Spicy Sausage & Cherry Tomato Pasta with Garlic Oil
Ingredients
- 1 poundItalian sausage (hot or mild, casings removed)
- 1½ poundscherry tomatoes
- 6 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 poundpasta (rigatoni or penne)
- 4 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ cupparmesan cheese
- ¼ cupfresh basil
Prep
- 01
Mince 6 garlic cloves.
- 02
Halve 1.5 pounds cherry tomatoes.
- 03
Tear or chop 1/4 cup fresh basil.
Method
- 01
Bring a large pot of salted water to a boil and add pasta. Cook until al dente, about 9-11 minutes. Drain, reserving 1 cup pasta water.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-sized pieces with a spoon. Cook for 5-7 minutes until browned. Drain excess fat if needed.
- 03
Add remaining 2 tablespoons olive oil and minced garlic to the pan with the sausage. Cook for 30 seconds until fragrant, then stir in red pepper flakes.
- 04
Add halved cherry tomatoes and salt. Cook for 4-5 minutes, stirring occasionally, until tomatoes begin to burst and release their juice.
- 05
Add cooked pasta to the skillet along with 1/2 cup pasta water. Toss to combine, adding more pasta water if needed for a light sauce. Season with black pepper.
- 06
Serve hot, topped with grated parmesan and fresh basil.
Spice Tips
If you want deeper heat, brown the red pepper flakes in the oil for 15 seconds before adding garlic—it blooms the flavors. For a second-level kick, add 1/4 teaspoon cayenne pepper along with the red pepper flakes. A squeeze of fresh lemon juice at the end brightens the dish without adding more heat.
For less heat, use mild sausage and reduce red pepper flakes to 1/4 teaspoon. For more spice, add another pinch of red pepper flakes or a dash of hot sauce. The pasta water creates a silky sauce, so don't skip it.