Creamy Salsiccia Pasta
Spicy, quick, and incredibly delicious
Pasta and salsiccia—an unbeatable combination that’s an integral part of Italian cuisine. The spicy sausage and creamy sauce make this dish a real comfort food, perfect for cozy evenings or a quick weeknight meal. Originally from southern Italy, aromatic salsiccia, paired with high-quality pasta, brings the full Italian way of life to your plate—simple, hearty, and incredibly delicious.
Ingredients
250 g pasta of your choice
250 g salsiccia (Italian sausage)
1 can of ORO di Parma Finest Tomato Pulp
1 onion
3 garlic cloves
1 tbsp ORO di Parma triple-concentrated tomato paste
1 chili pepper
1 red bell pepper
200 g heavy cream
80 g grated Parmesan
1 ladle of pasta water
Salt and pepper
basil
olive oil
Step 1 : The Preparation
Finely dice the onion, garlic, and chili pepper; chop the bell pepper into small pieces. Remove the casing from the salsiccia and cut it into pieces. Cook the pasta al dente according to the package directions and reserve a ladleful of the pasta water.
Step 2 : How to Prepare Salsiccia and Vegetables
Heat a little olive oil in a large skillet and sauté the salsiccia for 2–3 minutes, then remove it. In the same oil, sauté the onion and garlic until translucent, then add the tomato paste, chili, and paprika and sauté briefly.
Tip
What is salsiccia, and where does it actually come from?
Salsiccia is a spicy Italian dry-cured sausage, often flavored with fennel or garlic. It originated in southern Italy and is now an integral part of traditional cuisine throughout Italy.
Step 3 : Prepare the sauce
Deglaze with cream and the finely chopped tomato pulp, then let the sauce simmer for 2–3 minutes.
Step 4 : The Finale
Add the sausage, Parmesan, pasta water, and cooked pasta to the pan. Mix everything well, let it simmer briefly, and season with salt and pepper to taste. Sprinkle
with chopped basil and serve.
Ingredients
250 g pasta of your choice
250 g salsiccia (Italian sausage)
1 can of ORO di Parma Finest Tomato Pulp
1 onion
3 garlic cloves
1 tbsp ORO di Parma triple-concentrated tomato paste
1 chili pepper
1 red bell pepper
200 g heavy cream
80 g grated Parmesan
1 ladle of pasta water
Salt and pepper
basil
olive oil
