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Tuttorosso Tomato and Sausage Pasta
I love celebrating tomatoes in the kitchen, and this Tuttorosso Tomato and Sausage Pasta is one of my favorites. It’s simple to prepare, full of bold flavor, and always a crowd-pleaser. Start with two large 28-ounce cans of Tuttorosso whole tomatoes. Simmer them with butter and a halved onion until they break down and deepen in flavor. While the tomatoes cook, brown spicy pork sausage in large chunks. A key tip: sauté the mushrooms and garlic in the rendered sausage fat for extra depth. Blend the tomatoes until smooth and creamy, then stir in the sausage and mushrooms for a rich, well-rounded sauce. Serve over pasta and finish with freshly grated Parmesan.
This recipe lets the quality of Tuttorosso tomatoes shine. I choose them because they are minimally processed (steam-packed), sustainably grown, and non-GMO. Each tomato is hand-inspected, which shows a dedication to quality I respect. As a family-owned brand, their care mirrors how I approach cooking, so these tomatoes are a natural fit for this dish. The sauce can be made ahead, which makes this recipe convenient for busy nights or for entertaining.
Find Tuttorosso tomatoes near you at your local retailer.
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Tuttorosso Tomato and Sausage Pasta
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5 from 5 reviews
- Author: nocrumbsleft
Prep Time: 15 min
Cook Time: 1 hr 30 min
Total Time: 1 hr 45 min
Description
A comforting, flavorful pasta that’s perfect for weeknights or dinner guests.
Ingredients
- 2 large 28 oz. cans of Tuttorosso whole tomatoes
- ½ cup butter (1 stick), cut into pieces
- 1 whole onion, cut in half
- 2 tsp salt, divided
- 1-pound spicy pork sausage
- 1–2 Tbsp olive oil (more if needed)
- 8 cups mixed mushrooms, sliced
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, pressed or chopped
- 1 lb. gluten-free spaghetti or 1 lb. bucatini — cook according to package directions
- Parmesan, for garnish
Instructions
In a large Dutch oven over medium-high heat, combine the canned tomatoes, butter, halved onion, and 1 teaspoon of salt.
Stir occasionally and simmer for about an hour, breaking the tomatoes with a wooden spoon as they soften and break down. After an hour, remove from heat and let cool.
Discard or reserve the onion halves for another use. Transfer the tomato mixture to a blender or food processor and blend until smooth and creamy. Taste and add more salt if needed. Return the sauce to the Dutch oven. (You can make the sauce a day ahead and refrigerate it.)
In a large sauté pan over medium-high heat, warm 1 tablespoon of olive oil.
Using your hands, break the sausage into large chunks and add to the pan. Brown evenly on all sides until the pieces are juicy and beginning to caramelize, about 5 minutes.
Using a slotted spoon, remove the sausage to a plate, leaving the rendered fat in the pan.
If needed, add more oil. Add half (about 4 cups) of the sliced mushrooms and 1 teaspoon salt, cooking and stirring until they brown, about 12 minutes. Add the garlic and cook another 2 minutes. Remove and set aside. Add more oil if necessary and brown the remaining mushrooms the same way.
Return the sausage and all the mushrooms to the Dutch oven with the blended tomato sauce and stir to combine. Cook together briefly to marry the flavors. Serve the sauce over cooked pasta and garnish with Parmesan.