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Caramelized Onion and Sausage Pasta

by Lynne Webb on January 22, 2021 (Updated January 22, 2021) // 4 Comments

Main Dishes » Pasta » Caramelized Onion and Sausage Pasta

Caramelized Onion and Sausage Pasta

by Lynne Webb on January 22, 2021 (Updated January 22, 2021) // 4 Comments

Sweet caramelized onions and bits of Italian sausage combine with spiral-cut pasta to make a flavorful and incredibly satisfying main dish.
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A single plated serving of rotini pasta with crumbled Italian sausage and caramelized onions.

Despite its short list of ingredients, this simple sausage and pasta dish is incredibly satisfying and full of flavor

Italian sausage removed from the casing and sautéed combines with the sweet flavor and jammy texture of caramelized onions to coat the pasta in this dish with the perfect blend of sweetness, salt, and spice.

Tips for making this recipe

Here are a few ways to ensure this dish turns out perfectly every time.

  • Use sweet, not hot, Italian sausage: You can use any type of sweet Italian sausage in this recipe (pork, turkey, or chicken), but we recommend staying away from hot as it would likely overpower the sweet flavor of the caramelized onion. If you just want a little bit of kick, you can add a pinch of crushed red pepper flakes, but be careful not to overdo it.
  • Cut the sausage into small pieces before cooking: One of the best things about this recipe is the fact that you get a burst of flavor in every bite you take. To achieve this, you need to break up the sausage as it sautés and the smaller the bits, the better. To make this task easier, use kitchen shears to slit the casing and remove it. Most likely, the meat will still hold together well enough for you to snip it into little pieces over the pan.
  • Use sweet onions: If you can, use a sweet variety of onion for this recipe. Sometimes sweet onions are quite large. If so, cut them in half vertically first, then slice and separate into “half rings.”
  • Don’t rush caramelizing the onions: It’s important to take your time cooking the onions so they are truly caramelized, not simply sautéed. The flavor will be different, and they won’t have the jam-like consistency needed to coat the pasta completely.
  • Choose the right cut of pasta: Pick a cut of pasta that will hold a light coating of olive oil well. Cuts with ridges and swirls are best and our favorites for this recipe are rotini (pictured) and cavatappi (corkscrews). Penne, rigatoni, and farfalle are other options.

Serving suggestions

A green salad with a simple vinaigrette is really all you need to round out this meal. The acidity of the dressing balances the richness of the sausage and the sweetness of the caramelized onions. If you’d like a glass of wine, Pinot Grigio is the way to go.

More pasta and sausage recipes

  • Pasta with Sausage and Sun-Dried Tomatoes
  • Farro with Sausage, Mushrooms, and Shallots
  • Skillet Baked Ziti with Sausage and Peppers
  • Pasta with Crumbled Sausage and Spinach
A single plated serving of rotini pasta with crumbled Italian sausage and caramelized onions.

Caramelized Onion and Sausage Pasta

4.41 from 15 votes
  |  Leave a Review
Sweet caramelized onions and bits of Italian sausage combine with spiral-cut pasta to make a flavorful and incredibly satisfying main dish.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 1 hr 10 mins
Total Time : 1 hr 20 mins
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Ingredients 

  • 3/4 lb sweet Italian sausage, removed from the casing
  • Extra-virgin olive oil
  • 1 tablespoon butter
  • 10 ounces spiral-cut pasta, rotini, fusilli
  • 2 to 3 large onions, 2 lbs total, peeled and thinly sliced
  • Salt and freshly ground black pepper
  • Pinch of sugar

Instructions 

  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and sauté until nicely browned, 6 to 7 minutes.
  • Use a wooden spoon to crumble the sausage into very small pieces as it cooks, then transfer to a bowl and set aside.
  • Drain off all but 1 tablespoon of the fat from the pan, return it to the stove over medium-low heat and stir in the butter until melted.
  • Separate the onion slices into rings and add them to the pan. Cover and cook for 10 to 12 minutes, stirring 3 or 4 times during the process.
  • Put a large pot of salted water on for the pasta.
  • Remove the cover from the onions, raise the heat to medium and season them lightly with salt, pepper, and a pinch of sugar.
  • Continue cooking the onions for 20 to 25 minutes, stirring frequently and loosening any browned bits that may accumulate on the bottom of the pan.
  • If you find the onions are sticking to the pan, add a tablespoon or two of water to keep them moist.
  • The onions are done when they’ve turned a rich, golden color and have a marmalade-like consistency.
  • Reduce the heat to low, add the reserved sausage, combine well, and set aside to keep warm.
  • Cook and drain the pasta according to package directions.
  • Add the caramelized onion and sausage mixture along with 1 or 2 additional tablespoons of olive oil and combine well.
  • Taste and adjust the seasoning as needed.
  • Plate individual servings and serve immediately.

Nutrition Information

Nutrition Facts
Caramelized Onion and Sausage Pasta
Amount per Serving
Calories
337
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
8
g
Cholesterol
 
33
mg
11
%
Sodium
 
585
mg
25
%
Carbohydrates
 
34
g
11
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Pasta
 | 
Cuisine: American

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Comments

  1. Courtney says

    January 21, 2021 at 7:16 pm

    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 🙂

    Reply
    • Lynne Webb says

      January 22, 2021 at 6:08 am

      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.

      Reply
  2. Rick says

    March 26, 2017 at 7:10 pm

    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.

    Reply
    • Lynne Webb says

      March 31, 2017 at 6:17 am

      Nice variation Rick – thank you for sharing it!

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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