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–+ servings

Pasta Calabrese with Spicy Sausage, Crushed Tomatoes & Garlic

Created by: Sarah Mock
A plate of calabrese pasta with rich tomato sauce, topped with grated cheese and fresh basil. Two spoons and vibrant basil leaves add charm to the background.
prep time10 minutes
cook time15 minutes
total time25 minutes
Makes 4 people

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).
    A large pot with a calabrese pasta, featuring diced meat and a rich tomato sauce mixture, rests on a wooden surface.
  • (Optional Step)
  • For a finer texture, transfer the cooked sausage to a blender and pulse briefly until minced (or chop finely with a knife).
    Two clear blender containers on a wooden surface; the left contains chunky ground meat, perfect for a hearty calabrese pasta sauce, and the right has more finely blended meat with visible blades.

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.
    Chopped onions simmer in a pot with pink handles, preparing the base for a delicious calabrese pasta sauce on a rustic wooden surface.

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.
    A pot on a stovetop contains sautéing onions and spices, emitting steam reminiscent of a classic calabrese pasta dish. The pot, adorned with pink handles, rests gracefully on a wooden surface.

Simmer

  • Reduce heat to low and simmer for 15–30 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
    A pot filled with thick, red tomato sauce, perfect for a calabrese pasta dish, sits on a wooden surface.

Cook the Pasta

  • Boil pasta in well-salted water until al dente (check package time). Drain, reserving ½ cup pasta water to thin the sauce, if needed.

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.
    A plate of calabrese pasta with tomato sauce, garnished with grated cheese and chopped herbs, sits invitingly on a wooden table, complete with utensils and a napkin nearby.

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