Creamy Chilli Tomato Pasta with Sausage
If you need a quick, flavour-packed weeknight dinner this spicy creamy chilli tomato sausage pasta is it. Best with Wild Venison or Wild Pork Sausage (Wild Game Option).
It’s rich, slightly spicy, cheesy, and comes together in under 30 minutes. The sausage adds depth and seasoning, the chilli brings heat, and the cream balances everything into a silky, comforting sauce.
Perfect for feeding a crowd or meal prep.
Why You’ll Love This Chilli Tomato Sausage Pasta
- One pan + one pot situation
- Big flavour without weird ingredients
- Customisable heat (I’m not huge on burning spice)
- Family friendly (just dial the chilli down)
- Leftovers are elite
The sausage does most of the heavy lifting flavour-wise, the tomato brings the base, and the cream smooths everything out so it’s rich without being overwhelming.
Why Recipe Works
- Sausage = built-in seasoning and fat for flavour
- Tomato paste intensifies that deep tomato base
- Smoked paprika adds subtle warmth
- Cream balances the chilli and acidity
- Pasta water emulsifies the sauce so it clings properly
It’s simple ingredients done properly, which is always better than overcomplicating dinner.
What Sausages Should I Use?
Honestly? Use good ones. The sausage is doing most of the flavour work in this recipe.
Best Options
• Venison Sausages
My personal favourite if you’ve got them. They add a slightly gamey, richer flavour and keep the dish a bit leaner. Perfect if you’re trying to use up your wild game sausages taking over the freezer!
• Pork Sausages
Classic, juicy, and full of flavour. Italian-style or herbed pork sausages work beautifully here. Even Wild Pork ones would be pretty tasty!
• Beef Sausages
A bit richer and heartier. Great if you want a deeper, more savoury flavour.
Adjust the Heat
This has a noticeable but manageable kick.
To tone it down:
- Reduce chilli flakes
- Skip extra black pepper
To turn it up:
- Add more chilli flakes
- Add a pinch of cayenne
- Finish with chilli oil
Storage of Chilli Tomato Sausage Pasta
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or cream to loosen the sauce. This is one of those recipes that goes into the weekly rotation without even trying. It feels comforting but still has personality. It’s not boring, it’s not bland, it’s not “kid food”.
Share Your Chilli Tomato Sausage Pasta!
Made this recipe? I’d love to hear about it! Share your creation and tag @Sara_elcock on Instagram or Tiktok. #OldMateEats
Creamy Chilli Tomato Pasta with Sausage
Ingredients
- 400 grams dried pasta (any is fine – penne, spagetti, spirals, etc.)
- 400 grams sausages
- 1 tbsp olive oil
- 1 small onion finely diced
- 3 cloves garlic minced (or 2 tsp from jar)
- 1 tsp chilli flakes (adjust to heat preference)
- 400 grams canned chopped tomatoes
- 2 tbsp tomato paste
- ½ tsp smoked paprika
- ½ tsp dried oregano
- 100 ml cream
- 50 grams grated cheese (plus extra for serving)
- Salt & Pepper (to taste)
Instructions
- Bring a large pot of salted water to the boil and cook pasta until al dente. Before draining, reserve about ½ cup of pasta water this is liquid gold for sauces.
- Heat olive oil in a large pan over medium heat. Add onion, garlic, and chilli flakes. Cook for 3-4 minutes until softened and smelling unreal.
- Add sausages to the pan and brown them on the outside. Once golden, remove them, slice into rings, and return to the pan. Cook until fully done. (Pro tip: You can also remove the sausage meat from the casing and cook it crumbled straight in the pan if you want it more evenly distributed through the sauce.)
- Stir in tomato paste, smoked paprika, and oregano.Let it cook for 1-2 minutes, this deepens the flavour. Add chopped tomatoes. Season with salt and pepper. Simmer for about 10 minutes until the sauce thickens and looks glossy.
- Lower the heat and stir in the cream and grated cheese. If it feels too thick, add a splash of reserved pasta water until silky.
- Add drained pasta to the pan and toss until everything is coated. Finish with fresh herbs and more cheese (obviously). Serve immediately while everyone pretends they weren’t already picking at it.
Notes
Use good-quality sausages they bring most of the flavour to this dish. Venison is what I used…Pork, beef, or even spicy Italian-style sausages work best. If you like more sauce coverage, remove the meat from the casing and cook it crumbled instead of slicing. • Pasta water is your best friend
Reserved pasta water helps loosen the sauce and makes it silky so it clings properly to the pasta. Add a splash at a time until it’s glossy. • Adjust the heat to your crowd
1 tsp chilli flakes gives a gentle kick. Add more if you like it spicy, or reduce if cooking for kids. • Cream goes in last
Lower the heat before adding cream to prevent splitting and keep the sauce smooth. • If it tastes flat…
Add a pinch of salt, a squeeze of lemon, or a tiny bit more cheese. Pasta usually just needs a little balancing. • Leftovers thicken
The sauce will thicken in the fridge. Reheat gently with a splash of water or cream to bring it back to life.
Love this easy weeknight dinner? Share your creations on Instagram, or TikTok and tag me so I can see your delicious results! #OldMateEats
