Tuttorosso Tomato and Sausage Pasta

I am happy to be in the kitchen celebrating the tomato with Tuttorosso.  I have often been called the hero of the tomato, and recipes like this are the reason why! This simple, delicious dish is fun to make, and it is an absolute pleaser! Start with two large cans of Tuttorosso whole tomatoes and simmer them down with butter and a whole onion cut in half.  Then, sauté spicy bulk Italian sausage in big chunks, and here is the recipe tip that takes it over the top: sauté the mushrooms and garlic in the fat from the sausage. Blend the tomato sauce for a luscious creaminess, then stir in the sausage and mushrooms for a fantastic, flavorful sauce!  

This recipe really lets the Tuttorosso tomatoes shine. I love using them because they are minimally processed (steamed only!), sustainably grown, and non-GMO.  They hand-inspect every tomato, and I appreciate that level of dedication. As a family-owned business, they take the same kind of care with their tomatoes that I do in my cooking, so it’s a natural fit.  If I were canning my own tomatoes, I’d do it just like they do. 

CLICK HERE to find Tuttorosso Tomatoes near you!

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Tuttorosso Tomato and Sausage Pasta

★★★★★ 5 from 5 reviews
  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 1 hr 30 min
  • Total Time: 1 hr 45 min
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Description

A yummy pasta dish that is an absolute crowd-pleaser! 

Ingredients

  • 2 large 28 oz. cans of Tuttorosso whole tomatoes
  • ½ cup butter (1 stick), cut into pieces
  • 1 whole onion, cut in half 
  • 2 tsp salt, divided 
  • 1-pound spicy pork sausage 
  • 1–2 Tbsp olive oil (more if needed) 
  • 8 cups of mixed mushrooms, sliced
  • ½ teaspoon freshly ground black pepper 
  • 3 cloves of garlic, pressed or chopped 
  • 1 lb. gluten free spaghetti or 1 lb. bucatini — cook according to the directions on the box 
  • Parmesan, for garnish

Instructions

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

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.

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.)

 

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

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.

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

 

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.

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