One Pot Spicy Sausage Pasta

spicy sausage pasta in a wooden bowl with gold fork and white wine

5 from 1 vote

This spicy and hearty One Pot Spicy Sausage Pasta comes together in less than 30 minutes for the perfect weeknight meal.

Course dinner

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 477kcal

Author Dalya Rubin

Ingredients

12 ounce box pasta of choice (I use Jovial gluten-free pasta)
1 teaspoon olive oil
12 ounce package hot Italian sausage or andouille sausage (or four 3-oz sausages), sliced into ½” circles
1 medium onion diced very small
6 garlic cloves minced
¼ teaspoon red pepper flakes
8 ounces cherry tomatoes halved
2 tablespoon tomato paste
½ cup dry white wine
½ teaspoon kosher salt I prefer Diamond Crystals brand
¼ teaspoon ground black pepper
2 teaspoons dried basil
3 tablespoons freshly chopped parsley
1 teaspoon honey
¼ cup canned coconut milk stirred then measured
2 tablespoons unsalted vegan butter

Instructions

Chop all your ingredients as directed in the ingredient list before starting the recipe. Take out all other necessary ingredients from the pantry for easy access during the cooking process.
Cook 12 ounce box pasta of choice in a large pot of generously salted boiling water according to package directions until al-dente, generally about 7-9 minutes. Reserve ½ cup of the starchy pasta water for later incase needed to thicken the sauce. Drain the pasta and set aside.
To the now-empty pasta pot, add the 1 teaspoon olive oil and 12 ounce package hot Italian sausage or andouille sausage and cook over medium-high heat for 10-15 minutes until crispy, mixing occasionally. Remove sausage from the pot using a slotted spoon, transfer to a bowl and set aside for later. Pour off all but 2 tablespoons of oil left in the pot (if applicable).
Add the 1 medium onion (diced) to the pot of remaining oil. Saute over medium-low heat for 3 minutes until softened and slightly golden. Mix in the 8 ounces cherry tomatoes (halved) and cook for 5-8 minutes until they begin to soften, pressing down with your spoon to smash them a bit.
Mix in the minced 6 garlic cloves and ¼ teaspoon red pepper flakes and cook for 1 minute until fragrant.
Add the 2 tbsp tomato paste and mix until it is dispersed about 2 minutes.
Add the ½ cup dry white wine and cook over medium heat for 3 minutes.
Mix in the ½ tsp kosher salt, ¼ tsp ground black pepper, 2 teaspoons dried basil, 1 tsp honey and ¼ cup canned coconut milk, cooking for 30-60 seconds. The sauce should be thick.
Add the cooked pasta and sausage into the pot and mix until combined. Mix in the 2 tablespoons unsalted vegan butter. Turn off the heat once the butter is melted in. If for any reason the pasta seems dry, add ¼ cup at a time of the reserved pasta water and mix through over medium heat for 1-2 minutes.
Sprinkle with 3 tablespoons freshly chopped parsley and mix together. Serve and enjoy!

Notes

Add up to ½ teaspoon red pepper flakes if you really love spicy food.
I like using Jovial Pasta. The recipe was tested with Jovial Farfalle and Jovial Mafalda, but you can use any pasta you like!
I use Earth Balance Vegan Buttery Sticks as the butter in this recipe to keep this recipe kosher and non dairy. For a non-kosher version, you can use dairy butter.
Instead of wine, use low-sodium chicken broth or vegetable broth.

Nutrition