Caramelized Onions Are the Heart of This Sausage Pasta
- Servings: 4
- Total Time: 50 minutes
- Effort Level: Moderate
Cooked slowly until soft, golden, and deeply flavorful, caramelized onions are the true star of this pasta dish. Their distinctive flavor creates a naturally sweet base that pairs beautifully with savory sausage and short pasta shapes like rotini or fusilli.
Although Italian sausage is our usual choice, this caramelized onion pasta is flexible enough to work with other fresh sausages too – as long as they’re not too garlicky. We’ve had great results with bratwurst and even tried wild boar sausage flavored with sherry (seriously delicious). The sweet, deep onions hold their own against a wide range of flavor.
Key Ingredients and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Sausage – Use sweet Italian sausage for the best balance with the caramelized onions. Pork, turkey, or chicken varieties all work well. We don’t recommend hot Italian sausage here because its spice can overpower the onions’ natural sweetness.
- Pasta – Choose a short, spiral-shaped pasta that will catch the caramelized onions and hold a light coating of olive oil. Good options include rotini (pictured), fusilli, cavatappi, and gemelli. Their ridges and twists help distribute the sausage and onions evenly throughout the dish.
- Yellow onions – Yellow onions are the best choice for caramelizing. Their balanced flavor and natural sugars develop into a deep, savory sweetness as they cook. Sweet onions can also be used, though they tend to be a bit expensive for a dish that cooks the onions down this much.
- Olive oil and butter – A combination of butter and olive oil creates the best flavor and cooking conditions. Butter adds richness, while the olive oil helps prevent the butter from scorching during the long caramelization process. Using both keeps the onions cooking gently while developing their deep golden color.
Prep Overview
How to Make Pasta with Caramelized Onions and Sausage
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by browning the sausage in a large skillet, breaking it into small crumbles as it cooks. Once nicely browned, transfer it to a bowl and use the flavorful drippings left in the pan as the base for the onions. A little butter added to the pan helps build richness while the onions begin to soften.
The onions cook in two stages. First they’re covered so they soften and release their moisture, then the lid comes off and they continue cooking until they turn deep golden. Stir them frequently and scrape up any browned bits in the pan. Those caramelized bits add a lot of flavor to the finished dish. The onions should be very tender and richly browned but still retain a bit of texture rather than cooking down completely to a paste (see photo).
Once the onions are fully caramelized, return the sausage to the pan and keep the mixture warm while the pasta cooks. Toss the hot pasta with the onion and sausage mixture along with a drizzle of olive oil to bring everything together. The result is a simple sausage and onion pasta where the sweet onions and savory sausage coat the pasta without the need for a heavy sauce.
Tested Tips
- Cut the sausage into small pieces before cooking – Breaking the sausage into small bits ensures you get a little sausage and onion in every bite. For the easiest prep, slit the casing with kitchen shears, remove it, then snip the sausage into small pieces directly into the pan.
- Don’t rush the caramelized onions – Properly caramelized onions take time. Cooking them slowly allows their natural sugars to develop into a deep golden color and soft texture that coats the pasta beautifully. If you’d like more detail on the technique, see our guide for making caramelized onions.
- Deglaze the pan if the onions start sticking – If the onions begin sticking to the skillet while they cook, add a small splash of water and scrape up the browned bits. This keeps the onions from burning and captures extra flavor for the finished pasta.
More Sausage Pasta Recipes to Try
Here are a few more sausage pasta dinners to explore: Skillet Baked Ziti with Sausage and Peppers, a one-pan baked pasta with Italian sausage, tomatoes, bell peppers, and a trio of cheeses; Four Cheese Sausage Lasagna, layered oven-ready noodles with ricotta filling, Italian sausage meat sauce, and a balanced blend of cheeses; and Sausage Stuffed Pasta Shells, tender shells filled with Italian chicken sausage, ricotta, and mozzarella for a lighter take on a classic baked pasta.
Pasta with Caramelized Onions and Sausage
Ingredients
- 8 ounces spiral-cut pasta, rotini, fusilli
- Extra-virgin olive oil
- 1 lb sweet Italian sausage, removed from the casing
- 1 tablespoon butter
- 2 lbs yellow onions, peeled and thinly sliced
- Salt and freshly ground black pepper
- Pinch of sugar
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage and cook until browned, 6 to 8 minutes, breaking it into small crumbles with a wooden spoon.
- Transfer the sausage to a bowl and set aside.
- Pour off excess fat from the skillet, leaving about 1 tablespoon in the pan. (If there isn’t enough fat remaining, add a little olive oil.) Reduce the heat to medium-low and add the butter, stirring until melted.
- Add the sliced onions to the pan and toss to coat with the butter and fat. Cover and cook, stirring occasionally, until the onions soften and begin to release their moisture, 8 to 10 minutes.
- Remove the cover, raise the heat to medium, and season the onions lightly with salt, pepper, and a pinch of sugar.
- Continue cooking the onions, stirring frequently and scraping up any browned bits from the pan, until they become deep golden and very soft, about 20 minutes. Note: If the onions begin sticking, add 1 to 2 tablespoons of water to loosen them.
- Once the onions reach the right consistency, reduce the heat to low and return the cooked sausage to the pan. Stir to combine and keep warm.
- Meanwhile, cook the pasta according to package directions until al dente. Drain well.
- Add the hot pasta to the skillet with the onion and sausage mixture. Drizzle with 1 to 2 tablespoons olive oil and toss until evenly combined.
- Taste and adjust the seasoning with additional salt and pepper as needed.
- Plate individual servings and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this great recipe Lynne. I made it yesterday and followed exactly apart from Rick’s addition of a little bit of cream. It’s so rich and gorgeous. I’m looking forward to making more of your recipes 🙂
Hi Courtney,
This concept for this recipe is really simple but it’s one of my favorite pasta dishes. I’m glad to hear you liked it too. Thanks for taking the time to leave a comment.
1.Put the sausages in the freezer for 20 to 30 minutes, then slice them thin instead of removing the meat from the casing.
2. After adding the sausage slices to the onions, add perhaps 1 tsp fennel seeds.
3. Then add about 1/4 cup cream, bring to a boil.
4. Then add some grated Parmesan.
5. If a bit more sauce is desired, add a couple of tablespoons of the pasta water.
Nice variation Rick – thank you for sharing it!