Italian Sausage Pasta with Cherry Tomatoes is one of those weeknight dinners that looks impressive but takes only 30 minutes start to finish. Juicy seared sausage coins, sweet burst tomatoes, and tender yellow squash all tossed together with pasta and a savory broth. I make this constantly during summer when the garden is full and time is short.
There is something about the smell of Italian sausage hitting a hot skillet that immediately makes the whole kitchen feel welcoming. Italian Sausage Pasta with Cherry Tomatoes became a regular in our dinner lineup because it uses simple ingredients, comes together in one pan, and every single person at the table finishes their bowl. The broth soaks into the pasta in the most satisfying way. Make this tonight!
Table of Contents
Ingredients for Italian Sausage Pasta with Cherry Tomatoes
I always keep Italian sausage links in the freezer for this recipe because they thaw fast and deliver so much more flavor than plain ground meat. For the pasta, I recommend cavatappi or penne since they hold the broth and bits of tomato beautifully in every bite.
- Water and 1/2 tablespoon salt (for boiling pasta)
- 3 cups pasta, about 9 oz (cavatappi or any short pasta shape) – I recommend cavatappi for the best broth absorption
- 2 tablespoons olive oil (for finishing the pasta)
- 1 lb Italian sausage links – my preference is mild for family dinners, hot for a kick
- 1 to 2 teaspoons oil (for searing)
- 1 cup good quality beef broth – in my experience, a rich broth makes a real difference here versus plain water
- 2 medium yellow summer squash (sliced lengthwise, then diced into half rounds)
- 2 cups cherry tomatoes (halved or left whole)
- 1/2 teaspoon salt
- 1/4 cup fresh basil, chopped and divided – pro tip: add half to the pasta and half to the sausage pan for layered flavor
- 1/2 cup green onions, chopped
- Extra fresh basil and fresh Parmesan (for garnish, optional)
Step-by-Step Instructions
In my experience, the biggest key to this recipe is searing the sausage in a hot, uncrowded pan. Space between each piece is what gives you those golden, crispy edges instead of a steamed, gray result.
Step 1: Bring a medium pot of salted water to a boil. The water should taste pleasantly salty. Add the pasta and cook according to package directions until al dente. Drain, return to the pot, stir in 2 tablespoons olive oil, and cover to keep warm.
Step 2: While the pasta cooks, slice the sausage links crosswise into coin shapes using one confident motion with a sharp non-serrated knife. If slicing feels tricky, simply crumble bulk sausage directly into the pan instead.
Step 3: Heat a large 12-inch skillet over medium-high heat. Add 1 to 2 teaspoons oil to lightly coat the pan. Place sausage coins into the skillet one at a time with space between each piece. Sear for 3 to 4 minutes without moving them until the bottoms are deep golden brown. Flip each piece and sear the other side for 2 to 3 minutes.
Step 4: Pour in 1 cup beef broth, stir to combine, cover, and reduce heat to medium. Cook for 5 minutes. While this cooks, slice the squash and prep the tomatoes.
Step 5: Add the squash, cherry tomatoes, and half the basil to the skillet. Increase the heat to high and bring to a boil. Cover, reduce to medium, and cook for 5 minutes until the squash is just tender and the tomatoes begin to burst and release their juices.
Step 6: Remove the lid and stir in the chopped green onions. Turn off the heat. Stir the remaining basil into the pasta. Serve the sausage and vegetable mixture spooned generously over the pasta in shallow bowls with plenty of broth. Garnish with fresh basil and Parmesan if desired.
What to Pair with Italian Sausage Pasta with Cherry Tomatoes
This hearty pasta dish pairs best with sides that are light, fresh, or add a little crunch to contrast the rich, saucy broth.
Simple Green Salad: A crisp, lightly dressed green salad is one of the best sides for Italian Sausage Pasta. The freshness cuts through the richness of the sausage and broth beautifully without competing with the flavors on the plate.
Italian Sausage and Potato Soup: If you are planning a cozy dinner spread and want to start with a warm soup course, this Italian Sausage and Potato Soup uses the same bold Italian sausage flavor and pairs seamlessly as a starter before the pasta main.
Creamy Cajun Chicken and Sausage Pasta: For nights when you want to explore a different pasta and sausage combination, this Creamy Cajun Chicken and Sausage Pasta is a flavor-packed variation that uses a similar one-pan method and is loved by the same crowd.
Garlic Roasted Vegetables: A simple tray of garlic roasted vegetables adds color and nutrition alongside the pasta. These Garlic Roasted Vegetables take just minutes to prep and can roast in the oven while you cook the sausage on the stovetop.
Homemade Cheesy Breadsticks: Warm, cheesy breadsticks are perfect for soaking up every last drop of the savory tomato broth. These Homemade Cheesy Breadsticks come together quickly and make the whole meal feel like a restaurant night at home.
Cajun Sausage Pasta: If your family loves sausage pasta dinners and you want another quick recipe in the rotation, this Cajun Sausage Pasta brings bold seasoning and the same satisfying comfort in under 30 minutes.
How to Store and Reheat Leftovers
Store leftover Italian Sausage Pasta with Cherry Tomatoes in an airtight container in the refrigerator for up to 3 days. I recommend storing the pasta and the sausage mixture together since the broth continues to soak into the pasta and the flavors actually get better overnight.
To reheat, warm in a skillet over medium heat with a splash of beef broth or water to loosen the sauce. The microwave works in a pinch, just cover the bowl and heat in 60-second intervals, stirring between each. Avoid high heat which can make the sausage rubbery.
Pro tip: this recipe is a great base for using whatever vegetables you have on hand. Swap the squash for zucchini, bell peppers, or mushrooms depending on the season without changing anything else in the recipe.
FAQs
Can I use a different type of sausage?
Yes. Sweet Italian, hot Italian, or chicken sausage all work well here. Chicken sausage gives a lighter result while still delivering great flavor. Whatever sausage you use, look for links rather than pre-cooked sausage so you get those crispy seared edges.
What pasta shape works best for this recipe?
Short sturdy pasta like cavatappi, penne, or rigatoni works best. These shapes trap the broth and bits of tomato in every bite. Avoid thin pasta like spaghetti or angel hair, which will not hold up as well to the chunky sauce.
Can I make this dish ahead of time?
You can cook the sausage and vegetable mixture up to a day ahead and refrigerate it separately. Cook the pasta fresh right before serving for the best texture. Combine and reheat together in the skillet with a splash of broth to bring everything back to temperature.
Conclusion
Italian Sausage Pasta with Cherry Tomatoes is everything a weeknight dinner should be. Fast, flexible, and deeply satisfying with minimal cleanup. Give this one a try the next time you need a dinner that feels special without the extra effort. Your family will be asking for it all summer long.
Italian Sausage Pasta with Cherry Tomatoes
Ingredients
Equipment
Method
- Bring a pot of salted water to a boil. Add pasta and cook until al dente per package directions. Drain, return to pot, stir in 2 tbsp olive oil, cover, and set aside.
- Slice Italian sausage links crosswise into coin shapes using a sharp non-serrated knife in one confident motion. Alternatively, crumble bulk sausage directly into the pan.
- Heat a large 12-inch skillet over medium-high heat. Add 1 to 2 tsp oil. Place sausage coins in the pan with space between each piece. Sear for 3 to 4 minutes until deeply golden on the bottom. Flip and sear the other side for 2 to 3 minutes.
- Add 1 cup beef broth, stir, cover, and reduce heat to medium. Cook for 5 minutes. Meanwhile dice the squash and prep the tomatoes.
- Add squash, cherry tomatoes, and half the basil to the skillet. Increase heat to high and bring to a boil. Cover, reduce to medium, and cook for 5 minutes until squash is tender and tomatoes begin to burst.
- Remove lid and stir in green onions. Turn off heat. Stir remaining basil into the reserved pasta. Spoon sausage and vegetable mixture over pasta in shallow bowls with plenty of broth. Garnish with fresh basil and Parmesan if desired.
