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Pasta with sausage

Pasta with sausage

Lunch becomes delicious with the recipe for pasta with sausage, a simple and rustic first course.

If you have little time or little desire to spend hours in the kitchen, the pasta with sausage recipe is the one for you. It is a first course with a very rustic, delicious and mouth-watering flavour . Preparing it is very simple and quick, in fact in a short time it is ready to taste. The pasta is seasoned with crumbled sausage, which is cooked with a few common ingredients; to flavor it all you need is onion, oil, cheese and little else. The result is a tasty and genuine first course, which everyone at the table will like!

Pasta with sausage
Pasta with sausage

Preparing the recipe for pasta with sausage

  1. Before starting, prepare the ingredients for the dressing. Remove the casing from the sausage , then cut it into pieces and further deseed it .
  2. Peel and chop the onion finely, then do the same with the garlic.
  3. Next, fill a pan with water and heat it on the stove.
  4. When it comes to the boil, add salt and immerse the pasta in the water . Then, cook for the indicated time.
  5. In the meantime, dedicate yourself to the seasoning. Take a pan with a non-stick bottom and place it on the stove.
  6. Pour in the oil and heat over a moderate heat .
  7. Then, pour the chopped onion and garlic into the pan and brown for a couple of minutes.
  8. At this point, add the pieces of shelled sausage; let it brown a little, then season with salt and pepper.
  9. Pour in the white wine and let it evaporate completely.
  10. When the pasta is ready, drain and add it to the sauce.
  11. Also add the grated cheese and mix . At this point, the dish is ready!
Read also
Sausage and gorgonzola pasta


Pasta with sausage is a delicious and simple first course, suitable for an ordinary lunch but also for special occasions. If you have leftovers, you can store it in the fridge for a maximum of 1 day , in an airtight container.

Alternatively, prepare a delicious risotto with sausage .

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