Al dente spaghetti tossed in a fiery tomato sauce, loaded with spicy Calabrian sausage, garlic, and fresh basil. Bold, rustic, and unapologetically flavorful-this dish brings Southern Italy's heat to your table in under 30 minutes.
This is my Americanized variation of this Italian classic. Wouldn't marinated mozzarella balls pair so beautifully with this recipe?
Ingredient need:
In Calabria, pasta isn't just comfort food-it's a statement. Pasta Calabrese embodies the region's rugged spirit: spaghetti coated in a rustic tomato sauce, enriched with salsiccia piccante (a local sausage charged with chili peppers). Garlic and basil bridge the gap between spice and freshness, creating a dish that's unapologetically bold yet balanced.
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How to make calabrese pasta
Al dente spaghetti is tossed in a vibrant tomato sauce, simmered with fiery salsiccia piccante that infuses every bite with warmth. Garlic adds depth, while fresh basil brightens the dish-proof that the best flavors come from simplicity.
Cook the sausage
- Remove the casing from the spicy sausage and break the meat into rough chunks.
- Heat a heavy-bottomed pan over high heat. Add the sausage and sear until browned on all sides, about 2-3 minutes.
- Reduce heat to medium. Use a wooden spoon to break the sausage into small crumbles as it cooks through (no pink remaining).
(Optional Step)
For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).
Cook Onions and garlic
- If the pan is dry, add 1-2 tablespoon olive oil to the rendered sausage fat.
- Add diced onion and sauté until translucent (about 3-4 minutes).
- Stir in minced garlic and cook for 30 seconds until fragrant.
Build the Sauce
- Add tomato paste to the onions and garlic. Stir for 1 minute to deepen the flavor.
- Pour in 1 can (28 oz) crushed tomatoes, scraping the bottom of the pan to release any browned bits (fond).
- Return the cooked sausage to the sauce and stir to combine.
Simmer
Reduce heat to low and simmer for 15-30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
Cook Pasta
Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water.
Serve
Option 1: Toss the drained pasta directly into the sauce, adding a splash of pasta water if needed to coat evenly.
Option 2: Plate pasta individually and top with sauce. Garnish with grated cheese, fresh basil or a sprinkle of basil salt.
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Reheating Instructions
Microwave Method (Quick & Easy)
- Prep the Pasta:
- Place leftovers in a microwave-safe bowl. If the pasta seems dry, splash 1-2 tablespoon of water, broth, or olive oil over it to prevent sticking.
- Cover loosely with a damp paper towel or microwave lid (steam helps revive the texture).
- Reheat:
- Microwave on medium power (50-70%) in 30-second intervals, stirring between each, until heated through (~1-3 minutes total).
- For saucy versions, pause to stir in an extra spoonful of tomato sauce or butter if needed.
- Finish:
- Let sit 1 minute, then fluff with a fork. Garnish with fresh basil or grated cheese.
Stovetop Method (Best for Texture)
- Prep the Pan:
- Heat a skillet or saucepan over medium-low heat. Add 1-2 tablespoon of olive oil, water, or reserved pasta water.
- Reheat Gently:
- Add the pasta and sauce, stirring frequently to prevent sticking (~3-5 minutes).
- For dry pasta, add a splash of liquid (water, broth, or a bit of tomato sauce) as it heats.
- Boost Flavor (Optional):
- Stir in a pat of butter, a drizzle of olive oil, or fresh herbs before serving.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Ingredients
- 1 lb Sausage spicy
- 2 cloves garlic
- 2 Tablespoon tomato paste
- 1 Onion medium
- 28 Ounces San Marzano Tomatoes crushed
- 1 lb Spaghetti
- Fresh Basil garnish
Instructions
Cook the Sausage
- Remove the casing from the spicy sausage and break the meat into rough chunks. Heat a heavy-bottomed pan over high heat. Add the sausage and sear until browned on all sides, about 2-3 minutes. Reduce heat to medium. Use a wooden spoon to break the sausage into small crumbles as it cooks through (no pink remaining).
- (Optional Step)
- For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).
Cook Onions & Garlic
- If the pan is dry, add 1-2 tablespoon olive oil to the rendered sausage fat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and cook for 30 seconds until fragrant.
Build the Sauce
- Add tomato paste to the onions and garlic. Stir for 1 minute to deepen the flavor. Pour in 1 can (28 oz) crushed tomatoes, scraping the bottom of the pan to release any browned bits (fond). Return the cooked sausage to the sauce and stir to combine.
Simmer
- Reduce heat to low and simmer for 15-30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
Cook the Pasta
- Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water.
Serve
- Option 1: Toss the drained pasta directly into the sauce, adding a splash of pasta water if needed to coat evenly.
- Option 2: Plate pasta individually and top with sauce. Garnish with grated cheese or fresh basil.
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