This sausage tomato pasta is rich, hearty, and packed with flavour. Juicy pork sausage, garlic, and onions simmer in a tomato basil sauce, with fresh spinach stirred in at the end for a touch of freshness. It's the perfect weeknight comfort meal that comes together with minimal effort.
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Why you'll love this recipe
Simple Ingredients. This sausage tomato pasta comes together with pantry staples like other simple recipes like a Pineapple Chicken Fried Rice.
Tomatoey Goodness. The slow-simmered tomato basil sauce clings to every bite, making it perfect for those who love deep, comforting tomato flavours like a Chicken Cacciatore Stew and a Hearty Beef Goulash.
Sausages. They're affordable, accessible and versatile with lots of choices. Try other sausage recipes like the classic Curried Sausages.
30 Minutes. A quick, satisfying meal that’s perfect for busy weeknights—similar to other 30 minute recipes like Creamy Cajun Pasta and Mexican Chorizo Orzo.
Ingredients
Pasta. Use your favourite pasta shape for this sausage tomato pasta; penne or spaghetti work well.
Thick pork sausages. You can substitute with chicken, turkey, or vegetarian sausages for a different flavour in your Italian sausage and spinach pasta.
Passata. A smooth tomato base that can be swapped with crushed tomatoes or tomato sauce.
Tomato paste. Enhances the tomato flavour in the sausage pasta with vegetables; ketchup can be a quick alternative.
Vegetables. I used onion, zucchini, capsicum and spinach. You can sub each of these in-and-out or try alternatives like carrots.
Flavour. I've used fresh basil leaves and dried rosemary to compliment the Italian style of the dish. Feel free to sub with Italian herbs as an easy alternative in this sausage and spinach pasta.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make sausage pasta
Step 1: Preheat a large pot of water on the stove for the pasta. Meanwhile, dice the garlic, onion and zucchini so they’re ready for cooking later.
Step 2: Heat a large pan over medium heat and add the sausages whole. Cook for 8-10 minutes, turning occasionally, until they are browned on all sides. Remove the sausages from the pan and set them aside to rest.
Browning the sausages helps seal in the juices and allows the flavour and texture to be enhanced. It's also easier to cut the sausages when they're cooked.
Step 3: While the sausages are cooking, add the pasta to the boiling water and cook according to the package instructions, reducing the time by 2 minutes to allow for further cooking in the sauce (if meal prepping for later, reduce the time by 4 minutes).
Before draining, reserve ¼ cup of the pasta water, then rinse the pasta under cold water to stop it from overcooking.
Step 4: In the same pan used for the sausages, add olive oil and heat over medium. Add the garlic, onion cooking for about 2 minutes until fragrant.
Add the zucchini, passata and tomato paste, stirring well. Let the mixture come to a light bubble before reducing the heat to low, allowing the flavours to meld.
Step 5: While the sausages are cooking, add the pasta to the boiling water and cook according to the package instructions, reducing the time by 2 minutes to allow for further cooking in the sauce (if meal prepping for later, reduce the time by 4 minutes).
Before draining, reserve ¼ cup of the pasta water, then rinse the pasta under cold water to stop it from overcooking.
Step 6: Slice the cooked sausages into bite-sized pieces and add them back into the pan with the sauce. Stir in the basil leaves, spinach, and rosemary, mixing well to combine the flavours.
Step 6: Add the cooked pasta* and reserved pasta water, stirring everything together until well combined and heated through. Serve immediately, or follow the meal prep and storage instructions if saving for later.
If meal prepping for later, store the cooked pasta separate to the sauce to retain as much texture as possible.
Top Tip
Brown the Sausages Properly: Let the sausages develop a deep golden crust before slicing them—this locks in moisture and adds extra flavour to the sauce.
Build Layers of Flavour: Use the same pan to cook the sausages and veggies so you don’t lose the caramelized bits at the bottom—those add incredible depth to the sauce.
Equipment
The one thing I recommend for this recipe is having a pan that's large enough to fit all the ingredients - including the pasta at the end. It should be relatively deep and wide.
Substitutions and variations
Sausages. You can easily swap pork sausages for chicken, turkey, or even vegetarian sausages to suit your dietary preferences.
Vegetables. Feel free to change up the vegetables based on what you have on hand; bell peppers, mushrooms, or eggplant can all be great additions.
Tomato paste. If you don't have tomato paste, you can use double the amount of passata or crushed tomatoes to achieve a similar rich tomato flavour.
Passata. If you can't find passata, you can substitute with canned crushed tomatoes or a high-quality marinara sauce.
Meal Prepping
This sausage tomato pasta is great for meal prep since the flavours deepen over time. I made two different options for a Weekly Meal Plan - one with beef, the other with chicken. To keep it tasting fresh, store it in individual portions for easy reheating. If making a big batch, consider doubling the sauce and freezing half for a future meal. You can then pair this with any leftover protein like Chicken or Pork.
How do you store leftovers?
For the best texture, store the pasta and sauce separately in airtight containers in the fridge for up to 3 days. This prevents the pasta from soaking up too much sauce and becoming mushy. However, if you prefer to store them together, I recommend undercooking the pasta by 4 minutes so it stays firm when reheated.
How do you reheat tomato sausage pasta?
Stovetop (Best Method). Add the pasta and sauce to a pan with a splash of water or broth. Heat over medium-low, stirring occasionally, until warmed through.
Microwave: Place in a microwave-safe dish, add a small amount of water, and cover loosely. Heat in 30-second intervals, stirring between each, until heated through.
Oven (For Large Batches): Transfer to an oven-safe dish, cover with foil, and bake at 180°C (350°F) for about 15 minutes or until heated evenly.
How to freeze the pasta and sauce?
If you want to freeze sausage tomato pasta with spinach together, it’s important to undercook the pasta by 4 minutes before freezing. This helps prevent it from becoming mushy when reheated. Once cooked, drain the pasta and toss it with a little olive oil to keep it from sticking. Let both sauce cool completely and then stir in the pasta gently. Then, add to your freezer containers.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Tomato paste is more concentrated, so if you use it, mix it with some water to achieve a similar consistency to passata.
Yes, you can use any type of sausage you prefer, such as Italian sausage, chicken sausage, or even vegetarian sausages for a plant-based option.
To thicken the sauce, let it simmer longer to reduce, or add a small amount of tomato paste. You can also add a sprinkle of grated parmesan or a splash of heavy cream for a creamier texture.
Other pasta dishes you may love
Or, you can have a browse through my Pasta Category for more delicious eats.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Pork Sausage Tomato Pasta with Spinach
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Equipment
- https://www.amazon.com.au/Cuisinart-622-30DF-Deep-Cover-12-Inch/dp/B00GOENE6I?keywords=deep%2Bfrying%2Bpan&qid=1704257760&sr=8-10&th=1&linkCode=ll1&tag=athletelunchb-22&linkId=2f2efd3a9303e218306bd83ace4c4de1&language=en_AU&ref_=as_li_ss_tl
Ingredients
- 500 g (1 lb) pasta, of choice
- 1 kg (2 lb) (approx. 9 thick) pork sausages, or other sausage
- 10 ml (2 teaspoon) (2 tsp) extra virgin olive oil
- 500 ml (2 cups) (2 cups) passata, subs note 1
- 50 g (3 tablespoon) (2 tbsp) tomato paste, subs note 1
- 4 cloves (4 cloves ) garlic , diced, see note 2
- 2 (2) (approx. 200g) onions, diced
- 2 (2) (approx. 200g) zucchinis, diced
- 100 g (3 cups) (3 cups) spinach
- 10 g (2 tablespoon) (2 tbsp) dried oregano
- Handful fresh basil leaves, or dried basil
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil for the pasta. Meanwhile, dice the garlic, onion, and zucchini so they’re ready for cooking.
- Heat a large pan over medium heat, using half the olive oil, cook the 1 kg (approx. 9 thick) pork sausages whole for 8-10 minutes, turning occasionally until browned on all sides. Remove.While sausages cook, add 500 g pasta to boiling water and cook 2 mins less than packet instructions (4 mins less for meal prep). Before draining, reserve ¼ cup pasta water, then rinse the pasta under cold water.
- In the same pan as the sausages, heat rest of olive oil over medium. Add the 4 cloves garlic (diced), 2 (approx. 200g) onions (diced), sauteing for 2 minutes.
- Add 2 (approx. 200g) zucchinis (diced), 500 ml (2 cups) passata, 50 g (2 tbsp) tomato paste, bringing it to a light bubble before reducing the heat to low to let the flavors develop.
- Slice the cooked sausages into bite-sized pieces and return them to the pan. Stir in the basil, spinach, and rosemary, mixing well.
- Add the cooked pasta and reserved pasta water, stirring everything together until well combined and heated through. Serve immediately or follow the instructions in the post for storage, reheating and freezing.
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