Spicy Sausage Pasta


  • Prep Time5 mins
  • Total Time20 mins
  • Makes4 servings
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.

Chatelaine Triple Tested

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 37g, Carbohydrates 103g, Fat 28g, Fibre 4g, Sodium 1149mg.

Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to braised ribs.