Italian Sausage Pasta in a Tomato Basil Sauce
Ingredients
- 375g fresh lasagna sheets, cut into strips
- 500g good quality Italian sausages, casings removed
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 800g crushed tomatoes or tomato passata
- Salt and pepper, to taste
- 2-4 fresh basil leaves
To serve:
- Parmesan cheese
- Basil leaves or fresh parsley, chopped
Tips for the best Italian Sausage Pasta
Use high-quality sausages: The better the sausage, the more flavourful the sauce.
Fresh pasta makes a difference: Cutting fresh lasagna sheets into strips gives the dish a delicate, silky texture. You’ll find them in the refrigerated section of most supermarkets. If you’re using dried pasta, pappardelle or fettuccine are great alternatives.
Balance the seasoning: Taste the sauce as it simmers and adjust the salt and pepper accordingly. If the tomatoes are too acidic, a pinch of sugar can help balance the flavours.
Add a kick: If you like spice, a pinch of red pepper flakes or a splash of chilli oil can enhance the dish.
What sausages should I use?
For a classic flavour, I recommend using high-quality Italian sausages. These sausages, when cooked, give off a fennel and garlic aroma, which complements the tomato sauce nicely. If you want a bit more flavour, try spicy Italian sausages. Alternatively, you can experiment with chorizo for a smoky twist, or stick with regular pork, beef, or chicken sausages for a milder taste that will suit most preferences.
Can I use dried lasagne sheets instead of fresh?
Dried lasagne sheets aren’t ideal for this recipe because they take longer to cook and won’t provide the same texture as fresh pasta. They can also be tricky to cut into thick strips. If fresh lasagne sheets aren’t available, you can swap them for other types of dried pasta like pappardelle, rigatoni, or thick fettuccine.
Directions
- Heat olive oil in a large skillet over high heat. Add the sausage, breaking it up with a spoon, and cook until well browned.
- Reduce the heat to medium. Add the onion and garlic, cooking for about 2 minutes until the onion turns translucent.
- Stir in the cherry tomatoes and cook for another minute.
- Add the crushed tomatoes, basil leaves, salt, and pepper. Reduce the heat to low and let the sauce simmer for 25 minutes, stirring occasionally.
- Bring a pot of salted water to a boil. Cook the pasta for 1–2 minutes less than the packet instructions suggest. Drain and set aside.
- Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional minute, then remove from heat.
- Divide among plates and top with freshly grated Parmesan and extra basil or parsley. Serve immediately.
Ingredients
- 375g fresh lasagna sheets, cut into strips
- 500g good quality Italian sausages, casings removed
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 2 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 800g crushed tomatoes or tomato passata
- Salt and pepper, to taste
- 2-4 fresh basil leaves
To serve:
- Parmesan cheese
- Basil leaves or fresh parsley, chopped
Tips for the best Italian Sausage Pasta
Use high-quality sausages: The better the sausage, the more flavourful the sauce.
Fresh pasta makes a difference: Cutting fresh lasagna sheets into strips gives the dish a delicate, silky texture. You’ll find them in the refrigerated section of most supermarkets. If you’re using dried pasta, pappardelle or fettuccine are great alternatives.
Balance the seasoning: Taste the sauce as it simmers and adjust the salt and pepper accordingly. If the tomatoes are too acidic, a pinch of sugar can help balance the flavours.
Add a kick: If you like spice, a pinch of red pepper flakes or a splash of chilli oil can enhance the dish.
What sausages should I use?
For a classic flavour, I recommend using high-quality Italian sausages. These sausages, when cooked, give off a fennel and garlic aroma, which complements the tomato sauce nicely. If you want a bit more flavour, try spicy Italian sausages. Alternatively, you can experiment with chorizo for a smoky twist, or stick with regular pork, beef, or chicken sausages for a milder taste that will suit most preferences.
Can I use dried lasagne sheets instead of fresh?
Dried lasagne sheets aren’t ideal for this recipe because they take longer to cook and won’t provide the same texture as fresh pasta. They can also be tricky to cut into thick strips. If fresh lasagne sheets aren’t available, you can swap them for other types of dried pasta like pappardelle, rigatoni, or thick fettuccine.
Directions
- Heat olive oil in a large skillet over high heat. Add the sausage, breaking it up with a spoon, and cook until well browned.
- Reduce the heat to medium. Add the onion and garlic, cooking for about 2 minutes until the onion turns translucent.
- Stir in the cherry tomatoes and cook for another minute.
- Add the crushed tomatoes, basil leaves, salt, and pepper. Reduce the heat to low and let the sauce simmer for 25 minutes, stirring occasionally.
- Bring a pot of salted water to a boil. Cook the pasta for 1–2 minutes less than the packet instructions suggest. Drain and set aside.
- Add the cooked pasta to the sauce, tossing to coat evenly. Cook for an additional minute, then remove from heat.
- Divide among plates and top with freshly grated Parmesan and extra basil or parsley. Serve immediately.
Helpful Tips
Storage
Substitutions
Serving Suggestions
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