it down if necessary.

Meanwhile, bring a large pot of water (5 litres) to a boil. Add the rigatoni and a teaspoon of salt and stir at once. Cook over high heat and stir occasionally with a wooden spoon until the pasta is al dente (about 7-8 minutes).

Drain the pasta and add it to the pan with the pasta sauce and Italian sausage. Turn off the heat and carefully stir it all together in the pan. Serve immediately with some freshly grated Parmigiano-Reggiano.

5 minutes prep | 45 minutes cooking | Serves 5