Salt & Wind Travel

Salsiccia Pasta With Tomato Sugo

Yes, Santa Ynez Valley  is known for its California wine and ranching culture, but it’s where I had this Salsiccia Pasta With Tomato Sugo Recipe for the first time.

If it seems like a classic Italian pasta, well, that’s because it is a twist on exactly that. Hailing from the Italian restaurant SY Kitchen this salsiccia pasta is made with sausage, a tomato sugo, fusilli pasta, and smoked cheese. 

Salsiccia Pasta With Tomato Sugo

Why You’ll Love This Recipe

Okay, truth is, this is a super simple pasta recipe but the combination of a great sauce, some spicy sausage, and smoked cheese, makes it crave worthy. I did my best to recreate this salsiccia pasta here but you’re going to want to travel to Santa Ynez to get the real deal (and, of course, we can help plan your trip itinerary)!

Recipe Ingredients

These are the ingredients to make this salsiccia pasta recipe:

For The Tomato Sugo:

  • Extra-Virgin Olive Oil: To give a bit of richness to the sauce
  • Yellow Onion and Garlic: Adding both these aromatics makes for a great sauce base 
  • Uncooked Italian-style Sausage: Use a pork sausage to be more classic or a turkey sausage for a bit healthier salsiccia pasta
  • Dry Red Wine: Something like a Chianti or California Cabernet Sauvignon or Zinfandel will add depth to the sauce.
  • Fresh Rosemary Or Sage: Fresh herbs bring a bit of menthol, herb flavor
  • crushed red pepper flakes 
  • Canned Tomatoes: We turn most often to the Bianco DiNapoli crushed tomatoes for a sauce like this. 

For The Salsiccia Pasta:

  • Fusilli Pasta: The pasta is a key ingredient so use something high quality like this fusilli from Seggiano 
  • Unsalted Butter: A lot of pasta sauces in Italy use a combo of olive oil and butter like this one here!
  • Smoked Ricotta Salata or Smoked Mozzarella or Scamorza: The key is to use a smoked Italian cheese that’s going to provide smokiness and saltiness without overwhelming everything. 

How To Make This Recipe

These are the instructions to make this salsiccia pasta recipe:

  • Cook The Sausage: Cook the onion and garlic and sausage in olive oil then add some red wine. 
  • Make The Sugo: Add the herbs, crushed red pepper flakes, and tomatoes, then cook uncovered, and simmer the sauce.
  • Boil The Pasta: Meanwhile, cook the pasta and reserve some cooking water.
  • Finish The Pasta: Remove the herbs and add in some cooking water to het sauce along with the drained pasta. Add the butter and let cook until teht sauce is well coated. Serve immediately topped with cheese.

What To Serve With This Salsiccia Pasta

A lovely red wine and a piece of crusty bread are all you need to make this salsiccia pasta into a meal. However, here are some other dishes to serve with it for a full dinner:

Go stock up on all your cooking essentials, then share your creation with us by tagging @saltandwind and #swsociety on social!

Frequently Asked Questions

Salsiccia Pasta is an Italian pasta dish that features salsiccia or Italian sausage as its key ingredient. The uniqueness of the dish comes from the rich and savory taste of the salsiccia, which is typically seasoned with a blend of herbs and spices, such as fennel, garlic, and red pepper flakes.

The sausage is often sautéed with onions, garlic, and sometimes wine, then combined with pasta and a tomato-based or cream-based sauce, offering a hearty and satisfying meal.

Salsiccia Pasta pairs well with a variety of Italian pasta types that can hold the rich sauce and sausage pieces. Rigatoni, penne, fusilli, and orecchiette are popular choices as their shapes allow them to capture the sauce and bits of sausage effectively.

For a more traditional approach, long pasta like spaghetti or bucatini also works well, ensuring a good balance between pasta and sauce in every bite.

Leftover Salsiccia Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave or reheat it on the stove over medium heat.

If the sauce has thickened, adding a splash of water or broth can help to bring it back to the right consistency. It's best to reheat only the portion you plan to eat to maintain the quality of the dish.

Salsiccia Pasta With Tomato Sugo

Salsiccia Pasta With Tomato Sugo Recipe

From SY Kitchen in Santa Ynez, California, this Salsiccia Pasta With Tomato Sugo recipe is made with tomato sugo, sausage, and smoked cheese for a quick dose of comfort food. 
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 480 kcal


For The Sausage Tomato Sauce:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium yellow onion diced
  • Kosher salt and Freshly ground black pepper
  • 1/2 pound fresh (uncooked) Italian-style turkey or pork sausage
  • 1/3 cup dry red wine
  • 4 garlic cloves minced
  • 1 sprig fresh rosemary or sage
  • 1 pinch crushed red pepper flakes (optional)
  • 1 (24 ounce) can crushed or pureed tomatoes

For The Pasta:

  • 12 ounces fusilli pasta gluten free pasta to make it gluten-free
  • 2 tablespoons unsalted butter
  • Ricotta Salata or smoked Ricotta Salata or smoked Mozzarella or Scamorza, finely grated


  • Cook The Sausage: Heat olive oil in a nonstick skillet over medium heat. When the oil shimmers, add the onion, season with salt and freshly ground black pepper, and cook, stirring, until soft and translucent.
    Remove the casing on the sausage, and crumble it into the pan. Cook, occasionally stirring to break up the sausage until golden brown. Add red wine, and use a rubber spatula or wooden spoon to scrape up any browned bits. 
  • Make The Tomato Sugo: Add garlic, rosemary or sage, crushed red pepper flakes (if using), and tomatoes, then cook uncovered, occasionally stirring, until sauce thickens slightly and the flavors meld, about 15 to 20 minutes. 
  • Boil The Pasta: Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook, occasionally stirring, until about 2 minutes short of the package directions. Reserve 1/2 cup pasta cooking water, then drain the pasta.
  • Finish The Pasta: Discard rosemary or sage and, if needed, stir in reserved pasta water to loosen the sauce. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add butter and stir until melted. Serve immediately topped with cheese. 



Serving: 1servingCalories: 480kcalCarbohydrates: 37.7gProtein: 16gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 56mgSodium: 700mgPotassium: 707mgFiber: 5gSugar: 9gVitamin A: 226IUVitamin C: 2mgCalcium: 77.5mgIron: 3.4mg
Keyword Basic Pasta Dishes, Classic Pasta recipes
Tried this recipe?Mention @saltandwind or tag #swsociety!

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