Tagliatelle with Fresh Tomato Sausage Ragu is a delicious pasta dish tossed with a few fresh ingredients, along with cooked crumbled sausages, cherry tomatoes, fresh basil, and red onion. A simple and quick sausage ragu that tastes amazing and it’s ready in 15 minutes, makes dinner come together in a snap!
This tagliatelle with tomato sausage ragu 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.
Perfect for those weeknights or weekends when you’re not in the mood for too much meat or don’t want to fuss over the stove for a long period of time.
Ingredients Needed To Make Tagliatelle with Fresh Tomato Sausage Ragu:
- four sausage links or a small package of ground sausage
- extra virgin olive oil
- 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
Easy Steps to Make this Tagliatelle Dish…
- For this recipe, you will need to saute the garlic in olive oil, along with the crumbled sausage in a skillet.
- Add in the tomato paste, then the wine.
- Cook the tagliatelle pasta until it is al-dente, tender to the bite.
- Finally, everything is tossed with tagliatelle pasta to give this dish its fresh taste!
- Serve with freshly grated parmesan cheese at the table.
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 Ragu…
Surprisingly, this sausage ragu is not our usual Sunday ragu where we usually cook the sauce for hours like our mom’s classic bolognese.
This ragu is simmered in less time, and it is much lighter in texture and in flavor. Besides, it works beautifully with tagliatelle noodles.
And for the final touch to this savory dish, just sprinkle with some freshly grated Parmigiano-Reggiano cheese on top. Delish!
- Sweet Italian sausages or 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.
- Do not overcook the noodles, or you will have mushy pasta. It is best to under-cook them, or until they are almost done.
Cooking Items I Used…
At times, I prefer to order my ingredients and even kitchen gadgets online, don’t you?
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 tried this one!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
- 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
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the garlic and cook until golden color, about 1 minute. Add the ground sausage and crushed red pepper flakes and cook until browned, about 4 to 6 minutes.
- Add 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. Serve with freshly grated Parmigiano-Reggiano cheese and more fresh basil on top.
- Serves 4
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