A one-pot meal of ground sweet Italian chicken sausage given a spicy kick with Calabrian chili peppers simmered in a fire-roasted sauce of tomatoes and red bell peppers with tender chunks of portobello mushrooms and finished with fresh basil and pecorino cheese for the most delicious Italian chicken sausage Bolognese.
Table of Contents
Jump to:
- Quick and Easy Pasta Dinner
- The History and Evolution of Bolognese Pasta
- The Differences: Pecorino vs. Parmesan
- Ingredients with Steps
- Instructions with Photos
- Side Dish Suggestions
- Substitutions
- Variations
- Equipment
- Storage
- Cooking Tip
- Frequently Asked Questions
- Pasta Recipes
- Poultry Recipes
- Calabrian Chili Pepper Recipes
- 📖 Recipe
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- Have a Comment or Question?
Quick and Easy Pasta Dinner
Craving a comforting, flavor-packed pasta dish that’s ready in no time? This Easy Spicy Calabrian Italian Chicken Sausage Bolognese is your answer! It’s a one-pot meal that puts a fiery spin on a classic. Sweet Italian chicken sausage is browned to perfection, then simmered in a rich, vibrant sauce that’s bursting with flavor.
The secret? Calabrian chili peppers add a smoky, spicy depth that really sets this Bolognese apart. But it doesn’t stop there! Fire-roasted tomatoes and red bell peppers build a luscious base, while tender portobello mushrooms give it that hearty, meaty texture.
Fresh basil and a sprinkle of salty pecorino cheese finish the dish, adding just the right touch of Italian flavor to tie it all together. It’s perfect for busy weeknights—a satisfying, flavorful meal with minimal fuss. Get ready to enjoy the bold marriage of Italian comfort food and Calabrian heat in every bite!
The History and Evolution of Bolognese Pasta
Bolognese sauce, also known as ragù alla Bolognese, hails from Bologna, Italy, in the Emilia-Romagna region. Originally, this rich, meat-based sauce was served with tagliatelle or other wide, flat pasta and featured a mixture of ground meat, pancetta, onions, carrots, and celery.
The sauce was slow-cooked with wine, milk, and just a small amount of tomato. It wasn’t until the late 19th century that tomatoes became a more prominent ingredient, transforming the sauce into what we now know as Bolognese. As Italian cuisine spread across the globe, Bolognese evolved, taking on new meats, seasonings, and pasta shapes.
The addition of spices like Calabrian chili peppers, featured in this Easy Spicy Calabrian Italian Chicken Sausage Bolognese, gives it a fresh twist, combining traditional flavors with a smoky, fiery kick. It’s a reflection of how classic dishes adapt to modern tastes while still honoring their roots.
Looking for authentic Italian recipes? Check out Inside the Rustic Kitchen and Recipes from Italy.
The Differences: Pecorino vs. Parmesan
Pecorino and Parmesan are two popular Italian cheeses, and while they’re often compared, they bring very different things to the table. Pecorino, made from sheep’s milk, is sharp, salty, and crumbly, making it a great choice for dishes with bold flavors like this Spicy Calabrian Chicken Sausage Bolognese.
Its intensity stands up to the heat from the Calabrian chili peppers and complements the richness of the fire-roasted tomato sauce.
Parmesan, or Parmigiano-Reggiano, on the other hand, is made from cow’s milk and has a more delicate, nutty flavor. It’s firmer and less salty than Pecorino, making it a versatile option for all kinds of pasta dishes. But when you want to pack a punch, Pecorino’s tangy, robust flavor is the way to go—it’s the perfect finishing touch for this dish.
More Italian-Inspired Recipes
- Italian chicken Sausage Stuffed with Portobello Mushrooms with Burrata
- Plant-based: Italian Sausage with Spicy Creamy Lentil Pasta
- Easy Spicy Italian Chicken Sausage Soup with Farro
- Spicy Pesto Chicken Pasta Homemade One-Pot-Meal
- Loaded Cheesy Ground Turkey Red Lentil Pasta
Ingredients with Steps
Begin by cooking and cooling down the spaghetti. You will prepare the vegetables by chopping the onion and portobello mushrooms during this. Then, cook the vegetables in a Dutch oven with olive oil, kosher salt, and ground black pepper.
Then, add and break down the sweet Italian chicken sausage with the casing removed and incorporate it with the vegetables. Season the chicken sausage mixture with crushed Calabrian chili peppers.
Deglaze the dish with white wine and add the crushed fire-roasted tomatoes and diced fire-roasted red bell peppers. Then mix in the cooked spaghetti, fresh basil leaves, and grated pecorino cheese.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Check out the live Culinary Glossary here.
- Portobello Mushrooms – These large, mature mushrooms have a dense, meaty texture, making them a great meat substitute. They absorb flavors well and add an earthy depth to pasta and stews.
- Sweet Italian Chicken Sausage – Made with ground chicken and seasoned with Italian herbs and spices, this sausage is a leaner alternative to pork sausage. The sweetness comes from the addition of fennel or mild spices, balancing the heat from other ingredients.
- Crushed Calabrian Chili Peppers – These small, spicy chili peppers from Calabria, Italy, are known for their intense flavor and moderate heat. When crushed, they add a smoky, fruity heat to dishes without overpowering them.
- White Wine – Used for deglazing, white wine adds acidity and depth to the sauce. As it cooks, the alcohol evaporates, leaving behind a rich, complex flavor that enhances the sweetness of the tomatoes and peppers.
- Crushed Fire-Roasted Tomatoes – These tomatoes are roasted over an open flame before being crushed, giving them a deep, smoky flavor. They add richness to the sauce while complementing the sweetness of the bell peppers.
- Pecorino Cheese – Pecorino is a salty, hard Italian cheese made from sheep’s milk. It has a sharp, tangy flavor that adds depth to pasta dishes, balancing out the sweetness of the tomatoes and the heat from the chili peppers.
See the spicy Italian sausage pasta recipe card below for quantities.
Instructions with Photos
Follow the instructions and cooking tips below using the step-by-step picture guide.
Cook the Pasta
You do not need a large pot to cook the spaghetti; it will cook just fine in enough boiling salted water.
To cool pasta, do not run it under cold water; spread it out on a large sheet pan.
Make the Bolognese
The mushroom onion mixture was covered for at least 5 minutes with a little olive oil to allow it to steam to speed up cooking, then uncovered to evaporate the recess liquid.
At this point, use this opportunity to brown the sausage and mushroom mixture.
Add the seasonings to meld with the sausage mixture.
Add a splash of wine before adding the tomato sauce for a hint of white wine.
Allow the tomato sauce to cook down to remove most of the acidity.
Combine It All
The pasta was cooked for one minute, shy of al dente, because it will keep cooking while it cools, and you have to reheat it with the finished sauce.
Combine the pasta well with the bolognese sauce before adding the other ingredients to prevent over-mixing.
Add fresh basil at the end, keeping these aromatics prominent in the dish's flavor.
Finally, finish with grated cheese for an incredible earthy cheesy flavor.
Side Dish Suggestions
Serve with a side of crusty toasted focaccia or ciabatta bread. Add a simple side salad with your choice of toppings: fresh sliced tomatoes, cucumber, carrots, or red onions dressed with extra virgin olive oil and aged balsamic vinegar of Modena, a good quality vinegar with a great balance of sweetness and acidity, or red wine vinegar.
Substitutions
Dairy Free
- Grated Pecorino Cheese - Use nutritional yeast to enhance the earthy umami kick of pecorino cheese in the dish.
Gluten-Free
- Spaghetti - Try gluten-free pasta such as those made with corn, or even try rice vermicelli.
Vegetarian
- Sweet Italian Chicken Sausage - You can substitute this with plant-based Italian sausage or add more mixed mushrooms. Use the brown or white button or cremini mushrooms.
Convenience
- Spaghetti Pasta - Use whatever shape of pasta you want.
- Portobello Mushrooms - This can be replaced with white/brown button mushrooms or cremini.
- Italian-Style Chicken Sauage - Substitute with pork sausage.
- Calabrian Red Chili Peppers - Although this is one of the stars of the dish, if you do not have this on hand, use a pinch of red pepper flakes to provide the spicy flavor.
- Grated Pecorino Cheese - Use a grated Italian cheese blend or parmesan cheese.
- White Wine - A good-quality Sauvignon Blanc is preferred since it complements spicy poultry dishes, but you can also use a splash of red wine, such as Merlot.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
- Ground Meat - If you can't find sweet Italian sausage meat, try using ground pork or chicken and seasoning it with fennel seeds and Italian herb seasoning, which includes paprika, garlic, and onion powder.
- Creamy Pasta - Add heavy cream to the tomato sauce to create a creamy pasta. In addition, add the greater cheese at this step to allow the two to infuse.
- Ensure you use a heavy-bottom pot to prevent the cheese from sticking to the bottom.
- I suggest using an enameled Dutch oven or a non-stick pot. But if you want browned bits of meat, beware; it takes longer in a non-stick pot.
Equipment
- Pasta Pot - Used to cook the spaghetti. If you wish to use one pot, you can use the Dutch oven instead or the heavy bottom pot you plan to use to make the Bolognese. I used the AVACRAFT Stainless Steel Saucepan with Glass Strainer Lid for this recipe and have no issues with it. But if you are looking for a higher quality cookware company, I suggest All-Clad, which has a 3-Piece 5-Quart All-Clad Specialty Stainless Steel Stockpot, Multi-Pot with Strainer.
- Dutch Oven - To make the bolognese, I suggest using a heavy-bottom non-stick pot like an enameled Dutch oven. I developed this recipe using the Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid. These pots are great because they can go from stovetop to oven. The enameled cast iron creates a non-stick-like surface but with better browning than regular non-stick pots.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the Calabrian chicken sausage bolognese pasta in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to four days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tip
- Carryover Cooking in Cooked Pasta - When you remove pasta from boiling water, it continues to cook for a short while due to its retained heat. This is called carryover cooking. To avoid overcooked mushy pasta, account for carryover by taking it off the heat a minute or two before it reaches al dente texture.
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab. Click here for an extended live Culinary Glossary. Learn how to prep mushrooms from cleaning to slicing.
Frequently Asked Questions
It was thought to use 4-5 quarts of water for every pound of pasta, which allows the pasta enough space to cook evenly and prevents it from sticking together. However, this is not true; you can cook pasta in less water, and some even cook it in a saute pan with the pasta covered with water.
The key is to ensure the pasta does not stick once all the pasta is in the water. Prevent this by giving it a couple of stirs to separate them, and you should be fine.
No, adding oil to the cooking water does not prevent sticking. In fact, it can create a greasy film that prevents the sauce from adhering to the pasta. When your pasta is cooked, drain it and spread it out on a baking tray to cool off and allow the excess moisture to evaporate, ensuring the sauce will stick to your pasta.
Absolutely! Salting the water adds flavor to the pasta itself. Aim for a ratio of 1 tablespoon of salt for every 4 quarts of water. If your pot goes by cups, there are 4 cups in 1 quart.
The best way to tell if your pasta is done is to taste it! Al dente pasta should be cooked through but still have a slight bite in the center. Don't rely solely on the package instructions, as cooking times can vary slightly.
In addition, for this recipe, you will pull it out for one minute less since you will be adding it back to reheat.
Pasta Recipes
Looking for other pasta recipes like this? Try these:
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
- Creamy Spinach Pesto Mushroom Lasagna
Poultry Recipes
Looking for other poultry recipes like this? Try these:
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- Healthy Spicy Ground Turkey Stuffed Peppers with Salad
- Best Peach Piri Piri Chicken with Fonio Kale Salad
Calabrian Chili Pepper Recipes
Celebrate this ingredient with these recipes:
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Calabrian Pepper Salmon with Creamy Lemon Dill Sauce
- Grilled Zhug Ras El Hanout Lamb Chops and Tomato Salad
- Easy Spicy Turmeric Calabrian Chili Pepper Wet Rub
📖 Recipe
Calabrian Sausage Bolognese
Ingredients
- 12 ounces of spaghetti pasta
- 2 tablespoons olive oil
- 1 medium onion
- 2 large portobello mushrooms
- salt and pepper
- 1 pound sweet Italian chicken sausage
- 3 garlic cloves
- ½ tablespoon Italian herb seasoning
- 2 tablespoons crushed Calabrian chili peppers
- ¼ cup white wine preferably Sauvignon Blanc
- 1 cup crushed fire-roasted tomatoes
- 12 ounce jar of fire-roasted red bell pepper
- 12 fresh basil leaves
- ½ cup grated pecorino cheese
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Pasta: Cook the pasta until al dente, as the package recommends, but one minute shorter in a pasta pot. Drain the pasta, toss it in one tablespoon of olive oil, and lay it on a sheet pan to cool.
- Prepare the Vegetables: While the pasta cooks, chop the onion and small dice the portobello mushrooms.
- Cook the Vegetables: Heat one tablespoon of olive oil in a Dutch oven on medium-high heat. Add the onions and mushrooms, season with salt and pepper, and stir until well combined. Then, cover and cook for 10 minutes, stirring halfway.
- Cook the Sausage: While the vegetables cook, remove the casing from the Italian sausage and set aside. Uncover the pot and allow the excess liquid to evaporate, stirring occasionally for about 5 minutes. Add the sausage and combine it with the vegetables.
- Turn the heat to high, and break the meat mixture into small pieces with a wooden spoon or spatula while it fries. Then, turn it back to medium-high heat and allow it to cook for 5 minutes.
- Season the Sausage: Chop the garlic and add it, along with the Italian herb seasoning and the Calabrian pepper. Cook for 5 minutes, stirring occasionally. While the sausage cooks, drain and chop the fire-roasted red bell peppers and set them aside.
- Make the Sauce Base: Add the white wine, and when the wine is mostly absorbed, add the fire-roasted tomatoes and red bell peppers, cover, and cook for 5 minutes.
- Finish the Pasta: Add the spaghetti and basil leaves and combine well. Once well incorporated, add the pecorino cheese and combine well.
Video
Nutrition
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