Description
A flavorful and creamy Spicy Sausage Rotini pasta that combines Italian sausage, diced tomatoes with a kick, and a rich creamy sauce. Perfectly cooked rotini pasta is tossed in a spicy, savory sauce with hints of oregano and red pepper flakes, finished with optional Parmesan cheese and fresh parsley. This quick and satisfying dish can be prepared in just 30 minutes, making it an ideal dinner for spice lovers.
Ingredients
Scale
Sausage and Sauce
- 1 lb Italian sausage (spicy or mild, depending on preference)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes with green chilies (or plain diced tomatoes + 1 tsp chili flakes)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (adjust based on spice preference)
- Salt and pepper, to taste
Pasta and Garnish
- 8 oz rotini pasta (or any pasta of choice)
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta: Bring salted water to a boil and cook rotini pasta according to package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Crumble the Italian sausage into the skillet and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked through.
- Sauté the onion and garlic: Add diced onion to the skillet with the sausage and sauté for 2-3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add the tomatoes and seasonings: Stir in diced tomatoes with green chilies (or plain tomatoes plus chili flakes), chicken broth, dried oregano, and crushed red pepper flakes. Allow the mixture to simmer for about 5 minutes so the flavors meld together.
- Make it creamy: Lower the heat to low and stir in the heavy cream. Let the sauce simmer for 2-3 minutes until it thickens slightly.
- Combine pasta and sauce: Add the cooked rotini to the skillet and toss to coat the pasta evenly with the creamy sausage sauce. If the sauce is too thick, gradually add reserved pasta water, one tablespoon at a time, until the consistency is desired.
- Season and serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley if desired.
Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage.
- Adjust the crushed red pepper flakes to control spiciness to your liking.
- Use whole wheat or gluten-free pasta to adapt for dietary preferences.
- Reserve some pasta water to thin the sauce as needed for best texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
