This sausage tomato pasta recipe is a real family favorite. Serve it in large bowls sprinkled with plenty of freshly shaved parmesan.
This is comfort food at its finest! A rich tomatoey pasta sauce filled with amazing flavors of Italian sausage.
While this is a very easy sausage pasta recipe, do note that it takes time and a bit of effort to create.
I'm not going to lie, removing the Italian sausage from its casings and breaking it up and preparing the tomatoes does take time.
But once you have done this important preparation, it's just a case of cooking it up then leaving it to boil down and allow the flavors to merge.
Sausage Pasta Sauce Ingredients
There are very few ingredients in this sausage pasta dish. But you need to make sure that they are quality ingredients! Here's what to think about:
What sausages to use
When choosing sausages for this sausage and tomato recipe, bear in mind that the sausages will be the main source of flavor for the dish.
Traditionally in Italian sausage pasta recipes you would use either sweet Italian sausage or spicy Italian sausage. I have used both and personally I prefer the spicy ones, but when I am cooking this for my kids I opt for the sweet version.
Given that the sausages lend the majority of flavor to the dish, you can choose any favorite pork sausage that you have.
When preparing the sausages, I use a pair of scissors to remove the meat from the casing, then break it up with my fingers. When cooking Italian sausage, just break it up a bit with a wooden spoon as you go.
Tomatoes for this Sausage Pasta dish
I definitely recommend using fresh tomatoes for this pork sausage pasta. It does take a bit of time to de-seed the tomatoes but it is definitely worth it.
You'll see you need a lot of tomatoes to make this, but by the time they have simmered away for an hour, they condense down to make a delicious rich tomato sauce.
If you choose to de-skin the tomaotes, you can do so by scoring an X in the bottom of the tomato with a sharp knife, then drop them in a pan of boiling water for a few seconds. This will make them easier to peel.
The first few times I made this recipe I diligently peeled and de-seeded the tomatoes. Now I don't bother with the peeling, I decided the de-seeding took long enough and I am happy with a few bits of skin in amongst the sausage and tomatoes!
If you absolutely have to, you can substitute the fresh tomatoes for 2 x cans of chopped tomatoes. However, I have tried it both ways and the fresh tomatoes by far make the best sausage pasta sauce.
What wine to use
Any dry white wine will be perfect for this tomato sausage recipe. I just use whatever I happen to have open at the time.
If you don't want to use wine, you could substitute it with some vegetable stock.
Freezing Sausage Tomato Sauce
This Italian sausage pasta sauce is suitable for freezing, and you can store it in your freezer for around 3 months.
Because it can take a while to make, I often make up a double batch and freeze half of it for another time. Simply defrost and reheat next time you are ready to eat it for a quick family dinner!
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Sausage Tomato Pasta
- 450 g Italian sausages (1lb)
- 2 tbsps olive oil
- 2 garlic cloves finely chopped or crushed
- ½ glass white wine
- 1.5 kg tomatoes (3lb / approx 18 tomatoes)
- Salt & Pepper
- A handful fresh basil leaves
- 500 g pasta (1lb)
- Freshly grated parmesan to serve
- Remove sausage meat from casings and break into small pieces
- De-seed and chop all the tomatoes
- Heat oil in a large saucepan.
- Add the sausage and garlic and cook until the sausage is lightly browned. Break up the sausage pieces with a wooden spoon as you go.
- Add the wine and simmer until most of the wine has evaporated.
- Stir in the tomatoes. Add salt & pepper.
- Reduce the heat to very low and cook, stirring occasionally for 1 hour and 15-30 minutes, until the sauce is nice and thick.
- When the sauce is nearly ready, cook the pasta according to packet instructions.
- Tear the basil leaves into small pieces and stir through the sauce.
- Drain the pasta and stir the sauce through.
- Serve with plenty of Parmesan cheese on top.
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