Plenty of zesty flavor and crazy twisty pasta noodles make this go-to quick weeknight meal a family favorite at our house. Pasta with Sausage and tomatoes is a good choice for those weeknights at any time of the year. If you are pressed for time you could cut the prep down even more by using jarred minced garlic and frozen diced onions. For families with small children, I recommend omitting the crushed red pepper flakes, just a little bit can make a dish too spicy!
Ingredients:
8 oz. uncooked cavatappi, fusilli, or other twisty pasta
2 Tbsp. olive oil
1 pound ground Italian-seasoned sausage (mild)
1/2 medium onion, diced (about 1/2 cup)
2 cloves garlic, finely chopped
2 (14.5 oz.) cans diced tomatoes, partially drained
1/4 tsp. fresh-ground pepper (or to taste)
1/8 tsp. crushed red pepper flakes (optional)
2 Tbsp. grated parmesan cheese
Cook the pasta according to the package directions. This doesn’t take too long, so keep an eye on it and drain it when it is done.
Meanwhile, heat the olive oil in a large skillet at medium-high heat. When the skillet and oil are hot, add in the ground sausage and cook for 7-10 minutes or until the meat is browned. This kind of sausage sticks together easily, so stir the sausage frequently and be sure to break up the chunks as it cooks. When the sausage is done, transfer it to a plate.
To the same pan, add in the onions and garlic and cook for 3-5 minutes or until onions are soft.
Mix in the tomatoes, pepper, red pepper flakes, and the cooked sausage with the onions and garlic. Bring all of the ingredients to a simmer. Reduce the heat and cook, stirring frequently, for another 5 minutes.
In a large bowl, mix together the pasta and sausage mixture. Serve immediately with a sprinkling of parmesan cheese on top.
