20 Spicy Hot Italian Sausage Delicious Recipes

Nothing brings a family together like the sizzle of spicy hot Italian sausage in the pan! Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, our roundup of 20 mouthwatering recipes has got you covered. From hearty pastas to zesty appetizers, each dish promises to deliver bold flavors and comforting warmth. Ready to spice up your meal rotation? Let’s dive into these delicious creations!

Spicy Italian Sausage and Peppers Pasta

Finally, a dish that brings the heat and the heartiness in one delicious bowl. I remember the first time I whipped up this Spicy Italian Sausage and Peppers Pasta; it was a chilly evening, and I was craving something that would warm me up from the inside out. This recipe does just that, with a kick of spice and a whole lot of flavor.

Ingredients

• 1 lb of spicy Italian sausage, casings removed
• 2 cups of penne pasta
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 onion, thinly sliced
• 3 cloves of garlic, minced
• A splash of olive oil
• A couple of pinches of red pepper flakes
• 1 can (14.5 oz) of diced tomatoes
• 1/2 cup of chicken broth
• A handful of fresh basil, chopped
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure the sausage gets a nice sear.
3. Toss in the onion and bell peppers, cooking until they start to soften, about 4 minutes.
4. Stir in the garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
5. Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
6. Meanwhile, cook the penne pasta according to package instructions until al dente. Tip: Reserve a cup of pasta water before draining; it’s great for adjusting the sauce’s consistency.
7. Drain the pasta and add it to the skillet, tossing everything together. If the sauce is too thick, add a bit of the reserved pasta water.
8. Finish with fresh basil, and season with salt and black pepper to taste.

Out of the oven, this pasta is a vibrant mix of spicy, savory, and slightly sweet flavors, with the peppers adding a nice crunch. Serve it with a generous sprinkle of Parmesan cheese and a side of crusty bread to soak up all that delicious sauce.

Hot Italian Sausage Pizza with Caramelized Onions

Perfect for those nights when you’re craving something hearty yet sophisticated, this Hot Italian Sausage Pizza with Caramelized Onions is a game-changer. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a staple in my recipe book.

Ingredients

• 1 lb of hot Italian sausage, casings removed
• A couple of tablespoons of olive oil
• 2 large onions, thinly sliced
• A pinch of sugar
• 1 pre-made pizza dough (or your favorite homemade recipe)
• A splash of balsamic vinegar
• 1 cup of shredded mozzarella cheese
• A handful of fresh basil leaves

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven now to heat up.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onions and a pinch of sugar. Cook, stirring occasionally, until the onions are golden and caramelized, about 20 minutes. Tip: The sugar helps speed up the caramelization process.
3. In the same skillet, add the hot Italian sausage, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Drain any excess grease.
4. Roll out your pizza dough on a floured surface to your desired thickness. Tip: For a crispier crust, roll it thinner.
5. Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal. Spread the caramelized onions evenly over the dough, followed by the cooked sausage.
6. Drizzle a splash of balsamic vinegar over the toppings, then sprinkle the shredded mozzarella cheese on top.
7. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy bottom, bake directly on the pizza stone.
8. Garnish with fresh basil leaves before slicing and serving.

Fantastic right out of the oven, this pizza boasts a perfect balance of spicy, sweet, and savory flavors. The caramelized onions add a depth of flavor that pairs beautifully with the heat from the sausage. Try serving it with a side of arugula salad for a fresh contrast.

Creamy Italian Sausage and Tortellini Soup

Unbelievably cozy and packed with flavor, this Creamy Italian Sausage and Tortellini Soup has become my go-to for chilly evenings. It’s the kind of dish that fills the kitchen with an aroma so inviting, everyone starts hovering around the stove, asking when it’ll be ready.

Ingredients

• 1 lb Italian sausage, casings removed
• A couple of cloves of garlic, minced
• 1 small onion, diced
• A splash of olive oil
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• A pinch of red pepper flakes (optional)
• 1 package (9 oz) cheese tortellini
• 1 cup heavy cream
• A handful of fresh spinach
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; letting the onions soften properly builds the soup’s flavor base.
3. Pour in the chicken broth and diced tomatoes (with their juice), then stir in the dried basil, oregano, and red pepper flakes if using. Bring to a simmer.
4. Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes. Tip: Keep an eye on the tortellini; you want them al dente, not mushy.
5. Reduce the heat to low and stir in the heavy cream and fresh spinach until the spinach is just wilted, about 2 minutes. Tip: Adding the cream off the heat prevents curdling.
6. Season with salt and pepper to your liking, then serve hot.

Perfectly creamy with a slight kick from the sausage and red pepper flakes, this soup is a bowl of comfort. I love serving it with a sprinkle of Parmesan and a side of crusty bread for dipping.

Grilled Italian Sausage with Garlic Butter

Every summer, I find myself craving the smoky, savory flavors that only grilling can bring, and this Grilled Italian Sausage with Garlic Butter recipe is my go-to for a quick, flavorful meal that never disappoints. It’s the perfect blend of juicy sausage and rich, garlicky butter that melts in your mouth—trust me, it’s a game-changer.

Ingredients

• 4 Italian sausage links (I prefer the spicy kind for an extra kick)
• 1/2 cup unsalted butter (because everything’s better with butter, right?)
• 4 cloves of garlic, minced (fresh is best for that punchy flavor)
• A splash of olive oil (just to keep things from sticking)
• A couple of fresh basil leaves, chopped (for that herby freshness)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, to get those perfect grill marks without burning.
2. While the grill heats up, melt the butter in a small saucepan over low heat, then stir in the minced garlic and chopped basil. Let it simmer for about 2 minutes until fragrant—this is your magic garlic butter.
3. Lightly brush the sausages with olive oil to prevent sticking, then place them on the grill. Cook for about 4-5 minutes per side, or until they’re nicely charred and reach an internal temperature of 160°F.
4. During the last minute of grilling, brush each sausage generously with the garlic butter mixture, letting it soak into all those nooks and crannies.
5. Remove from the grill and let them rest for a couple of minutes—this keeps them juicy when you bite in.

Oh, the first bite is always the best, with the sausage’s crisp exterior giving way to a juicy, flavorful interior, all enhanced by that decadent garlic butter. Serve these on a toasted bun with extra garlic butter drizzled on top, or slice them up to add a punch of flavor to your favorite pasta dish.

Italian Sausage Stuffed Mushrooms

Sometimes, the best dishes come from the simplest ideas, and these Italian Sausage Stuffed Mushrooms are no exception. I remember whipping these up on a lazy Sunday afternoon, and they’ve been a hit at every gathering since.

Ingredients

• 12 large white mushrooms, stems removed
• 1/2 pound Italian sausage, casings removed
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• A splash of olive oil
• A couple of fresh basil leaves, chopped
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with a splash of olive oil.
2. In a skillet over medium heat, cook the Italian sausage until it’s no longer pink, breaking it apart as it cooks. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the minced garlic to the skillet with the sausage and cook for another minute until fragrant.
4. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, and chopped basil. Season with a pinch of salt and pepper.
5. Carefully fill each mushroom cap with the sausage mixture, pressing down slightly to pack it in. Tip: Use a small spoon for easier filling.
6. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes.

Unbelievably savory with a perfect blend of textures, these stuffed mushrooms are a crowd-pleaser. Serve them atop a bed of arugula for a pop of color and a peppery contrast.

Spicy Sausage and Kale Soup

Kicking off the week with a bowl of Spicy Sausage and Kale Soup feels like wrapping yourself in a warm, flavorful hug. I stumbled upon this recipe during a chilly evening when all I had was some spicy sausage and a bunch of kale staring back at me from the fridge. It’s become a staple in my kitchen ever since, especially when I need something hearty yet healthy.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• A couple of cloves of garlic, minced
• 1 medium onion, diced
• A splash of olive oil
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp red pepper flakes (because we like it spicy!)
• Salt and pepper, just enough to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until it’s nicely browned, about 5 minutes.
2. Toss in the diced onion and minced garlic, stirring occasionally until the onion is translucent, about 3 minutes. Here’s a tip: don’t rush the onions; letting them cook slowly brings out their sweetness.
3. Pour in the chicken broth and diced tomatoes, including the juice. Bring the mixture to a boil, then reduce the heat to let it simmer for about 10 minutes. This melds the flavors beautifully.
4. Add the chopped kale and red pepper flakes. Simmer for another 5 minutes, or until the kale is tender but still vibrant. Tip: If you prefer your kale with a bit more bite, pull it off the heat a minute earlier.
5. Season with salt and pepper to your liking. Remember, the sausage and broth already have salt, so taste as you go.

Just like that, you’ve got a soup that’s bursting with flavors and textures—spicy, savory, and slightly sweet from the tomatoes. I love serving it with a slice of crusty bread to soak up all that delicious broth. Sometimes, I’ll even top it with a sprinkle of Parmesan for an extra layer of flavor.

Italian Sausage and Ricotta Stuffed Shells

Unbelievable how a simple dish can bring back so many memories! Every time I make these Italian Sausage and Ricotta Stuffed Shells, I’m transported back to my grandmother’s kitchen, where the aroma of simmering tomato sauce and herbs filled the air. It’s a dish that’s as comforting to make as it is to eat, perfect for those days when you need a little extra warmth.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb Italian sausage, casings removed
• 2 cups ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• A splash of olive oil
• A couple of fresh basil leaves, chopped
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F (190°C) and grab a large baking dish.
2. Boil the jumbo pasta shells according to the package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to the water to prevent sticking.
3. In a skillet over medium heat, cook the Italian sausage until browned, breaking it apart as it cooks. Drain any excess fat.
4. In a bowl, mix the ricotta, beaten egg, Parmesan, and a pinch of salt and pepper. Fold in the cooked sausage.
5. Spread a thin layer of marinara sauce at the bottom of your baking dish.
6. Carefully stuff each pasta shell with the ricotta and sausage mixture and place them in the dish. Tip: Use a small spoon or a piping bag for less mess.
7. Pour the remaining marinara sauce over the stuffed shells and sprinkle with a bit more Parmesan.
8. Bake for 25 minutes, or until the sauce is bubbly and the cheese is golden. Tip: Let it sit for 5 minutes before serving to set.

You’ll love how the creamy ricotta and savory sausage play off each other, with the marinara adding just the right amount of tang. Serve these shells with a side of garlic bread and a sprinkle of fresh basil for a meal that feels like a hug.

Hot Italian Sausage and Broccoli Rabe Pasta

Hot Italian sausage and broccoli rabe pasta is one of those dishes that feels like a hug in a bowl. I first stumbled upon this combo at a tiny Italian restaurant in New York, and it’s been a staple in my kitchen ever since, especially on those busy weeknights when I need something hearty and quick.

Ingredients

• 1 lb of Hot Italian sausage, casings removed
• A bunch of broccoli rabe, roughly chopped (about 4 cups)
• 12 oz of your favorite pasta (I’m partial to rigatoni for this)
• 3 cloves of garlic, minced
• A splash of olive oil (about 2 tbsp)
• A pinch of red pepper flakes (optional, but why not?)
• 1/2 cup of grated Pecorino Romano cheese, plus extra for serving
• Salt, to make the pasta water taste like the sea

Instructions

1. Bring a large pot of salted water to a boil. Tip: The saltier the water, the better the pasta tastes.
2. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water before draining.
3. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
4. Toss in the minced garlic and a pinch of red pepper flakes, cooking for just 30 seconds until fragrant. Tip: Don’t let the garlic burn, or you’ll have to start over.
5. Add the broccoli rabe to the skillet, stirring occasionally until it wilts, about 3 minutes. Tip: If it’s looking dry, add a splash of the reserved pasta water to help it along.
6. Combine the drained pasta with the sausage and broccoli rabe in the skillet. Sprinkle in the Pecorino Romano, tossing everything together. If needed, add more pasta water to create a silky sauce.

Unbelievably simple, right? The spicy sausage pairs perfectly with the slightly bitter broccoli rabe, and the Pecorino adds a salty, cheesy finish. Serve it with an extra sprinkle of cheese and a glass of red wine for the ultimate weeknight dinner upgrade.

Baked Italian Sausage with Potatoes and Peppers

Kicking off the weekend with a dish that’s as hearty as it is simple to throw together, I’m sharing my go-to baked Italian sausage with potatoes and peppers. It’s the kind of meal that fills the kitchen with irresistible aromas, promising comfort with every bite.

Ingredients

• 1 lb Italian sausage links (hot or sweet, your call)
• A couple of large potatoes, diced into 1-inch chunks
• 2 bell peppers (I love using one red and one yellow for color), sliced
• A splash of olive oil
• 1 tbsp Italian seasoning
• A pinch of salt and pepper
• 1/2 cup chicken broth (for deglazing, trust me on this)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly and gets those crispy edges we love.
2. Toss the diced potatoes and sliced peppers with a splash of olive oil, the Italian seasoning, and a pinch of salt and pepper on a large baking sheet. Tip: Spread them out in a single layer to avoid steaming.
3. Nestle the sausage links among the potatoes and peppers. They’ll share flavors beautifully as they bake.
4. Pop the baking sheet into the oven and bake for 25 minutes. Then, flip the sausages and stir the veggies for even cooking.
5. After another 25 minutes, pour the chicken broth over everything to deglaze the pan. This step adds moisture and picks up all the flavorful bits stuck to the pan.
6. Bake for a final 10 minutes, or until the sausages are browned and the potatoes are fork-tender.

Just like that, you’ve got a dish where the sausages are juicy, the potatoes are crispy on the outside but fluffy inside, and the peppers add a sweet contrast. Serve it straight from the pan for a rustic family-style meal, or plate it up with a side of crusty bread to soak up the juices.

Italian Sausage and White Bean Stew

On a chilly evening last week, I found myself craving something hearty yet simple to whip up. That’s when I remembered this Italian Sausage and White Bean Stew, a dish that’s as comforting as it is easy to make, perfect for those nights when you want warmth without the hassle.

Ingredients

• A couple of Italian sausage links, casings removed
• A splash of olive oil
• One medium onion, diced
• A couple of garlic cloves, minced
• A can of white beans, drained and rinsed
• A cup of chicken broth
• A sprinkle of dried oregano
• A pinch of red pepper flakes
• A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Toss in the diced onion and minced garlic, stirring occasionally, until the onion is translucent, about 3 minutes.
3. Tip: Don’t rush the onions and garlic; letting them cook slowly builds the flavor base.
4. Stir in the white beans, chicken broth, dried oregano, and a pinch of red pepper flakes. Bring to a simmer.
5. Reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally. The stew should thicken slightly.
6. Tip: If the stew gets too thick, add a little more broth or water to reach your desired consistency.
7. Right before serving, stir in the chopped parsley for a fresh burst of flavor.
8. Tip: Taste and adjust the seasoning with salt and pepper if needed, but the sausage and broth usually provide enough saltiness.

Kind of magical how such simple ingredients come together to create a stew that’s rich in flavor with a creamy texture from the beans. Serve it with a slice of crusty bread to soak up all the deliciousness, or over a bed of polenta for a twist.

Spicy Italian Sausage Meatballs

Nothing beats the comfort of a hearty, flavorful meatball, especially when it’s packed with the spicy kick of Italian sausage. I remember the first time I tried making these at home; the aroma alone was enough to convince me this recipe was a keeper. Perfect for a cozy dinner or a game-day appetizer, these meatballs are sure to impress.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• A splash of olive oil
• 1/2 cup marinara sauce, for serving

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the sausage, breadcrumbs, Parmesan, egg, and garlic. Mix until just combined—overmixing can make the meatballs tough.
3. Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Drizzle the meatballs with a splash of olive oil to help them brown in the oven.
5. Bake for 20-25 minutes, or until they’re golden and cooked through. Tip: Flip them halfway through for even browning.
6. While the meatballs are baking, warm the marinara sauce in a small saucepan over low heat.
7. Serve the meatballs hot, topped with the warm marinara sauce. Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Crunchy on the outside, juicy on the inside, these meatballs are a flavor explosion. Try serving them over a bed of creamy polenta or tucked into a crusty roll for an unforgettable sandwich.

Italian Sausage and Spinach Stuffed Chicken

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both satisfying and a bit fancy without requiring a trip to the store? This Italian Sausage and Spinach Stuffed Chicken is my go-to answer. It’s a dish that feels indulgent but is surprisingly straightforward to whip up, especially when you’ve got some leftover spinach and sausage lying around.

Ingredients

• 2 boneless, skinless chicken breasts (because who has time for bones?)
• A couple of Italian sausage links, casings removed (spicy or mild, your call)
• A handful of fresh spinach, roughly chopped (baby spinach works great here)
• A splash of olive oil (for that golden sear we all love)
• 1/2 cup of shredded mozzarella (because cheese makes everything better)
• 1/4 cup of grated Parmesan (for that extra umami kick)
• 1 tsp of garlic powder (or fresh minced garlic if you’re feeling fancy)
• Salt and pepper to taste (but seriously, don’t skip the salt)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re baking these beauties to perfection.
2. In a skillet over medium heat, cook the Italian sausage until it’s no longer pink, breaking it up as it cooks. Tip: Drain any excess grease unless you’re into that.
3. Add the chopped spinach to the skillet with the sausage, cooking just until wilted. This should take about 2 minutes. Tip: Wilted spinach is perfect here; no one likes soggy greens.
4. Cut a pocket into each chicken breast, being careful not to cut all the way through. Tip: A sharp knife is your best friend here for clean cuts.
5. Stuff each chicken breast with the sausage and spinach mixture, then top with mozzarella and Parmesan.
6. Secure the openings with toothpicks if necessary, then season the outside with garlic powder, salt, and pepper.
7. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown.
8. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Coming out of the oven, the chicken is juicy and flavorful, with a cheesy, savory filling that oozes out with every bite. Serve it over a bed of creamy polenta or alongside roasted veggies for a meal that’s sure to impress.

Hot Italian Sausage and Eggplant Parmesan

Whenever I’m in the mood for something hearty and comforting, I turn to this Hot Italian Sausage and Eggplant Parmesan. It’s a twist on the classic that brings a little heat and a lot of flavor to your dinner table, perfect for those evenings when you want to impress without stressing.

Ingredients

• 1 lb hot Italian sausage, casings removed
• 1 large eggplant, sliced into 1/2-inch rounds
• A couple of cups of your favorite marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• A splash of olive oil
• 1 egg, beaten
• 1/2 cup breadcrumbs
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Season the eggplant slices with a pinch of salt and pepper, then dip each slice into the beaten egg, followed by the breadcrumbs, ensuring they’re fully coated.
3. Heat a splash of olive oil in a pan over medium heat and cook the eggplant slices for about 3 minutes on each side, or until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In the same pan, cook the hot Italian sausage, breaking it apart with a spoon, until no longer pink, about 5 minutes. Tip: Drain any excess grease to keep the dish from being too oily.
5. Layer the bottom of the prepared baking dish with half of the marinara sauce, followed by the eggplant slices, cooked sausage, and a sprinkle of both cheeses. Repeat the layers once more, finishing with a generous topping of cheese.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving to allow the layers to set.

Finally, this dish comes out with a beautiful contrast of textures—the crispy eggplant, the juicy sausage, and the gooey cheese all meld together in every bite. Serve it over a bed of spaghetti or with a side of garlic bread to soak up all that delicious sauce.

Italian Sausage and Pepperoni Stromboli

Every now and then, I crave something hearty, cheesy, and packed with flavor—something like this Italian Sausage and Pepperoni Stromboli. It’s my go-to when I want to impress at game night or just treat myself to a little slice of heaven.

Ingredients

• 1 pound of pizza dough, store-bought or homemade
• 1/2 cup of marinara sauce, plus a little extra for dipping
• 1 cup of shredded mozzarella cheese
• 1/2 cup of sliced pepperoni
• 1/2 pound of Italian sausage, cooked and crumbled
• A sprinkle of Italian seasoning
• A drizzle of olive oil
• A pinch of garlic powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a lightly floured surface into a rectangle about 12×16 inches.
3. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Layer the mozzarella cheese, pepperoni, and cooked Italian sausage over the sauce.
5. Sprinkle the Italian seasoning and garlic powder over the toppings.
6. Carefully roll the dough tightly from the long side, sealing the edges by pinching them together.
7. Transfer the stromboli to the prepared baking sheet, seam side down.
8. Brush the top with a drizzle of olive oil for a golden finish.
9. Bake for 25-30 minutes, or until the crust is golden brown and crispy.
10. Let it cool for about 5 minutes before slicing to keep all the cheesy goodness inside.

Kind of like a pizza but with all the flavors wrapped up in a crispy, golden crust, this stromboli is a crowd-pleaser. Serve it with a side of warm marinara for dipping, and watch it disappear before your eyes.

Spicy Sausage and Pepper Jack Cheese Quesadillas

Waking up to the aroma of sizzling sausage and melted cheese is one of my favorite ways to start the day, especially when it’s for these Spicy Sausage and Pepper Jack Cheese Quesadillas. They’re my go-to when I need something quick, satisfying, and with just the right kick to wake up my taste buds.

Ingredients

• 1 cup of spicy sausage, crumbled and cooked
• 1 cup of shredded Pepper Jack cheese
• 4 large flour tortillas
• A splash of olive oil
• A couple of tablespoons of butter
• 1/2 cup of diced onions
• 1/2 cup of diced bell peppers

Instructions

1. Heat a large skillet over medium heat and add a splash of olive oil.
2. Throw in the diced onions and bell peppers, sautéing until they’re soft and slightly caramelized, about 5 minutes.
3. Add the crumbled spicy sausage to the skillet, stirring occasionally until it’s fully cooked, roughly 7 minutes.
4. Remove the sausage and veggie mix from the skillet and set aside. Wipe the skillet clean with a paper towel.
5. Melt a tablespoon of butter in the skillet over medium heat.
6. Place one tortilla in the skillet, sprinkle half of it with a generous amount of Pepper Jack cheese, then top with the sausage and veggie mix.
7. Fold the tortilla over the filling, pressing down gently with a spatula. Cook for about 2-3 minutes on each side, or until golden brown and the cheese is melted.
8. Repeat with the remaining tortillas and filling, adding more butter to the skillet as needed.

You’ll love the gooey, cheesy center paired with the crispy tortilla and the spicy kick from the sausage. Serve these quesadillas with a side of sour cream or guacamole for an extra layer of flavor.

Italian Sausage and Sundried Tomato Pasta

Goodness, does anything beat the aroma of garlic and Italian sausage wafting through the kitchen? I remember the first time I whipped up this Italian Sausage and Sundried Tomato Pasta—it was a chilly evening, and I was craving something hearty yet simple. This dish has since become my go-to for cozy nights in, and I’m thrilled to share it with you.

Ingredients

• 8 oz of your favorite pasta (I’m partial to penne for this one)
• 1 lb Italian sausage, casings removed
• A couple of cloves of garlic, minced
• A splash of olive oil
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup heavy cream
• A handful of fresh basil, torn
• Salt and freshly ground black pepper, just enough to season
• 1/2 cup grated Parmesan cheese, plus extra for serving

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
2. While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
3. Toss in the minced garlic and chopped sundried tomatoes, stirring for about a minute until fragrant.
4. Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer gently for 2 minutes to thicken slightly.
5. Add the drained pasta to the skillet along with a bit of the reserved pasta water to loosen the sauce if needed. Toss everything together.
6. Stir in the torn basil and grated Parmesan cheese, then season with salt and pepper to taste.

Delightfully creamy with a punch of flavor from the sundried tomatoes and a slight kick from the sausage, this pasta is a crowd-pleaser. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up all that delicious sauce.

Hot Italian Sausage and Zucchini Skillet

This morning, as I was sipping my coffee and scrolling through my fridge, I realized I had a couple of hot Italian sausages and some zucchini that needed to be used up. That’s when I decided to whip up this incredibly easy and flavorful Hot Italian Sausage and Zucchini Skillet. It’s the kind of dish that feels like a hug in a bowl, perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 1 tbsp olive oil
• 2 hot Italian sausages, casings removed
• 1 medium zucchini, sliced into half-moons
• 1/2 cup diced onion
• 2 cloves garlic, minced
• A splash of chicken broth
• Salt and pepper, just a pinch

Instructions

1. Heat the olive oil in a large skillet over medium heat. Once hot, add the sausages, breaking them apart with a spoon as they cook. Tip: Don’t stir too much; letting the sausage sit for a minute helps it get a nice brown crust.
2. After about 5 minutes, when the sausage is no longer pink, add the onion and zucchini. Cook for another 5 minutes, stirring occasionally, until the veggies start to soften.
3. Toss in the garlic and cook for just 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it!
4. Pour in a splash of chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Tip: Those bits are packed with flavor, so don’t skip this step!
5. Season with a pinch of salt and pepper, then let everything simmer together for another 2 minutes to meld the flavors.

Vibrant and hearty, this skillet dish is a beautiful mess of flavors and textures. The zucchini stays slightly crisp, offering a fresh contrast to the rich, spicy sausage. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up all the delicious juices.

Italian Sausage and Cannellini Bean Soup

Comfort food doesn’t get much better than this Italian Sausage and Cannellini Bean Soup. It’s the kind of dish that reminds me of my grandmother’s kitchen, where the aroma of simmering tomatoes and herbs would fill the air. Perfect for those chilly evenings when you need something hearty to warm you up.

Ingredients

• 1 lb Italian sausage, casings removed
• A couple of cloves of garlic, minced
• 1 onion, diced
• A splash of olive oil
• 2 cans of cannellini beans, drained and rinsed
• 4 cups of chicken broth
• 1 can of diced tomatoes
• A handful of fresh rosemary, chopped
• Salt and pepper to season

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Throw in the diced onion and minced garlic, sautéing until the onion is translucent, roughly 3 minutes. Tip: Don’t rush the onions; letting them cook slowly brings out their sweetness.
3. Stir in the cannellini beans, diced tomatoes, chicken broth, and chopped rosemary. Bring the mixture to a boil, then reduce the heat to let it simmer for 20 minutes. Tip: Simmering is key here—it allows all the flavors to meld together beautifully.
4. Season with salt and pepper to your liking. Tip: Taste as you go! You can always add more seasoning, but you can’t take it away.

Brimming with rich flavors and a comforting texture, this soup is a bowl of warmth on a cold day. Serve it with a slice of crusty bread for dipping, or sprinkle some Parmesan on top for an extra layer of flavor.

Spicy Italian Sausage and Shrimp Gumbo

Oh, the joys of cooking up a storm in the kitchen, especially when it involves a dish as hearty and flavorful as this Spicy Italian Sausage and Shrimp Gumbo. It’s a recipe that reminds me of those lazy Sunday afternoons spent at my grandma’s, where the aroma of spices filled the air and promised a meal to remember.

Ingredients

• 1 lb spicy Italian sausage, casings removed
• 1 lb shrimp, peeled and deveined
• 1 cup chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 cup vegetable oil
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• A couple of dashes of hot sauce
• Salt and freshly ground black pepper to taste
• 2 cups cooked white rice
• A handful of chopped green onions for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add the onions, bell peppers, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the mixture and stir well to combine. Cook for 2 minutes to remove the raw flour taste.
4. Gradually add the chicken stock, stirring constantly to prevent lumps. Bring to a simmer.
5. Stir in the diced tomatoes, bay leaves, thyme, smoked paprika, and hot sauce. Season with salt and pepper.
6. Reduce the heat to low and let the gumbo simmer for 30 minutes, stirring occasionally.
7. Add the shrimp to the pot and cook until they turn pink and are cooked through, about 5 minutes.
8. Remove the bay leaves and discard. Taste and adjust seasoning if necessary.
9. Serve the gumbo hot over cooked white rice, garnished with chopped green onions.

The gumbo is a beautiful harmony of spicy, smoky, and savory flavors, with the shrimp adding a sweet contrast. For an extra kick, serve with a side of crusty bread to soak up all that delicious sauce.

Italian Sausage and Mozzarella Stuffed Bread

Yesterday, I found myself staring into the fridge, pondering what to make for dinner when I spotted a pack of Italian sausage and a block of mozzarella. That’s when inspiration struck—why not stuff them into some bread and create something utterly delicious? It’s the kind of meal that feels like a hug, perfect for those days when you crave comfort food without the fuss.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups shredded mozzarella cheese
• 1 loaf of French bread, about 16 inches long
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 cup marinara sauce, plus extra for dipping
• A pinch of red pepper flakes (optional, for a little kick)
• 1 tbsp butter, melted
• A handful of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice the French bread lengthwise, but not all the way through, so it opens like a book.
3. In a skillet over medium heat, add a splash of olive oil and cook the Italian sausage until it’s no longer pink, breaking it up as it cooks. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the minced garlic and a pinch of red pepper flakes to the sausage, cooking for another minute until fragrant.
5. Remove the skillet from heat and stir in the 1/2 cup of marinara sauce and half of the chopped basil.
6. Open the bread and evenly spread the sausage mixture inside, then top with the shredded mozzarella.
7. Close the bread and brush the outside with melted butter for a golden crust. Tip: Brushing the bread with butter not only adds flavor but also helps it crisp up beautifully.
8. Bake for 15-20 minutes, or until the cheese is melted and the bread is crispy. Tip: Keep an eye on it after 15 minutes to prevent over-browning.
9. Let it cool for a couple of minutes before slicing. Garnish with the remaining basil.

Zesty and hearty, this stuffed bread is a crowd-pleaser with its gooey cheese center and savory sausage. Serve it with extra marinara on the side for dipping, or slice it up for a game-day snack that’ll disappear in minutes.

Conclusion

Exploring these 20 Spicy Hot Italian Sausage recipes opens up a world of flavorful possibilities for your next meal. Whether you’re craving something hearty, quick, or irresistibly spicy, there’s a dish here to satisfy. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos