Sausage Cherry Tomato Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
797 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Cherry Tomato Pasta
Description
Sausage Cherry Tomato Pasta starts by browning bulk Italian sausage in a pan, breaking it up for even cooking. Once cooked, the sausage is set aside while the pan is used to soften diced onion and gently cook sliced garlic until golden. Red pepper flakes add heat, followed by a splash of dry white wine reduced to concentrate flavors.
Fresh cherry tomatoes are added and cooked until they break down into a bright, chunky sauce. The sausage returns to the pan to merge flavors. Penne pasta, cooked just shy of al dente, is combined with the sauce, allowing the pasta to absorb some sauce flavor while finishing its cooking.
The dish is finished with grated pecorino romano cheese and hand-torn basil leaves, adding salty umami and fresh herbal brightness. The result is a hearty pasta dish where the spicy sausage and sweet tomato sauce complement each other, enhanced by the aromatic basil.
Penne or similar tubular pasta is recommended to catch the sauce well. Leftovers keep for several days and reheat well, making it practical for multiple meals.
Ingredients
- 1 pound penne pasta or rigatoni, ziti, etc
- 1 1/2 pounds Italian sausage bulk
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 1/2 cup white wine dry
- 36 ounces cherry tomato or 3 dry pints
- 2 cups water will most likely not need it all, reserved pasta water
- 1/2 cup pecorino romano grated, plus more for serving
- 1/4 cup basil hand torn, packed leaves
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and wait 2 minutes. Add the sausage to the pan and cook until browned while breaking up with a wooden spoon (about 10 minutes). Remove the cooked sausage and set aside in a plate.
- Turn the heat to medium-low and add the olive oil and onion. Cook the onion until soft (about 3-5 minutes) then add the garlic and cook for 2 minutes more or until lightly golden. Add the chili flakes and cook for 30 seconds more.
- Next, turn the heat to medium-high and add the wine and cook for 2-3 minutes or until reduced by about half. Meanwhile, cook your pasta until 1 minute less than al dente.
- While the pasta is cooking add the tomatoes to the pan and bring the sauce to a boil then lower to a simmer. After the tomatoes break down a bit (about 5 minutes) add the sausage back to the pan and continue cooking at a simmer.
- Add the pasta to the sauce and stir well and/or toss to coat. Cook for 30- 60 seconds more then remove the pan from the heat. Add in the Pecorino Romano and if the sauce is too dry add some of the pasta water a bit at a time to loosen it up.
- Taste test and adjust salt levels if required. When satisfied with the taste add in the basil and serve with more Pecorino Romano cheese on the side. Enjoy!
Notes
- Penne is preferred, but any tubular pasta like rigatoni or ziti works well.
- Red pepper flakes can be substituted with Calabrian chili paste for a different spicy note.
- Leftover pasta stores for up to 3 days and reheats well in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 797 kcal
% Daily Value*
| Calories | 797kcal | 40% |
| Carbohydrates | 65.2g | 22% |
| Protein | 35.2g | 70% |
| Fat | 43.7g | 67% |
| Saturated Fat | 12.6g | 63% |
| Cholesterol | 100mg | 33% |
| Sodium | 921mg | 38% |
| Potassium | 783mg | 17% |
| Fiber | 5.1g | 20% |
| Sugar | 8.1g | 16% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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