Spaghetti al Pomodoro con Salsiccia
The sauce starts almost like a stew — cherry tomatoes, smashed garlic, basil and olive oil simmered in water, then crushed and sieved into a silky tomato essence. Tossed with spaghetti, served with browned Italian sausage on the side.
Ingredients
- 200 g Spaghetti
- 200 g Italian sausage
- 500 g Cherry tomatoes
- 4 cloves Garlic
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 15 g Basil (optional)
- 30 g Parmigiano-Reggiano (optional)
- ½ tsp Black pepper (optional)
Method
- Add the cherry tomatoes, smashed garlic, half the basil, two tablespoons of the olive oil, and plenty of water to a saucepan with a generous pinch of salt. Bring to a simmer.
- Simmer gently with the lid off until the tomatoes collapse and the water takes on their colour and flavour, about 20 minutes.
- Begin crushing the tomatoes against the side of the pan with a spoon. Let the sauce keep reducing until it is noticeably thicker.
- Off the heat, pour the sauce through a sieve set over a bowl, pressing gently to extract everything. Discard the solids and keep the silky red liquid.
- Meanwhile, bring a large pot of salted water to a rolling boil.
- Slice the sausage casing open and pinch the meat into chunks.
- Warm the remaining olive oil in a wide skillet over medium-high heat.
- Brown the sausage chunks deeply, breaking them up only slightly so you get crusty edges. Move them to a plate.
- Cook the spaghetti in the boiling water one minute shy of al dente, usually 7 to 8 minutes.
- Reserve a mugful of pasta water, then drain.
- Toss the pasta with the sieved tomato sauce and an extra drizzle of olive oil until glossy, loosening with a splash of the reserved pasta water if needed.
- Plate the pasta with the browned sausage alongside. Top with parmesan, the remaining basil, and black pepper.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Spaghetti al Pomodoro con Salsiccia
Spaghetti al Pomodoro con Salsiccia is a home-style Italian pasta that treats the humble tomato with unusual care. Rather than frying tomato paste or opening a jar, the sauce here begins almost like a broth: cherry tomatoes, smashed garlic, basil and olive oil are simmered in plenty of water until the fruit collapses and colors the liquid, then crushed, reduced, and pressed through a sieve. What you keep is a clear, silky red tomato essence rather than a chunky pulp — concentrated in flavor but light on the palate, closer to the tomato water Italian cooks prize than to a rustic ragù.
The result tastes bright and clean, with the sweetness of ripe cherry tomatoes and a soft garlic-basil backbone, all clinging to the spaghetti in a glossy coat rather than smothering it. Browned Italian sausage is served alongside rather than crumbled in, so its fennel-scented richness stays a distinct component you can eat in bites between forkfuls of pasta. Finished with a grating of Parmigiano-Reggiano and a turn of black pepper, it's an unfussy lunch or dinner for a few people that rewards good tomatoes above all. If you've only known tomato pasta as a heavy weeknight red sauce, this sieved version is worth cooking to taste what tomatoes alone can do.
Spaghetti al Pomodoro con Salsiccia: frequently asked questions
How many calories are in Spaghetti al Pomodoro con Salsiccia?
A serving has about 641 calories — 23.5g protein, 60.6g carbs, 33.9g fat, 4.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Spaghetti al Pomodoro con Salsiccia gluten-free?
As written, no — it contains Spaghetti. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Spaghetti al Pomodoro con Salsiccia dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
How long does Spaghetti al Pomodoro con Salsiccia take to make?
About 34 minutes start to finish, but only around 22 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Spaghetti al Pomodoro con Salsiccia?
The core ingredients are essential, but you can leave out basil, parmigiano-reggiano, black pepper — they're optional and mainly there for extra flavor or finish.
How many servings does Spaghetti al Pomodoro con Salsiccia make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.