Skillet Sausage & Pasta with Charred Cherry Tomatoes
Ingredients
- 1 poundItalian sausage (hot or mild, casings removed)
- 12 ouncepasta (penne, rigatoni, or fusilli)
- 2 cupscherry tomatoes
- 3 clovesgarlic
- 2 cupschicken broth
- 2 tablespoonsolive oil
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil
- ½ cupParmesan cheese
Prep
- 01
Mince 3 cloves garlic
- 02
Roughly chop fresh basil
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into bite-sized pieces with a spoon as it cooks, until browned and cooked through, about 6 minutes. Transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook for 30 seconds until fragrant. Add the pasta and toast it for 1-2 minutes, stirring constantly.
- 03
Pour in the chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered, stirring occasionally, for 10-12 minutes until the pasta is nearly tender and most liquid is absorbed.
- 04
Return the sausage to the skillet. Add the cherry tomatoes, red pepper flakes, and a pinch of salt and pepper. Simmer for 2-3 minutes until the tomatoes begin to soften and split, and the pasta finishes cooking.
- 05
Remove from heat. Tear the basil over the top and stir gently. Taste and adjust seasoning. Divide into bowls and top each with Parmesan.
Spice Tips
For heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small drizzle of hot sauce (like calabrian chili oil) stirred in at the end adds depth and warmth.
This dish comes together in one skillet with minimal cleanup. If you prefer a brothier pasta, add an extra 1/2 cup of broth and simmer a bit longer. Leftovers keep in the fridge for up to 3 days.