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calabria spicy sausage pasta

Calabrian Spicy Sausage Pasta

This comforting Southern-Italian pasta features a thick tomato sauce with crumbled meat, bold peperoncino heat, and sweet tomatoes. The sauce clings to tubular pasta for a satisfying, hearty dish made in under an hour.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian, Southern Italian, Calabrian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1/3 lb about 150g ’nduja or spicy sausage (soppressata or salsiccia piccante)
  • 1 tablespoon olive oil if needed
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 can 14.5 oz crushed tomatoes (or San Marzano-style canned tomatoes)
  • Salt to taste
  • Black pepper to taste
  • 1/4 –1/2 teaspoon peperoncino flakes adjust based on heat preference
  • 1/2 teaspoon sugar optional, to balance acidity
  • 3/4 lb about 340g rigatoni or penne pasta
  • 2 tablespoons extra virgin olive oil for finishing
  • Grated Pecorino or Parmigiano cheese for serving
  • Fresh basil or parsley torn, for garnish

Method
 

Brown the Meat:
  1. Heat a wide pan over medium-high heat. Add olive oil if the meat is lean. Brown the sausage (crumbled or in links) for 4-6 minutes, breaking it into bite-sized crumbles.
Cook Onions and Garlic:
  1. Lower the heat and add the chopped onion. Sauté for 3-4 minutes until translucent. Add garlic and cook for 30-45 seconds until fragrant.
Build the Sauce:
  1. Stir in tomato paste and cook for 1 minute. Add the crushed tomatoes and use a wooden spoon to lift any brown bits from the bottom of the pan. Bring to a simmer.
Simmer the Sauce:
  1. Let the sauce simmer uncovered for 15-25 minutes, reducing slightly and blending flavors. Taste and adjust salt, pepper, and sugar to balance acidity.
Cook Pasta:
  1. In a separate pot, bring salted water to a boil. Cook the rigatoni or penne 1-2 minutes shy of al dente. Reserve about 1/2 cup of pasta water before draining.
Finish the Dish:
  1. Add the drained pasta to the pan with the sauce over medium heat. Toss and add reserved pasta water as needed to help the sauce cling. Cook for 1-2 minutes to finish cooking the pasta and allow it to soak up the sauce.
Serve:
  1. Drizzle extra virgin olive oil over the pasta and sprinkle with grated cheese. Garnish with fresh basil or parsley.

Notes

  • If you prefer a milder heat, adjust the amount of peperoncino flakes or use less ’nduja.
  • For a more rustic feel, you can add ingredients like guanciale or pancetta for extra flavor.
  • Rigatoni or penne is recommended for better sauce adhesion, but other pasta shapes like mezze rigatoni or spaghetti can work as well.