This super simple Sausage and Tomato Pasta is a delicious combination of perfectly cooked sausages, peppers, mushrooms and fusilli pasta in a tasty tomato sauce. A real crowdpleaser and ready in under 30 minutes – perfect for busy midweek evenings!
An easy midweek crowdpleaser!
Do you ever have those days when you just want to make something for dinner that is easy and that everyone will like? If so, then you need this Easy Sausage and Tomato Pasta in your repertoire! It is super simple to make, it’s a real crowdpleaser and, best of all, it can be on the table in under 30 minutes – perfect for busy weeknights!
How to make Sausage and Tomato Pasta
This is such an easy recipe to make! All you need to do is grill some sausages, cook some pasta… and while the sausages are grilling and the pasta is cooking, get on with making the simple tomato sauce by frying onions, mushrooms, peppers and garlic, then adding a tin of chopped tomatoes plus some oregano, salt and pepper.
Simmer the sauce for 10 minutes then, when the sausages are nicely browned, chop them into bitesize pieces. When the sauce is ready, add the cooked sausage pieces and the pasta to the pan and mix everything together thoroughly. Add some basil (optional) and serve topped with cheese. Easy peasy!
(Full recipe given in the recipe card below.)
Why grill the sausages?
You may be wondering why I grill the sausages, rather than fry them. 3 reasons…
Firstly, I think grilled sausages taste much nicer than fried ones!
Secondly, it means you can more-or-less ignore the sausages while you get on with cooking the pasta and the sauce. Obviously you’ll need to turn them a couple of times, but I find they need much less attention than when frying them.
And thirdly, it makes them a tiny bit healthier as some of the fat drips off them, rather than them sitting in a bath of their own fat!
But ultimately it’s up to you. If you prefer fried sausages, by all means do that!
What to serve with Sausage and Tomato Pasta?
This is a complete meal in its own right and so needs no extra accompaniments!
However, if you feel like you want to add some extras, go for some garlic bread and/or a simple side salad.
What to drink with Sausage and Tomato Pasta?
The simple hearty flavours in this easy peasy pasta dish call for a hearty red wine. I recommend either a simple Chianti or another similar Italian or Sangiovese-based red. Other good options include a hearty southern French or Spanish red, or an Argentinian Malbec.
Make it your own!
This is such an easy recipe to adapt! Here are some suggestions…
- Use turkey, chicken or beef sausages in place of the pork sausages
- Use veggie sausages, if you want to make this vegetarian
- Use brown pasta instead of white pasta
- Use courgettes or aubergines as well as, or instead of, the mushrooms and peppers
- Use diced carrots and celery instead of the mushrooms and peppers
- Use mixed Italian herbs instead of the oregano and basil
- Take out the pasta completely and serve this as a sausage and tomato stew with a side of rice, mashed potatoes or just some crusty French bread!
Let me know what adaptations you try in the comment section below!
Love easy pasta recipes? Try these!
I am a huge pasta fan. If you are too, then you might want to try these:
- Easy Pork Mince Bolognese
- Easy Chicken and Chorizo Pasta
- Easy Creamy Prawn Linguine
- Creamy Chicken Tagliatelle
- Super Simple Creamy Tuna Pasta Bake
Creamy Chicken Tagliatelle
What to do with leftover sausage pasta
Put any leftover sausage pasta in a lidded container and place in the fridge, where it will keep for up to 3 days.
To reheat, simply place in an oven proof dish and top with cheese. Bake in an oven preheated to 200C (180C fan / gas mark 6 / 400F) for 15 minutes or until piping hot all the way through.
Can you freeze sausage pasta?
I don’t recommend you freeze the pasta – cook that fresh! But the sausage and tomato sauce freezes very well. In fact, I recommend you make double the quantity and freeze half for some time in the future when you are super short on time, but still want to eat well!
Simply put the cooked and cooled sauce into a lidded container and place it in the freezer, where it will keep for up to 3 months.
Defrost overnight in the fridge and reheat in a saucepan, with a splash of water, until it’s piping hot all the way through.
If you like this recipe…
…you might also like:
- Easy Sausage and Sweet Potato Traybake
- Easy One Pot Sausage Casserole
- Sausage, Squash, Apple and Sage Traybake
- Sausage, Red Wine and Butter Bean Casserole
- Easy Sausage Parcels
- Chicken and Chorizo Jambalaya
Sausage and Tomato Pasta
Ingredients
- 400 g pork sausages (I use 6 x Tesco Finest Pork Sausages)
- 250 g pasta fusilli, penne, or any shape you like!
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 red pepper chopped into pieces roughly 1.5cm x 1.5cm
- 150 g chestnut mushrooms quartered (or halved or cut into 8, depending on size)
- 3 cloves garlic grated or crushed
- 400 g tin chopped tomatoes (Ideally one of the better quality brands, like Cirio or Napolina)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Grated parmesan or cheddar to serve (optional)
- Fresh basil leaves as a garnish (optional)
Instructions
- Fry or grill the sausages until nicely browned all over. When cooked chop into bite sized chunks
- Cook the pasta according to packet instructions / your own preferences. Drain when cooked.
- Meanwhile, place the olive oil and onions in a large pan, cover with a lid and cook over a low heat for 3 minutes, until softened but not brown. Stir occasionally.
- Turn the heat up high and add the chopped mushrooms and peppers. Fry for 3 minutes, until all the veggies are nicely browned, stirring regularly.
- Turn the heat back down again and stir in the garlic. Fry for 1 minute, taking care not to burn the garlic.
- Add the chopped tomatoes, oregano, salt and black pepper. Stir everything together and bring to the boil. Turn the heat down to medium and simmer for 10 minutes.
- When the sauce is ready, add the cooked sausages and pasta to the pan and mix everything together thoroughly.
- Optional, stir in some torn fresh basil leaves
- Serve sprinkled with grated cheese and garnished with extra fresh basil leaves (optional.)
Notes
- Suitable for freezing. (Sauce only.)
- Nutrition information is approximate and meant as a guideline only.
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Cathy says
Been making a dish like this for a long time but I use a Spicy Chorizo Sausage instead. Just cut into slices and fry with your veggies. A twist on a firm favourite
Eb Gargano says
Sounds lovely!
Frau Virtin says
What a great recipe – such a hearty combination! I will try it out using Salsiccia – you know this sausage? There‘s few things better than italian food… 🇮🇹😍
Eb Gargano says
Aw, thank you – that’s great to hear! And yes, I love Italian food, including Italian sausages 😀