Pasta with Burst Cherry Tomatoes and Fresh Sausage
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1½ poundcherry tomatoes
- 1 poundpasta (penne, rigatoni, or similar)
- 4 clovesgarlic
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- ½ cupfresh basil
- 1lemon
- 1 pinchsalt and black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Tear or chop about 1/2 cup fresh basil leaves into bite-sized pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage, breaking it into small pieces with a wooden spoon, and cook until browned, 5–7 minutes. Transfer to a plate.
- 03
Add remaining 1 1/2 tablespoons olive oil to the skillet. Add cherry tomatoes and red pepper flakes, shaking the pan occasionally. Cook until tomatoes begin to burst and release their juices, 5–6 minutes.
- 04
Return sausage to the skillet. Add minced garlic and stir constantly for 30 seconds until fragrant.
- 05
Add cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss gently, adding more pasta water if needed to create a light, silky sauce. Season with salt and black pepper to taste.
- 06
Remove from heat. Tear basil leaves into the pasta, squeeze lemon juice over top, and toss once more. Serve immediately.
Spice Tips
This dish is already balanced and bright. If you'd like more warmth, increase red pepper flakes to 1/2 teaspoon. For a hint of creaminess without heaviness, swirl in 2 tablespoons of crème fraîche or sour cream at the very end.