Restaurant-Style Tomato Sausage Pasta
Master this simple, savory restaurant-style Tomato Sausage Pasta at home. Featuring juicy, scored sausages and a rich, vibrant tomato sauce, it is a perfect meal.
Bring this classic Italian inspired comfort dish to your home table. By scoring the sausages you allow them to render their savory juices directly into the sauce for a depth of flavor that complements the sweetness of the cherry tomatoes perfectly. This satisfying and straightforward recipe proves that high quality delicious results do not require hours in the kitchen.
Ingredients
- 200 g spaghetti
- 150 g Finnish-style sausages
- 150 g cherry tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp grated parmesan cheese
- 1 tbsp fresh parsley
Instructions
- 1Boil the pasta
Bring a pot of water to a rolling boil, then add a pinch of salt and a drizzle of olive oil. Add the spaghetti and cook for about 10 minutes until perfectly tender. Once done, remove the pasta and set it aside, keeping a little pasta water for later.
Tip: Adding a small amount of olive oil to the boiling water helps prevent the long noodles from sticking together while they cook. - 2Prep the cherry tomatoes
Wash the fresh cherry tomatoes thoroughly. Place them on a wooden cutting board and carefully slice each one in half. These will break down during cooking to create a naturally sweet and vibrant base for the sauce.
Tip: Use a serrated knife or a very sharp chefs knife to easily slice through the delicate tomato skins without crushing the fruit. - 3Slice and score the sausages
Take the Finnish-style sausages and slice some of them into thick, bite-sized rounds. For the remaining pieces, score the surfaces gently with a knife. Scoring helps them release their savory juices and crisp up beautifully when fried.
Tip: Dont cut too deeply when scoring the meat; shallow diagonal cuts are enough to let the heat penetrate and create an appealing texture. - 4Fry the sausages
Heat a little oil in a pan over medium-low heat. Add the sliced and scored sausages, spreading them out evenly. Fry them gently until they develop a rich, golden-brown crust and release their flavorful, aromatic oils into the pan.
Tip: Keep the heat at medium-low to allow the fat to render slowly without burning the outside of the sausages. - 5Add the tomatoes
Once the sausages are golden and crispy, toss the halved cherry tomatoes straight into the pan. Stir everything together and cook until the tomatoes begin to soften, mixing their juices with the savory sausage drippings.
Tip: Let the tomatoes cook undisturbed for a minute or two before stirring, allowing them to blister slightly for extra flavor. - 6Toss the pasta and season
Stir in a spoonful of tomato paste and a splash of reserved pasta water. Then, add the cooked spaghetti back into the pan. Season with a pinch of salt and black pepper. Toss everything vigorously until every noodle is evenly coated in the rich, savory sauce.
Tip: Tossing the pasta directly in the pan over low heat helps the noodles absorb the sauce and infuses them with flavor.
