Weeknight Tomato and Sausage Pasta
Tomatoes are at their peak right now in South Dakota, and there's no better reason to build an entire dinner around them. This is a straightforward skillet pasta that comes together in under 30 minutes, the kind of meal that tastes like you spent more time than you actually did. One pan, honest flavors, done before dark.
Serves 4 comfortably. If you can't find good fresh tomatoes, this recipe isn't worth making, wait for next week or stick with a different dinner. Canned tomatoes are your backup, but fresh ones are the whole point right now.
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or hot, casing removed)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1.5 pounds fresh tomatoes, cored and chopped (about 5–6 medium tomatoes)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1⁄2 teaspoon sugar
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 4 cups water
- 1⁄4 cup fresh basil, torn (optional but worth it)
- Parmesan cheese, grated, for serving
Instructions
- Bring a large skillet to medium-high heat and add the olive oil.
- Crumble the sausage into the skillet and cook, stirring occasionally, until no pink remains (about 5–6 minutes).
- Add the diced onion and cook for 2 minutes, stirring.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the chopped tomatoes, salt, pepper, oregano, and sugar.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Break the pasta into roughly 2-inch pieces and add directly to the skillet.
- Pour the water over the pasta and stir well.
- Bring to a boil, then reduce heat to medium and simmer, stirring every 2–3 minutes to prevent sticking, for 10–12 minutes until the pasta is tender and most liquid is absorbed.
- Taste and adjust seasoning if needed.
- Remove from heat, scatter fresh basil over the top if using, and serve in bowls with grated Parmesan.