I love cooking this one-pot pasta, especially after a long day at work when the last thing I want to do is wash a mountain of dishes or prepare multiple side dishes.
On those evenings, this Tomato Sausage Pasta becomes my little lifesaver — quick, flavorful, and satisfying without requiring too much effort.
This dish is also my go-to whenever I’m eating alone.
I use a mix of fresh tomatoes and cherry tomatoes. Of course, if you only have one type on hand, that works just fine too.
As for the protein, I’m a big fan of sausages, so I always use three. I slice one for quick browning, and score the other two with shallow cuts .
Why You’ll Love This Recipe
- Quick and easy: Ready in just 25 minutes, perfect for busy days.
- Full of flavor: Juicy sausages, ripe tomatoes, and aromatic garlic come together beautifully.
- Rich but refreshing: The sauce is savory with a tangy tomato base that never feels heavy.
- Customizable: Add chili for spice, mushrooms for a vegetarian twist, or cheese for creaminess.
- Family favorite: Even kids love it — simple, saucy, and full of goodness.
Ingredients and Substitutions
- Pasta – You can use spaghetti or fusilli for this recipe. Check the package for cooking time and avoid overcooking — slightly al dente gives the best texture.
- Sausage – Use any kind of cooked sausage or smoked sausage. I like to slice one and score the other two with shallow cuts. This helps them absorb more flavor and look beautiful when pan-fried. Bacon also works as a great substitute.
- Tomatoes – Use ripe, medium-sized tomatoes. The riper they are, the more intense and natural the sauce will taste. Chop them into small pieces so they release their juices easily when sautéed.
- Cherry Tomatoes – Halved cherry tomatoes add extra sweetness and a burst of flavor. They also make the sauce look glossy and colorful.
- Onion – Finely chopped onion adds depth and natural sweetness. Don’t skip it — it’s key to building the flavor base of the sauce.
- Garlic – Use sliced or minced garlic to add aroma and depth. I recommend slicing thinly for a subtle flavor, or mincing if you want a stronger garlic hit.
- Sea Salt – Just a pinch when boiling the pasta helps season it from within and enhances the overall flavor.
- Soy Sauce – Adds umami and saltiness without overpowering the tomato flavor. Use sparingly to balance the taste.
- Oyster Sauce – My secret to making the sauce richer and smoother. It deepens the flavor and gives the pasta a restaurant-style finish.
- Tomato Ketchup – Optional, but I recommend it for extra tanginess and a beautiful red color. It makes the sauce thicker and more vibrant.
- Black Pepper – Freshly ground black pepper cuts through the richness and adds a nice aroma.
- Parsley Flakes – Perfect for garnish and a pop of freshness. If you don’t have parsley, use green onions or cilantro instead.
- Cooking Oil – Use any neutral oil for sautéing the sausage and vegetables. Olive oil works beautifully if you prefer a more Mediterranean flavor.
How to Make Tomato Sausage Pasta
Step 1: Prep the Ingredients
Dice the tomato, halve the cherry tomatoes, finely chop the onion, and slice the garlic.
Wash and prepare the sausages — slice one and score the other two with shallow cuts for a nice pattern. If using bacon instead, cut it into small pieces.
Check your pasta package for the recommended boiling time (usually 7–10 minutes).
Step 2: Cook the Pasta
Bring a large pot of water to a boil and add a pinch of sea salt.
Add the pasta and stir gently to prevent sticking. Cook for 7 minutes (6 minutes if you like it firm, 8 minutes for softer pasta).
Once done, drain and rinse briefly under cold water — this stops the cooking process and keeps the pasta bouncy. Set aside.
Step 3: Make the Sauce
Heat 1 tsp of oil in a frying pan. Add the sausages and pan-fry over medium-low heat until both sides are slightly golden, about 2 minutes.
Add the chopped onion and garlic. Sauté gently for about 1 minute until fragrant, but don’t let them burn.
Add the tomato and cherry tomatoes. Stir-fry over medium heat for 2 minutes until the tomatoes soften and release their juices. Gently press them with a spatula to help them break down faster.
Season with soy sauce, oyster sauce, and tomato ketchup. Stir to combine.
Step 4: Combine and Serve
Add the cooked pasta to the pan. Toss evenly so each strand is coated with the tomato sauce.
Sprinkle black pepper and mix again.
Turn off the heat, plate the pasta, and garnish with parsley flakes.
Serve hot — every bite is tangy, savory, and perfectly comforting.
Tips & Tricks
- For a richer sauce: Cut the tomatoes small and press while cooking to release more juice.
- Perfect pasta texture: Use plenty of water and stir immediately after adding the pasta. Don’t skip rinsing — it prevents sticking.
- Customize it: Add chili for spice, or mushrooms and bell peppers for a vegetarian version. Sprinkle cheese before serving for an extra creamy finish.
- Storage: Best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of water to restore the sauce’s texture.
Easy Tomato Sausage Pasta – My Favorite One-Pot Weeknight Dinner
Ingredients
Main Ingredients
- 80–100 g pasta
- 3 sausages about 300 g
- 1 tomato
- 4 cherry tomatoes
- ¼ onion about 50 g
Seasonings
- 2 cloves garlic sliced
- 1 pinch sea salt for pasta water
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tbsp tomato ketchup
- A pinch of black pepper
- A little parsley flakes
- 1 tsp cooking oil
Instructions
Step 1: Prep the Ingredients
- Dice the tomato, halve the cherry tomatoes, finely chop the onion, and slice the garlic.
- Wash and prepare the sausages — slice one and score the other two with shallow cuts for a nice pattern. If using bacon instead, cut it into small pieces.
- Check your pasta package for the recommended boiling time (usually 7–10 minutes).
Step 2: Cook the Pasta
- Bring a large pot of water to a boil and add a pinch of sea salt.
- Add the pasta and stir gently to prevent sticking. Cook for 7 minutes (6 minutes if you like it firm, 8 minutes for softer pasta).
- Once done, drain and rinse briefly under cold water — this stops the cooking process and keeps the pasta bouncy. Set aside.
Step 3: Make the Sauce
- Heat 1 tsp of oil in a frying pan. Add the sausages and pan-fry over medium-low heat until both sides are slightly golden, about 2 minutes.
- Add the chopped onion and garlic. Sauté gently for about 1 minute until fragrant, but don't let them burn.
- Add the tomato and cherry tomatoes. Stir-fry over medium heat for 2 minutes until the tomatoes soften and release their juices. Gently press them with a spatula to help them break down faster.
- Season with soy sauce, oyster sauce, and tomato ketchup. Stir to combine.
Step 4: Combine and Serve
- Add the cooked pasta to the pan. Toss evenly so each strand is coated with the tomato sauce.
- Sprinkle black pepper and mix again.
- Turn off the heat, plate the pasta, and garnish with parsley flakes.
- Serve hot — every bite is tangy, savory, and perfectly comforting.
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