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4.77 from 17 votes

Simple Sausage & Parmesan Pasta Skillet

A simple pasta dinner, this ones features Italian sausage and fresh green onions, seasoned and cooked in a white wine sauce, tossed with a cheesy blend of mozzarella & Parmesan.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Pasta
Cuisine: Italian
Servings: 6
Calories: 717kcal

Ingredients

  • 1 lb pasta, radiatore, farfalle, pipette all work well
  • 1 lb ground Italian sausage
  • 2 tsp minced garlic
  • 1/2 cup dry white wine
  • salt & pepper, to taste
  • pinch crushed red pepper flakes
  • 1 bunch green onions, thinly sliced
  • 1 tbsp olive oil
  • 1 1/2 cup shredded or shaved Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  • Bring a large pot of heavily salted water to a rolling boil. Add the pasta, stirring to prevent sticking, and cook according to the package directions until al dente. Drain the pasta, toss with the olive oil, and return to the pot. Set aside.
  • While the water heats up for the pasta begin the rest of the meal. Add the sausage to a large skillet, and cook- stirring & crumbling- over medium high heat until cooked through. Drain the sausage and return to the skillet.
  • Stir the garlic into the meat and saute for a minute, or just until fragrant. Pour in the wine, stirring, and allow it to simmer until almost all of the liquid's cooked off.
  • Stir in the onions, salt & pepper, and red pepper flakes, and cook just until wilted- about 2-3 minutes.
  • Transfer the sausage mixture to the pasta. Toss until evenly combined. Add the cheeses, stirring until completely melted and evenly combined.
  • Salt and pepper again, if desired. Serve the pasta immediately. 

Notes

  • The recipe as shown features radiatorre shaped pasta. However, any small shaped pasta would work well. You want to stick with a smaller shape though, because the cheese adheres to it will. Also with the crumbled sausage, it means a little bit of everything in each bite.
  • While I highly recommend using the green onions as instructed, in a pinch I've subbed thinly sliced leeks as well. It's still a very tasty dish, just without that tangy bite of onion I crave.
  • Any olive oil will work, but extra virgin olive oil will yield the best resulting flavor.
  • I like mozzarella, and recommend using it because of it's great melting point. It acts as a great binding agent, bringing the whole dish together. However, you can sub all Parmesan instead if you'd prefer.
  • White wine, or white cooking wine, can both be used in this recipe. A non alcoholic, and also more common, substitute is chicken broth. Just use the same amount as direct for the wine.

Nutrition

Calories: 717kcal | Carbohydrates: 59g | Protein: 32g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 87mg | Sodium: 1000mg | Potassium: 423mg | Fiber: 3g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 2.6mg | Calcium: 360mg | Iron: 2.3mg