Across Italy
Tomato Sausage Pasta
Tomato Sausage Pasta
Penne with browned sausage, white wine, cherry tomatoes and Pecorino.
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Each dish keeps its own guide; compare the ingredient and preparation differences here.
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Watch the creators’ original videos for the method and finish.
Tomomi Oguraイタリアンシェフが教える「自家製サルシッチャのスパゲッティー トマトソース」【イタリアンプロ養成講座 vol.147】Watch on YouTube ↗
Meet the dish
An Italian home pasta widely made with sausage and tomatoes
Brown skinned sausage over a garlic-and-onion base, breaking it into pieces, then evaporate white wine completely. Add halved cherry tomatoes and pasta water only for the final few minutes. Transfer in the penne and rapidly mix with Pecorino and parsley.
Pasta shapes to use
- penne rigate
Key ingredients
- sausage
- cherry tomatoes
- white wine
- Pecorino
- parsley
Follow the cooking scenes
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Step 1: Prepare
Skin the sausage, chop onion and halve the tomatoes.
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Step 2: Brown and deglaze
Cook garlic and onion, brown the meat, then evaporate white wine fully.
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Step 3: Cook tomatoes briefly
Add cherry tomatoes and a ladle of pasta water for only a few minutes.
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Step 4: Finish with cheese
Add penne and rapidly mix in Pecorino and chopped parsley.
What to watch for
- Let the smell of alcohol disappear before adding tomatoes.
- Account for the sausage's salt before seasoning the sauce.
What sets it apart
It is quicker than a long-cooked ragù, preserving the cherry tomatoes' shape and acidity and the sausage's browned edges.
Gear and ingredients for this dish
Purchase suggestions for preparing this dish, including tools and ingredients.