Sausage Tomato Pasta

This ridiculously simple sausage tomato pasta is so tasty I couldn’t believe it until I made it myself.

I’ve seen variations of this floating around the internet. Jamie Oliver has made a version of it, among other people. But it wasn’t until I saw Catalina Tre’s gorgeous photo of her spicy sausage pasta that I felt truly motivated to take a crack.

Boy oh boy. Who knew that the combination of tomato and sausage and chicken stock could be this potent?!

Then again, if you look at that equation.

Tomato = nature’s umami bomb

Sausage = full of seasonings = another umami bomb

Chicken stock = err, a milder umami bomb?

So it makes sense then, if you pull all of these ingredients together and brighten them with aromatics like garlic, the results should be pretty damn fantastic?

Best of all, this pasta requires only seven ingredients. Five, if you discount oil and water (which obviously have to be present in every recipe, duh).

As it’s lockdown time, I didn’t want to go out hunting for ingredients. So I made the already-simple recipe even simpler using ingredients I already had in the house.

How I made my simple five-ingredient sausage tomato pasta

1) Pasta – I used spaghetti, though bite-size ones like orecchiette, pasta shells or macaroni would be nice as they’re the same size as your sausage slices.

2) Sausage – this is the main source of your flavours. The trick is to cut the sausages into slices. So that when you fry them in oil, they flavour the oil more effectively, given the extra surface area exposed. The sausage-flavoured oil  then mixes with the juices from the tomato and chicken, producing a flavour-rich sauce that then coats your pasta … yum-moh! If humble old Ayamas cheese sausage could produce such spectacular results, imagine what quality German or Viennese sausages would do!

3) Tomato – try to use cherry tomatoes, instead of big ones. The reason is, you want to slice them into halves and then add them to the pan, cut side down so that the juicy inner parts can infuse the oil. This adds so much flavour! Press down on them lightly with your spatula to squeeze out even more juice.

4) Chicken broth – ok. This is a bit of a luxury for Asian homes because we don’t really keep or buy Asian stock. But I happened to have some on hand so I used it. Alternatively, you can just use water and add a bit more salt at the end.

5) Garlic – A must of course to season the oil! The best part? You don’t have to even mince it. Just whack it with the back of the knife to remove the skins and dump the whole clove in to flavour the oil. That way, you can remove the whole cloves easily at the end. But you know we Asians love our garlic, so dumping it is sacrilegious. If anything, we fight for it haha!

You can of course add other aromatics like chilli, shallots, etc, and if you’re feeling a little fancy, white wine.

You can also add healthy greens; I added a bunch of baby spinach at the end. The trick is to use something mild-tasting so it doesn’t compete for attention with the rest of the ingredients.

Easy right? Pasta recipes don’t get much simpler than this. And simplicity is exactly what we need during this COVID19 pandemic era.

For more delicious pasta recipes, try these!

Sausage Tomato Pasta

Kid-friendly, delicious, only five ingredients - this sausage tomato pasta is that simple one-pan meal you can rely on for rough days!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Fusion

Servings 2

Equipment

• non-stick frying pan, chopping board

Ingredients

  

• 2 servings pasta
• 1/2-1 cup chicken stock
• 2-3 cloves garlic
• 2 sausages
• A handful cherry tomatoes
• Small bunch spinach
• Water

Instructions

 

• Prep your ingredients. Slice sausages. Crush garlic cloves and remove skins. Cut cherry tomatoes into half.
• Cook pasta as per instructions.
• Heat up olive oil in pan. Add your garlic and sausage slices. Panfry sausage slices until bottom is brown, then flip to cook other side.
• Now add the cherry tomatoes and cook until they soften. Press on the tops with your spatula to squeeze the juices out.
• Add 1/2 cup of chicken stock. Swivel pan so that the tomato juices and stock mix to form your sauce.
• You can add spinach at this point. By now your pasta should be ready. Add pasta to the pan and stir together to mix. If sauce is too thick, add more pasta water or stock.
• Check for seasoning. Serve!

Notes

Sausage Tomato Pasta - Quick FAQ

1. What are the main ingredients for sausage tomato pasta?

This simple recipe requires only five main ingredients: your choice of pasta, sausages, cherry tomatoes, chicken broth, and fresh garlic. These components combine to create a flavor-rich meal using common pantry staples.

2. What is the best type of sausage for pasta sauce?

While quality German or Viennese sausages provide excellent flavor, even everyday options like cheese sausages work well. The key is slicing the sausages to increase their surface area, which allows them to flavor the cooking oil more effectively.

3. Why should I use cherry tomatoes instead of large tomatoes for pasta?

Cherry tomatoes are preferred because they are sweeter and more concentrated. By slicing them in half and placing them cut-side down in the pan, the juices infuse directly into the oil, creating a natural "umami bomb" for the sauce.

4. How do I make a flavorful pasta sauce without many ingredients?

The secret to a rich sauce with few ingredients is layering umami-rich components: seasoned sausages, tomatoes, and chicken stock. Pressing down on the tomatoes with a spatula while cooking helps release their juices to emulsify with the sausage-flavored oil.

5. What can I use if I don't have chicken broth for pasta?

If you do not have chicken broth on hand, you can easily substitute it with water. To maintain the flavor profile, ensure you add a bit more salt at the end of the cooking process to compensate for the missing stock seasoning.

6. Do I need to mince garlic for sausage tomato pasta?

No, you do not need to mince the garlic. Simply crush the cloves with the back of a knife to remove the skins and add them whole to the pan. This flavors the oil deeply and allows you to easily remove the cloves before serving if desired.

7. What type of pasta shape works best with sliced sausages?

While spaghetti is a classic choice, bite-sized shapes like orecchiette, pasta shells, or macaroni are ideal. These shapes are roughly the same size as the sausage slices, ensuring you get a bit of everything in every forkful.

8. How can I add more nutrients to a simple sausage pasta?

You can easily add healthy greens such as baby spinach at the very end of the cooking process. Use mild-tasting vegetables so they provide nutritional value without competing with the savory flavors of the sausage and tomato.

9. Can I customize the aromatics in this pasta recipe?

Yes, this simple base is very versatile. For extra depth or heat, you can add aromatics like fresh chili, shallots, or even a splash of white wine if you want to create a more sophisticated flavor profile.

10. Why is slicing sausages better than cooking them whole in pasta?

Slicing the sausages exposes more surface area to the pan. This allows the seasonings and fats inside the sausage to render out and season the cooking oil, which eventually forms the base of the pasta sauce.

Keyword one-pan meal, pasta