Rich Tomato Sausage Spaghetti

A comforting weeknight plate of spaghetti coated in a savory, umami-rich tomato sauce infused with pan-fried sausages, fresh tomatoes, and aromatic herbs.

Ingredients

• 200 g spaghetti
• 4 sausages
• 100 g cherry tomatoes
• 1 red onion
• 2 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tbsp ketchup
• 1 tbsp sugar
• 1 tbsp corn starch
• 1/2 bowl water
• 2 tbsp olive oil
• 1 pinch salt
• to taste dried basil leaves
• to taste black pepper

Instructions

1. 1Chop Cherry Tomatoes

   

   Place the cherry tomatoes on a wooden cutting board and use a sharp chefs knife to chop each one cleanly in half.

   Tip: Cut through the stem scar or lengthwise for cleaner halves.
2. 2Score the Sausage

   

   Place a sausage on the cutting board and carefully make vertical slices or score marks along its surface using a knife.

   Tip: Scoring allows the sausage to absorb flavors better and expand nicely while cooking.
3. 3Slice the Sausages

   

   Take the remaining sausages and slice them evenly into uniform rounds across the wooden cutting board.

   Tip: Keep the slices consistent in thickness so they cook evenly in the pan.
4. 4Boil the Spaghetti

   

   Add spaghetti to a pot of water with a pinch of salt. Bring to the boil over a high heat and cook for 8 minutes or until cooked with a slight bite. Once done, place the cooked spaghetti in a bowl of cold water.

   Tip: Plunging the cooked pasta into cold water stops the cooking process and keeps it al dente.
5. 5Build the Sauce

   

   Add in 2tbsp soy sauce, 1/2tbsp dark soy sauce, 1tbsp oyster sauce, 2tbsp ketchup, 1tbsp sugar, 1tbsp corn starch and half bowl of water. Stir to combine.

   Tip: Mix thoroughly to dissolve the sugar and cornstarch completely before pouring it into the pan.
6. 6Pan-Fry the Sausages

   

   Preheat the pan over high heat and drizzle with olive oil. Once hot, add the sausages to the pan and cook for 3-4 minutes until browned all over. Place 2 cooked sausages on a plate.

   Tip: Turn the sausages frequently using tongs to ensure an even golden brown crust on all sides.
7. 7Brown the Sausage Slices

   

   Preheat a pan over high heat and drizzle with olive oil. Once hot, add the sliced sausages to the pan and cook for 3 to 4 minutes until they are nicely browned all over. Afterward, remove 2 of the cooked sausages and place them on a plate for later use.

   Tip: Make sure the pan is fully preheated so the sausage slices develop a rich, savory crust quickly.
8. 8Sauté the Red Onion

   

   Add the chopped red onion directly into the pan with the remaining sausage slices. Cook for about 2 to 3 minutes, stirring frequently, until the onions have softened and become translucent.

   Tip: Stir continuously to let the onions absorb the leftover oils and flavors from the browned sausage.
9. 9Add Cherry Tomatoes

   

   Toss in the halved cherry tomatoes along with the sautéed onions and sausages. Mix everything together thoroughly so the tomatoes begin to release their juices into the pan.

   Tip: Halving the cherry tomatoes helps them break down faster to form a juicy base for the pasta sauce.
10. 10Combine Pasta and Sauce

    

    Add the previously cooked spaghetti directly into the pan over the sausage and vegetable mixture. Pour the prepared sauce blend over the top and toss everything together until the noodles are completely coated.

    Tip: Ensure your sauce mixture is well blended before pouring so the corn starch thickens evenly.
11. 11Simmer and Thicken

    

    Mix everything well and let it cook for 5 minutes, allowing the sauce to thicken and cling to the pasta. Serve hot with plenty of dried basil leaves and black pepper sprinkled on top.

    Tip: Simmering on medium-high heat helps the starch from the pasta bind with the sauce for a glossy finish.

Storage & Reheating

Burn It Off

Frequently Asked Questions