30-Minute Spicy Sausage Cherry Tomato Pasta
on Aug 19, 2024, Updated Feb 19, 2026
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Looking for a delicious weeknight meal? Try this 30-Minute Spicy Sausage Cherry Tomato Pasta, tossed with basil and sun-dried tomatoes. It’s vibrant, has a ton of flavor, summery, has a hint of spice from the sausage, and tang from the sun-dried tomatoes.
If you’re looking for more pasta recipes similar to this Italian sausage tomato pasta, be sure to check out Braised Lamb Ragu Rigatoni, Creamy Roasted Red Pepper and Tomato Pasta, and Pea and Mint Orzo Risotto.
Why You’ll Love This Recipe
- Uses only two pots, one for the sausage sauce and one to cook the pasta
- Comes together in under 30 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
- The secret ingredient, sun-dried tomatoes, adds a ton of depth and umami
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Pasta: We love any short-cut pasta for this recipe! We are using rigatoni, but you can use anything, such as penne pasta, lumache, or orecchiette.
- Sun-Dried Tomatoes: While optional here, the addition of sun-dried tomatoes adds a lovely tang and bright element to this pasta dish. You’ll barely know it’s there, but it adds a depth of flavor to this pasta. We are also using sun-dried tomato oil as the base of this sauce with garlic instead of extra-virgin olive oil.
- Pork Sausage: By using spicy Italian sausage in this recipe, there is no need for red pepper flakes or chili flakes. If you opt to use a sweet Italian sausage (which you can too!), use red pepper flakes for some added heat. If you don’t want to use pork sausage, substituting it with chicken sausage, ground beef, or ground lamb is a great alternative.
- Cherry Tomatoes: When tomatoes are in season, these bursts of flavor make the most delicious sauce, just like our Burst Cherry Tomato Pasta. If you can’t find cherry tomatoes in season, or you want to make this year-round, opt to use Roma tomatoes or any canned tomato of your choice.
- Freshly Grated Parmesan Cheese: To finish off the sauce, we are adding parmesan in the sauce with pasta water, and then finished to top with more.
- Fresh basil leaves: The aroma from the fresh basil being tossed in and wilted right before serving adds a really nice flavor. Serve with a few more basil leaves.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Brown your Sausage: Let your sausage sit untouched in medium chunks before stirring, and allow the time to brown the sausage before finishing your sauce.
- Make it Creamy: Add a splash of heavy cream to your pasta sauce if you want a creamier finish.
- Make it Vegetarian: Swap with a plant-based sausage meat alternative.
- Storing: Store the pasta in an airtight container in the refrigerator for up to 2 to 3 days, and you can store the sausage tomato sauce in the freezer for up to 2 months.
- Reheating: Reheat on the stovetop, low and slow, and add a splash of water if needed to add moisture. Stir to warm through and serve.
How to Make Sausage Tomato Pasta
Step 1: Cook your pasta in salted water and drain it 1 to 2 minutes before al dente. Reserve pasta water.
Step 2: Heat sun-dried tomato oil, add your sausage to brown, then add tomatoes, garlic, salt, and pepper.
Step 3: Transfer your cooked pasta and pasta water. Finish with Parmesan cheese.
Step 4: Toss in fresh basil, adjusting with salt, pepper, and pasta water. Serve in bowls.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with sausage tomato pasta? We have you covered!
Sausage Tomato Pasta FAQs
You can use any small tomatoes of your choice, such as cherry tomatoes or grape tomatoes. If you can’t find good tomatoes yet, you can use crushed canned tomatoes.
Store the sauce separately from the pasta in the fridge. Either prepare the pasta ahead of time, stored separate, or cook your pasta when ready to serve and toss it with the sauce.
If you want your sauce thicker, you can simmer the sauce uncovered. You can also adjust with more pasta water and parmesan to thicken up the sauce.
More Pasta Recipes
If you do make this Sausage Tomato Pasta recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
30-Minute Spicy Sausage Cherry Tomato Pasta
Equipment
Ingredients
- Kosher salt
- 1 pound rigatoni, or short-cut pasta of choice
- 1 tablespoon sundried tomato oil, plus 1/4 cup finely chopped sun-dried tomatoes
- 1 pound hot Italian sausage, casings removed
- 1 pint of cherry tomatoes, about 1 pound
- 4 garlic cloves, thinly sliced
- Freshly ground black pepper
- 1/4 cup parmesan cheese, plus more for serving
- Toss in fresh basil leaves, plus more for serving
Instructions
- In a large pot, bring water to a boil. Once boiling, salt generously, and cook your rigatoni according to the package instructions, just 1 to 2 minutes before al dente. Drain your pasta, and set aside about 1/2 cup of pasta water.
- In the meantime, make your sauce. In another medium skillet, heat a drizzle of sundried tomato oil over medium to medium-high heat. Then add your sausage in large chunks. Allow the sausage to slightly brown before using a spatula to mash the sausage into smaller pieces. I like to keep them into smaller chunks, and not into fine crumbles. Brown for 4 to 5 minutes, tossing occasionally until a nice golden crust forms on the sausage.
- Add in your tomatoes, garlic, pepper, and salt. Toss to combine and allow the tomatoes to burst to create your sauce. Use the back of a spatula to squish and burst them, if needed, about 8 to 10 minutes.
- Transfer about 1/4 cup of pasta water into the sauce, along with your pasta. Stir to combine and add in your parmesan cheese. Finish with a toss of basil leaves, adjusting with salt, pepper, and pasta water, as needed to taste.
- Serve in bowls, topping with more parmesan, and basil leaves.
Video
Notes
- Brown your Sausage: Let your sausage sit untouched in medium chunks before stirring, and allow the time to brown the sausage before finishing your sauce.
- Make it Creamy: Add a splash of heavy cream to your pasta sauce if you want a creamier finish.
- Make it Vegetarian: Swap with a plant-based sausage meat alternative.
- Storing: Store the pasta in an airtight container in the refrigerator for up to 2 to 3 days, and you can store the sausage tomato sauce in the freezer for up to 2 months.
- Reheating: Reheat on the stovetop, low and slow, and add a splash of water if needed to add moisture. Stir to warm through and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of the most satisfying pasta dinners, filled with lots of flavors from the sun-dried tomatoes and sausage, I hope you enjoy!
We just made this recipe and it was phenomenal. Fresh parmesan and basil makes it.
Hi Brien! Thanks for your review, so happy you loved it!