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!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine Fusion
- 2 servings pasta
- 1/2-1 cup chicken stock
- 2-3 cloves garlic
- 2 sausages
- A handful cherry tomatoes
- Small bunch spinach
- Water
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!
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
