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Spicy Trenne Pasta Bolognese Recipe

A Store Bought Bolognese Sauce That's Really Good
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Pasta
Cuisine: Italian
Servings: 4 - 6 servings


  • 3 links Andouille sausage can be substituted with ground beef, sweet sausage, ground beef/veal/pork combo
  • 1 package Rustichella Trenne can be substituted penne pasta
  • 19.8 Ounce Jar Scarpetto Barely Bolognese can be substituted with any commercial sauce you like
  • Parmesan cheese Freshly grated, to taste
  • salt for cooking pasta


  • Start by adding some salt to a large pot of water and bringing it to a boil for cooking the pasta.
    See my cooking pasta tips
  • Remove the Andouille sausage meat from the casing and brown the meat in a good sized sauce pan, large enough to hold the sausage and sauce.
  • When the meat is browned 4 - 5 minutes, add the Scarpetto Barely Bolognese sauce and cook together for 5 to 7 minutes.
    If the sauce gets too thick, just add a little of the pasta water to a better consistency.
  • When the pasta is al dente, drain it and either add it to the sauce if the pan is big enough, transfer the sauce and then the pasta to a big bowl and combine or plate the pasta and top with a couple of spoonfuls of sauce.
  • Add some Parmesan cheese and have some extra for your guests to add if they like more.


Reserve a little pasta water for adding to sauce if too thick.
We served this with a delicious mixed greens salad and a bottle of 2005 Italian Montessu that was perfect with this dish.