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Serving of Sausage and Tomato Pasta with fresh herbs and grated cheese

Sausage and Tomato Pasta

A hearty and versatile dish that combines savory sausage with rich tomato flavors, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz 12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
Sausage
  • 1 lb 1 lb (450 g) Italian sausage (or chicken sausage, sliced or crumbled) Use sliced or crumbled sausage.
Vegetables and Aromatics
  • 1 tbsp 2 tbsp olive oil
  • 1 medium 1 medium onion (diced)
  • 3 cloves 3 garlic cloves (minced)
  • 1 red 1 red bell pepper (sliced, optional) Optional ingredient
Sauce Ingredients
  • 1 can 1 can (14 oz) crushed tomatoes
  • 1 tbsp 1 tbsp tomato paste
  • 1 tsp 1 tsp Italian seasoning
  • ½ tsp ½ tsp red pepper flakes (optional) Add more for extra heat.
  • ½ cup ½ cup heavy cream (optional for creamy version) Omit for a lighter version.
Seasoning and Serving
  • Salt and black pepper (to taste)
  • Fresh basil or parsley (chopped for garnish)
  • Freshly grated Parmesan cheese (for serving)

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
Cook Sausage
  1. Heat olive oil in a skillet. Add sausage, cook until browned and fully cooked. Remove and set aside.
Sauté Aromatics
  1. In the same skillet, sauté onion, garlic, and red bell pepper until softened.
Build the Sauce
  1. Stir in tomato paste, crushed tomatoes, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
Combine Everything
  1. Return sausage to the skillet. Add cream (if using), then stir in pasta. Toss to coat, adding reserved pasta water if needed.
Serve
  1. Garnish with basil or parsley and top with Parmesan cheese. Serve hot.

Notes

Leftover sausage and tomato pasta can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat adding a splash of water or more cream if needed.