Craving a light and flavorful weeknight meal? Try our Italian Chicken Sausage Pasta! It combines juicy chicken sausage, sautéed garlic, parsley, and al dente pasta for a delectable dinner. It's also quick and easy to prepare, making it perfect for busy weeknights or casual get-togethers with friends and family.
This chicken sausage pasta is a flare-friendly favorite. When my ulcerative colitis is bothering me, I still get pasta cravings. This recipe satiates my cravings with its rich flavors but is also light enough to not upset my stomach.
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Why You'll Love Chicken Sausage Pasta
- Taste - The dish has simple yet rich flavors from the sausage and herbs.
- Texture - The sausage is tender and caramelized while the farfalle is perfectly al dente.
- Effort - All you need to do is cook the sausage and pasta then combine everything.
- Time - It takes about 30 minutes to cook everything.
Key Ingredients
- Italian chicken sausage - Italian chicken sausage has all the delicious flavor of traditional sausage but is a little healthier with lower fat and sodium. Get sweet or spicy depending on your preference.
- Olive oil - Olive oil is tasty fat to cook the sausage in.
- Farfalle - Farfalle pasta looks like bowties. Its shape is great for this light sauce. Use any short pasta you prefer!
- Garlic and parsley - Minced garlic and parsley make the sauce herbaceous and aromatic.
See recipe card for quantities.
Substitutions and Variations
- Pasta - This recipe will also be delicious with other short pastas like penne or rigatoni. It will even be good with a long pasta like spaghetti or linguine.
- Gluten-free pasta - If you have a gluten sensitivity, try Garofalo Gluten-Free Pasta. This is our favorite gluten-free pasta.
- Homemade Pasta - Use homemade pasta from scratch instead of store bought.
- Cheese - If your stomach can handle it, sprinkle a little parmigiano-Reggiano or parmesan cheese for a nice finished touch.
- Pesto - This sausage pasta will also be delicious if lightly tossed in a basil pesto sauce.
- Gnocchi - Use gnocchi instead of pasta for a cozy alternative.
How to Make Sausage Pasta
- Cook the sausage - In a large pan, warm the olive oil on medium heat. Use a spoon to break up the sausage into small pieces. (Photo 1 and 2)
- Stir in garlic - Then cook the sausage until it’s cooked through and becomes golden and crumbly in texture, about 5-7 minutes. Add more olive oil if the sausage seems dry and stir in the garlic. (Photo 3 and 4)
- Cook the pasta - Bring a large pot of salted water to a boil. Then add pasta and cook al dente according to the package. Reserve a half cup of pasta water and drain the pasta. (Photo 5 and 6)
- Combine the ingredients - Add the pasta to the pot, gently folding until all of the pasta is coated in the sausage, garlic, and olive oil. Add the pasta water one tablespoon at a time until it reaches your desired consistency and use a wooden spoon to scrape the bottom of the pan to incorporate the fond, or the leftover caramelized bits on the bottom of the pan. Then toss in the parsley until coated. Serve in bowls. (Photo 7 and 8)
Pro tip - Break up the sausage into even sized chunks and stir while you cook it so the meat is evenly browned.
Cooking Tips
- Be sure to salt the pasta water so the pasta is extra flavorful.
- Serve with bread - Enjoy this bright pasta with a delicious roll or sourdough if your stomach is upset.
FAQs
Can I use other types of sausage?
Yes, you can even use normal Italian sausage. But we suggest using a healthier sausage alternative like turkey or a vegetarian variety.
What if I don't have fresh herbs?
You can also use dried herbs. Just be aware that dried herbs are stronger than fresh so you will need less of them.
Related Recipes
Did You Like This Pasta?
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Italian Chicken Sausage Pasta
Craving a light and flavorful weeknight meal? Try our Italian Chicken Sausage Pasta! It combines juicy chicken sausage, sautéed garlic, parsley, and al dente pasta for a delectable dinner. It's also quick and easy to prepare, making it perfect for busy weeknights or casual get-togethers with friends and family.
Servings: 4
Calories: 487kcal
Ingredients
- 2 tablespoon olive oil
- 1 lb Italian chicken sausage removed from casing
- 1 lb short pasta e.g. farfalle, rigatoni, ziti, conchiglie
- 3 cloves garlic minced
- 2 tablespoon parsley finely chopped
- grated Parmigiano-Reggiano for serving
Instructions
- Cook the sausage - In a large pan, warm the olive oil on medium heat. Use a spoon to break up the sausage into small pieces. Cook the sausage until it’s cooked through and becomes golden and crumbly in texture, about 5-7 minutes. Add more olive oil if the sausage seems dry and stir in the garlic.2 tablespoon olive oil, 1 lb Italian chicken sausage, 3 cloves garlic
- Cook the pasta - Bring a large pot of salted water to a boil. Add pasta and cook al dente according to the package. Reserve a half cup of pasta water and drain the pasta.1 lb short pasta
- Combine the ingredients - Add the pasta to the pot, gently folding until all of the pasta is coated in the sausage, garlic, and olive oil. Add the pasta water one tablespoon at a time until it reaches your desired consistency and use a wooden spoon to scrape the bottom of the pan to incorporate the fond, or the leftover caramelized bits on the bottom of the pan. Then toss in the parsley until coated. Serve in bowls with grated Parmigiano-Reggiano, if desired.2 tablespoon parsley, grated Parmigiano-Reggiano
Notes
Storage
- Refrigerate leftover pistachio pesto pasta in an air-tight container for up to 5 days. In order to reheat, heat over low heat in a braiser or dutch oven, stirring occasionally until hot. You can also microwave until warm.
- Break up the sausage into even sized chunks and stir while it cooks so the meat is equally caramelized.
- Salt the pasta water so the pasta is extra flavorful.
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Nutrition
Calories: 487kcal | Carbohydrates: 86g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 273mg | Fiber: 4g | Sugar: 3g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg
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