Get ready to fall in love with Spicy Paccheri with Sausage & Greens—a dish that delivers smoky, savory sausage, tender pasta, and vibrant greens all in a luxuriously silky sauce with just the right level of heat. This recipe is one of those comforting Italian classics that feels like pure joy in a bowl, bursting with color and flavor. Whether you’re cooking for a weeknight dinner or serving friends, this is the kind of meal that always impresses and never leaves leftovers.
Ingredients You’ll Need
Each ingredient for Spicy Paccheri with Sausage & Greens plays a starring role in creating layers of flavor, texture, and color. This is rustic Italian cooking at its best—simple, high-quality components that come together in a surprisingly easy way.
- Paccheri pasta (12 ounces): These big, tube-shaped noodles are perfect for catching all the saucy goodness and bits of sausage.
- Olive oil (2 tablespoons): Use a good extra virgin olive oil to add richness and a peppery finish to your sauce.
- Italian sausage (1 pound, casings removed): Go for spicy or sweet sausage based on your heat preference; the fat keeps everything juicy and flavorful.
- Garlic (4 cloves, minced): Fresh garlic infuses the whole dish with deep, aromatic flavor.
- Red pepper flakes (½ teaspoon or more): This is where the “spicy” shines, so feel free to dial it up if you’re a heat lover.
- Dry white wine (½ cup): Wine deglazes the pan, lifting up all those delicious browned bits and adding a subtle tang.
- Hearty greens, chopped (5 cups): Kale, Swiss chard, or broccoli rabe add earthy flavor, a pop of color, and nutrient power.
- Reserved pasta water (1 cup): This starchy water is the secret to a glossy, clingy sauce—don’t skip it!
- Salt (½ teaspoon): Brings all the flavors together and seasons the pasta perfectly.
- Black pepper (¼ teaspoon): A touch of sharpness to balance the richness.
- Pecorino Romano cheese (½ cup, grated): Salty, tangy cheese that melts into the sauce for a creamy finish.
- Extra olive oil & Pecorino (for serving): A final drizzle and shower of cheese make the dish irresistible.
How to Make Spicy Paccheri with Sausage & Greens
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your paccheri until just shy of al dente. You want the pasta to retain some bite, as it will finish cooking in the luscious sauce. Don’t forget to scoop out a cup of that precious pasta water before draining—it’s liquid gold for the sauce.
Step 2: Brown the Sausage
In a large skillet, heat olive oil over medium-high. Add the sausage, breaking it apart with a spoon. Cook it until deeply browned and crisp at the edges, about 6–7 minutes. This step builds the savory base and gives you those delicious caramelized bits that make every bite of Spicy Paccheri with Sausage & Greens unforgettable.
Step 3: Sauté Garlic and Red Pepper Flakes
Stir in the minced garlic and red pepper flakes, sautéing just until the kitchen smells incredible—about one minute. This quick bloom draws out the flavors and infuses the oil with heat and aroma, making the dish sing.
Step 4: Deglaze with Wine
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, concentrating its flavor and adding a subtle acidity that balances the richness of the sausage.
Step 5: Add the Greens
Toss in your chopped hearty greens and stir well. They’ll wilt down quickly, turning bright and tender while soaking up all those flavorful juices. If you’re using broccoli rabe, a quick blanch before sautéing will mellow its bitterness and keep the color vibrant.
Step 6: Marry Pasta and Sauce
Add the drained paccheri to the skillet along with half a cup of reserved pasta water. Gently toss everything together so the pasta is fully coated in the sausage and greens mixture. This is where the magic happens—the sauce begins to cling to every surface.
Step 7: Finish with Cheese and Seasoning
Sprinkle in the Pecorino Romano, then season with salt and black pepper. Toss again, adding more pasta water as needed to achieve a silky, glossy sauce that hugs the noodles. Taste and adjust the seasoning or spice level to your liking.
Step 8: Serve It Up
Serve Spicy Paccheri with Sausage & Greens piping hot, drizzled with a little more olive oil and showered with extra Pecorino. Every bowl is a celebration of bold flavors and comforting textures.
How to Serve Spicy Paccheri with Sausage & Greens
Garnishes
A final drizzle of fruity olive oil and a generous heap of freshly grated Pecorino Romano make this dish truly shine. For a pop of color and a hint of freshness, sprinkle over some chopped parsley or a little lemon zest. If you’re feeling adventurous, an extra pinch of red pepper flakes on top never hurts!
Side Dishes
Round out your meal with a crisp green salad tossed in a simple vinaigrette or a side of garlicky roasted vegetables. Warm, crusty Italian bread is also perfect for mopping up every last bit of sauce from your Spicy Paccheri with Sausage & Greens plate.
Creative Ways to Present
For a dinner party twist, serve the pasta in shallow bowls with a dramatic swirl of greens and sausage on top. Or, try baking leftovers in a small casserole dish with extra cheese for a bubbly, gratinéed second act. Individual ramekins make an elegant, portioned presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Paccheri with Sausage & Greens keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making the next day’s lunch or dinner even more satisfying.
Freezing
If you’d like to freeze your leftovers, let the pasta cool completely, then transfer to a freezer-safe container. It will keep for up to two months. For best results, undercook the pasta slightly so it doesn’t get mushy once reheated.
Reheating
To reheat, place the pasta in a skillet with a splash of water or broth, and warm gently over medium-low heat, stirring until everything is hot and the sauce is revived. Top with a little fresh cheese and olive oil before serving for that just-cooked flavor.
FAQs
Can I use a different type Main Course
Absolutely! While paccheri is traditional and perfect for catching all the flavorful sauce, rigatoni or even penne make great substitutes if that’s what you have on hand.
Is there a vegetarian way to make Spicy Paccheri with Sausage & Greens?
Yes! Try swapping the sausage for a plant-based alternative or sautéed mushrooms for a meaty texture and umami flavor. The rest of the recipe stays the same.
What kind of greens work best?
Kale, Swiss chard, and broccoli rabe are excellent choices. Each brings a unique flavor and texture—kale is sturdy and earthy, chard is tender and mild, and broccoli rabe adds a slightly bitter, peppery bite.
Can I make this dish less spicy?
Definitely. Simply reduce the amount of red pepper flakes or use sweet Italian sausage instead of spicy. You can always add more heat at the table if someone wants extra kick.
What wine pairs well with Spicy Paccheri with Sausage & Greens?
A crisp Italian white like Pinot Grigio or a light red such as Chianti or Barbera complements the spicy sausage and rich cheese perfectly. Choose something with good acidity to balance the richness of the dish.
Final Thoughts
If you’re craving a bold, comforting Italian pasta, Spicy Paccheri with Sausage & Greens will quickly become a favorite in your kitchen. It’s a celebration of simple ingredients, big flavors, and unbeatable coziness—don’t be surprised if everyone asks for seconds!
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Spicy Paccheri with Sausage & Greens Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and hearty Italian pasta dish featuring spicy Italian sausage, tender paccheri pasta, and a mix of sautéed hearty greens like kale or Swiss chard. This vibrant meal balances spicy, savory, and fresh flavors with a silky Pecorino Romano cheese sauce and a touch of white wine.
Ingredients
pasta
- 12 ounces paccheri pasta (or rigatoni)
sauce & seasoning
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (more to taste)
- ½ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon black pepper
vegetables
- 5 cups chopped hearty greens (such as kale, Swiss chard, or broccoli rabe)
finishing
- 1 cup reserved pasta water
- ½ cup grated Pecorino Romano cheese
- extra olive oil and Pecorino for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook paccheri until al dente. Reserve 1 cup of pasta water before draining the pasta.
- Brown the sausage: In a large skillet, heat olive oil over medium-high heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 6 to 7 minutes.
- Sauté garlic and spices: Stir in the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant but not burnt.
- Deglaze the pan: Pour in the dry white wine, scraping up any browned bits from the pan. Let the wine reduce by half to concentrate the flavor.
- Cook the greens: Add the chopped hearty greens to the skillet and sauté until wilted, about 3 to 4 minutes. If using broccoli rabe, blanch it beforehand for 2 minutes to reduce bitterness.
- Toss with pasta: Add the drained pasta to the skillet along with ½ cup of the reserved pasta water. Stir to evenly coat the pasta in the sauce.
- Season and finish: Season the dish with salt and black pepper. Add the grated Pecorino Romano cheese and toss again. Adjust the sauce consistency by adding more pasta water if needed to create a silky texture.
- Serve: Plate the pasta hot, drizzling with extra olive oil and sprinkling additional Pecorino Romano cheese on top.
Notes
- For more heat, increase the red pepper flakes or add a pinch of Calabrian chili paste.
- If using broccoli rabe, blanch it for 2 minutes before sautéing to reduce bitterness.
- Reserve pasta water to adjust sauce consistency and help bind the sauce to the pasta.
- This dish pairs well with a crisp white wine or a light red Italian wine.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg
