This Italian Sausage Pasta with Prosecco is my most popular recipe for good reason! The winning combination of prosecco, italian sausages, tomato and cream has been my most inspired pasta sauce recipe to date.
It's date-night worthy meal that everyone will think you’ve ordered from a restaurant! Known as 'Prosecco Pasta' to all my social media followers, this recipe has been a favourite since I created it in 2020.
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After staying overnight at a hotel in Edinburgh with my husband, I brought home half a bottle of open champagne. And since I hate to waste things, and I didn't particularly want to drink it, I created a pasta sauce with it.
And my oh my!! When you taste this Italian Sausage Pasta sauce with Prosecco ('cause I had to make it more financially accessible), you'll understand why it is such a huge hit with anyone who tries it!
If you’re looking for other date-worthy dishes, then why not try my Crispy Sticky Shredded Beef or One Pan Prawn Alfredo?
Why I Love It:
It tastes like you’ve had it delivered from a local Italian restaurant but is easy to make at home!
It's honestly the best tasting pasta sauce I think you'll ever have. Bold statement, but true.
If you NEED a reason to open a bottle of prosecco, this gives you a justifiable route!
Ingredients For Italian Sausage Pasta with Prosecco
Oil: a neutral oil works best (vegetable, sunflower etc.)
Onion: I now use brown onion for simplicity.
The original iteration of this recipe used shallots, so if you have them, use 2 finely chopped shallots. But I now use brown onions (you could even use red onion) because its simpler as I always have them in my house.
Chilli: I prefer to use fresh (de-seeded) chilli, but if necessary, you could use 1 teaspoon chilli puree/paste or ½ teaspoon dried chilli flakes
Garlic: I prefer to use fresh garlic cloves but if necessary, you could use 1 teaspoon of garlic puree/paste.
Sausages: see ‘Where To Get Italian Sausages’ section below. Never would have thought I’d be referring to a sausage section on the internet … haha!
Prosecco: any brand will do. When I made this dish for the first time, I used leftover champagne I had (which I would recommend as it was delicious but I know most people are money conscious right now).
Passata: I personally LOVE Mutti, but you can use any passata.
Double Cream (heavy cream)
Parmesan: I should call it what it is, which is Parmigiano Reggiano. You can also use Grand Padano.
Pasta: this Mezze Rigatoni pasta shape from Sainsburys is my absolute favourite! And everyone always asks where it's from, so I've linked it for you.
Salt
Where To Get Italian Sausages
You're gonna need Italian Sausages for Italian Sausage Pasta aren't you?!
I like using these sausages from Celino’s in Glasgow, which is a local Italian Deli. I opt for either the fennel salsiccia or the rosemary salsiccia. They have shops in both Glasgow East End and Partick, or they also deliver locally.
Another local option is Pietro’s Deli in Glasgow as they supply a lot of local Italian restaurants. You can also pick up Italian sausages from local butchers sometimes too.
I have also used the fennel salsiccia sausage from Salsicciamo, which are great as well. These are a good option if you aren’t local to Glasgow, as they ship UK wide.
Otherwise, any sausage (that you like) will suffice.
Italian sausages / salsiccia are better as they have a higher fat content and add a depth of flavour to the sauce. I've named the pasta after them for good reason!
How To Make Italian Sausage Pasta with Prosecco
Finely chop 1 brown onion and 1 chilli and add to pan with oil , cook for a few mins
Finely chop 3 cloves garlic, add to pan and cook for a further 1 minute
De case 320 g italian sausages (remove the meat from the skin), add them to pan and break up with a wooden spoon, cook until golden/browned
Add 400 ml prosecco and allow to reduce for 5-10mins (due to volume)
Add 400 g tomato passata (I also rinse out the bottle with some water and add that too) then reduce on med/high heat for 15mins, stirring throughout
Add 350 g mezze rigatoni pasta to boiling salted water and cook as per packet instructions until al dente. To the sauce - add 100 ml double cream, 40 g parmesan and stir
Add pasta, mix through and sprinkle in some salt to suit your taste.
Et voila! Italian Sausage Pasta with Prosecco - the best pasta ever!!
Step By Step Video: How To Make Italian Sausage Pasta with Prosecco
FAQs
See ‘Sausage Options’ section above.
Let me know if you have any other questions and I’ll add to this section if necessary!
Storage + Preparation
If cooking in advance, I would suggest that you could make the Italian Sausage Pasta sauce in advance.
Then, before serving: cook the pasta and add to the sauce for optimum results.
Once cooked, the pasta can be stored in the fridge for up to 4 days.
The pasta sauce can be frozen for up to 4 months.
And finally ...
If you have any questions, or want to tell me what you think of my recipe, then leave a comment below!
If you are looking for more pasta recipes, then you can try:
Blue Cheese, Leek and Bacon Pasta
Italian Sausage Pasta with Prosecco
Ingredients
- oil
- 1 brown onion
- 1 red chilli
- 3 cloves garlic
- 320 g italian sausages I like rosemary or fennel
- 400 ml prosecco upto 500ml is fine - See Note 1
- 400 g tomato passata
- 100 ml double cream heavy cream
- 40 g parmesan
- 350 g mezze rigatoni or pasta of your choice
- salt to taste
- parsley optional garnish
Instructions
- Finely chop 1 brown onion and 1 red chilli and add to pan with oil , cook for a few mins
- Finely chop 3 cloves garlic, add to pan and cook for a further 1 minute
- De case 320 g italian sausages (see Note 2 below), add them to pan and break up with a wooden spoon, cook until golden/browned
- Add 400 ml prosecco and allow to reduce for 5-10mins (due to volume)
- Add 400 g tomato passata and reduce on med/high heat for 15mins, stirring throughout
- Add 350 g mezze rigatoni to boiling salted water and cook as per packet instructions
- Add 100 ml double cream, 40 g parmesan and stir
- Add pasta, mix through and sprinkle in some salt to suit your taste
Hannah Fairbrother says
Lauren is the best insta foodie! Been making this for ages! Its insane!! I used the M&S fancy Calabria sausages and worked a treat!
Lauren says
thank you so much! and great suggestion for a supermarket brand sausage!
Christine Thompson says
I save so many recipes but never get round to making them - this was my first one of Lauren’s and it was phenomenal!!! That sauce is amazing, and I have sausage meat left over so I can try the sausage and broccoli next! Thank you, that’s a winner!
Lauren says
you chose a great recipe to begin with as its one of my most popular, so glad you enjoyed!
Pauline Rankin says
Absolutely love this recipe made it so many times it’s delicious and feels like you are eating in a top Italian restaurant. Everything I’ve made of Lauren’s has been incredible but this an absolute fave xxx
Danielle says
Such a popular recipe for a reason, this is absolutely delicious and a go-to for me now when I want to impress.
Amanda Jollie says
Love this recipe, feels like such a girl dinner for me on a Friday night - it’s essential to drink the rest of the Prosecco with it too 🤪
William Shields says
Made this tonight. Superb. You would definitely pay for that in a restaurant (and tell friends to go). Thanks v much.
Lauren says
thank you so much for the lovely comment!
Linsey Robertson says
Love this recipe, second best use for Prosecco (after drinking it obviously!). Have tried with fancier proper Italian sausages as well as supermarket ones and both work really well
Melissa Allan says
This Prosecco sausage pasta is an absolute winner in our house — the kind of recipe you fall in love with the first time and keep coming back to again and again. The flavours are rich, comforting, and perfectly balanced, with the Prosecco adding that gorgeous little lift that makes it feel extra special without any fuss.
Freya W-S says
Sooo good! 👌🏻👌🏻👌🏻
Erin says
We make this recipe all the time in the house - I often use the Heck sausages and just add a little extra seasoning as that’s what I have in normally and it’s always a winner! Such a crowd pleaser too, and easily scalable to feed everyone. My whole family loves it!