30-Minute Spicy Sausage Cherry Tomato Pasta
Looking for a delicious weeknight meal? Try this 30-Minute Spicy Sausage Cherry Tomato Pasta, tossed with basil and sun-dried tomatoes.
Servings: 4
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
Calories: 458kcal | Carbohydrates: 87g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 117mg | Potassium: 329mg | Fiber: 4g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg