prosecco pasta with Italian sausage on a plate garnished with parsley

Prosecco Pasta With Italian Sausage

This Prosecco and Italian Sausage pasta dish is a date-night worthy meal that they’ll think you’ve ordered from a restaurant! The winning combination of prosecco, italian sausages, tomato and cream has been my most inspired pasta sauce recipe to date.

prosecco pasta with Italian sausage on a plate garnished with parsley

Some people say to me “but isn’t this a waste of Prosecco?”

My response is: “it gives you an excuse to open the bottle doesn’t 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 it’s so easy to make at home!

If you NEED a reason to open a bottle of prosecco, this gives you a justifiable route!

Sausage Options

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 usually but you can try whatever you like. They have shops in both Glasgow East End and Partick, or they also deliver locally.

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.

If you sign up to my newsletter (via ‘Subscribe’ pop up), I’ll be sharing a discount code I have for their website. A fixed basket discount of £5. So make sure to sign up for exclusive discounts!

Another local option is Pietro’s Deli in Glasgow as they supply a lot of local Italian restaurants.

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. But if you’re trying to be calorie conscious or only have access to supermarket sausages then that’s absolutely fine.

Ingredients 

ingredients for processo pasta displayed on wooden board

Oil: a neutral oil works best (vegetable, sunflower etc.)

Onion: I now use a 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 ‘Sausage Options’ section above. 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 LOVE Mutti brand personally, but you can use any passatta. 

Cream: I use double cream, but if you’re looking to reduce calories then single cream will work well too. 

Parmesan: I should call it what it is, which is Parmigiano Reggiano. You can also use Grand Padano. 

Parmigiano Reggiano PDO is made only in its area of origin, it’s 100% natural with no addictives or preservatives, it’s lactose free and good for any age.

Pasta: this Mezze Rigatoni pasta shape from Sainsburys is my absolute favourite! 

The Yorkshire Pasta Company have a similar shape – Mezze Maniche – which you can also order online.

I have a discount code available for this too, so sign up to my newsletter and you’ll receive it straight to your inbox!

Salt

How To Make Prosecco and Italian Sausage Pasta 

Finely chop 1 brown onion and 1 chilli ⁣ and add to pan with oil ⁣, cook for a few mins ⁣

onion and chilli in oil in a pan

Finely chop 3 cloves garlic, add to pan and cook for a further 1 minute

onion, chilli and garlic in oil in a pan

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 ⁣

Italian sausage broken up in pan with garlic, chilli and onion

Add 400 ml prosecco⁣ and allow to reduce for 5-10mins (due to volume)⁣

pouring Prosecco into pan with Italian sausage

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 ⁣

adding tomato pasatta to pan with Italian sausage and prosecco

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 ⁣

double cream and parmesan added to reduced tomato sauce

Add pasta, mix through and sprinkle in some salt to suit your taste

prosecco pasta with Italian sausage on a plate garnished with parsley

Step By Step Video: How To Make Prosecco Pasta With Italian Sausage

FAQs

Can I use other sausages?

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 sauce in advance. 

But cook the pasta and add to the sauce just before serving for optimum results.

Once cooked, the pasta can be stored in the fridge for up to 4 days. 

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 like this recipe and are looking for more pasta recipes, then why not try my Blue Cheese, Leek and Bacon Pasta or Creamy Prawn Tomato Pasta (30 Minute Meal)?

Enjoy!!

prosecco pasta with Italian sausage on a plate garnished with parsley
prosecco pasta with Italian sausage on a plate garnished with parsley

Prosecco Pasta With Italian Sausage

You better be drinking the rest of the bottle, that's all I'm saying!
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Italian
Servings 4 People
Calories 894 kcal

Ingredients
  

  • oil ⁣
  • 1 brown onion
  • 1 chilli ⁣
  • 3 cloves garlic
  • 320 g italian sausages 4 sausages – I like rosemary or fennel
  • 400 ml prosecco⁣
  • 400 g tomato passata ⁣
  • 100 ml double 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 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 ⁣ 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 ⁣

Nutrition

Calories: 894kcalCarbohydrates: 81gProtein: 29gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 96mgSodium: 795mgPotassium: 1043mgFiber: 5gSugar: 11gVitamin A: 1066IUVitamin C: 31mgCalcium: 207mgIron: 5mg
Keyword Italian Sausage, leftover prosecco, prosecco pasta, prosecco recipes, recipes using prosecco
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