Tuesday , 16 January 2018

Sausage and Fresh Tomato Pasta

Hi all!

I’m guest posting over at Kristen’s blog, Frugal Antics of a Harried Homemaker.  She runs one of the largest and funnest (yay for making up words) improv challenges around.  She’s got some awesome looking recipes on her site (ahem – spam fried rice and yes I love that stuff) from entrees such as a Chili Cheese Bake and a Winter Grain Salad, to quick breads such as Banana Bread, breakfasts like Strawberry Cheesecake Pancakes, and even various candies, desserts, sides, etc. you name it!  Kristen’s got it all.

Go check it out!


Sausage and Fresh Tomato Pasta

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 4

Calories per serving: 325

Fat per serving: 15


  • 4 oz uncooked short pasta (either whole wheat or gluten free)
  • 1 Tbsp reserved pasta water
  • 4 oz (1 link) sweet or hot Italian sausage
  • 2 tsp olive oil, divided
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • 1 lb tomatoes, seeded and chopped
  • 8 oz sliced mushrooms
  • 5 oz baby spinach
  • 6 TBSP fresh shredded Parmesan, divided
  • 1 Tbsp tomato paste
  • 1 Tbsp Italian seasoning
  • ½ tsp crushed red pepper (optional)
  • Salt and Pepper, to taste
  • ¼ cup thinly sliced fresh basil


  1. Cook pasta according to pasta directions, reserving 1 Tbsp cooking water.
  2. Remove casing from sausage.
  3. While pasta is cooking, in a large skillet, heat 1 tsp olive oil over medium high heat.
  4. Add sausage to pan, sprinkle with ½ Tbsp Italian seasoning and ¼ tsp crushed red pepper and sauté until done and no pink remains. Remove to a bowl and set aside.
  5. Heat remaining 1 tsp olive oil in same pan. Add onion and cook for 3 – 4 minutes or until beginning to soften. Add in garlic, and sauté another minute or two. Add in mushrooms and cook for 3 – 4 minutes or until softened.
  6. Add in reserved sausage, tomato paste, remaining Italian seasoning, crushed red pepper, salt and pepper, and continue to cook another minute until well combined.
  7. Stir in fresh tomatoes, baby spinach and reserved 1 Tbsp pasta water and cook another two to 4 minutes or until tomatoes have broken down slightly and spinach is fully wilted.
  8. Remove pan from heat; add cooked pasta and 4 Tbsp Parmesan to skillet and toss until pasta and vegetables are combined.
  9. Top servings with remaining 2 Tbsp Parmesan and thinly sliced basil. Serve and enjoy!

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  1. I like Kristen’s blog, too! Off to check it out! 🙂
    Nami | Just One Cookbook recently posted..Onigiri | Rice Balls おにぎりMy Profile

  2. I am very interested in this spam fried rice you speak of 🙂

  3. This looks Fabulous! I can’t wait to go check it out! Have a great week!
    Serena Bakes Simply From Scratch recently posted..Chipotle Chicken Sweet Potato Pumpkin Ale ChiliMy Profile

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