Coupon Clipping Cook

Italian Sausage and Radiatore Pasta {Homemade Sauce}

This quick and easy one-skillet meal is my go-to favorite.

Pasta dishes are great for dinner when you’re hungry and even better when they’re easy to make like this one.

One of my fave things about this dish (besides how delicious it tastes) is the pasta with ruffled edges.

It’s radiatore pasta and I love how meaty it is especially when cooked al-dente or firm.  

And, it has a lot of nooks and crannies for sauce to adhere to.

I don’t often see it in the various grocery stores that I shop at but I can usually find it at Walmart.

This is a quick one-skillet meal (not counting the pot to boil the pasta in of course), and leftovers warm up nicely in the microwave.

It’s made with Italian pork sausage.  But if you prefer ground turkey, ground pork or ground beef, feel free to change up the meat.  Just add a bit more oregano to the sauce.

For a little heat, dried red pepper flakes are added to spice things up.

Here are more pasta recipes with homemade sauce you may like “Linguine with Tomato Cream Sauce“, “How to Make Homemade Spaghetti Sauce with Canned Tomatoes” and “Penne Pasta with Tomato Cream Vodka Sauce“.

Let’s check out the ingredients.

Italian sausage (with or without the casing), radiatore pasta (also known as radiatori or armoniche pasta), tomato sauce, canned diced tomatoes, onion, garlic, fresh Italian parsley, dried oregano leaves, dried red pepper flakes, olive oil, salt, pepper, water and grated Parmesan cheese.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Pasta:

In a medium size pot, add hot water and salt.  Heat the pot on medium heat and bring to a boil.

Add pasta to the pot…

…and stir.

Cook the pasta until its al-dente (about 6 to 7 minutes or according to package instructions).  Drain the pasta (don’t rinse the pasta) and set aside.

TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For the Sauce:

While the pasta is cooking, chop the onions…

…garlic…

…and parsley.  Set them aside.

In a large shallow pot or sauté pan (with high sides), add the sausage.

If the sausage is in a casing, make a small cut on one of the ends, squeeze the meat out, and discard the casing.

Stir and break up the sausage into smaller pieces as it cooks.

When the sausage starts to brown, add the onions and garlic.

Add the olive oil…

…and stir.  Continue to stir while cooking for about 3 minutes or until the onions start to turn translucent.

In a small bowl, add the canned diced tomatoes.

With clean hands squeeze the tomatoes so there are no big chunks, and add them to the pan.

Add the tomato sauce to the pan.

Then…

…fill the empty tomato sauce can with water and add the water to the pan.

Stir the sauce.

Next, add parsley…

…red pepper flakes…

…dried oregano…

…salt…

…and pepper.

Stir.  Turn the heat down to low and let the sauce simmer (uncovered) for about 15 minutes, stirring occasionally.

Then,

add the pasta to the sauce.

Gently stir the pasta into the sauce.

Top with grated Parmesan cheese…

…and parsley.

Serve while warm and…

…enjoy…

…each…

…and every delicious…

…bite.

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Bow Tie Pasta and Italian Turkey Sausage Skillet Meal

Mushrooms and Marinara Pasta

Brown Butter and Lemon Pasta with Bacon and Asparagus

Tomato Garlic Pasta with Feta and Lime

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Print Recipe

Italian Sausage and Radiatore Pasta {Homemade Sauce}

This quick and easy one-skillet meal is my go-to favorite.

Course Main Course
Cuisine American, Italian
Keyword Radiatore Pasta
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3

Ingredients

For the Pasta:

  • 2-1/2  cups uncooked radiatore pasta
  • dashes salt
  • Water

For the Sauce:

  • 2 Italian sausages (or apprx. 6 ounces of bulk Italian sausage)
  • 1 can (15 ounces) tomato sauce
  • 15 ounces water filled in the empty tomato sauce can
  • 1 can (14.5 ounces) diced tomatoes
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 cloves garlic peeled and chopped
  • 1/4 cup chopped fresh Italian parsley for the sauce
  • 2 teaspoons dried oregano leaves
  • 1/2 teaspoon dried red pepper flakes or to taste
  • 1/3 teaspoon salt or to taste
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons grated Parmesan cheese for garnish
  • 2 tablespoons chopped fresh Italian parsley for garnish

Instructions

For the Pasta:

  1. In a medium size pot, add hot water and salt. Heat the pot on medium heat and bring to a boil. 
  2. Add pasta to the pot and stir. Cook the pasta until its al-dente (according to package instructions). Drain the pasta (don't rinse the pasta) and set aside.

  3. Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For the Sauce:

  1. While the pasta is cooking, chop the onions, garlic and parsley. Set them aside.
  2. In a large shallow pot or sauté pan (with high sides), add the sausage. If the sausage is in a casing, make a small cut on one of the ends, squeeze the meat out, and discard the casing.  

  3. Stir and using a spatula, break apart the sausage into small pieces as it cooks. 
  4. When the sausage starts to brown, add the onions, garlic and olive oil.  Stir.  Continue to stir while cooking for about 3 minutes or until the onions start to turn translucent.

  5. In a small bowl, add the canned diced tomatoes. With clean hands squeeze the tomatoes so there are no big chunks, and add them to the pan. 
  6. Add the tomato sauce to the pan. Fill the empty tomato sauce can with water and add the water to the pan. Stir the sauce. 
  7. Add parsley, oregano, red pepper flakes, salt, and pepper. Stir. Turn the heat down to low and let the sauce simmer (uncovered) for about 15 minutes, stirring occasionally. 
  8. Add the pasta to the sauce. Gently stir the pasta into the sauce. Top with grated Parmesan cheese and parsley and serve while warm.

Recipe Video

Recipe Notes

TIP

  1. Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed. The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

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