Linguine with Italian Sausage and Fresh Cherry Tomatoes

The secret to this recipe is that the tomato and sausage is roasted on a sheet pan rather than the stove top. Maybe this means it doesn’t technically qualify as sauce, but it taste delicious, and it requires much less attention than trying to brown onions in a skillet.

Because this recipe has just a few ingredients, look for quality. While roasting cherry tomatoes will concentrate their flavor, improving even mediocre ones, if you know local farm or neighbor with a big garden, it is worth an extra trip. Add good olive oil and great sausage and you can’t go wrong.

Linguine with Italian Sausage and Fresh Cherry Tomatoes

Cooking the sauce on a sheet pan makes for an easy preparation with tremendous roasted flavor.
Course Main Course
Cuisine Italian
Keyword easy dinner, pasta, pastured pork, sausage, sheet pan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4


  • 1 lb. Italian sausage mild or hot both work
  • 1 lb. fresh cherry tomatoes
  • 1 medium onion
  • 2 tbsp olive oil extra virgin
  • ½ tsp. salt
  • 1 small bunch parsley
  • 12 oz. linguine


  • Preheat oven to 400°
    Slice each tomato in half. Dice onion. Toss diced onion and tomato halves with olive oil and salt. Spread on a sheet pan and roast.
    After about 15 minutes move all the onion and tomato around
  • Put on water for pasta.
    Cut sausage links into pieces roughly 1" long.
    When the tomatoes and onion have started charring a little bit around the edges, about 30 minutes, add sausage. Cook until it reaches an internal temp of 165°, 15-25 more minutes
  • Meanwhile, cook pasta according to package instructions.
    Serve by putting pasta on a plate and topping with sausage and tomato, plus a generous handful of parsley. Feel free to add a drizzle of olive oil, some parmigiano, a sprinkle of red pepper flakes, or anything else that strikes your fancy.

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