Sausage & Burst Tomato Pasta with Basil
Ingredients
- 1 poundItalian sausage (mild or hot, your preference)
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- 1 poundpasta (penne, fusilli, or any medium shape)
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 1 small bunchfresh basil
- 1lemon
Prep
- 01
Mince 4 garlic cloves.
- 02
Halve 1 small bunch fresh basil leaves; set aside.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside.
- 02
While water heats, remove sausage from casings and break into bite-sized pieces with your hands.
- 03
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it apart as it browns, about 6–7 minutes. Transfer to a plate.
- 04
Add remaining 2 tablespoons olive oil to the pan. Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- 05
Add cherry tomatoes and a pinch of salt. Cook over medium-high heat, stirring occasionally, until tomatoes begin to burst and release their juices, about 5–6 minutes.
- 06
Return sausage to the pan. Toss in cooked pasta and stir to coat. Season with salt and black pepper to taste.
- 07
Tear basil leaves and stir into the pasta. Squeeze lemon juice over the top and serve immediately.
Spice Tips
The recipe includes a light pinch of red pepper flakes for gentle warmth. For more heat, increase to 1/2 teaspoon or add a few fresh red pepper flakes to individual servings. A crack of black pepper also adds gentle bite without overwhelming the fresh tomato flavor.
The tomatoes are the star here—use the freshest, ripest ones you can find. This dish comes together in about 25 minutes total. Leftovers keep for 2 days in the fridge; reheat gently and add a splash of pasta water to loosen.