Spicy Italian Sausage Sauce with Cavatelli Pasta

Why You’ll Love this Recipe

• A hearty and scrumptious sauce!
• It features a wonderful kick of heat from the Calabrian chili peppers.
• Super flavorful.
• Versatile for a variety of pasta shapes.
• Can be made in bulk and frozen for later use.

Origins of Italian Sausage Sauce

Italian sausage has its roots in the southern region of Basilicata, Italy. Yet, its popularity has led to its availability almost everywhere. The Italian sausage commonly found in the United States often differs from its original form hundreds of years ago! Nowadays in Italy, sausage varies by region, with distinct meats, spices, and herbs used to enhance its flavor. For example, sausages in Tuscany differ from those in Basilicata and across other regions.

Using seasoned sausage as the main protein in Italian sauces is logical as it’s already beautifully flavored. Italian ragù has been a staple since before 1800, and in certain areas like Campania, sausage is a popular addition to ragù. We refer to this as a sauce rather than a ragù because tomatoes play a significant role here, unlike traditional ragù where tomatoes are less pronounced.

By using Italian sausage, the flavors in the sauce intensify remarkably, and we believe you’ll enjoy this spicy Italian sausage sauce as much as we do!

Ingredients

To prepare the Spicy Italian Sausage Sauce with Cavatelli Pasta, you will need:

• Tomatoes: We prefer Campari tomatoes available at our grocery store, but any ripe fresh tomatoes, like Roma, will also suffice.
• Italian Sausage: Using the “hot” variety of sausage adds the desired spice to the sauce.
• Onion: Sweet yellow onions are the preferred choice for this dish.
• Tomato Paste: A touch of tomato paste enhances the richness and flavor.
• Dry Red Wine: Opt for a full-bodied dry red wine such as Chianti Classico, Zinfandel, Syrah, or Cabernet Sauvignon. Use a wine you enjoy drinking, keeping cost in mind.
• Water: Some water is required for the sauce.
• Basil: Fresh basil adds a wonderful touch to any tomato or sausage-based sauce and can be used as garnish later.
• Oregano: Fresh oregano complements the basil nicely, giving a traditional Italian flavor theme. It’s best to use fresh herbs in this dish.
• Fennel Seeds: Whole fennel seeds add additional flavor; since we’re using hot Italian sausage, we choose to add a bit more fennel for balance.
• Calabrian Chili Pepper Paste: We like using crushed chili peppers in oil to impart a distinctive spiciness to the sauce.
• Kosher Salt & Black Pepper: For seasoning.
• Cavatelli Pasta: Our preference is to make cavatelli from scratch, but store-bought is also fine.
• Grated Parmesan Cheese: We recommend serving grated Parmigiano Reggiano cheese at the table with the pasta, although it’s optional. We enjoy heaping on the Parmesan!

Refer to the recipe card below for specific quantities.

Substitutions

If you need alternatives for any ingredients, consider these options:

• Sausage: Sweet Italian sausage can be used if you want to reduce the heat. Alternatively, Italian turkey or chicken sausage works for those avoiding pork.
• Dry Red Wine: A dry white wine can be substituted for a lighter sauce.
• Tomatoes:  Any large tomato suitable for peeling will work, such as Roma or slightly larger varieties.
  The riper, the better!
• Cavatelli Pasta: You can use any pasta shape you prefer, though short pasta shapes help the sauce cling better, like our favorite, homemade eggless cavatelli! This sauce also pairs beautifully with potato gnocchi!

Method to Prepare Spicy Italian Sausage Sauce with Cavatelli

This sauce is quick to prepare and simmers for about an hour. Although peeling tomatoes may seem lengthy, it’s worth the flavor. If you prefer a simpler process, feel free to leave the skins and seeds in! The entire dish is made in just one pot, making for easy cleanup! Homemade sauces are far superior to store-bought varieties, free from additives and preservatives, and they’re easy to create! Ready to start cooking? Let’s go!

Equipment Needed

For this dish, you will need:

• Large pot for boiling the tomatoes and cooking the pasta
• Large bowl filled with ice water to cool the tomatoes
• Dutch oven or another sizable pot for creating the sauce.

Instructions, Step-by-Step

Step 1: Peel the Tomatoes

• Begin boiling a large pot of water on the stovetop while filling a large bowl with ice water. For each tomato, cut the core where it connects to the stem with a paring knife. On the opposite end, make a shallow “X” to facilitate skin removal. Ensure not to dig deep, just enough to penetrate the skin. Place the tomatoes in the boiling water and watch for the skin to begin peeling away. This should take 20 to 45 seconds, depending on ripeness. Transfer them to the ice bath. Once cooled, peel, quarter, and discard the seeds, then finely dice the prepared tomatoes and set aside.

Step 2: Brown the Sausages

• If using sausage links, remove and discard the casings. Cook the sausage in the Dutch oven over medium heat, breaking it apart as it cooks to avoid large chunks. Once fully cooked, remove with a slotted spoon and set aside.

Step 3: Sauté the Onion

• Retain about a tablespoon of fat from the sausage and discard the rest if necessary. Sauté the onion until it begins to brown on the edges. Stir in the tomato paste and cook for around 20 seconds. Pour in the wine and cook for about 2 minutes until thickened and reduced by half.

Step 4: Complete the Sauce

• Add the browned sausage back into the Dutch oven along with diced tomatoes and remaining ingredients (except pasta). Stir to combine, bring to a boil, then reduce heat to simmer, uncovered for 45 minutes to an hour. Stir occasionally, scraping the bottom with a wooden spoon to prevent sticking. Taste and adjust with salt if necessary.

Step 5: Cook the Pasta and Serve with the Sauce

• Boil a large pot of salted water (approximately 2 tablespoons of salt per 6-8 quarts of water). Cook the cavatelli as per package instructions until al dente, and serve with the sauce. Garnish with chopped basil and grated Parmesan cheese if desired.

Variations

Consider these variations to customize your recipe:

• Add red bell peppers: Cook one medium bell pepper with the onion for an extra flavor dimension.
• Reduce spice: Omit the Calabrian chili peppers and replace with mild or sweet Italian sausage for a milder sauce.
• Replace pork sausage with chicken or turkey options if preferred; just add a bit of olive oil when cooking the onions.
• Incorporate cream: Adding heavy cream towards the end will give the sauce a rich, creamy texture, akin to bolognese.

Storage Tips

How to store leftover spicy Italian sausage sauce and cavatelli:

• Store any leftovers in a sealed airtight container in the refrigerator for 3-4 days. The sauce often tastes even better the next day!

How to reheat leftover sausage sauce and cavatelli:

• For reheating, simply warm it slowly over low heat in a saucepan or skillet until thoroughly heated.

Can you freeze leftover spicy Italian sausage sauce?

• Certainly! This sauce is excellent for freezing, making meal prep a breeze. We usually make a large batch and freeze excess for busy nights. It maintains its flavor for about 2-3 months—just thaw and warm on low until heated through.

Troubleshooting Guidelines

This sauce is naturally thick, but if it appears too thin, let it simmer longer to reach your preferred consistency. Should it become too thick, add a touch of water or starchy pasta water after cooking the pasta.

What Pairs Well with Spicy Italian Sausage Sauce and Cavatelli?

This dish is perfectly satisfying on its own and does not require an additional main course!

Sometimes we enjoy this Italian sausage pasta paired with a refreshing side salad drizzled with our quick and easy Basil Balsamic Vinaigrette or alongside vegetable sides like asparagus.