Description
This Italian Sausage Pasta with Cherry Tomatoes is a vibrant and flavorful 30-minute dinner perfect for weeknights. Featuring juicy slices of Italian sausage seared to perfection, sautéed summer squash, sweet cherry tomatoes, and fresh basil, all served over tender pasta tossed in olive oil. The addition of beef broth creates a light, savory sauce that brings everything together beautifully. A simple, quick, and hearty meal that celebrates classic Italian flavors with fresh vegetables and aromatic herbs.
Ingredients
Scale
Pasta
- Water (for boiling)
- 1/2 tablespoon salt (for pasta water)
- 3 cups pasta (about 9 ounces, any kind, suggested cavatappi)
- 2 tablespoons olive oil
Sausage and Vegetables
- 1 pound Italian sausage links
- 1-2 teaspoons oil (for frying sausage)
- 1 cup good quality beef broth (or 1 cup water + 1 tsp Better Than Beef Base)
- 2 medium yellow summer squash
- 2 cups cherry tomatoes
- 1/2 teaspoon salt
Herbs and Garnish
- 1/4 cup fresh basil, chopped and divided
- 1/2 cup green onions, chopped
- Additional fresh basil, for garnish
Instructions
- Boil Pasta: Bring a medium pot of water to a boil. Add 1/2 tablespoon salt so the water tastes like the ocean. Add the pasta and stir occasionally until al dente, following package instructions.
- Drain and Oil Pasta: Drain the cooked pasta and return it to the pot. Stir in 2 tablespoons olive oil, then cover and set aside to keep warm.
- Prepare Sausage: Slice the Italian sausage crosswise into thick coin-shaped slices using a sharp knife. This helps achieve crispy edges when cooked.
- Heat Skillet and Add Oil: Heat a large 12-inch skillet over medium-high heat. Add 1 to 2 teaspoons oil to coat the bottom of the pan evenly.
- Sear Sausage (Side One): Place sausage slices in the skillet spaced apart to avoid steaming. Sear for 3-4 minutes until the bottoms are nicely browned.
- Sear Sausage (Side Two): Flip the sausage coins using tongs and cook for an additional 2-3 minutes until browned on the other side.
- Add Broth and Simmer: Pour in 1 cup beef broth, stir, and cover the pan. Reduce heat to medium and cook for 5 minutes to infuse flavors and cook sausage through.
- Prepare Vegetables and Herbs: Slice yellow squash lengthwise then dice into half-moons. Slice half or all of the cherry tomatoes in half, leaving some whole if preferred. Chop 1/4 cup basil and add half of it to the pasta.
- Add Vegetables to Sausage: Stir the squash, tomatoes, and remaining basil into the skillet with sausage. Increase heat to high and bring to a boil. Once boiling, cover and reduce heat to medium; cook for 5 minutes until vegetables are tender.
- Finish with Green Onions: Remove the lid, stir in 1/2 cup chopped green onions, and turn off the heat.
- Plate the Dish: Serve the sausage and vegetable mixture over the warm pasta in shallow bowls, spooning plenty of the flavorful broth over top.
- Garnish and Serve: Add extra fresh basil on top for garnish. Optionally, sprinkle with fresh Parmesan cheese for added richness.
Notes
- Use a sharp, non-serrated knife for clean slices of sausage to help achieve crispy edges.
- Spacing sausage slices in the pan prevents steaming and promotes better browning.
- You can substitute beef broth with water and a beef base as an alternative.
- Feel free to use any pasta shape; cavatappi adds nice texture and holds sauce well.
- Fresh Parmesan cheese is a lovely optional addition but not essential.
- If desired, you can adjust salt to taste, especially if using broth or beef base with added sodium.
