Fresh Tomatoes & Sausage Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
627 kcal
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Course
Main Course
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Cuisine
Italian
Fresh Tomatoes & Sausage Pasta
Description
In this Fresh Tomatoes & Sausage Pasta, Italian sausage is cooked in olive oil with halved cherry tomatoes, garlic, oregano, thyme, and optional hot pepper flakes. The cooking continues until the tomatoes soften and their juices reduce, creating a concentrated, lightly sauced mixture alongside the browned sausage. Fresh basil is added near the end to maintain its aromatic quality.
Al dente short pasta like penne or fusilli is drained and combined with the sausage and tomato mixture along with some reserved pasta water. Maintaining gentle heat, the ingredients are stirred until the pasta is coated in the flavorful, slightly creamy sauce. A sprinkle of freshly grated Parmesan cheese enhances richness and depth.
The dish has a balance of robust sausage flavor and bright tomato freshness with herbaceous notes. It can be served immediately, garnished with fresh basil and Parmesan, making it suitable for a home-cooked family dinner or casual meal.
Adjust the heat level by choosing mild or hot sausage as well as modulating added pepper flakes. Leftover pasta should be stored in an airtight container and can be reheated gently with moisture added to prevent drying.
Ingredients
- 3-4 tablespoons olive oil
- 20-25 cherry tomato or grape tomatoes, sliced in half
- 2 Italian sausages casing removed and chopped into small pieces, hot or mild
- 3/4 teaspoon oregano
- 4-5 leaves basil fresh
- 1-2 cloves garlic chopped
- 1/4 teaspoon salt
- 1-2 pinches hot pepper flakes if desired
- 1-2 pinches thyme fresh
- 3 cups pasta approximately 1 1/2 -2 cups dry, short, cooked
- Parmesan Cheese freshly grated, if desired
Instructions
- In a large pot boil water, add salt and cook pasta al dente.
- While the water is boiling, in a large frying pan add olive oil, sausage pieces, tomatoes, oregano, basil, garlic, hot pepper flakes, salt and thyme, stir together, and cook, stirring occasionally on medium heat.
- Continue cooking until liquid (from the tomatoes) has evaporated and tomatoes are soft and a little bit shrivelled and sausage is cooked. Add drained cooked pasta and ¼-⅓ cup of pasta water, turn heat to medium high and gently stir until mixture is creamy and water has evaporated, serve immediately with some freshly grated Parmesan cheese and fresh chopped basil. Enjoy!
Notes
- If fresh tomatoes are unavailable, substitute with chopped canned peeled San Marzano, Roma, or plum tomatoes for a similar flavor.
- Choose hot or sweet Italian sausage according to preferred spice level; omit extra hot pepper flakes if using hot sausage for milder heat.
- Short pasta with ridges, such as penne or fusilli, holds the sauce well for optimal texture.
- Cook pasta al dente and save some cooking water to add back to the sauce for creaminess and to adjust consistency.
- Store leftovers in an airtight container for up to three days; reheat gently with a splash of water or olive oil to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 57mg | 19% |
| Sodium | 748mg | 31% |
| Potassium | 534mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1014IU | 20% |
| Vitamin C | 18mg | 20% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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