Italian Sausage Pasta
An easy and authentic meal made with affordable ingredients like my Italian sausage pasta recipe is always a win to make for dinner. I load it with tomatoes, broccolini, and cheese for a quick comforting dish ready in less than an hour.
Ingredients
- 4 tablespoons olive oil
- 1 peeled and small diced yellow onion
- 5 thinly sliced garlic clove
- 28 ounce can of peeled whole tomatoes
- 3 mild Italian sausage links
- 1 pound of dry linguine pasta
- 1 bunch of broccolini, cut into 1" pieces including the stem
- 1 cup or shredded parmesan cheese
- 2 tablespoons of chopped fresh basil + more for garnish
Instructions
- Add 2 tablespoons of olive oil to a medium-size pot over low heat and cook the onions until well browned, which takes about 15 to 20 minutes.
- Next stir in the sliced garlic and cook for 3 to 4 minutes.
- Puree the tomatoes in a blender and then pour it into the pot with onions and garlic and cook it over low to medium heat for 15 to 20 minutes. Season with salt and pepper and keep warm.
- Add the remaining 2 tablespoons of olive oil to a large frying pan or rondeau and cook the sausage for 4 to 5 minutes per side or until well seared and cooked through. Slice and set aside.
- Add the pasta to a large pot of boiling water and cook according to the package instructions or until al dente.
- In the meantime, add the prepared broccolini and sauté for on low heat for 4 to 5 minutes, or until just cooked but still slightly crunchy.
- Drain the pasta and add to the pan with the broccolini and then add in the sausage, pomodoro sauce, ¾ cup of shredded cheese, basil, salt, and pepper, and mix.
- Serve the pasta with additional parmesan cheese and basil.
Notes
My easy advice for this Italian Sausage Pasta recipe is to finish the pasta in the pan with the sauce instead of just topping it. Mixing the pasta, sausage, and pomodoro together over low heat helps absorb flavor and creates a more cohesive dish.
Sear the sausage: I let the sausage cook until well browned before slicing it. This adds richer flavor and better texture.
Simmer the sauce: I cook the pomodoro sauce slowly so the onions soften and the tomatoes develop depth without burning.
Cook the pasta al dente: I stop cooking the pasta once it is al dente so it stay firm in the sauce.
Homemade pasta: If you are using fresh homemade pasta note the timing of assembling this recipe as fresh pasta will only take 1 to 2 minutes to cook.
Make-Ahead: This is meant to be eaten as soon as it is finished being made.
How to Store: Cover the pasta with sausage and keep it in the refrigerator for up to 4 days. This will not freeze well.
How to Reheat: Add the desired amount of pasta to a medium-size saucepot and add in 2 to 3 tablespoons of water and heat over low to medium heat while continually gently stirring with a spoon until hot. Adjust seasonings and serve.
Nutrition
Calories: 984kcalCarbohydrates: 98gProtein: 38gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gCholesterol: 81mgSodium: 1307mgPotassium: 920mgFiber: 6gSugar: 9gVitamin A: 485IUVitamin C: 24mgCalcium: 412mgIron: 5mg