Grilled Italian Sausage Pasta

Pasta on the grill? Yes—and it’s fantastic. Grilling the core ingredients for this straightforward pasta transforms ordinary flavors into something sweet, smoky, and deeply satisfying. Grilled Salsiccia Pasta brings together classic Italian components roasted on the barbecue and blended into a creamy, easy sauce that pairs perfectly with pasta.

Roasted red bell peppers, a whole head of garlic, and a large onion complement the bold, savory character of Salsiccia Italian sausages. Cooking these ingredients on the grill concentrates their flavors, producing caramelized edges and a subtle smokiness that elevate the finished sauce.

I love cooking outdoors—the ritual of setting up the grill, sitting on the patio, and enjoying the company of family and friends. Turning a dish typically made indoors into a grilled version is one of my favorite ways to get the most flavor with minimal fuss.

What is Salsiccia?

Salsiccia refers to fresh Italian sausage, typically made from ground pork combined with pork fat and a blend of spices. It is usually stuffed into natural casings and sold fresh rather than cured or smoked. Salsiccia offers a juicy texture and bold seasoning that works beautifully when grilled.

How to make Grilled Salsiccia Pasta

Start by preparing your grill for indirect cooking: one side of the grill holds the heat source while the other side remains cooler. This setup lets the sausages and vegetables roast gently without burning.

Toss two halved red bell peppers, a large peeled onion (cut in half), and a whole head of garlic (top trimmed) with a couple of tablespoons of olive oil and a sprinkle of kosher salt. Place the vegetables and about 1¼ pounds of Salsiccia links on the indirect side of the grill and close the lid. Roast for roughly 30 minutes, or until the vegetables are tender and the onion and garlic begin to take on golden color.

For added flavor, briefly move the peppers skin-side down over direct flames to char the skin. The charred skin will be removed before blending, but that flash over the heat adds depth.

Remove the sausages and roasted vegetables from the grill. Cut the sausage links into thin rounds. Use a fork to peel away the charred skin from the peppers, squeeze the roasted garlic cloves from the head, and roughly chop the peppers and onion.

Heat a 10-inch cast iron skillet over the flame (or use the stovetop). Melt 2 tablespoons of butter, whisk in 1 tablespoon of flour, and cook the roux briefly—about 1–2 minutes. Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits, then add 1 cup heavy cream and 1/2 cup chicken stock.

Stir in the chopped roasted peppers, onion, and garlic cloves. Use an immersion blender to pulse the mixture into a sauce; it doesn’t have to be perfectly smooth—leaving a bit of texture is nice. Taste and adjust salt and pepper. Simmer the sauce for 2–3 minutes to meld and slightly thicken.

Toss the sauce with 1 pound of cooked pasta, top with the sliced Salsiccia, and garnish generously with fresh basil and grated Parmesan. Finish with cracked black pepper to taste. The result is a rich, creamy pasta with smoky roasted notes and hearty sausage—ideal for sharing.

More grilling favorites

• Smoked Chuck Roast Chili
• Grilled Sausage with Peppers and Onions
• Grilled Chicken Spiedini Skewers
• Sticky Asian Grilled Chicken Thighs
• Grilled Homemade Italian Meatballs

If you try this Grilled Salsiccia Pasta or any other recipe, please rate it where you found it and share your results in the comments. I love seeing photos and hearing how you adapted the dish to your tastes.