Mom's Best Recipes
Recipe

Best Hearty Pasta (Soft and Chewy)

A cozy, weeknight-friendly pasta with a glossy garlic butter sauce, tender chewy noodles, and crisp-edged sausage. Big comfort, bright finish, zero drama.

Author By Matt Campbell
4.8
A bowl of pasta with glossy garlic butter sauce, browned sausage slices, grated Parmesan, and chopped parsley on a wooden table
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When someone says they want hearty pasta, they usually mean two things: it should stick to your ribs, and the noodles should have that soft, chewy bite that makes you go back in for one more forkful even when you are already full. This recipe hits both.

We are building flavor fast with browned sausage, a little garlic, a little butter, and just enough reserved pasta water to turn everything into a silky sauce that hugs every twist of pasta. The trick is simple: cook the noodles until just al dente, then finish them in the pan so they soak up the good stuff without turning mushy.

A close-up of pasta being tossed in a skillet with browned sausage and a glossy sauce

Why It Works

  • Soft and chewy texture from cooking pasta to just al dente and finishing it in sauce with a splash of starchy water.
  • Hearty, cozy flavor from browned sausage and a quick garlic butter base.
  • Glossy, clingy sauce without heavy cream, thanks to pasta water plus Parmesan.
  • Crisp edges, tender bites because we let the sausage actually brown instead of steaming.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers fast, then store in an airtight container for up to 4 days.

Reheat (best method): Add pasta to a skillet with a splash of water or broth (2 to 4 tablespoons). Warm over medium-low, tossing, until glossy again. Finish with a little extra Parmesan and black pepper.

Microwave method: Cover loosely and add a small splash of water before heating in 30 to 45 second bursts, stirring each time.

Freeze: You can freeze it, but the texture is best from the fridge. If you do freeze, store up to 2 months and thaw overnight in the refrigerator before reheating in a skillet with a splash of water.

Common Questions

What pasta shape is best for soft and chewy pasta?

Go for shapes that hold sauce and stay pleasantly bouncy: rigatoni, penne, rotini, or shells. Long noodles work too, but short pasta makes this feel extra hearty.

How do I keep the pasta from turning mushy?

Do not overboil it. Cook until just al dente, then finish in the sauce for 1 to 2 minutes. Also, salt the water and save the pasta water so the sauce comes together quickly.

Can I make it without sausage?

Yes. Swap in sautéed mushrooms, crispy chickpeas, or a bag of baby spinach stirred in at the end. Add an extra tablespoon of butter or olive oil to keep it rich.

Do I need cream for a creamy texture?

Nope. The “creaminess” here comes from butter + Parmesan + starchy pasta water. It is the classic low-effort, high-reward combo.

How spicy is it?

As written, it is mild with a little warmth if you use red pepper flakes. Use hot Italian sausage to crank it up, or skip the flakes to keep it kid-friendly.

This is the pasta I make when I want comfort but I do not want a sink full of dishes or a sauce that needs babysitting. I started doing the “finish the noodles in the pan” thing after realizing my favorite restaurant pastas always had that clingy, glossy sauce and that slightly chewy bite. Once you get used to saving a mug of pasta water and tossing everything together like you mean it, boxed pasta suddenly cooks like it has restaurant confidence.