The Only Pasta Dish You’ll Ever Need

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

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 1 hr 30 min
  • Total Time: 1 hr 45 min


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


  • 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 
  • 12 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


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.

14 thoughts on “The Only Pasta Dish You’ll Ever Need

  1. My sauce was thin. Should I have drained the can of tomatoes? I also simmered for an hour with the lid on, should I have not done so? It tastes yummy, just too thin.

    1. oh gosh its such a lovely and thick sauce. I include the beautiful san Marzano tomatoes two cans I do not drain them. Simmer uncovered for an hour with the lid off. As the tomato cooks continue to smash it down and break it up gently. Then after the hour you add all of that which includes the marvelous butter. Blend it all. And at this point it’s quite thick. But remember you’re not finished. Add the cooked sausage and mushrooms. Hope that helps. Also this is done stove top in a Dutch oven rather than an Insta pot

  2. This pasta looks fantastic!

    1. its so good

  3. People are loving it

  4. Had this tonight and it was great. Only difference was I chopped the onion and kept it in. Thanks for a great recipe!

  5. Leslie Lockhart April 9, 2020 — 1:01 pm

    Teri…. this was (and thankfully I still have more) amazing. SO SO SO good!! Thank you!!

  6. looks delicious! What would you do with the onion that was taken out and saved for later?

    1. Yes, wondering the same about the onion?

      I haven’t put over the pasta yet, but the saice is done and OMG!!!
      Thank you, it’s delicious!

      1. Its a magic elixir, I would puree it and info it in to rice, pasta, or your next soup.

    2. The onion is a magic elixir, when pureed you can add it to anything for amazing flavor, soup, stew, pasta, mashed potato’s

  7. It was absolutely delicious my family loved it! I would have posted a picture but I didn’t see where I was able to do that. Thank you for all of your recipes! StayWell

    1. Oh Gosh its a favorite for us too! so delicious! Come find us on instagram where we share lots of step by step stories!

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