This Sausage and Cherry Tomato Pasta is a vibrant, one-pan wonder that comes together in about 30 minutes. Sweet cherry tomatoes burst to create a luscious sauce, while savory sausage adds incredible depth. It’s rustic comfort food that feels far more special than the effort required.
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Why You’ll Love This Sausage and Cherry Tomato Pasta
- One-pan wonder: Minimal cleanup with maximum flavor development.
- Self-saucing magic: Burst tomatoes create a fresh, savory sauce.
- Versatile template: Works with any sausage or plant-based alternative.
- Huge payoff: Tastes like it simmered for hours in just 30 minutes.
Ingredients & Tools
- 400 g pasta (like rigatoni, penne, or fusilli)
- 450 g Italian sausage, casings removed
- 600 g cherry tomatoes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for heat)
- 60 ml dry white wine (optional, but recommended)
- Large handful fresh basil, plus more for garnish
- 60 g Parmesan cheese, freshly grated, plus more for serving
- 3 tbsp olive oil
- Salt and black pepper to taste
Tools: One large skillet or sauté pan, one large pot for pasta, tongs, a wooden spoon.
Notes: Good-quality sausage is the foundation—its fat seasons the entire dish. Don’t skip the fresh basil; it’s a key flavor component, not just a garnish.
Nutrition (per serving)
| Calories: | 680 kcal |
| Protein: | 28 g |
| Fat: | 32 g |
| Carbs: | 68 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose your sausage wisely. The flavor of your sausage will define the sauce. I prefer a fennel-spiced Italian sausage, but a spicy Calabrian variety adds a wonderful kick. If using links, just squeeze the meat out of the casings.
- Don’t rush the browning. Take the time to properly brown the sausage, breaking it into small, rustic crumbles. This isn’t just about cooking it through; it’s about developing a deep, savory fond on the bottom of the pan that will flavor the entire sauce.
- Embrace the burst. Let those cherry tomatoes cook until they are blistered, wrinkled, and have started to collapse. You can help them along by pressing a few with the back of your spoon. Their burst juices are the secret to the sauce’s body.
- Salt your pasta water like the sea. This is your one chance to season the pasta from within. The water should taste salty, almost like seawater. This makes a world of difference in the final dish.
How to Make Sausage and Cherry Tomato Pasta
Step 1: Start your pasta and brown the sausage. Bring a large pot of well-salted water to a rolling boil and add your pasta. Cook according to package directions for al dente. Meanwhile, as the water heats, place your large skillet over medium-high heat and add a tablespoon of olive oil. Add the sausage meat, breaking it up with a wooden spoon into small, bite-sized crumbles. Cook for 5-7 minutes, until nicely browned and cooked through. You’ll notice a golden-brown crust forming on the pan—that’s pure flavor!
Step 2: Sauté the aromatics. Using a slotted spoon, remove the browned sausage to a plate, leaving about a tablespoon of the rendered fat in the skillet. Reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent. Now add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute until the garlic is incredibly fragrant—be careful not to let it burn.
Step 3: Cook the tomatoes and deglaze. Add the entire pint of cherry tomatoes to the skillet along with the remaining 2 tablespoons of olive oil. Season with a good pinch of salt and black pepper. Let them cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened, their skins are blistered, and many have burst open. If you like, you can press a few with your spoon to help them along. If using wine, pour it in now, scraping the bottom of the pan with your wooden spoon to lift all those browned, flavorful bits. Let it bubble and reduce for a minute.
Step 4: Combine everything. By now, your pasta should be perfectly al dente. Before draining, reserve about a cup of the starchy pasta water—this is liquid gold for your sauce. Return the cooked sausage to the skillet with the tomatoes. Add the drained pasta directly into the skillet. Sprinkle over the grated Parmesan cheese.
Step 5: Create the sauce. Start adding the reserved pasta water, a splash at a time, while tossing or stirring the pasta continuously. You’ll notice the water, cheese, and tomato juices emulsify into a creamy, glossy sauce that clings beautifully to the pasta. You may not need all the water—stop when the sauce looks silky and coats every nook and cranny. Tear in the fresh basil leaves and give everything one final toss. Taste and adjust seasoning with more salt or pepper if needed.
Step 6: Serve immediately. Divide the pasta among warm bowls. Finish with an extra grating of Parmesan cheese and a few more fresh basil leaves for a vibrant, fresh look. The dish is best enjoyed right away while it’s hot and the sauce is at its silkiest.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months, though pasta texture may soften upon thawing.
- Reviving: Reheat gently with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing counterpoint to the rich, savory pasta.
- Garlic bread or focaccia — You’ll want something to mop up every last bit of that delicious sauce, and a crunchy, garlicky bread is the perfect tool for the job.
- Sautéed greens with lemon — A side of kale, chard, or spinach quickly wilted with a squeeze of lemon adds a healthy, bright element to the plate.
Drinks
- A medium-bodied red wine like Sangiovese — Its bright acidity and cherry notes mirror the flavors in the pasta and cut through the richness of the sausage beautifully.
- A crisp Italian lager — The clean, effervescent quality of a cold lager is incredibly refreshing and helps cleanse the palate between bites.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are a simple, elegant way to refresh your palate.
Something Sweet
- Lemon sorbet — Its sharp, clean citrus flavor is the perfect palate-cleanser after a hearty and savory meal, leaving you feeling refreshed.
- Affogato — A scoop of vanilla gelato or ice cream drowned in a shot of hot espresso is a decadent, yet simple, Italian classic that ends the meal on a high note.
- Amaretti cookies — These light, almondy cookies are subtly sweet and have a lovely crumbly texture that pairs wonderfully with an after-dinner coffee.
Top Mistakes to Avoid
- Mistake: Overcooking the pasta. You’re going to finish the pasta in the sauce, so it’s crucial to cook it only to al dente in the boiling water. Otherwise, it will become mushy and soft when you toss it with the other ingredients.
- Mistake: Skipping the pasta water. I’ve messed this up before too, thinking I could just use regular water. The starchy, salty pasta water is essential for helping the sauce emulsify and cling to the pasta. It’s the difference between a cohesive dish and a watery, separated one.
- Mistake: Not letting the tomatoes burst fully. If you pull the tomatoes off the heat too soon, you won’t get that wonderfully jammy, saucy texture. Be patient and let them cook until they’ve truly broken down.
- Mistake: Adding the basil too early. Fresh basil is delicate. If you add it during cooking, it will wilt into oblivion and lose its bright, aromatic flavor. Always stir it in at the very end, off the heat.
Expert Tips
- Tip: Brown the sausage in batches. If your skillet is on the smaller side, don’t crowd the pan. Browning the sausage in two batches ensures you get a proper sear and fond instead of steaming the meat.
- Tip: Use a potato masher. For a saucier, less chunky texture, once the tomatoes have softened, you can use a potato masher right in the pan to crush them all at once. It’s a quick hack for a smoother sauce.
- Tip: Let the pasta finish cooking in the sauce. For the best flavor integration, drain your pasta a minute *before* it’s al dente and let it finish cooking directly in the skillet with the sauce and a splash of pasta water.
- Tip: Finish with a drizzle. Right before serving, add a final drizzle of high-quality extra virgin olive oil. This “finishing oil” won’t cook, so it adds a beautiful, fruity aroma and richness to the final dish.
FAQs
Can I make this Sausage and Cherry Tomato Pasta ahead of time?
You can prep the components ahead to save time. Cook the sausage and onion mixture, and store it separately from the uncooked tomatoes. When ready to eat, simply reheat the sausage mixture, add the fresh tomatoes, and proceed with the recipe. The fully assembled pasta is best eaten immediately, as the pasta will continue to absorb the sauce and can become a bit dry upon reheating.
What can I use instead of white wine?
No problem at all! You can simply omit it, or replace it with an equal amount of chicken or vegetable broth with a squeeze of lemon juice. The lemon will mimic the acidity that the wine provides. The key step is still deglazing the pan with some liquid to lift all those tasty browned bits.
My sauce seems too watery. How can I thicken it?
Let it cook a bit longer! The starch from the pasta water will continue to thicken the sauce as it sits. If it’s still too thin, you can create a small slurry by mixing a teaspoon of cornstarch with a tablespoon of cold water and stirring it in, letting it bubble for a minute. But honestly, a little extra simmering usually does the trick.
Can I use a different type of pasta?
Absolutely. This sauce works wonderfully with short, sturdy shapes that can catch the sausage crumbles and tomato pieces. Rigatoni, penne, fusilli, and orecchiette are all fantastic. I’d avoid long, thin pasta like spaghetti or linguine, as the chunky sauce doesn’t cling to it as effectively.
Is it possible to make this dish vegetarian?
Yes, and it’s delicious! Use a plant-based Italian sausage alternative or even a cup of cooked lentils for a hearty, earthy base. You may need to add an extra tablespoon of olive oil to the pan to compensate for the lack of sausage fat. The burst tomatoes will still create a wonderful sauce.
Sausage And Cherry Tomato Pasta
Make this easy Sausage and Cherry Tomato Pasta in 30 minutes! Burst tomatoes create a rich sauce with savory sausage. Get the one-pan recipe now!
Ingredients
For the Ingredients & Tools
-
400 g pasta (like rigatoni, penne, or fusilli)
-
450 g Italian sausage (casings removed)
-
600 g cherry tomatoes
-
1 large yellow onion (finely chopped)
-
4 cloves garlic (minced)
-
1 tsp dried oregano
-
½ tsp red pepper flakes (optional, for heat)
-
60 ml dry white wine (optional, but recommended)
-
1 large handful fresh basil (plus more for garnish)
-
60 g Parmesan cheese (freshly grated, plus more for serving)
-
3 tbsp olive oil
-
Salt and black pepper (to taste)
Instructions
-
Start your pasta and brown the sausage. Bring a large pot of well-salted water to a rolling boil and add your pasta. Cook according to package directions for al dente. Meanwhile, as the water heats, place your large skillet over medium-high heat and add a tablespoon of olive oil. Add the sausage meat, breaking it up with a wooden spoon into small, bite-sized crumbles. Cook for 5-7 minutes, until nicely browned and cooked through. You’ll notice a golden-brown crust forming on the pan—that’s pure flavor!01
-
Sauté the aromatics. Using a slotted spoon, remove the browned sausage to a plate, leaving about a tablespoon of the rendered fat in the skillet. Reduce the heat to medium and add the chopped onion. Sauté for 4-5 minutes until softened and translucent. Now add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for just one more minute until the garlic is incredibly fragrant—be careful not to let it burn.02
-
Cook the tomatoes and deglaze. Add the entire pint of cherry tomatoes to the skillet along with the remaining 2 tablespoons of olive oil. Season with a good pinch of salt and black pepper. Let them cook for 8-10 minutes, stirring occasionally, until the tomatoes have softened, their skins are blistered, and many have burst open. If you like, you can press a few with your spoon to help them along. If using wine, pour it in now, scraping the bottom of the pan with your wooden spoon to lift all those browned, flavorful bits. Let it bubble and reduce for a minute.03
-
Combine everything. By now, your pasta should be perfectly al dente. Before draining, reserve about a cup of the starchy pasta water—this is liquid gold for your sauce. Return the cooked sausage to the skillet with the tomatoes. Add the drained pasta directly into the skillet. Sprinkle over the grated Parmesan cheese.04
-
Create the sauce. Start adding the reserved pasta water, a splash at a time, while tossing or stirring the pasta continuously. You’ll notice the water, cheese, and tomato juices emulsify into a creamy, glossy sauce that clings beautifully to the pasta. You may not need all the water—stop when the sauce looks silky and coats every nook and cranny. Tear in the fresh basil leaves and give everything one final toss. Taste and adjust seasoning with more salt or pepper if needed.05
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Serve immediately. Divide the pasta among warm bowls. Finish with an extra grating of Parmesan cheese and a few more fresh basil leaves for a vibrant, fresh look. The dish is best enjoyed right away while it’s hot and the sauce is at its silkiest.06
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