Italian sausage and tomato pasta

Italian Sausage and Tomato Pasta

Weeknights are all about quick and simple meals in my house. Not only is my time at a premium, but recipes with few, simple ingredients mean I don’t have to make a run to the grocery store.

This recipe from Real Simple magazine fits the bill, and is a bright, colorful dish. I use about 3 pints of cherry and grape tomatoes, and spaghetti or fusili instead of fettuccine.

Italian Sausage and Tomato Pasta

1 pound dry fettuccine
3 tablespoons olive oil
1 medium red onion, sliced
1 clove garlic, smashed
4 hot or sweet Italian sausages, casings removed
1 pint red or yellow cherry tomatoes
2 tablespoons red wine vinegar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1/4 cup freshly grated Parmesan

Cook the fettuccine according to the package directions. Drain and set aside. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook until the onion softens, 2 to 3 minutes. Add the sausage and cook about 5 minutes, using a wooden spoon to crumble it. Add the tomatoes and cook until the skins burst, about 8 minutes. Stir in the vinegar, salt, and pepper. Add the cooked fettuccine, basil, and arugula and toss gently to combine. Serve in bowls and top with the Parmesan.

Make 4 servings

Emma Knowles, Real Simple, JUNE 2005