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Spicy Italian Sausage Pasta

Serves: 4-5 Total time: 40 mins

Calling all 80s babies! This hearty, meat pasta dish was inspired by a childhood favourite of mine, Chef Boyardee's Beefaroni. It's much cleaner and healthier of course, and instead of beef I used spicy Italian pork sausages, giving it a little kick of that good heat.

It's delicious! And with a fairly short list of ingredients, it's an easy weeknight dinner that will satisfy the whole family.

What you need to make it:
  • 1 package gluten-free Casarecce noodles (my preference, any pasta will do!)

  • 2 tbsp Extra Virgin olive oil

  • 1 medium to large white onion

  • 5 cloves garlic

  • 1 pack organic spicy Italian sausages (4-5 sausages)

  • 2 jars Italian Passata (tomato puree)

  • 1 tbsp dried Italian seasoning

  • 1 tbsp dried red pepper flakes

  • 1/4 cup fresh basil

  • Salt & pepper to taste

What you need to do to make it:
  1. Heat a large pan on medium with EVO.

  2. Dice onion, mince garlic and add them to pan along with dried spices and salt & pepper. Saute for 3-5 mins until onion becomes translucent.

  3. Slice open pork sausage casings and squeeze meat into the pan. Cook pork through (7-9 mins or until no longer pink).

  4. When pork is cooked through, add both jars of Passata to pan and bring to a light simmer.

  5. Add fresh basil and simmer on low heat - the longer it simmers, the more flavourful the sauce will be. Taste and add more salt & pepper as desired.

If you make this recipe, please take a photo and tag @yourbestlifewithlisa!


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