Saucy Sausage and Lemon Pasta Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Saucy Sausage and Lemon Pasta crumbles fennel sausage into glossy lemon-Parmesan cream sauce clinging to paccheri tubes for bright zesty comfort that beats heavy ragù. Ready in 25 minutes, it serves 4 with perfect sauce-to-pasta ratio and golden sear flavor.

Why This Recipe Works

Sausage fat emulsifies cream into glossy sauce without flour. Pasta water thickens naturally using starch. Lemon zest perfumes without splitting dairy. Fennel seeds echo Italian sausage character. High sear on meat builds fond foundation.

Ingredients & Prep

Pasta:

• 12 oz paccheri or rigatoni
• Reserved pasta water

Sauce:

• 1 lb Italian sausage, casings removed
• 2 shallots, minced
• 3 garlic cloves, sliced
• 1 tsp fennel seeds
• Zest + juice 1 lemon
• ½ tsp chili flakes
• ⅔ cup heavy cream
• ¾ cup grated Parmesan

Step-by-Step Instructions

1. Cook pasta al dente; reserve 1½ cups pasta water. Drain.
2. Sear sausage crumbles high heat 8 minutes golden; break into small pieces.
3. Lower heat; add shallots, fennel 4 minutes soft.
4. Add garlic, chili flakes, lemon zest 1 minute fragrant.
5. Deglaze with ½ cup pasta water; stir cream, Parmesan until emulsified glossy.
6. Toss hot pasta + lemon juice; add pasta water until saucy. Serve immediately.

Flavor Variations

Storage Tips

Fridge 2 days; reheat pasta water splash.

FAQs

Sauce breaks?
Low heat; pasta water gradually.

Pasta dry?
More pasta water; serve immediately.

Too mild?
Extra chili flakes; lemon zest essential.

Conclusion

Saucy Sausage and Lemon Pasta zesty-hugs comfort glossy perfection.

Saucy Sausage and Lemon Pasta Recipe

Print Recipe

Saucy Sausage and Lemon Pasta pairs crispy browned sausage with a silky lemon-parmesan cream sauce that clings to every piece of pasta. Bright citrus, a hint of heat, and plenty of umami make this a 30-minute weeknight pasta that tastes like a cozy trattoria dinner at home. [web:38]

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-Inspired

Ingredients

Scale 1x2x3x

• Pasta:
• 12 oz (340 g) short pasta such as rigatoni, paccheri, or orecchiette
• Kosher salt for the pasta water
• Sausage and aromatics:
• 1 lb (450 g) Italian sausage, casings removed (mild or spicy)
• 1 small onion or 2 shallots, finely chopped
• 3 garlic cloves, minced
• 1 tsp fennel seeds, lightly crushed
• ½–1 tsp red pepper flakes (to taste)
• Lemon cream sauce:
• 1 large lemon, zested and juiced (about 2–3 tbsp juice)
• ½ cup (120 ml) heavy cream or single cream
• ½ cup (50 g) freshly grated Parmesan, plus more for serving
• ½–1 cup (120–240 ml) starchy pasta water, as needed
• 2 tbsp unsalted butter
• Freshly ground black pepper
• To finish:
• Handful fresh parsley, chopped
• Extra lemon zest and Parmesan

Instructions

• 1. Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente according to package directions. Reserve at least 1 cup of the starchy pasta water before draining.
• 2. While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles, until deeply browned and cooked through, 7–8 minutes. Spoon off excess fat if there is a lot, leaving about 1–2 tablespoons in the pan. [web:38]
• 3. Reduce the heat to medium. Add the chopped onion or shallots and fennel seeds to the pan and cook until softened and fragrant, 3–4 minutes. Stir in the garlic and red pepper flakes and cook 30–60 seconds until just aromatic.
• 4. Add the lemon zest and about half of the lemon juice to the pan, scraping up any browned bits from the bottom. Let it bubble for 30 seconds, then stir in the butter until melted.
• 5. Tip the undercooked pasta straight into the pan with the sausage mixture. Add about ½ cup of the reserved pasta water and the cream, tossing over medium heat until the sauce starts to thicken and cling to the pasta. [web:38]
• 6. Sprinkle in the Parmesan while tossing constantly, adding more pasta water as needed to create a glossy, silky sauce that coats the pasta without clumping. Season with salt, black pepper, and more lemon juice to taste.
• 7. Turn off the heat and stir through most of the chopped parsley. Let the pasta sit 1–2 minutes so the sauce can thicken slightly, then serve topped with extra Parmesan, parsley, and a little more lemon zest.

Notes

• Using starchy pasta water helps the lemon cream and Parmesan emulsify into a glossy sauce that clings perfectly to the pasta. [web:38]
• Brown the sausage well to build deep flavor before adding aromatics.
• Start with less lemon juice, then add more at the end so the sauce stays bright but not harsh.
• Short, tubular pasta like rigatoni or paccheri catches the saucy sausage bits in every bite. [web:38]
• For lighter version, swap half the cream for pasta water and use chicken sausage.

Nutrition

• Serving Size: 1 portion
• Calories: 720
• Sugar: 4g
• Sodium: 980mg
• Fat: 40g
• Saturated Fat: 17g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 115mg

Keywords: saucy sausage and lemon pasta, sausage al limone, creamy lemon sausage pasta