20 Spicy Italian Sausage Links Recipes for Dinner

Craving something bold and flavorful for dinner tonight? Look no further! Our roundup of 20 Spicy Italian Sausage Links Recipes is here to spice up your meal planning. From quick weeknight dinners to hearty comfort food, these dishes are sure to delight. Whether you’re a seasoned chef or just starting out, there’s something for everyone. Dive in and discover your next favorite meal!

Garlic Butter Italian Sausage and Peppers Skillet

Craving something hearty and flavorful that comes together in no time? This garlic butter Italian sausage and peppers skillet is your weeknight hero, packed with bold flavors and minimal cleanup.

Ingredients

• 1 lb Italian sausage links (I like a mix of sweet and spicy for depth)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 3 cloves garlic, minced (fresh is best here, no shortcuts)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 green bell pepper, sliced (for that pop of color)
• 1 yellow onion, sliced (thin slices cook evenly)
• 1/2 tsp salt (to bring out all those flavors)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1/4 cup chicken broth (low sodium is my preference)
• 1 tbsp olive oil (extra virgin for the win)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Once hot, add the sausage links. Cook for 5 minutes, turning occasionally, until browned on all sides. Tip: Don’t overcrowd the pan to ensure a good sear.
2. Remove sausages and set aside. In the same skillet, melt butter over medium heat. Add minced garlic, stirring for 30 seconds until fragrant. Tip: Watch the garlic closely to prevent burning.
3. Add sliced peppers and onion to the skillet. Sprinkle with salt and pepper. Cook for 5 minutes, stirring occasionally, until veggies start to soften.
4. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Tip: Those bits are flavor gold!
5. Return sausages to the skillet, nestling them into the veggies. Cover and simmer for 10 minutes, or until sausages are cooked through.

Now, the moment of truth. The sausages are juicy, the peppers tender-crisp, and that garlic butter sauce? Divine. Serve it over a bed of creamy polenta or crusty bread to soak up all that goodness.

Creamy Tuscan Sausage Pasta with Spinach

Let’s dive into a dish that’s as comforting as it is flavorful, perfect for those nights when you crave something hearty without spending hours in the kitchen. This creamy Tuscan sausage pasta with spinach is a crowd-pleaser, blending rich flavors with a touch of freshness.

Ingredients

• 1 lb Italian sausage (I love using spicy for an extra kick, but sweet works just as well)
• 12 oz penne pasta (or any short pasta you have on hand)
• 2 cups heavy cream (for that luscious, creamy texture we’re after)
• 3 cups fresh spinach (packed, because it wilts down to almost nothing)
• 1/2 cup sun-dried tomatoes, chopped (they add a lovely tangy sweetness)
• 3 cloves garlic, minced (fresh is best here for maximum flavor)
• 1/2 cup grated Parmesan cheese (plus extra for serving, because why not?)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp red pepper flakes (adjust to your heat preference)
• Salt and pepper (to season every layer of the dish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
2. While the sausage cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10 minutes.
3. Once the sausage is browned, add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the sun-dried tomatoes and spinach, cooking just until the spinach wilts, about 2 minutes.
5. Pour in the heavy cream, stirring to combine. Let the mixture simmer for 3-4 minutes until it slightly thickens. Tip: Don’t let it boil too vigorously or the cream might separate.
6. Drain the pasta, reserving 1/2 cup of pasta water. Add the pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
7. Remove from heat and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Here’s the deal: this pasta is creamy with a bit of a kick, thanks to the sausage and red pepper flakes. The spinach adds a fresh contrast, making each bite interesting. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up all that delicious sauce.

One-Pan Italian Sausage and Potato Bake

Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This one-pan Italian sausage and potato bake is your ticket to a fuss-free dinner that’s packed with savory goodness.

Ingredients

• 1 lb Italian sausage links (I like the spicy kind for an extra kick)
• 1.5 lbs baby potatoes, halved (no need to peel, the skins add nice texture)
• 1 large red bell pepper, chopped (for a sweet contrast to the spicy sausage)
• 1 medium red onion, sliced (it caramelizes beautifully in the oven)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 1 tsp dried oregano (fresh is great if you have it)
• 1/2 tsp garlic powder (because fresh garlic can burn)
• Salt and freshly ground black pepper (to season everything perfectly)

Instructions

1. Preheat your oven to 400°F (200°C). A hot oven ensures everything gets crispy.
2. In a large bowl, toss the halved baby potatoes, chopped bell pepper, and sliced red onion with 2 tbsp of olive oil, dried oregano, garlic powder, salt, and pepper. Tip: Make sure the potatoes are cut evenly for uniform cooking.
3. Spread the potato mixture on a large baking sheet in a single layer. Roast for 20 minutes.
4. While the veggies roast, heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the Italian sausage links and brown on all sides, about 5 minutes. They don’t need to be cooked through just yet.
5. After the initial 20 minutes, remove the baking sheet from the oven. Nestle the browned sausage links among the potatoes and veggies.
6. Return the pan to the oven and bake for another 20-25 minutes, or until the sausages are cooked through and the potatoes are fork-tender. Tip: Give the pan a shake halfway through to ensure even browning.
7. Let the bake rest for 5 minutes before slicing the sausages into bite-sized pieces. Tip: This lets the juices redistribute, making everything even more flavorful.

Hearty and satisfying, this bake brings together the smoky spice of Italian sausage with the sweet, caramelized veggies and potatoes. Serve it straight from the pan with a sprinkle of fresh parsley or a side of crusty bread to soak up all the delicious juices.

Grilled Italian Sausage with Caramelized Onions

Hey there! If you’re looking for a dish that’s packed with flavor and super easy to whip up, you’ve got to try this grilled Italian sausage with caramelized onions. It’s the perfect combo of savory and sweet, and it’s sure to be a hit at any barbecue or weeknight dinner.

Ingredients

• 4 Italian sausages (I love using a mix of sweet and hot for a bit of kick)
• 2 large onions, thinly sliced (yellow onions work best for that deep caramelization)
• 2 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 tbsp butter (because everything’s better with butter, right?)
• 1/2 tsp salt (to help draw out the onions’ natural sweetness)
• 1/4 tsp black pepper (freshly ground is my preference)

Instructions

1. Preheat your grill to medium heat, about 350°F. This ensures the sausages cook evenly without charring too quickly.
2. While the grill heats up, heat olive oil and butter in a large skillet over medium-low heat. The butter adds a nice richness to the onions.
3. Add the sliced onions to the skillet, sprinkle with salt and pepper, and stir to coat. The salt helps break down the onions for that perfect caramelization.
4. Cook the onions, stirring occasionally, for about 25-30 minutes until they’re deeply golden and sweet. Low and slow is the key here—don’t rush it!
5. Meanwhile, place the sausages on the grill. Cook for about 6-7 minutes per side, or until they reach an internal temperature of 160°F. Turning them occasionally ensures even cooking.
6. Once the sausages are done, let them rest for a couple of minutes. This keeps them juicy when you cut into them.
7. Serve the grilled sausages topped with the caramelized onions. The contrast of the juicy, savory sausage with the sweet, tender onions is unreal. Try them on a toasted bun or alongside some creamy polenta for a cozy meal.

The sausages come out juicy and flavorful, with the onions adding a sweet depth that’s just irresistible. For an extra touch, drizzle a bit of balsamic glaze over the top before serving—it’s a game-changer!

Baked Italian Sausage with Mozzarella and Marinara

Kick off your weeknight dinner with this hearty, cheesy delight that’s as easy to make as it is delicious. You’ll love how the flavors meld together in every bite.

Ingredients

• 1 lb Italian sausage (I go for the spicy kind to add a kick)
• 2 cups marinara sauce (homemade or your favorite jarred brand)
• 1 cup shredded mozzarella cheese (the more, the merrier, I say)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/4 tsp red pepper flakes (optional, but why not?)

Instructions

1. Preheat your oven to 375°F. This ensures everything cooks evenly.
2. Heat olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart as it browns, about 5-7 minutes.
3. Once the sausage is no longer pink, sprinkle garlic powder and red pepper flakes over it. Stir to combine.
4. Pour marinara sauce into the skillet with the sausage. Let it simmer for 3 minutes, allowing the flavors to marry.
5. Transfer the sausage and sauce mixture to a baking dish. Top evenly with mozzarella cheese.
6. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and slightly golden.
7. Let it sit for 5 minutes before serving. This helps the flavors settle.

Mmm, the result? A perfectly gooey, savory dish with a hint of spice. Serve it over a bed of pasta or with crusty bread to soak up all that saucy goodness.

Italian Sausage Stuffed Mushrooms

Wow, have you ever tried stuffing mushrooms with Italian sausage? It’s a game-changer. These little bites are perfect for parties or a cozy night in.

Ingredients

• 12 large white mushrooms (go for ones with sturdy stems)
• 1/2 lb Italian sausage (I love the spicy kind for an extra kick)
• 1/4 cup breadcrumbs (panko gives a nice crunch)
• 1/4 cup grated Parmesan cheese (freshly grated tastes best)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/4 tsp salt (just enough to enhance the flavors)
• 1/4 tsp black pepper (freshly ground, if you can)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Clean the mushrooms with a damp paper towel. Twist the stems gently to remove them.
3. Chop the mushroom stems finely. They’ll add great texture to the filling.
4. Heat olive oil in a skillet over medium heat. Add the garlic and chopped stems, sautéing until soft, about 3 minutes.
5. Add the Italian sausage to the skillet. Break it apart with a spoon and cook until no longer pink, about 5 minutes.
6. Remove the skillet from heat. Stir in breadcrumbs, Parmesan, salt, and pepper. Let it cool slightly.
7. Stuff each mushroom cap with the sausage mixture. Press down lightly to pack it in.
8. Arrange the stuffed mushrooms on a baking sheet. Bake for 20 minutes, or until the tops are golden.
9. Let them cool for a couple of minutes before serving. They’re piping hot!

Look at those golden tops! The mushrooms are tender, the filling is savory with a hint of spice, and the Parmesan adds a salty finish. Serve them on a platter with a sprinkle of fresh parsley for a pop of color.

Sausage and Ricotta Stuffed Shells

Ready to dive into a dish that’s as comforting as it is delicious? These sausage and ricotta stuffed shells are a crowd-pleaser, perfect for when you’re craving something hearty yet easy to whip up.

Ingredients

• 12 oz jumbo pasta shells (I like to have a few extra, just in case some break)
• 1 lb Italian sausage (go for the spicy kind if you like a kick)
• 15 oz whole milk ricotta (the creamier, the better)
• 1 large egg (room temp blends smoother)
• 1/2 cup grated Parmesan (freshly grated makes all the difference)
• 2 cups shredded mozzarella (because who doesn’t love extra cheese?)
• 24 oz marinara sauce (homemade or your favorite jarred kind)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (for that extra flavor punch)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F. This ensures it’s perfectly heated when you’re ready to bake.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for 9 minutes, just until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
4. In a bowl, mix ricotta, egg, Parmesan, garlic powder, salt, and pepper. Stir in the cooked sausage. Tip: Let the sausage cool slightly to avoid cooking the egg.
5. Drain the pasta shells and let them cool just enough to handle. Stuff each shell with the sausage and ricotta mixture.
6. Spread a thin layer of marinara sauce in the bottom of a 9×13 baking dish. Arrange the stuffed shells in the dish, then top with the remaining sauce and mozzarella.
7. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden. Tip: Let it sit for 5 minutes before serving for easier serving.

Perfectly tender shells hug a rich, savory filling, while the melted mozzarella adds a gooey finish. Serve with a crisp green salad and garlic bread for a meal that’ll have everyone asking for seconds.

Roasted Italian Sausage with Balsamic Glaze

Oh, you’re going to love this one—it’s a simple yet flavorful dish that brings a little Italian flair to your dinner table. Perfect for those nights when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 lb Italian sausage links (I like the spicy kind for an extra kick)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 1/4 cup balsamic vinegar (the good stuff makes a difference)
• 1 tbsp honey (for that perfect sweet and tangy balance)
• 1 tsp dried rosemary (fresh is great, but dried works in a pinch)
• Salt and pepper (just a pinch of each to season)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly.
2. In a small bowl, whisk together the balsamic vinegar, honey, and rosemary. Set aside for the glaze.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the sausages and brown them on all sides, about 2 minutes per side. Tip: Don’t overcrowd the pan to get a good sear.
4. Pour the balsamic mixture over the sausages, turning to coat them evenly.
5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the sausages are cooked through and the glaze has thickened. Tip: Baste the sausages halfway through for extra flavor.
6. Let the sausages rest for 5 minutes before serving. This keeps them juicy.

Now, the sausages come out with a sticky-sweet glaze that’s packed with flavor. Serve them over a bed of creamy polenta or with a side of roasted veggies for a complete meal.

Sausage and Broccoli Rabe Pasta

Kick off your weeknight dinner with this hearty Sausage and Broccoli Rabe Pasta. It’s a dish that brings together the spicy kick of sausage with the slightly bitter greens, all tossed in a garlicky olive oil sauce. Perfect for when you’re craving something flavorful but don’t want to spend hours in the kitchen.

Ingredients

• 1 lb spicy Italian sausage (casings removed, I like it hot but sweet works too)
• 1 bunch broccoli rabe (trimmed and chopped, don’t skip the stems—they’re delicious)
• 12 oz pasta (rigatoni or penne holds the sauce well)
• 1/4 cup extra virgin olive oil (my go-to for its fruity flavor)
• 4 garlic cloves (minced, because more garlic is always better)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup grated Parmesan cheese (plus more for serving)
• Salt (to taste, but start with 1/2 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it into small pieces with a spoon, and cook until browned, about 5 minutes.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Toss in the broccoli rabe and a pinch of salt. Cook, stirring occasionally, until the greens are wilted and tender, about 3 minutes.
5. Reserve 1/2 cup of pasta water, then drain the pasta and add it directly to the skillet with the sausage and broccoli rabe.
6. Pour in the reserved pasta water and sprinkle the Parmesan cheese over the top. Toss everything together until the pasta is well coated and the cheese has melted into a creamy sauce, about 2 minutes.
7. Serve immediately with extra Parmesan on the side. Enjoy the spicy, garlicky flavors with a crisp white wine for the perfect meal.

Every bite of this pasta is a delightful mix of spicy sausage, tender broccoli rabe, and cheesy goodness. The texture is just right—creamy from the cheese with a bit of bite from the al dente pasta. Try topping it with a fried egg for an extra layer of richness.

Spicy Sausage and Pepperoni Pizza

Mmm, who doesn’t love a pizza that packs a punch? This Spicy Sausage and Pepperoni Pizza is your ticket to flavor town, with just the right amount of heat to keep things interesting.

Ingredients

• 1 lb pizza dough (I like to let mine sit out for 30 minutes to make it easier to work with)
• 1/2 cup pizza sauce (homemade or store-bought, but go for one with a bit of spice)
• 1 cup shredded mozzarella cheese (the more, the merrier, right?)
• 1/2 cup spicy Italian sausage, cooked (I brown mine with a pinch of fennel seeds for extra flavor)
• 1/4 cup sliced pepperoni (because you can never have too much meat)
• 1 tbsp extra virgin olive oil (my go-to for that perfect crust)
• 1/2 tsp crushed red pepper flakes (adjust based on how brave you’re feeling)

Instructions

1. Preheat your oven to 475°F. A hot oven is key for that crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness. Tip: If the dough snaps back, let it rest for a few more minutes.
3. Transfer the dough to a greased pizza pan or baking sheet. Drizzle with olive oil and spread it evenly with your fingers.
4. Spread the pizza sauce over the dough, leaving a small border for the crust.
5. Sprinkle the shredded mozzarella evenly over the sauce.
6. Distribute the cooked spicy Italian sausage and sliced pepperoni on top of the cheese.
7. Sprinkle crushed red pepper flakes over the pizza for an extra kick.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
9. Let the pizza cool for a couple of minutes before slicing. Tip: This helps the cheese set so your slices stay neat.

Look at that golden, bubbly masterpiece! The spicy sausage and pepperoni bring a smoky heat that’s balanced by the creamy mozzarella. Try serving it with a side of cool ranch dressing for dipping—trust me, it’s a game changer.

Italian Sausage and Tortellini Soup

Looking for a cozy, flavorful soup that’s as easy to make as it is delicious? This Italian Sausage and Tortellini Soup is your answer. It’s packed with hearty ingredients and ready in no time.

Ingredients

• 1 lb Italian sausage (I like the spicy kind for an extra kick)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 3 cloves garlic, minced (fresh is best here)
• 4 cups chicken broth (homemade or store-bought works)
• 1 can (14.5 oz) diced tomatoes (don’t drain them—the juice adds flavor)
• 1 package (9 oz) cheese tortellini (fresh or frozen, both work great)
• 2 cups fresh spinach (packed, it wilts down a lot)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1/4 cup grated Parmesan cheese (for serving, because cheese makes everything better)

Instructions

1. Heat the 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. Add the minced garlic to the pot and sauté for 1 minute, just until fragrant. Don’t let it burn!
3. Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to simmer for 10 minutes to meld the flavors.
4. Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes. Tip: If using frozen tortellini, no need to thaw—just add a minute or two to the cooking time.
5. Stir in the fresh spinach and cook for another 2 minutes, just until wilted. Season with salt and pepper to taste.
6. Ladle the soup into bowls and sprinkle with grated Parmesan cheese before serving. Tip: A drizzle of olive oil on top adds a nice richness.

Rich in flavor and texture, this soup is a comforting bowl of goodness. The tortellini adds a delightful chewiness, while the spinach brings a fresh contrast. Serve it with crusty bread for dipping, and you’ve got a meal that’ll warm you right up.

Grilled Sausage with Garlic Herb Butter

Let’s talk about a dish that’s perfect for those lazy summer evenings when you want something delicious without too much fuss. Grilled sausage with garlic herb butter is your go-to, combining juicy sausages with a rich, flavorful butter that’ll have everyone asking for seconds.

Ingredients

• 4 high-quality sausages (I love using Italian or bratwurst for this)
• 1/2 cup unsalted butter, softened (trust me, it blends better when it’s soft)
• 3 cloves garlic, minced (the more, the merrier in my book)
• 1 tbsp fresh parsley, finely chopped (dried works in a pinch, but fresh is best)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your grill to medium heat, about 350°F. This ensures the sausages cook evenly without charring too quickly.
2. In a small bowl, mix the softened butter, minced garlic, parsley, thyme, salt, and pepper until well combined. Set aside. Tip: Letting the butter sit for a few minutes helps the flavors meld.
3. Place the sausages on the grill. Cook for about 6-7 minutes per side, or until they’re nicely browned and reach an internal temperature of 160°F. Tip: Avoid piercing them too much to keep all those juicy flavors inside.
4. Remove the sausages from the grill and let them rest for 2 minutes. This little wait makes them even juicier.
5. Slather each sausage with a generous amount of the garlic herb butter right before serving. The heat from the sausages will melt the butter into a delicious sauce.

Ready to dig in? The sausages come out incredibly juicy with a crispy exterior, and the garlic herb butter adds a creamy, aromatic touch that’s downright addictive. Try serving them on a toasted bun with some grilled onions for an extra flavor kick.

Sausage and Sun-Dried Tomato Risotto

This Sausage and Sun-Dried Tomato Risotto is the ultimate comfort food with a twist. You’ll love how the creamy rice pairs perfectly with the savory sausage and tangy sun-dried tomatoes.

Ingredients

• 1 cup Arborio rice (the secret to that perfect risotto texture)
• 4 cups chicken stock (homemade if you’ve got it, but store-bought works too)
• 1/2 lb Italian sausage (I go for the spicy kind to add a kick)
• 1/2 cup sun-dried tomatoes, chopped (the oil-packed ones are my favorite for extra flavor)
• 1 small onion, finely diced (white or yellow, whatever you have on hand)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp extra virgin olive oil (my go-to for cooking)
• 1 tbsp butter (because butter makes everything better)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Heat the chicken stock in a saucepan over low heat. Keep it warm throughout the cooking process.
2. In a large pan, heat the olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
3. Add the onion and garlic to the pan. Cook until the onion is translucent, about 3 minutes.
4. Stir in the Arborio rice, coating it well with the oil and sausage mixture. Toast the rice for 2 minutes until it starts to look translucent around the edges.
5. Begin adding the warm stock one ladle at a time, stirring constantly. Wait until each ladle is almost fully absorbed before adding the next. This patience is key to creamy risotto.
6. After about 18 minutes, when the rice is al dente, stir in the sun-dried tomatoes, Parmesan, and butter. Season with salt and pepper.
7. Remove from heat and let it sit for 2 minutes. This rest allows the flavors to meld beautifully.

Ladle this risotto into bowls and watch as the creamy texture and rich flavors make it an instant hit. Top with extra Parmesan and a sprinkle of fresh basil for a colorful finish.

One-Pot Sausage and Orzo with Feta

Busy weeknights call for simple, hearty meals that don’t skimp on flavor. This one-pot sausage and orzo with feta is your ticket to a delicious dinner with minimal cleanup.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb sweet Italian sausage, casings removed (hot works too if you like a kick)
• 1 cup orzo pasta (it’s like rice’s fun cousin)
• 2 cups chicken broth (homemade if you’ve got it, but store-bought is fine)
• 1/2 cup crumbled feta cheese (plus extra for serving because why not?)
• 1 tsp dried oregano (fresh is great, but dried is what I usually have on hand)
• Salt and pepper (to your heart’s content)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the sausage, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t rush the browning—it builds flavor.
3. Stir in the orzo, toasting it lightly with the sausage for about 2 minutes. You’ll smell a nutty aroma when it’s ready.
4. Pour in the chicken broth and sprinkle in the oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. Tip: Keep the lid on to trap steam and cook the orzo evenly.
5. Remove from heat, stir in the feta, and let it sit covered for 2 minutes to melt slightly. Tip: The residual heat is perfect for softening the feta without making it disappear.
6. Season with salt and pepper to taste, and give it one final stir.

Great for those who love a creamy yet textured dish, this meal is a crowd-pleaser. Serve it straight from the pot with a sprinkle of extra feta and a side of crusty bread to soak up the goodness.

Balsamic Glazed Sausage and Veggie Sheet Pan

Hey, if you’re looking for a fuss-free dinner that’s packed with flavor, this balsamic glazed sausage and veggie sheet pan is your new best friend. It’s the kind of meal that feels fancy but is seriously simple to throw together.

Ingredients

• 1 lb Italian sausage links (I like the spicy kind for an extra kick)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 yellow onion, sliced (for that caramelized goodness)
• 2 tbsp extra virgin olive oil (my go-to for roasting)
• 3 tbsp balsamic vinegar (the glaze star)
• 1 tbsp honey (balances the vinegar’s tang)
• 1 tsp garlic powder (because garlic makes everything better)
• Salt and pepper (to season, but be generous)

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly.
2. On a large sheet pan, toss the sausage, broccoli, bell pepper, and onion with olive oil, salt, and pepper. Spread them out so nothing’s overlapping.
3. Roast for 20 minutes. Halfway through, give everything a stir for even browning.
4. While the pan’s in the oven, whisk together balsamic vinegar, honey, and garlic powder in a small bowl.
5. After 20 minutes, drizzle the balsamic mixture over the sausage and veggies. Tip: Use a brush to coat everything evenly.
6. Roast for another 10 minutes, or until the glaze is sticky and the sausage is cooked through.
7. Let it sit for 5 minutes before serving. This lets the flavors meld together.

Dive into this dish and you’ll love how the sweet and tangy glaze clings to the crispy veggies and juicy sausage. Serve it over a bed of quinoa or with crusty bread to soak up all the deliciousness.

Spicy Sausage and Kale Stuffed Peppers

You’re going to love these Spicy Sausage and Kale Stuffed Peppers—they’re the perfect blend of hearty and healthy, with just the right kick to keep things interesting.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a pop of color)
• 1 lb spicy Italian sausage (remove casings if you’re not into that)
• 1 cup cooked quinoa (trust me, it’s worth the extra step)
• 2 cups chopped kale (stems removed, because nobody likes those)
• 1/2 cup shredded mozzarella cheese (because more cheese is always better)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (I like to keep it light and let the sausage do the talking)

Instructions

1. Preheat your oven to 375°F. This is the sweet spot for getting those peppers tender without turning them to mush.
2. Cut the tops off the bell peppers and remove the seeds. A little scooping goes a long way here.
3. Heat olive oil in a skillet over medium heat. Add the sausage, breaking it up with a spoon until it’s nicely browned, about 5 minutes.
4. Toss in the kale and cook until it’s just wilted, about 2 minutes. Kale’s tough, but it gives in pretty quick.
5. Stir in the cooked quinoa, garlic powder, and salt. Mix it all up so every bite is packed with flavor.
6. Spoon the sausage mixture into the bell peppers. Don’t be shy—pack it in there.
7. Sprinkle the mozzarella on top. Because, again, cheese.
8. Bake for 25-30 minutes, until the peppers are soft and the cheese is golden and bubbly.

Fresh out of the oven, these stuffed peppers are a beautiful mess of spicy, cheesy goodness. Serve them with a side of crusty bread to scoop up any filling that escapes—because it will.

Garlic Parmesan Sausage and Potatoes

Got a hankering for something hearty and flavorful? This garlic parmesan sausage and potatoes dish is a no-fuss, one-pan wonder that’ll have you coming back for seconds.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (I love using kielbasa for its smoky depth)
• 1.5 lbs baby potatoes, halved (no need to peel—saves time and adds texture)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (fresh is best here for that punchy flavor)
• 1/2 cup grated parmesan cheese (the real deal, please—none of that powdery stuff)
• 1 tsp dried oregano (for a little herby lift)
• 1/2 tsp salt (I like sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C). A hot oven ensures crispy potatoes.
2. Toss the halved potatoes with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Spread them out in a single layer for even cooking.
3. Roast the potatoes for 20 minutes. They should start to soften and get a bit golden.
4. While the potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to get a good sear.
5. Add the minced garlic and oregano to the skillet with the sausage, cooking for 1 minute until fragrant. Garlic burns fast, so keep an eye on it.
6. Pull the potatoes out of the oven. Scatter the sausage and garlic mixture over the top, then sprinkle with parmesan cheese.
7. Return the pan to the oven for another 10 minutes, or until the cheese is melted and bubbly.

Best served straight from the oven, the potatoes are crispy on the outside, fluffy inside, and the sausage is juicy with a garlicky parmesan crust. Try topping with a fried egg for a decadent twist.

Italian Sausage and Cannellini Bean Casserole

Hearty and comforting, this Italian Sausage and Cannellini Bean Casserole is the kind of dish that makes you feel at home. You’ll love how the flavors meld together in the oven, creating a meal that’s both satisfying and simple to make.

Ingredients

• 1 lb Italian sausage (I like the spicy kind for an extra kick)
• 2 cans cannellini beans, drained and rinsed (they’re creamy and perfect for casseroles)
• 1 cup diced tomatoes (canned are fine, but fresh in summer are amazing)
• 1/2 cup chicken broth (homemade if you’ve got it)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp dried oregano (fresh is great, but dried works in a pinch)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and pepper (don’t skimp, season as you go)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Heat olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking for the best flavor.
3. Add the Italian sausage, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
4. Stir in the cannellini beans, diced tomatoes, chicken broth, oregano, and red pepper flakes. Tip: The beans should be just covered by the liquid for the perfect texture.
5. Season with salt and pepper, then bring the mixture to a simmer. Let it cook for 5 minutes to blend the flavors.
6. Transfer the mixture to a baking dish and bake for 20 minutes, or until bubbly and slightly thickened. Tip: For a golden top, broil for the last 2 minutes.

Serve this casserole straight from the oven for the best experience. The beans will be tender, the sausage flavorful, and the tomatoes add a bright acidity. Try topping with fresh parsley or grated Parmesan for an extra layer of flavor.

Summary

Craving something deliciously spicy for dinner? Our roundup of 20 Spicy Italian Sausage Links Recipes offers a variety of mouthwatering options to spice up your meal plan. From quick weeknight dinners to weekend feasts, there’s something for every taste. We’d love to hear which recipe becomes your favorite—drop us a comment below! Don’t forget to share this article on Pinterest to spread the spicy love. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.