chicken and sausage pasta with tomato sauce Italian pasta tomato sauce sausage stock photo 694159705

Hello everyone! You know, even though we grew up with rice being the king of the dinner table, I have really come to love a good pasta night. It is just so fast and satisfying, especially after a long day at work when you are too tired to make four different side dishes. My family always gets so excited when they smell the garlic frying in the pan. Pasta is like the ultimate comfort food that bridges all cultures, and honestly, who can resist a big bowl of noodles? Today I want to share two of my favorite ways to make sausage pasta. They are simple, use ingredients you probably already have in your pantry, and taste much better than those expensive Italian restaurants downtown. Plus, when you cook at home, you can put as much meat and garlic as your heart desires!

Tomato Sausage Pasta — Beyond Nutrition

This first recipe is my "go-to" when I want something really hearty and traditional. The secret here is letting the sausage fat really render out so it flavors the whole sauce. I always tell my friends, don't be shy with the seasoning! In our kitchen, we love big flavors, and this dish definitely delivers that savory punch. It’s a great way to feed a crowd without spending too much time over the stove. I usually serve this with a little bit of toasted bread on the side to soak up every last drop of that delicious red sauce. My kids usually ask for seconds before they even finish their first plate!

Ingredients:

• 1 pound of your favorite pasta (Penne or Rigatoni works best)
• 1 pound Italian ground sausage (sweet or spicy, up to you!)
• 3 cloves of garlic, minced (or 5 if you love garlic like me)
• 1 small yellow onion, finely diced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano and 1 teaspoon dried basil
• Salt and black pepper to taste
• Freshly grated parmesan cheese for topping
• A splash of heavy cream (optional, for richness)

Instructions:

1. Bring a large pot of salted water to a boil. Cook your pasta until it is "al dente"—meaning it still has a little bite to it. Don't overcook it, nobody likes mushy noodles!
2. While the water is boiling, heat a large skillet over medium-high heat. Add the sausage and cook until browned, breaking it up into small pieces with your spatula.
3. Add the diced onions to the skillet and sauté until they are translucent. Stir in the minced garlic and cook for just a minute until it smells amazing.
4. Pour in the crushed tomatoes and add your dried herbs. Lower the heat and let it simmer for about 10 to 15 minutes. If you want it creamy, stir in that splash of cream now.
5. Toss the cooked pasta directly into the sauce. If it looks too thick, add a little bit of that starchy pasta water to loosen it up. Serve it hot with plenty of cheese on top!

Healthy Chicken Sausage Pasta with Roasted Tomatoes

Now, if you are looking for something a bit lighter but still full of that "umami" flavor, this chicken sausage version is perfect. I love using roasted tomatoes because they get so sweet and concentrated in the oven. It is a very "clean" tasting dish, but it still feels like a treat. Whenever I feel like I've been eating too much heavy food, I switch to chicken sausage. It’s leaner but still gives you that savory satisfaction. This is also a very colorful dish, which makes it look very fancy if you are having guests over for a nice lunch. Just remember to buy the best cherry tomatoes you can find!

Ingredients:

• 12 ounces of short pasta (like Fusilli or Farfalle)
• 1 package of pre-cooked chicken sausage, sliced into rounds
• 2 cups of cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• 4 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (for a little kick)
• A big handful of fresh basil leaves, torn
• Fresh lemon juice (just a squeeze)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F. Toss the cherry tomatoes with a little olive oil, salt, and pepper on a baking sheet. Roast them for about 15-20 minutes until they start to burst and look shriveled.
2. Boil your pasta in salted water according to the package directions. Remember to save about half a cup of the pasta water before you drain it!
3. In a large pan, heat a tablespoon of olive oil and brown the chicken sausage slices until they have a nice golden crust on both sides. Remove them and set aside.
4. In the same pan, add the rest of the olive oil and sauté the sliced garlic and red pepper flakes for about 1 minute. Be careful not to burn the garlic!
5. Add the cooked pasta, the roasted tomatoes (and all those juices from the pan), and the chicken sausage back into the skillet.
6. Toss everything together with the fresh basil and a squeeze of lemon juice. If it feels dry, add a splash of that saved pasta water. It makes everything silky and delicious!

I hope you try these out in your own kitchen! Cooking for the people you love is the best way to show your care. Whether you want the rich tomato version or the lighter roasted tomato style, both are going to make your family very happy. Don't be afraid to experiment—add some mushrooms or spinach if you have them in the fridge. Happy cooking, and enjoy your meal!

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