Neapolitan Pasta With Sausage
Neapolitan pasta is a symphony of color and flavor! The tomato-based sauce is made with Italian sausages, fresh basil, optional mushrooms, and chopped peppers.
This Neapolitan pasta with sausage is hearty, colorful, and full of bold, rustic flavor. The sauce builds slowly on the stovetop with browned Italian sausage, tomatoes, peppers, onions, and fresh basil, creating a dish that feels both comforting and vibrant. The combination of vegetables and herbs makes the sauce rich without being heavy.
It’s a flexible weeknight pasta dinner that works wonderfully with whatever shape you have on hand—ziti, shells, elbows, or another favorite. With its generous pieces of sausage and bright tomato flavor, this is a pasta that satisfies everyone at the table.
The pasta and sauce are fantastic with freshly toasted garlic bread, or simple crusty French or Italian bread.
What You’ll Like About This Dish
Big, hearty flavor. Sausage, tomatoes, and vegetables simmer together into a rich sauce.
Colorful and vibrant. Peppers, onions, and basil add freshness and texture.
Flexible pasta choice. Works with ziti, shells, elbows, or any short pasta.
Great leftovers. The sauce deepens in flavor after resting.
Ingredient Notes
- Italian sausage – Hot or sweet sausages both work; browning builds incredible flavor.
- Olive oil – Used to sauté the vegetables and enrich the sauce.
- Bell pepper – Adds sweetness and color.
- Onion and celery – Classic aromatic base for tomato sauces.
- Mushrooms – Optional but add savory depth.
- Garlic – A must for Neapolitan-style tomato sauces.
- Crushed and diced tomatoes – Create a sauce with both body and texture.
- Fresh basil – Adds signature brightness and freshness.
- Pasta – Any short shape works well for capturing the sauce.
- Parmesan – Adds salty richness at serving time.
Steps to Make Neapolitan Pasta With Sausage
- Brown the sausages in a skillet and finish cooking them with a bit of water.
- Slice or dice the cooked sausages and pour off excess fat.
- Sauté the peppers, onions, celery, and mushrooms until softened.
- Add garlic, then stir in the tomatoes and basil and season to taste.
- Simmer the sauce until thickened and flavorful.
- Cook the pasta separately and drain well.
- Serve the pasta with the sausage-tomato sauce and Parmesan.
Tips
- Brown the sausage thoroughly—those caramelized bits add major flavor to the sauce.
- If the sauce thickens too much, splash in a little pasta cooking water to loosen it.
- Use fresh basil if possible; dried basil doesn’t offer the same brightness.
Recipe Variations
- Make it spicy. Use hot Italian sausage or add crushed red pepper flakes.
- Add wine. Deglaze the pan with a splash of red wine after sautéing the vegetables.
- Go meatless. Omit the sausage and increase the mushrooms for a vegetarian version.
- Add olives. Stir in chopped kalamata or black olives for a Mediterranean twist.
- Use different herbs. Fresh oregano or parsley works nicely in place of basil.
Serving Suggestions
- Serve with extra Parmesan and chopped basil.
- Pair with garlic bread or warm Italian rolls.
- Add a simple green salad for balance.
- Garnish with red pepper flakes for heat.
How to Store
Refrigerate: Store the sauce and pasta separately for up to 4 days. The sauce keeps its flavor and reheats well.
Freeze: Freeze the sauce (without pasta) for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm the sauce gently on the stovetop. Add a little water or broth if it becomes too thick.
This recipe for sheet pan sausages and peppers is another great way to make a weeknight meal out of Italian sausages. Or you might like this satisfying short rib Bolognese or this Tuscan-style pasta with sausages.
Neapolitan Pasta With Sausage
Ingredients
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 cup green bell pepper, diced
- 1 cup onion, chopped
- 2 ribs celery, diced
- 6 ounces mushrooms, sliced, optional
- 1 teaspoon garlic, minced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can tomatoes, diced
- 1/2 cup fresh chopped basil, packed
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces pasta shells, or ziti, macaroni, etc.
- 4 tablespoons grated Parmesan cheese, for serving
Instructions
- Put the sausages in a large skillet over medium-high heat. Cook for 5 minutes, turning to brown on all sides. Reduce the heat to medium-low and add 1/2 cup of water to the skillet. Cover the pan and continue cooking for 12 to 15 minutes, until the sausages reach an internal temperature of 160 F.
- Remove the sausages and slice or dice. Drain off any excess fat and water from the skillet.
- Add about 2 tablespoons of olive oil to the same skillet and place it over medium heat. Add the chopped bell peppers, onions, celery, and mushrooms (if using) and cook for about 4 to 5 minutes or until the onions are translucent.
- Add the garlic and sauté for 1 minute longer.
- Add the crushed tomatoes, diced tomatoes, and basil. Add salt and pepper to taste. Bring to a simmer and lower the heat; simmer for about 30 minutes.
- Meanwhile, cook pasta in boiling salted water following the package directions. Drain.
- Serve the pasta with the sauce. Serve with freshly grated Parmesan cheese.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
