Pasta With White Sausage Sauce Recipe (2024)

I didn't have any olive oil, so I used butter. And I didn't have pasta, so I used spaghetti squash. We also didn't have any parmesan, so I used sawdust instead. And my store was out of sausage, so we subbed some leftover dog food. Delicious!

Sauté the meat, with butter or a bit of olive oil, Then add a couple of sliced garlic cloves and a half teaspoon or so of dried pepper flakes. As soon as the garlic becomes fragrant, maybe 45 seconds, add the wine or water

I'm a big fan of Bittman's, and have been making a similar dish as this for decades. Add a good handful of frozen peas and/or corn to the sauce with the pasta. Mix well and serve as noted by Mr. Bittman.

Fantastic recipe! It is easy, cheap and quick. I tried something different: I cooked it as directed. No changes. Also, I decided to experiment by cooking and eating it before I commented. I am glad I did. No regrets!

I used olive oil instead of butter, sauteed fresh mushroms, and used pecorino cheese. We had such a dish in Orvieto, Italy, and it was amazing!

You can add whatever you want, but this recipe stands on its own. I was skeptical, but the subtle taste is its strength. The 'sauce' sounds like nothing, but the sausage and Parmesan give a rich undertone that is greater than you'd think. We've also used specialty sausages sliced on the bias, rather than crumbled.

We like to sauté a green veg into this, as the bitterness seems to help make the sausage flavor pop a bit more and it provides some contrast. Torn chard leaves (no ribs) works, as does diced broccoli rabe. Even spinach or fresh peas. Or a handful of parsley.

NYT Cooking should categorize this as "easy". Delicious! I didn't have a tubular pasta on hand so used linguini. I like lots of sauce so used this recipe amount with about half lb pasta.

In the spirit of simplicity, here is a way a way to add broccoli raab to the dish, without using an additional pan. Before cooking the pasta to the boiling salted water, add stalks cut in 1" pieces, cook 1 min., add tops cut in bit size pieces and cook both an additional 1 minute. Remove from water using a skimmer or a small strainer and refresh in cold water. Cook pasta as described and add the raab to the pan with sausage just before adding the pasta.

Brown sausage before adding liquid.

Delicious. Followed the recipe using Pinot Grigio. Only variation is that I added a sliced garlic clove and pinch of red pepper flake to the sausage per another commenter’s suggestion. This dish was far greater than the sum of its parts. Husband raved about the pasta and teenager finished off the remainder as a second serving. Both asked me to add it to regular rotation. Served alongside steamed asparagus. Made a hearty meal.

I used about 1 tbsp of olive oil instead of butter. Browned a small shallot and then added a combo of sweet and spicy chicken sausage instead of pork. When it was all cooked I removed the sausage and let the cast iron pan get hot. Then I added the white wine to loosen all from bottom of pan. Added back to pan and followed recipe. Also, added a bit of fresh oregano as garnish.

A good simple base from which to start. Added finely chopped mushrooms which I sautéed up front and removed, finely diced fennel and leeks next, sautéed and removed, then the butter and sausage. White wine in to deglaze then a little stock and returned the vegs to the pan with some thyme, marjoram and oregano. Salt and white peeps to taste plus a few pinches of Aleppo pepper. Tossed with homemade garganelli and the cheese. Nice.

Generally - I love Bittman's recipes, but I would definitely take the suggestions below about adding a bit more to this ... there wasn't enough liquid to create a flavorful sauce to adhere to any pasta. Adding more wine, pasta water, leeks (per Chef Pace, Milano's comments) and mushrooms is the way to go! Prepare to season - red pepper flakes was another great suggestion.

Grass fed pork? Pigs don't eat grass.

Nothing special. It’s pasta w/ sausage. We did it with spicy Italian Beyond Meat sausage. It would really benefit from some sturdy greens or some other veggie for variety and nutrition.

Wonderful!

So easy and delicious. I made it basically as written the first time. The second time, I sautéed a handful of chopped porcini mushrooms with my sausage, and at the suggestion of others added a bit of garlic and red pepper flakes just before adding the wine. Both ways were great! My husband also really enjoyed it, and he is super picky!

Mark Bittman is a genius.

I was seriously short on ingredients, including any vegetables, so I made this with some Beyond Hot Italian Sausage, the mixed ends of bags of pasta, and a single-serve bottle of low quality wine. It honestly turned out pretty well considering! I needed 3/4ths of a cup of pasta water but that's probably due to the makeup of non-meat sausage. The parm at the end was key. If I make this again I'm just hoping to have some peas to throw in for color.

I make this constantly, it’s incredibly flexible whether it’s the type of pasta used or adding more. Usually I’ll add some onion and garlic, other times I’ve added sundried tomatos, capers, lemon juice, even some cream. It’s delightful and easy.

Love it. I always add half an onion or a shallot and a few cloves of garlic, sauteed before adding the sausage. Also good and recommended in Bittman's big cookbook is blanching some greens before cooking the pasta and adding those to the finished product. Personally, I always use white wine as the liquid but you can't go wrong.

This recipe was too bland for me. I used the white wine, and a 1/2 pound of sausage from our local meat market. All good ingredients but just not a dish I'd repeat.

This is very simple and just very yummy. I made it as written. I don't want to change a thing or add anything else. It's perfect in its simplicity. NOM NOM!

Used hot Italian sausage, leftover Chardonnay and the remaining 1/2 of a box of rotelle. What a delicious and simple way to use up pantry items! This will be made often.

A small amount of broccoli would be good with this. A cheap and easy bachelor night.

sautee 3 slices cloves of garlic with red bell pepper flakes with the butter at medium for 1-2 minutes. 1 lb sausage works perfectly. crumble sausage before adding to pan and then cook for 5 minutes before adding liquid. half pasta. add parsley

Thoroughly enjoyed this recipe! The only change I made was adding sautéed mushrooms to the mix of sausage. Added a half cup of a mild white wine and it turned out perfectly. Highly recommend this for an easy weeknight dinner!

Easy & very tasty!

I sautéd the sausage using olive oil, added a sliced sweet red bell pepper and a couple of thinly sliced cloves of garlic, some crushed red pepper flakes, used half a cup of dry vermouth, linguine and finished it with lots of chopped parsley. Delicious. And red, white and green, the colors of the Italian flag!