Pasta con Salsiccia is the family favourite next to classic spaghetti bolognese. Italian sausage is the what does the magic here. The rest is simple — just pureed tomatoes, fresh rosemary, onion, garlic, a little white wine, a sprinkling of paprika and a dollop of crème fraîche. That’s it. The key is to slow cook the sauce to bring out all the flavours before giving it a light, creamy finish.
Creamy tomato sauce for Pasta con Salsiccia
The sauce is more tomato-y than creamy — there is only 2 tablespoons crème fraîche which miraculously transform the sauce. It helps neutralise some of the acidity from the tomatoes and spices from the sausage, which results in a nicely balanced creamy tomato sauce.
Italian sausages – I like to use spicy Italian sausage (Salsiccia Peperoncino) which works well for teenagers and adults alike, depending of course on the producer of the sausage as some are spicier than others. I choose one that is mildly spicy. Salsiccia can also be found in a very mild version or made with fennel. One this is for sure, which ever type you choose — the better the sausage, the better the sauce!
- Tomato Passata – plain pureed tomatoes not only provides a delicious tomato-y flavor, but also thickens the sauce and compliment the richness of the sausage.
- Onions and garlic – aromatics are key building blocks to this tasty sauce.
- Rosemary – not to be missed, it’s a wonderful, deeply aromatic herb. I love this addition.
- Smoked paprika – for a teeny, weeny hint of smokiness. Optional!
- Crème fraîche – provides the richness and mellows out the acid in the tomatoes.
- Pasta — this is the kind of sauce that goes best with traditional tube-shaped pasta, like Rigatoni and Tortiglioni. This ensures you get a perfect fork-full of sauce with every bite.
- Parmesan – for serving and adding a umami flavour boost!
If you like this recipe for pasta with Italian sausage, then you might also enjoy my Salsiccia and Lentil Bolognese recipe.
Otherwise, how about trying one of these vegetarian pasta recipes:
- Tagliatelle Pasta with Mushrooms and Thyme Sauce
- Vegan Bolognese Sauce (with Cauliflower & Walnut)
- Spinach and Ricotta Stuffed Shells
Pasta con Salsiccia with Creamy Tomato Sauce
- 2 tablespoon extra-virgin olive oil
- 300 g mild or hot Italian sausage (Salsiccia), casings removed and chopped
- 2 small yellow onions, chopped
- 2 garlic cloves, minced
- 100 ml dry white wine
- 700 g glass pureed tomatoes (Passata)
- 1/4 teaspoon smoked paprika (alternatively use sweet paprika, or skip)
- 1 sprig fresh rosemary
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons crème fraîche
- 500 g dried rigatoni or other short pasta (such as Fusilli or Orecchiette)
- Finely grated parmesan cheese, to serve
In a large deep skillet (or wok) heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent (8-10 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
Add the wine, and cook for 3-4 minutes, until reduced and almost completely evaporated. Then add the tomato passata, paprika and rosemary; season with salt and pepper.
Bring to a simmer, then reduce the heat to medium-low and continue cooking for 30 minutes, stirring occasionally. Stir in crème fraîche.
Meanwhile, in a large pot of boiling, salted water, cook the rigatoni, according to package instructions, until al dente. Drain the pasta and toss with the sauce. Serve with grated parmesan.
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.
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We had this dish last night and I must say: We all loved it! It will be one of our regular meals from now on. I didn’t make any big changes to the ingredients. I used only 500ml of tomato because I didn’t want to open another package of purée. I used regular salsiccia because of the kids. We added Chili afterwards. And I didn’t add any salt. The sausage was salty enough.
We finished every last bit. But we were only three people. For four eaters (which we normally are) I would need more tomato purée.
Thanks for the recipe!
Thank you Nicole for the 5 stars! So glad you enjoyed this recipe. This is one of those ones that we have on regular rotation in my house. 🙂