Best 6 Pasta With Sausage In Red Clam Sauce Recipes

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Indulge in a symphony of flavors with our delectable Pasta with Sausage in Red Clam Sauce. This classic Italian dish combines the richness of sausage, the briny sweetness of clams, and the vibrant acidity of tomatoes in a luscious red sauce. Served over perfectly cooked pasta, each bite is a harmonious blend of textures and flavors that will tantalize your taste buds.

In addition to the main recipe, we offer a collection of equally enticing variations to cater to diverse preferences. Craving a vegetarian alternative? Our Meatless Red Clam Sauce is a delightful option, featuring a medley of vegetables and a burst of umami from mushrooms. For those who prefer a creamy twist, our Pasta with Sausage in Creamy Clam Sauce is a decadent choice, where heavy cream and Parmesan cheese enrich the sauce to velvety perfection.

If you're a seafood enthusiast, our Linguine with Clams in White Wine Sauce is a refreshing take on the classic, where clams are bathed in a delicate white wine sauce brimming with aromatic herbs. And for a quick and easy weeknight meal, our One-Pot Pasta with Sausage and Clams is a lifesaver, combining all the ingredients in one pot for a hassle-free feast.

No matter which recipe you choose, you're in for a culinary adventure that will transport you to the heart of Italy. So, gather your ingredients, put on your apron, and let's embark on a journey of flavor with our Pasta with Sausage in Red Clam Sauce and its delightful variations. Buon Appetito!

Here are our top 6 tried and tested recipes!

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

SAUSAGE PASTA SAUCE



Sausage Pasta Sauce image

Sweet peppers, onions and garlic give this red sauce its rich flavor, and a little cream gives it a smooth texture. Our toddlers love this recipe because the vegetables are "hidden" since they are pureed with the tomato sauce. -Michelle Krzmarzick Torrance, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 18

2 pounds bulk Italian sausage
2 medium onions, chopped
2 medium sweet red peppers, chopped
2 medium green peppers, chopped
6 to 8 garlic cloves, minced
2 tablespoons olive oil
2 cans (29 ounces each) tomato sauce
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained
2 tablespoons brown sugar
4 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1-1/2 pounds uncooked bow tie pasta
1/2 cup heavy whipping cream
Shredded Parmesan cheese

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In a Dutch oven, saute the onions, peppers and garlic in oil until tender. Stir in the tomato sauce, tomatoes, brown sugar and seasonings., Cook pasta according to package directions. Meanwhile, in a blender, process tomato mixture in batches until smooth. Return to the pan. Add sausage; heat through. Gradually stir in cream. Cook and stir over low heat for 5 minutes. Drain pasta; top with sauce. Sprinkle with cheese.

Nutrition Facts :

SAUSAGE PASTA



Sausage Pasta image

This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations.

Provided by Tammy

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 6

Number Of Ingredients 10

¾ pound pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
  • Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  • Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 39 g, Cholesterol 89.5 mg, Fat 19.3 g, Fiber 4.5 g, Protein 22.3 g, SaturatedFat 6.4 g, Sodium 1076.7 mg, Sugar 3.1 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your pasta with sausage in red clam sauce taste its best. Look for plump, juicy clams, sweet sausage, and ripe tomatoes.
  • Don't overcrowd the pan: When cooking the sausage and clams, be sure to give them enough space in the pan so that they can brown properly. If you overcrowd the pan, the ingredients will steam instead of brown, and your dish will be less flavorful.
  • Cook the sausage and clams in batches: If you're using a lot of sausage or clams, you may need to cook them in batches. This will help to prevent overcrowding and ensure that the ingredients cook evenly.
  • Use a good quality white wine: The white wine in this recipe helps to brighten the flavors of the sauce. Be sure to use a wine that you would enjoy drinking on its own.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors of the ingredients to meld together and create a rich, flavorful sauce.
  • Garnish with fresh herbs: Fresh herbs, such as basil, oregano, or parsley, can add a pop of color and flavor to your pasta dish.

Conclusion:

Pasta with sausage in red clam sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sausage, clams, and tomatoes creates a rich, flavorful sauce that is sure to please everyone at the table. Be sure to use high-quality ingredients and follow the tips above to make the best possible pasta with sausage in red clam sauce.

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