0 from 30 votes
Sausage Cherry Tomato Pasta
Sausage cherry tomato pasta is a simple pasta with crumbled Italian sausage, cherry tomatoes, Pecorino Romano cheese, and fresh hand-torn basil leaves. This pasta is easy to make and can be ready in about 35 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6
Calories: 797 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound penne pasta or rigatoni, ziti, etc
- 1 1/2 pounds bulk Italian Sausage
- 1/4 cup extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 1/2 cup dry white wine
- 36 ounces cherry tomatoes or 3 dry pints
- 2 cups reserved pasta water will most likely not need it all
- 1/2 cup pecorino romano grated, plus more for serving
- 1/4 cup packed basil leaves hand torn
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!
Cup of Yum
Notes
- Penne was used, but any tubular-shaped pasta works well.
- Calabrian chili paste can be subbed for the hot red pepper flakes.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave.
Nutrition Information
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
(22%)
Fiber
5.1g
(20%)
Sugar
8.1g
(16%)
Calcium
97mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 797
% 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.