Tagliatelle with Fresh Tomato & Sausage
Tagliatelle with Fresh Tomato & Sausage is a delicious pasta dish tossed with a few fresh ingredients, along with crumbled sausages. This simple sauce is quick to make and tastes amazing. Best of all, it’s ready in 15 minutes, and makes dinner come together in a snap!
An All-In-One Meal…
This tagliatelle with fresh tomato and sausage is an all-in-one pasta dish – and it’s perfect! It is a satisfying meal, containing carbs, protein, and fresh vegetables. The fresh ingredients are the key to making this dish deliciously fresh-tasting and amazingly light.
It’s ideal for those weeknights or weekends when you prefer a simple meal or want to avoid spending too much time cooking.
What is Tagliatelle Pasta?
Tagliatelle pasta is a thin noodle pasta made with semolina flour and eggs. A very lightweight pasta that cooks us quickly and tastes like it’s homemade, makes this an awesome dish!
Tagliatelle with Fresh Tomato & Sausage
Surprisingly, this sausage pasta dish is not our usual Sunday sauce, where we usually cook the sauce for hours like our mom’s classic bolognese. This simple sauce is simmered in less time, and it is much lighter in texture and flavor. Besides, it works beautifully with tagliatelle noodles.
For the final touch to this savory dish, sprinkle with some freshly grated Parmigiano-Reggiano cheese on top. Delish!
Helpful Tip! This recipe is also ideal for those who may be sensitive to the acidity in most tomato-dense sauces.
Ingredients You’ll Need for Tagliatelle with Fresh Tomato & Sausage:
- 4 sausage links
- extra virgin olive oil
- garlic cloves
- crushed red pepper flakes
- tomato paste, or some marinara sauce
- white wine
- fresh basil
- cherry tomatoes
- red onion
- wedge of Parmigiano-Reggiano cheese, for grating
4-QUICK Steps: How To Make Tagliatelle with Fresh Tomato & Sausage:
(Keep in mind, our full recipe card is located at the bottom)
1. FIRST, SAUTE THE SAUSAGE: For this recipe, you will need to sauté the garlic in olive oil, along with the crumbled sausage, in a skillet. QUICK NOTE: If you have a package of sausage links (as I did), remove the casings and crumble the sausage into small pieces.
2. MAKE THE SAUCE: Toss in fresh basil, then add in the tomato paste and the wine.
3. COOK THE PASTA: Cook the tagliatelle pasta until it is al-dente and tender to the bite.
4. COMBINE AND SERVE: Finally, everything is tossed with tagliatelle pasta to give this dish its fresh taste! Serve with freshly grated parmesan cheese at the table.
FAQ’s and Tips…
- What kind of sausages did we use? For this recipe, we used sweet Italian sausages.
- Can we use spicy sausages? Sure. Spicy sausages can be used with this recipe. However, I prefer using Italian sweet sausages because they are mild in flavor, and I can control the amount of heat I want in this dish, with the amount of crushed red pepper flakes to enhance their flavors.
- Can we make this with a package of ground sausage? Yes, you can use ground sausage instead of links.
- It’s best to “undercook” the pasta. Do not overcook the noodles, or they will become mushy.
- Can we make it with other kinds of pasta? Of course. Try it with linguini, spaghetti, and fettuccini.
- What to do with leftovers? Store leftovers in a sealed container in the fridge. They will stay fresh for up to three days.
- Can we freeze leftovers? We do not recommend freezing leftovers. Cherry tomatoes break down after freezing and become watery, losing their texture and flavor.
Gadgets & Ingredients Used
At times, I prefer to order some of our ingredients and even kitchen gadgets online, don’t you?
- Tagliatelle pasta,
- zester grater for the cheese
Serve and enjoy!
Your whole family will love this tagliatelle with fresh tomato sausage ragu!
This is such a delicious pasta dish! I bet your family will ask you to make it again once they try this one. ENJOY!!
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Tagliatelle with Fresh Tomato & Sausage
Tagliatelle pasta is tossed with a simple sausage ragu, fresh cherry tomatoes, some chopped onions and topped with grated Parmesan cheese. Light and delicious, this recipe makes dinner a snap!
Ingredients
- 12-ounces Tagliatelle pasta, any Italian brand
- 2 Tbsp. olive oil
- 4 garlic cloves - finely chopped
- 1/8 tsp. crushed red pepper
- 1 pound ( 16-ounces) ground Italian sweet sausage (about 4 links, casings removed)
- 2 Tbsp. tomato paste (or 1/4 cup marinara sauce)
- 1/2 cup white wine
- 1-pint cherry tomatoes - halved
- 1/4 cup red onion- thinly sliced
- salt and pepper to taste
- bunch freshly chopped basil leaves- divided
- 1 to 2 Tbsp. (additional) extra-virgin olive oil ( for the cooked pasta)
- optional: 1 Tbsp. fresh lemon juice
- freshly grated Parmigiano-Reggiano, for serving
Instructions
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and cook until golden color, about 1 minute. Then add the crumbled sausage meat and crushed red pepper flakes and cook until browned, about 4 to 6 minutes. Use a wooden spoon to help you break up the sausage pieces while cooking.
- Toss in lots of fresh basil (reserve some basil to garnish) stirring for 1 minute. Then add in the tomato paste and simmer for 2 minutes, stirring. Season with salt and pepper to taste.
- Next, pour in the wine and simmer until it evaporates about 2 minutes. Turn off the heat. Taste the sauce and adjust the seasonings.
- Cook tagliatelle pasta in salted boiling water until it's al-dente, or according to the package directions, but it's best to cook the pasta 1 minute less than it states on the package. Reserve 1/2 cup of cooking liquid, drain the pasta and return it to the pot.
- Transfer the sausage ragu to the pot with the tagliatelle pasta. NEXT, toss in the cherry tomatoes and red onion, and drizzle in 1 to 2 tablespoons of extra-virgin olive oil. (Optional: you can add in 1 tablespoon of fresh lemon juice, this will give is a zing more fresh flavor to this dish). If the pasta seems a little dry, pour in some of the reserved water.
- Toss all together until well combined. Taste the light sauce, and adjust for salt to your preference. Serve with freshly grated Parmigiano-Reggiano cheese and more fresh basil on top.
- Serves 4
Notes
It's best to "under-cook" the pasta, or you will get mushy noodles.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 570Total Fat: 36gSaturated Fat: 7.2gCarbohydrates: 45gFiber: 12gSugar: 8gProtein: 15.2g
Have a Delicious Day!
thanks for stopping by…
xo anna and liz
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Weeknight Dinners Made Easy
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Sorry but when do you put in the red onion? I guess I missed that? Thank you!!
HI Julie! The red onions are tossed in at the end along with the fresh tomatoes to give it a fresh taste! It’s step number 5 in the recipe card on the bottom of the post. I hope this helps! ENJOY!! and Thanks again…. 🙂
Thank you for this
You are so welcome!!! Thanks Kate for trying our recipes! So glad you had a great outcome! Enjoy your weekend!
Thanks so much for your sweet comment!
I really love pasta! Those are some mouth watering recipes you have shared! I remember my Mom when I was little, she used to cook delicious pastas every weekends and it’s since then that I started to develop my craving for the food! I tried to cook it myself but it doesn’t taste the same way that my Mom made. I’m on vacation next week and I will try to do these recipe’s by myself. Hopefully It will taste good though, I really don’t have any confidence when it comes to my cooking.
It seems I'm always craving pasta 🙂 Another one to put on my list for when my cherry tomatoes are producing in the garden this summer!
That's awesome Sue! I too have started a small vegetable garden and added some cherry tomatoes to it. Thank you for stopping by and leaving a comment!
You're welcome! I am sure you will enjoy this dish as much as we do! Thank you for your lovely comment .