One-Pot Spicy Sausage and Tomato Pasta
For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors, thanks to fire-roasted tomatoes and smoky andouille sausage.
Serves3 to 4
Prep10 minutes
Cook8 minutes to 10 minutes
For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors — the kind you typically expect from all-day simmering. The secret is starting with flavor-packed ingredients: Pre-cooked andouille sausage is sharp and smoky, a can of fire-roasted tomatoes bring sweet, smoky complexity, and thinly sliced fennel and fresh basil lend mild licorice notes.
The beauty of this dish is that you throw everything into one pot and let it all cook together, which infuses every bite with these flavors and creates a silky, starchy sauce that clings to the noodles. But if you have a few extra minutes, feel free to brown the sausage and sauté the fennel before adding the remaining ingredients, which will give it a little extra depth. Serve with a simple green salad, a loaf of crusty bread, and a bottle of wine.
More one-pot pasta recipes you’ll love: These Magical One-Pot Pasta Recipes Only Need 5 Ingredients and a Glance
One-Pot Spicy Sausage and Tomato Pasta
For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors, thanks to fire-roasted tomatoes and smoky andouille sausage.
Prep time 10 minutes
Cook time 8 minutes to 10 minutes
Serves 3 to 4
Nutritional Info
Ingredients
- 12 ounces
smoked andouille sausage
- 1/2
medium fennel bulb
- 4 1/2 cups
water
- 1 (14.5-ounce) can
fire-roasted diced tomatoes
- 12 ounces
dried linguine pasta
- 2 tablespoons
olive oil
- 2 teaspons
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 1 cup
fresh basil leaves, plus more for garnish
Instructions
Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 1 can fire-roasted diced tomatoes and their juices, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.
Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil.
Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.