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Pasta with Sausage and Grapes

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4


  • 10oz whole-wheat orecchiette or other short-cut pasta such as farfalle or penne
  • 6oz mild Wellshire sausage cut into 1-inch chunks
  • 1 tbsp extra-virgin olive oil
  • 1 small red onion halved and thinly sliced
  • 2 cloves garlic chopped
  • 1 tbsp kosher salt + 1/4 tsp
  • 2 cups seedless red grapes
  • 1 cup low-sodium chicken broth
  • 1/4 tsp red pepper flakes
  • 2 tbsp grated Parmesan
  • 1/4 cup chopped fresh parsley or 1/2 chopped fresh basil


  • Cook pasta in a large pot of water to boil.
  • In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned about 15 minutes. Transfer sausage to a paper towel.
  • Add oil to skillet and return to medium heat. Cook onion and garlic with 1/4 teaspoon salt, stirring occasionally, until soft and golden, 2 to 3 minutes.
  • Add grapes, broth, and pepper flakes. Increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens about 10 minutes.
  • Drain pasta, add to skillet and turn heat to high. Cook, stirring until sausage is hot and pasta is coated with sauce, 30 to 60 seconds.
  • Return sausage to skillet and stir. Turn off heat. When water boils, add remaining 1 tablespoon salt and pasta. Cook pasta as directed on package. Divide pasta among 4 bowls. Sprinkle each with Parmesan and parsley before serving.
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