CHEFFIFY

3 recipes · 21 Oct 2026

What to make with Italian sausage

A pack of Italian sausages is a dinner with the seasoning already done. Three ways to use it.

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Italian sausage brings fennel, garlic and fat to whatever it is cooked with, so it needs very little else: squeeze the meat out of the skins for a pasta sauce, roast the links on a tray, or brown it as the base of a stew.

Each recipe below started from a different fridge. Cheffify picked the dish and listed what is worth adding.

Sausage and Broccoli Pasta with Chili
AI-generated photo. Your dish will look a little different.

Sausage and Broccoli Pasta with Chili

  • 20 min
  • Serves 2
  • 650 kcal a serving
  • Easy
  • Italian-American

A classic, quick pasta dish where the savoury sausage fat and garlic create a delicious sauce for the broccoli and noodles.

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Made with Cheffify’s AI from these ingredients

In the fridge italian sausage, pasta, broccoli, garlic, chilli flakes, parmesan

Used from the fridge
italian sausagepastabroccoligarlicchilli flakesparmesan
From the pantry
saltolive oilblack pepper

Ingredients

  • 250g italian sausage
  • 200g pasta
  • 200g broccoli
  • 3 cloves garlic
  • ½ tsp chilli flakes
  • 30g parmesan

Allergens: contains milk, gluten (wheat). Check the labels on stock, sauces and spice mixes.

Calories
650 kcal
Protein
28 g
Carbs
75 g
Fat
26 g

Per serving, estimated by AI.

Method

  1. Bring a large pot of salted water to a boil. Cut the broccoli into very small florets.
  2. Remove the sausage meat from its casing. Heat a splash of olive oil in a large pan over medium-high heat. Add the sausage meat, breaking it up with a spoon, and cook until browned and thoroughly cooked through to 71°C/160°F.
  3. While the sausage cooks, add the pasta to the boiling water. Three minutes before the pasta is finished, add the broccoli florets to the same water.
  4. Finely slice the garlic. Add it and the chilli flakes to the pan with the sausage. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
  5. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli. Add them directly into the pan with the sausage.
  6. Add a splash of the reserved pasta water and half the parmesan. Toss everything together over low heat for 1 minute until the sauce coats the pasta nicely. Season with salt and pepper to taste, serve with remaining parmesan on top.

Tip To make the sauce silkier, toss the pasta vigorously with the reserved starchy water and the cheese; this creates a creamy emulsion without needing cream.

Rustic Italian Sausage and Potato Traybake
AI-generated photo. Your dish will look a little different.

Rustic Italian Sausage and Potato Traybake

  • 45 min
  • Serves 2
  • 550 kcal a serving
  • Easy
  • Italian-American

A simple, hearty sheet pan dinner where the sausage fat renders down to perfectly roast the potatoes and peppers, creating a complete meal with minimal cleanup.

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Made with Cheffify’s AI from these ingredients

In the fridge italian sausage, potatoes, red pepper, onion, dried oregano

Used from the fridge
italian sausagepotatoesred pepperoniondried oregano
Worth buying (optional)
  • + fresh parsley adds a bright, fresh finish
From the pantry
olive oilsaltblack peppergarlic

Ingredients

  • 4 links italian sausage
  • 3 medium potatoes
  • 1 large red pepper
  • 1 medium onion
  • 1 tablespoon dried oregano
  • 2 tablespoons olive oil
  • 2 cloves garlic

Allergens: none of the common ones in this ingredient list. Check the labels on stock, sauces and spice mixes.

Calories
550 kcal
Protein
22 g
Carbs
45 g
Fat
30 g

Per serving, estimated by AI.

Method

  1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Wash and cut the potatoes into 1-inch chunks. Peel and cut the onion into thick wedges. Remove seeds from the red pepper and cut into 1-inch pieces. Mince the garlic.
  3. Place the potatoes, onion, and red pepper on the baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and dried oregano. Toss well to coat.
  4. Nestle the Italian sausage links among the vegetables. Roast for 35-40 minutes, tossing the vegetables halfway through, until the potatoes are tender and golden.
  5. Check that the sausages are cooked through (internal temperature of 71°C/160°F). If they need more color, you can broil for the last 2 minutes, watching closely to prevent burning.

Tip If you want extra crispy potatoes, make sure they are in a single layer on the tray and not crowded; overcrowding causes them to steam rather than roast.

Rustic Sausage, Kale, and White Bean Stew
AI-generated photo. Your dish will look a little different.

Rustic Sausage, Kale, and White Bean Stew

  • 35 min
  • Serves 4
  • 450 kcal a serving
  • Easy
  • Italian-American

A deeply comforting, hearty one-pot meal that balances the savory, spicy sausage with creamy beans and fresh greens. It's simple, filling, and tastes even better the next day.

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Made with Cheffify’s AI from these ingredients

In the fridge italian sausage, canned cannellini beans, kale, canned tomatoes, onion

Used from the fridge
italian sausagecanned cannellini beanskalecanned tomatoesonion
Worth buying (optional)
  • + crusty bread perfect for soaking up broth
From the pantry
olive oilgarlicsaltblack pepperdried oreganochicken stock cube

Ingredients

  • 450g italian sausage
  • 1 large onion
  • 3 cloves garlic
  • 400g canned tomatoes
  • 800g canned cannellini beans
  • 200g kale
  • 500ml chicken stock
  • 1 tbsp olive oil

Allergens: none of the common ones in this ingredient list. Check the labels on stock, sauces and spice mixes.

Calories
450 kcal
Protein
22 g
Carbs
35 g
Fat
24 g

Per serving, estimated by AI.

Method

  1. Remove the sausage meat from its casings. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage meat, breaking it up with a spoon, and cook until browned and fully cooked through (ensure it reaches 71°C/160°F). Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Add the diced onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the canned tomatoes (with their juices) and the chicken stock. Bring to a gentle simmer.
  4. Add the drained cannellini beans and the browned sausage meat back into the pot. Let it simmer uncovered for 10 minutes to allow the flavors to meld.
  5. Stir in the chopped kale. Cook for another 3-5 minutes until the kale is tender and wilted. Season to taste with salt, black pepper, and dried oregano.

Tip If you want a thicker, creamier broth, mash about half a cup of the beans with a fork before adding them to the pot; it adds body without needing cream.

Swaps

Missing something, or cooking for a different diet? These work in the recipes above.

Ordinary pork sausages
Add a pinch of fennel seeds and chilli flakes to get close to Italian sausage.
Vegetarian
Use vegetarian sausages, browned whole and sliced, since they don't crumble.
No kale
Spinach (add it at the end) or cabbage (add it with the beans).

What to buy to finish it

Every recipe works with what it lists. These optional extras are what Cheffify suggested to lift each one.

Pantry basics these recipes assume

saltolive oilblack peppergarlicdried oreganochicken stock cube

Good to know

  • Pork sausage is cooked when it reaches 71°C (160°F) all the way through, with no pink in the middle. USDA safe minimum internal temperatures
  • To crumble sausage for a sauce, slit the skins and squeeze the meat straight into the hot pan.

Got something else?

Tell Cheffify what’s in your fridge. It picks what goes together, writes the recipe and tells you what it left out. Your first recipe is free, with no account needed.

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How these recipes were made

Each recipe started as the fridge list shown with it. Cheffify’s AI (the same Chef’s Pick you get in the app) chose what goes together and wrote the recipe on 21 Oct 2026, and an image model made the photo. We read every recipe before publishing, but they haven’t been tested in a test kitchen. Times and nutrition are estimates, and the allergen notes only cover the listed ingredients.

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