Spicy Sausage Pasta



5 min


20 min



Spicy Sausage Pasta

Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.

My mom adds her own twist to this recipe by Quebec chef Josée di Stasio with spicy sausage from the local butcher, and she makes it whenever I visit. I eat it at my childhood kitchen table, with loads of parmesan. —Andréanne Dion, Associate Editor.


  • 1 453-g pkg penne pasta
  • 2 tsp olive oil
  • 1 500-g pkg spicy Italian sausage , casings removed
  • 1 cup no-salt chicken broth
  • 2 tbsp tomato paste
  • 1/4 cup sun-dried tomato pesto
  • 4 cups baby arugula


  • Cook pasta following package directions. Reserve 1/2 cup cooking liquid. Drain and return pasta to pot.
  • Meanwhile, heat a large frying pan over medium. Add oil, then crumble sausage meat into pan. Using a wooden spoon, break up sausage into small pieces. Cook until no pink remains, 4 to 5 min.
  • Stir in broth, tomato paste, pesto and reserved 1/2 cup pasta water. Reduce heat to low. Simmer until slightly thickened, 3 to 5 min. Add pasta and arugula to sauce. Stir until combined.

Nutrition (per serving)

  • Calories
  • 820,
  • Protein
  • 37 g,
  • Carbohydrates
  • 103 g,
  • Fat
  • 28 g,
  • Fibre
  • 4 g,
  • Sodium
  • 1149 mg.

A stew your mother made. A sandwich you never get sick of. A spicy pasta that calms you when its aroma wafts from the kitchen. We asked Chatelaine staff for their comfort foods. The results are as varied as they are delicious—and we think they’ll warm you up, too.