Hearty Tuscan Sausage Pasta with Fresh Tomato Reduction

Tuscan Sausage Pasta with fresh tomato reduction, savory pork, and Parmesan. Easy, delicious Italian dinner recipe everyone will love!

Prep Time20

Cook Time1 30

Total Time1 50

Servings:

Calories: 640kcal

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)

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.
Remove the tomatoes from the water, peel off the skins, and chop them, discarding the hard white core.
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.
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.

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.
Add the minced garlic and cook for another minute until fragrant.
Add the sliced sausages to the skillet and cook until browned and fully cooked, about 8-10 minutes. Set aside.
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.

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.
Add the cooked spaghetti to the sauce and toss to coat well.
Serve hot, garnished with freshly grated Parmesan cheese, black pepper, and fresh basil leaves if desired.