Filled with the rich, savory flavors of spicy Italian sausage, fresh Campari tomatoes, garlic and white wine, my bistro sausage pasta is a cafe-inspired dish made easy in your own kitchen!
Bistro Sausage Pasta, a Little Taste of Romance
Call me a romantic, but the idea of sitting out on the patio of a really nice cafe on a cool evening, sipping wine and enjoying a bowl of gourmet pasta has always been incredibly appealing to me.
On those occasions when my husband and I have done just that, we've enjoyed ourselves immensely, taking pleasure in our conversation and in the delicious meal in front of us.
The kind of pasta dish that I typically find myself gravitating towards is a sausage pasta, one filled with spicy Italian sausage, a nice generous hint of wine, lots of garlic, vipe-ripened tomatoes, and perhaps a bit of crisp, green veg, keeping things nice and fresh and light.
I find those scrumptious flavors to be really clean yet exceptionally flavorful, and perfect with a slice of warm, rustic bread to dip into any remaining silky sauce leftover in the bottom of my bowl! 🙂
Whenever I prepare this bistro sausage pasta recipe at home, it never fails to transport me to my favorite romantic bistro... and that's a big part of what makes it so special for me!
Flavorful Ingredients for Exquisitely Delicious Sausage Pasta
A truly divine pasta dish has balance to it. It has some acidic, savory, rich and fresh elements, and this comforting and cozy pasta recipe has all of those.
The spicy sausage provides some richness, and the fresh Campari tomatoes, diced finely, have some acidity, as does the crisp white wine.
The generous amount of garlic has delectable earthy pungency (so needed in a pasta dish!), and the bite-size pieces of asparagus and baby spinach bring that bit of green and freshness.
I've brought all those flavorful ingredients together for an exquisitely delicious dish!
Here's a quick glance at my bistro sausage pasta recipe: (or just jump to the full recipe)
- To begin, I lightly blanch my asparagus pieces in boiling, salted and lemon-infused water, and then set aside.
- Next, I brown my crumbled sausage in a large pan, then drain that on a paper towel to absorb excess oil.
- Into that same pan I add all the aromatic ingredients that will make up my light and flavorful sauce, then I add into the pan the my veggies, the sausage along with my cooked pasta, plus a drizzle of good olive olive oil, and stir everything to combine.
- To finish, I sprinkle in a little fresh chopped parsley, spoon into bowls, and serve with parmesan on the side.
Bistro Sausage Pasta
by Ingrid Beer
Yield: Serves 4
Nutrition Info: 630 calories
Prep Time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
• 6 ounces super thin asparagus, tough bottoms trimmed, and cut into small, bite-size pieces
• ½ lemon
• Olive oil
• 4 links spicy Italian sausage, casings removed
• 1 tablespoon unsalted butter
• 8 cloves garlic, sliced thinly
• ½ cup white wine
• 1 pound Campari tomatoes, diced small
• Black pepper
• 2 cups baby spinach
• 8 ounces pasta of your choice, cooked according to package instructions (I used Montebello brand organic “Torchiette” shape pasta, found at Whole Foods Market)
• 1 tablespoon chopped, flat-leaf parsley
• Shaved Parmesan, if desired
- Add water to a small sauce pan, and add in the juice of half a lemon, plus enough salt to make the water taste salty; bring to the simmer, add the asparagus pieces in, and blanch for 30 seconds or just until crisp-tender; drain and plunge into ice water, then drain and set aside.
- Place a large, heavy bottom pan or skillet over medium-high heat, and drizzle in a small amount of the oil, about 1 to 2 tablespoons; once hot, crumble in the spicy sausage, and cook for a few minutes until browned and cooked through; remove with a slotted spoon, and drain on paper towel; set aside for a moment.
- Into the same pan, now on medium-low or low heat, add in the tablespoon of butter; once melted, add in the sliced garlic and saute for about 1-2 minutes, or just until aromatic and the slices soften and become golden-brown; add in the white wine, and allow it to sizzle up and slightly reduce, for about 1 minute, scraping up the those good brown bits on the bottom of the pan.
- Next add in the diced tomatoes, plus a couple of good pinches of salt and black pepper, and allow them to break down just a bit until they are slightly softened and juicy, about 4-5 minutes.
- Add to the tomatoes the asparagus and the spinach, and allow the spinach to wilt down, about 1 minute; add in the browned spicy sausage, stir to incorporate, and taste the sauce to see if more salt/pepper is needed; drizzle in a touch more olive oil to make the sauce glossy and rich, then add in your cooked pasta, and toss to combine with the sauce.
- Finish by sprinkling in the chopped parsley, and serve with a little parmesan, if desired.
Tips & Tidbits for my Bistro Sausage Pasta:
- Pick your pasta: While you can pretty much use any kind of pasta you like—penne, bow ties, even linguini—I love to use a cute little torch-shaped pasta called “Torchiette” by a brand called Montebello, which I get from Whole Foods Market.
- Spicy or even sweet sausage: Because I'm partial to spicy Italian sausage, I love to use that for this pasta recipe; but feel free to use sweet Italian sausage, which will work just as well! (You can even use ground pork and season it with fennel seeds, red pepper flakes, salt and pepper for similar flavor.)
- A hint of white wine for crispness: The white wine (such as sauvignon blanc) in this recipe give this sausage pasta dish a classic flavor, but you can leave it out if you prefer to go alcohol free. You can skip that step and go on with the next step.
- Freshly diced tomatoes, or canned: Fresh Campari tomatoes, those smaller, deeply red tomatoes, are my pick for this recipe, and I like them finely diced; but you can always sub good quality canned diced tomatoes instead.
- Prep ahead for easy sausage pasta: If you'd like to prep things a little ahead of time, you can prep the sauce up to point that you would add in the cooked pasta. Just allow things to cool, then keep in the fridge and reheat when ready to serve, and then add/stir in the cooked pasta.
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!