Tuscan Sausage Pasta with Fresh Tomato Reduction: A Flavorful and Impressive Italian-Inspired Dish
As the warmer months approach, there’s nothing quite like a satisfying and flavorful pasta dish that incorporates the freshness of seasonally ripe tomatoes. Enter Tuscan Sausage Pasta with Fresh Tomato Reduction, a mouthwatering creation that combines the earthy richness of Italian sausage with the vibrant sweetness of fresh tomatoes. In this article, we’ll guide you through the simple steps to prepare this impressive dish, perfect for a date night or a special family dinner.
The Secret to a Great Tomato Reduction
Before we dive into the recipe, let’s talk about the star of the show: the tomato reduction. A good reduction is all about coaxing out the natural sweetness in the tomatoes, which involves cooking them slowly over low heat to concentrate their juices. This process not only enhances the flavor but also thickens the sauce, making it perfect for tossing with pasta.
To begin, you’ll need fresh, ripe tomatoes. In this recipe, we use a combination of cherry and grape tomatoes, which pack a burst of flavor. Simply halve the tomatoes and place them in a saucepan with a pat of butter and a drizzle of olive oil over medium-low heat. Stir occasionally as the tomatoes slowly release their juices and break down, creating a vibrant red sauce.
Introducing the Tuscan Sausage
While the tomatoes are reducing, you can start cooking the sausage. For this recipe, we recommend using a traditional Italian sausage, such as sweet or hot Italian-style sausage. Simply remove the sausage from its casing and cook it in a pan over medium-high heat, breaking it up with a spoon as it cooks until it’s no longer pink.
Assembling the Dish
Once the tomatoes have reduced and the sausage is cooked, it’s time to combine the two. Add the cooked sausage to the saucepan with the tomato reduction and stir to combine. Then, add in some chopped onions, garlic, and chopped fresh parsley for added flavor and texture.
Final Touches
To turn this dish into a masterpiece, add in some fresh pasta, such as fettuccine or linguine, and toss the pasta with the sausage and tomato mixture. Finish it off with some grated Parmesan cheese and a drizzle of extra virgin olive oil.
Recipe
Here’s the complete recipe for Tuscan Sausage Pasta with Fresh Tomato Reduction:
Ingredients:
- 1 pound Italian sausage
- 2 pounds fresh tomatoes (cherry and grape), halved
- 2 tablespoons butter
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 12 ounces fresh pasta (fettuccine or linguine)
- 1/2 cup grated Parmesan cheese
- Extra virgin olive oil, for serving
Instructions:
- In a saucepan, combine the halved tomatoes, butter, and olive oil over medium-low heat. Cook, stirring occasionally, until the tomatoes have broken down and reduced, about 30 minutes.
- While the tomatoes are reducing, cook the Italian sausage in a pan over medium-high heat, breaking it up with a spoon as it cooks until it’s no longer pink.
- In a large skillet, add the cooked sausage to the saucepan with the reduced tomatoes. Stir to combine.
- Add in the chopped onion, garlic, and parsley. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook the fresh pasta according to package instructions.
- Add the cooked pasta to the skillet with the sausage and tomato mixture. Toss to combine.
- Serve immediately, topped with grated Parmesan cheese and a drizzle of extra virgin olive oil.
Conclusion
Tuscan Sausage Pasta with Fresh Tomato Reduction is a dish that’s sure to impress any dinner guest. With the rich flavors of Italian sausage and the vibrant sweetness of fresh tomatoes, this pasta dish is a perfect example of the beauty of simplicity. So next time you’re looking for a crowd-pleasing recipe that’s sure to become a family favorite, give this dish a try.
Tuscan Sausage Pasta with Fresh Tomato Reduction
# Ingredients:
# For the Fresh Tomato Reduction:
* 1 kg fresh ripe tomatoes
* 30 ml extra virgin olive oil
* 1 tsp dried oregano
* 1 tsp salt – or to taste
# For the Pasta:
* 400 g Tuscan Sausages – sliced (or other good quality/outdoor bred pork sausages)
* 1 medium-sized onion – diced
* 2 garlic cloves – minced
* 300-350 g spaghetti – De Cecco or other good quality pasta
* 1-2 tbsp extra virgin olive oil
* Freshly grated Parmesan cheese – for garnish
* Freshly ground black pepper – to taste
* Fresh basil leaves – for garnish (optional)
# Prepare the Fresh Tomato Reduction:
1. Place the tomatoes in a large pot or bowl. Pour boiling water over them, ensuring they are fully submerged. Leave for **10-15 minutes** until the skins start to break.
2. Remove the tomatoes from the water, peel off the skins, and chop them, discarding the hard white core.
3. In a large, heavy-bottomed pot, heat 30 ml of extra virgin olive oil over medium heat. Add the chopped tomatoes, salt, and dried oregano.
4. Bring to a boil, then reduce the heat to low and simmer for **1-1.5 hours**, stirring occasionally, until most of the liquid has evaporated and the sauce thickens.
# Cook the Sausages and Pasta:
1. While the tomato reduction is simmering, heat 1-2 tbsp of olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft and translucent, about **5 minutes**.
2. Add the minced garlic and cook for another minute until fragrant.
3. Add the sliced sausages to the skillet and cook until browned and fully cooked, about **8-10 minutes**. Set aside.
4. Cook the spaghetti in a pot of salted boiling water according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
# Combine and Serve:
1. Add the sausage mixture to the tomato reduction, and stir to combine. If the sauce is too thick, use a little reserved pasta water to reach the desired consistency.
2. Add the cooked spaghetti to the sauce and toss to coat well.
3. Serve hot, garnished with freshly grated Parmesan cheese, black pepper, and fresh basil leaves if desired.
# Check out the full post on my blog: [Tuscan Sausage Pasta](https://chefsbinge.com/hearty-tuscan-sausage-pasta-with-fresh-tomato-reduction/)
That dish looks good. Love fresh tomatoes on pasta
Yum
This looks great and easy. Are Tuscan Sausages the same as what is sold as Italian Sausage or do they have different seasonings?
Link?
Can you elaborate on what you mean by ‘outdoor breed’? I’ve never seen the term used before.
Looks yummy
Oregano is for pizza. Jmo for Sicilian soul food 🙂