Dad’s Sausage Pasta

A Family Favorite –

The recipe for my Dad’s Sausage Pasta has been around for about 10 years now. It first showed up when my Dad created it during my high school years. And it felt like quite a delicacy, because it provided a nice change from our usual hamburger- or chicken-based meals.

Dad's Sausage Pasta Ingredients Like I said, this pasta dish my Dad created seemed like quite a delicacy. Now, 10 years later, I can’t even imagine what dinners would be like without it. Because not only is it still a staple meal at my parents’ house, but also in our house.

Cooked Pasta in Colander Damon and I make it at least once a month, usually twice. It’s an extremely easy to prepare meal, with only three main ingredients. And it makes a good amount of food that stores well in the fridge. Plus, we’ve found that it reheats with even better flavor. But besides all that, it’s just a great, hearty, and filling pasta dish!

Cooking Pork Sausage So, it should come without saying, that since the greater part of this past week was filled with stormy days…it was the perfect time to make my Dad’s Sausage Pasta. It’s such a warm, comforting dish–perfect for gray, rainy days! And, as if there wasn’t enough goodness already, another thing that’s really nice about this dish, is that it’s flexible. Half the time I don’t even need to go to the store for ingredients, because we already have the ingredients stocked in our pantry, or stored in our freezer.

Experimenting with Flavors –

Over the years, we’ve been able to make a variety of spin-offs. That being said, there’s flexibility amongst all three of the main ingredients. We’ve used different flavors of sausage, diced tomatoes, and different shapes of pasta. All of which have added their own tasty spin to the original.

Adding Spices to Sausage Sauce Most notably, using spicy sausage adds a good kick. And using Italian sausage adds a nice herby flavor. For diced tomatoes, fire roasted always adds heartiness, while garlic-onion adds robustness. As for pasta, a few of my personal favorites are rigatoni, and large elbow macaroni. Both of which do a good job absorbing and retaining as much of the sauce’s flavor as possible.

Mixing Pasta with Sauce It’s worth mentioning that, even if you don’t like eating plain tomatoes (like me, bleh!), the canned, diced tomatoes used in this recipe taste delicious. You shouldn’t worry about disliking them, because they end up tasting like a hearty, chunky tomato sauce. And who doesn’t love tomato sauce? Even most tomato haters, like me, can’t help but love tomato sauce!

Sausage Pasta Angle Besides, the diced tomatoes absorb a lot of the sausage flavor. So, another way to describe the flavor is that the diced tomatoes basically taste like a juicy morsel of sausage. (Yummy.) In other words, tomato haters, don’t steer clear—try it out! I think you’ll be delightfully surprised.

So, the next time you’re looking for a hearty pasta dish, look no further–try my Dad’s Sausage Pasta! I bet you’ll be happy you did.

Sausage Pasta Top If you give my Dad’s Sausage Pasta a try, let me know what you think! I hope you love this pasta dish as much as I do! Leave a comment below, or tag a photo of your pasta @hopesimmonsdesign on Instagram.


Dad’s Sausage PastaSausage Pasta Upclose

Prep Time: 5 minutes — Cook Time: 15–20 minutes — Serving Size: 6


2 tbsp olive oil
1–3 garlic cloves, minced
1 lb pork sausage*
12 oz pasta*
1 tbsp parsley, garnish
2 (14.5oz) cans diced tomatoes*, undrained
1 tsp Italian seasoning
½ tsp garlic powder
Salt & pepper to taste

Misc. Equipment:

Garlic press (read this post to learn more about garlic presses)


1. In a large pot, cook the noodles according to the package’s directions.

2. Meanwhile, over low heat, use 1 tablespoon of olive oil to coat the bottom of a large sauté pan.

3. Mince the garlic cloves either by hand, or using a garlic press. Then add the minced garlic to the pan. Stir frequently, and cook until lightly golden and fragrant, approximately 30–60 seconds.

4. Add the pork sausage, and turn up the heat to medium–high. Then, stirring frequently, use a wooden spoon to break up the sausage into small or medium sized morsels. Continue cooking until the sausage is fully cooked and has a nice golden brown color (with no pink visible), approximately 5–7 minutes.

5. Once the sausage is fully cooked, there should be some sausage grease in the bottom of the pan. Depending on how much grease has been produced, you may or may not want to use a colander to drain off the excess grease. (Note: If it’s a small amount of grease, draining is not necessary.)

6. With the cooked sausage still in the pan, turn the heat down to medium. Then add the two cans of undrained, diced tomatoes, and let simmer to allow the flavors to mingle.

7. Once the pasta is cooked to al dente, drain and use the remaining tablespoon of olive oil to coat the pasta to keep it from sticking together. Next, add the pasta to the simmering sausage sauce. Then sprinkle with the garlic powder, Italian seasoning, salt and pepper, and thoroughly combine. Allow the recipe to simmer for a few minutes so as to let the pasta absorb all the delicious flavors!

8. Garnish with minced parsley (optional), and enjoy!


Sausage flavors: Plain, Italian, or spicy.
Diced tomato flavors: Plain, basil-garlic-oregano, garlic-onion, or fire-roasted.
– Pasta styles: Rotini, large elbow macaroni, large shell macaroni, and wide ribbon (as they tend to soak up the most flavor).
You don’t have to cook the whole 12oz of pasta. It’s all about personal preference! My parents prefer less pasta, whereas we prefer more. However, if you do cook the whole amount, slowly add in the pasta until you reach your desired pasta-to-sauce ratio. There’s a good chance you’ll have leftover pasta!



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