Sous Vide Italian Sausage (with Pasta)

For the juicy texture and hearty flavor, nothing beats scrumptious Sous Vide Sausage. It’s cooked in a sous vide warm water bath at a precise temperature with minimal effort. The sausage is then cut into rounds and tossed with cooked pasta and vegetables in a delicious sauce. It’s a perfect weeknight dinner that tastes like it came from a restaurant!

5 from 1 vote

Sous Vide Italian Sausage (with Pasta)

For the juicy texture and hearty flavor, nothing beats scrumptious Sous Vide Sausage. It’s cooked in a sous vide water bath at a precise temperature with minimal effort. The sausage is then cut into rounds and tossed with cooked pasta and vegetables in a delicious sauce. It’s a perfect weeknight dinner that tastes like it came from a restaurant!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: French

Keyword: Sous Vide Italian Sausage, Sous Vide Sausage

Servings:

Author: Izzy

Ingredients

For the sausage

1 lb Italian sausage (or breakfast sausage)
1 teaspoon salt (This will prevent the beer from drawing salt out of the sausage.)
1/2 cup beer

For the pasta and vegetables

1 lb penne pasta (450g)
1 tablespoon olive oil
1 red onion sliced
1 teaspoon Italian seasoning
1 cup crushed tomato
3 cloves garlic minced
1/2 cup chicken broth 125ml
salt and black pepper to taste
chopped parsley and grated parmesan for serving

Recipe Tools

Instructions

Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 160°F (71°C)*.
Place the sausages in a zip-lock bag, add salt and pour the beer on top.
Seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
Place the bag into the water bath in the sous vide container. Make sure the sausages are completely submerged. Cook for 45 minutes (or you leave them in as long as 3-4 hours in total.)
In the mean time, cook penne pasta according to package directions, until al dente. Drain and set aside.
When the timer goes off, remove the sausages from the bag and discard juices.
Dry sausage completely with paper towels and transfer to a cutting board. Slice sausage into 1/2–inch pieces. (If there are extra juices coming out, pat dry with paper towels.)
In a skillet over medium heat, add 1/2 tablespoon oil. Once hot, add cooked sausages and sear for about 2-3 minutes until nicely browned. Transfer the sausages to a plate. (If you’d like to grill the sausage, you can do so before cutting them into pieces).
In the same skillet, add oil, onions, and Italian seasoning. Cook for a few minutes, and then add garlic, crushed tomatoes, and sauté for a couple of minutes.
Stir in chicken broth and cook until the sauce is thickened.
Add back sausage slices and cooked pasta to the skillet and stir gently to coat everything with the sauce. Season to taste with salt and pepper.
Garnish with herbs and parmesan cheese. Serve warm and enjoy!

Notes

Make it spicy: You can add red pepper flakes for a spicy sous vide sausages.
Sous vide frozen sausages: You can cook sous vide sausages directly from frozen: just add 30 minutes of cooking time.
*If you'd like to try other doneness, follow the chart below:

Sous Vide Temperature	Texture
140°F (60°C)	Extra juicy and very soft
150°F (66°C)	Juicy, smooth and firm
160°F (71°C)	Springy and firm, but still juicy. Close to traditional texture

Nutrition