Neapolitan Pasta With Sausage

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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. 

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

1. Brown the sausages in a skillet and finish cooking them with a bit of water.
2. Slice or dice the cooked sausages and pour off excess fat.
3. Sauté the peppers, onions, celery, and mushrooms until softened.
4. Add garlic, then stir in the tomatoes and basil and season to taste.
5. Simmer the sauce until thickened and flavorful.
6. Cook the pasta separately and drain well.
7. Serve the pasta with the sausage-tomato sauce and Parmesan.

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.

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

Diana Rattray

This Neapolitan pasta is a symphony of color and flavor! The tomato-based sauce includes Italian sausages, fresh basil, optional mushrooms, and chopped peppers.

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Servings 6 servings

Calories 610

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

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• 1 pound Italian sausage
• ½ cup water
• 2 tbsp olive oil
• 1 cup diced green bell pepper
• 1 cup chopped onion
• 2 ribs diced celery
• 6 ounces sliced mushrooms, (optional)
• 1 tsp minced garlic
• 1 ( 28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, undrained
• ½ cup fresh chopped basil, packed
• Fine salt and freshly ground black pepper, to taste
• 1 tbsp Kosher salt for the pasta water
• 12 ounces pasta shells
• 4 tbsp freshly grated Parmesan cheese, for serving

Recommended Equipment

• All-Clad 12-inch nonstick skillet with lid
• Instant read thermometer
• Large pasta pot
• 3-quart colander

Instructions

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• 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.
  1 pound Italian sausage | 1/2 cup water
• Remove the sausages and slice or dice them. Set aside. Drain off any excess fat and water from the skillet.
• Add 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.
  2 tbsp olive oil | 1 cup diced green bell pepper | 1 cup chopped onion | 2 ribs diced celery | 6 ounces sliced mushrooms
• Add the garlic and sauté for 1 minute longer.
  1 tsp minced garlic
• Add the crushed tomatoes, diced tomatoes, and basil. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Season with salt and pepper to taste.
  1 ( 28-ounce) can crushed tomatoes | 1 (14.5-ounce) can diced tomatoes | 1/2 cup fresh chopped basil | Fine salt and freshly ground black pepper
• Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta and cook following the package directions. Drain.
  12 ounces pasta shells | 1 tbsp Kosher salt for the pasta water
• Serve the pasta with the sauce and freshly grated Parmesan cheese.
  4 tbsp freshly grated Parmesan cheese

Nutrition

Calories: 610kcalCarbohydrates: 61gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 60mgSodium: 671mgPotassium: 533mgFiber: 6gSugar: 12gVitamin A: 181IUVitamin C: 25mgCalcium: 71mgIron: 2mg

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.

Keyword neapolitan pasta, sausage

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