Tagliatelle with Fresh Tomato Sausage Ragu. Sweet Italian sausage links, olive oil, garlic, tomato paste, crushed red pepper, white wine and fresh basil is all you need to make this simple sausage ragu taste amazing and it’s ready in 15 minutes! Then tagliatelle pasta is gently tossed with this delicious sausage ragu along with fresh cherry tomatoes, chopped onions and topped with grated Parmesan cheese.
Fresh ingredients make this dish so fresh tasting and amazingly light. An all-in-one-dish, this Tagliatelle with Fresh Tomato Sausage Ragu is very satisfying, containing carbs, protein and fresh vegetables.
Perfect for those weeknights when your’re not in the mood for too much meat, or not in the mood to fuss over the stove for along period of time.
For this simple recipe, you’ll need only two sausage links or a small package of ground sausage and saute the crumbled sausage in a skillet.
Sweet Italian sausages or spicy sausages can be used with this recipe. I prefer using Italian sweet sausages because they are mild in flavor and then I add in some crushed red pepper to enhance their flavors.
Next, fresh basil along with white wine and tomato paste (or some fresh marinara sauce) is simmered with sausage for a few minutes more. Finally it’s all tossed with fresh cherry tomatoes, chopped onions and tagliatelle pasta to give this dish it’s fresh tasting.
Surprisingly, this sausage ragu is not our usual Sunday ragu where we usually cook it for hours. It’s simmered in less time and it’s a lighter in texture and in flavor, and works beautifully with tagliatelle noodles.
Tagliatelle pasta are thin noodles made with semolina flour and eggs. It’s very light weight pasta that cooks us quickly and tastes like it’s homemade pasta, making this an awesome dish!
And, the final touch to this savory dish is to add some freshly grated Parmigiano-Reggiano cheese on top. Delish!
Tagliatelle with Fresh Tomato Sausage Ragu is a wonderful, tasty pasta dish your family will love!
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- 12 ounce Tagliatelle pasta, any Italian brand
- 2 Tbsp. olive oil - divided
- 4 garlic cloves - finely chopped
- ⅛ tsp. crushed red pepper
- 1 pound ground Italian sweet sausage (about 4 links, casings removed)
- 2 Tbsp. tomato paste or ¼ cup marinara sauce
- ½ cup white wine
- 1 pint cherry tomatoes - halved
- ¼ cup red onion- thinly sliced
- salt and pepper to taste
- bunch freshly chopped basil leaves- divided
- 1 Tbsp. extra-virgin olive oil
- 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. Next, pour in the wine and simmer until it evaporates, about 2 minutes. Turn off the heat.
- Cook tagliatelle pasta 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 ½ cup of cooking liquid, drain the pasta and return it to the pot.
- Transfer the sausage ragu to the pot with the tagliatelle pasta and toss in the cherry tomatoes and red onion, and drizzle in 1 tablespoon of extra-virgin olive oil. Optional: you can add in 1 tablespoon of fresh lemon juice, this will give is a zing more freshness 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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Thanks for stopping by!
Anna and Liz