Easy Italian Sausage and Egg Noodles Recipe

This recipe is one of my favorite go-to dinners when I’m craving pasta but don’t want to spend forever in the kitchen.

It’s the kind of meal that feels fancy enough for guests but is easy enough for a casual weeknight. It’s so delicious that each time I make it, my husband and I finish it in one sitting.

The Italian sausage pairs so well with the egg noodles and the coconut milk sauce? Absolute magic.

Trust me, once you try this Italian sausage and egg noodles recipe, it’ll be in your regular rotation.

Why You’ll Love This Italian Sausage and Egg Noodles Recipe

1. Quick and Easy: With just a few steps and simple ingredients, this dish comes together in under 30 minutes.
2. Bold Flavors: The Italian sausage adds a rich taste to the dish, while coconut milk adds a creamy twist.
3. One-Pan Option: Although the noodles are cooked separately here for better texture, you can easily make it a one-pan dish if you’re short on time.

What’s in This Italian Sausage and Egg Noodles Recipe?

Egg Noodles: I highly recommend using egg noodles for this dish, but if you don’t have egg noodles, spaghetti should work. However, egg noodles are tender and soak up the creamy, flavorful sauce beautifully. Cook them separately so they’re perfectly done and not overcooked in the sauce.

Italian Sausage: I use ground sausage, but if you’ve got sausage links, you can just remove the casing. Mild or spicy sausage works—go with your preference.

Onions and Garlic: These add a deep richness to the dish. Dice or thinly slice the onions finely and mince the garlic for even cooking.

Tomato Paste: A little goes a long way! I like to use a small can of tomato paste. This adds richness and depth to the sauce.

Coconut Milk: This is what makes the sauce creamy and slightly sweet. If you’re not a fan of coconut, don’t worry—the flavor is subtle and blends well with the sausage and spices.

Bone Broth: Adds extra flavor to the sauce. If you don’t have bone broth, chicken or beef broth works, too.

Seasonings: Ground ginger, paprika, Italian seasoning, and red pepper flakes are my go-to here, as well as salt and black pepper to taste. I also added brown sugar for sweetness to balance out the tomato paste. Make sure you adjust the red pepper flakes for heat.

Fresh Cilantro: The finishing touch! It adds freshness and color. If you’re not a cilantro fan, parsley works as a substitute.

How to Make Italian Sausage and Egg Noodles

Step 1: Cook the Noodles

Start by cooking the egg noodles in salted boiling water according to the package instructions. Drain and set them aside.

Step 2: Sauté the Onions and Garlic

In a large skillet, heat 2 tablespoons of oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for another minute.

Step 3: Add Tomato Paste and Sausage

Add the tomato paste to the skillet, stirring constantly for 2-3 minutes to deepen its flavor. Then, add the ground Italian sausage, breaking it up as it cooks. Mix in the seasonings: ground ginger, paprika, Italian seasoning, brown sugar, salt, black pepper, and red pepper flakes. Cook until the sausage is browned and fully cooked.

Step 4: Build the Sauce

Pour in the bone broth, scraping up any browned bits from the skillet for extra flavor. Stir in the coconut milk and let it simmer gently for about 5-7 minutes. The sauce should thicken slightly.

Step 5: Combine and Serve your Italian Sausage and Egg Noodles

Add the cooked egg noodles to the skillet and gently toss them in the sauce until fully coated. Let everything warm through for 2-3 minutes. Taste and adjust seasoning with salt and pepper if needed.

Top with fresh chopped cilantro for a pop of color and freshness before serving.

Tips for A Great Tasting Egg Noodles and Italian Sausage

Choose Good-Quality Sausage: Opt for a flavorful Italian sausage—mild or spicy, depending on your preference.

Don’t Skip the Tomato Paste: Frying the tomato paste adds flavor to the sauce. I highly recommend frying the paste for about 5 minutes or longer to extract that rich flavor. 

Control the Heat: If you’re sensitive to spice, skip the red pepper flakes or use less.

Serving Suggestions

This egg noodles and Italian sausage recipe pairs well with a side of garlic bread or a crisp green salad. 

It’s delicious enough to stand alone but versatile enough to complement other dishes.

FAQs 

Ready to Give this Dish A Try?

This Italian sausage and egg noodles recipe is the ultimate comfort food for busy weeknights. 

However, if you’re plant-based and are craving something similar, my creamy chickpea pasta is a great alternative.

It’s creamy, savory, and packed with flavor that’ll have everyone coming back for seconds. 

Try it out for your next dinner, and don’t forget to top it with plenty of fresh cilantro for that finishing touch.

Let us know in the comments if you made this recipe and how it turned out! We’d love to hear your feedback.

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Italian Sausage and Egg Noodles Recipe

Simple and delicious—that’s what this egg noodles and Italian sausage recipe is all about. With a rich, creamy sauce and fresh cilantro on top, it’s a dish you’ll crave again and again.

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 servings

Calories: 936kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 12 oz egg noodles
• ▢ 1 lb italian sausage - ground or removed from casings
• ▢ 1 onion - medium, thinly sliced
• ▢ 2 garlic cloves - minced
• ▢ 2 tbsp oil - olive or your preferred cooking oil
• ▢ 6 oz tomato paste - 1 small can tomato paste
• ▢ 1 tsp ground ginger
• ▢ 1 tsp paprika - smoked or regular
• ▢ 1 tbsp brown sugar - to balance out the tomato paste
• ▢ 1 tsp italian seasoning
• ▢ ½ tsp red pepper flakes - optional, for spice
• ▢ ½ cup bone broth - or chicken or beef broth
• ▢ 1 cup coconut milk
• ▢ salt - to taste
• ▢ black pepper - to taste
• ▢ fresh cilantro - chopped, for garnish

Instructions

• Bring a pot of salted water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
• Heat the oil in a large skillet over medium heat. Add the diced onion and sauté until softened (about 3 minutes). Add the minced garlic and cook for another minute until fragrant.
• Stir in the tomato paste and cook, stirring frequently, for 5-6 minutes until it darkens slightly and develops a richer flavor. (Add more oil if needed to fry the tomato paste)
• Add the ground Italian sausage to the skillet. Stir in the ground ginger, paprika, Italian seasoning, brown sugar, red pepper flakes (if using), and a pinch of salt and pepper. Cook, breaking up the sausage, until it is browned and cooked through.
• Pour in the bone broth and scrape up any browned bits from the bottom of the skillet. Stir in the coconut milk and bring to a gentle simmer. Cook for 5-7 minutes, letting the flavors meld and the sauce thicken slightly.
• Add the cooked egg noodles to the skillet and gently toss to combine with the sausage and sauce. Let the noodles heat through for 2-3 minutes.
• Taste and adjust seasoning with salt and pepper if needed. Top with fresh chopped cilantro before serving.