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sausage pasta on a white plate

Spicy Sausage Pasta

15-minute spicy sausage pasta (no cream) that is quick and easy using simple, everyday ingredients! To serve, sprinkle a little dried chilli flakes and fresh basil leaves for a nice spicy kick and a boost of freshness. Parmesan cheese? Why not! 1 minute quick how-to video below.
5 from 6 votes
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Course: Dinner, lunch
Cuisine: Western
Keyword: sausage pasta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 502kcal
Author: Genevieve


  • 400 g /14 ounces Italian pork sausages the best quality you can afford
  • 350 g /12 ounces linguine or preferred pasta shapes
  • 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 substitute: chilli sauce
  • freshly grated parmesan cheese


  • Cut sausages into bite-sized pieces and half cherry tomatoes.
  • Cook linguine pasta according to packet instructions. Remember to season the pasta cooking water generously. (note 1)
  • In a large pan, brown sausages with olive oil for about 2 minutes on high heat. Add garlic, stir fry for about 30 seconds until fragrant and garlic lightly golden.
  • Add cherry tomatoes, sugar, salt and pepper. Stir fry for about 2 minutes until the tomatoes start to blister and soften lightly. Put the lid on and reduce the heat to low for about 4 minutes or until saucy.
  • Remove the lid, turn the heat up to high and stir in baby spinach for 30 seconds then turn the heat off. By now, the pasta should be cooked to al dente. Add pasta into the pan along with ½ cup of pasta cooking water. Toss pasta through the sauce. Taste and adjust for salt and pepper if necessary.
  • Serve with fresh basil leaves, parmesan cheese and a sprinkle of dried chilli flakes.



1. Season the pasta cooking water generously before the pasta is added to the boiling water. This will lightly season the pasta and make it taste just that much better! The general rule is to add about ½ tablespoon of salt for every 100g of dried pasta with plenty of water (about 1 litre for every 100g pasta). Sounds like a lot of salt but rest assured, the vast majority of it stays in the water and does not get absorbed by the pasta.
Reheat whether you're reheating over the stove or in a microwave, add some water into the pasta to help loosen the sauce up a bit.
Storeage keeps well in the fridge for up to 4 days and 1 to 2 months in the freezer. Store in airtight containers to keep freshness. 
Nutritional value are estimates and will vary depending on the sausages used.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 502kcal | Carbohydrates: 64g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Fiber: 5g | Sugar: 5g