Sausage and Tomato Pasta
"Happy to be in the kitchen today with @tuttorossotomatoes and @thefeedfeed. As many of you know, I am often called the hero of the tomato--and this recipe is one reason why! Everyone needs a signature pasta, and this is a genius one."
-- @nocrumbsleft
More from @nocrumbsleft


Prep time 15mins
Cook time 1hr 30mins


  • 2 (28 ounce) cans Tuttorosso Peeled Plum Tomatoes
  • 1/ 2 cup butter, cut into pieces
  • 1 onion, halved
  • 2 teaspoons salt, divided
  • 1 pound spicy pork sausage
  • 1-2 tablespoons olive oil, plus more if needed
  • 8 cups mixed mushrooms, sliced `
  • 1/ 2 teaspoon freshly ground black pepper
  • 3 cloves garlic, pressed or chopped
  • 1 pound gluten free spaghetti, or bucatini, cooked according to package directions
  • Parmesan, for garnish


  • Step 1

    In a large Dutch oven over medium high heat, combine the canned tomatoes, butter onion halves and 1 teaspoon salt.

  • Step 2

    Stirring occasionally, simmer for an hour, breaking up the tomatoes into pieces with a wooden spoon as they cook and break down. After an hour, remove from heat and let cool.

  • Step 3

    Then remove the onion halves, storing for future use. Transfer the tomato mixture into a blender or food processor and blend until smooth. Add salt to taste. Return the blended tomatoes to the Dutch oven. Set aside. (This can be done a day ahead.)

  • Step 4

    In a large sauté pan, over medium high heat, warm 1 tablespoon olive oil.

  • Step 5

    Using your hands, break the sausage into nice size chunks and add to the pan. Browning evenly on all sides, cook until juicy and beginning to caramelize, about 5 minutes total.

  • Step 6

    Reserving the fat and oil in the pan, use a slotted spoon to remove the sausage and set aside.

  • Step 7

    If needed, add more oil to the pan. Add 4 cups of the sliced mushrooms and 1 tsp salt, cooking and stirring until brown, about 12 minutes. Add the garlic to the pan and cook for 2 more minutes. Remove and set aside. Add more oil if needed and repeat for the remaining 4 cups of mushrooms.

  • Step 8

    Add the sausage and mushrooms to the Dutch oven and stir to combine. Serve on top of the pasta and garnish with parmesan.