If you follow me on Instagram, you’ve had the joy of seeing Roy’s unimaginably delicious pasta, and I’m delighted that he has shared one of his favorite recipes with us this week. Roy’s Mangia Sauce includes beautiful summer tomatoes roasted with onions, lots of garlic, and olive oil–until it all melds together to become a rustic sauce. Mangia. It is so delicious with buttered noodles, extra parmesan, sautéed sausage, and handfuls of herbs. This is another dish that is dangerous to make, because whoever you make it for will follow you around until the end of time! So delicious as it is, but I’ve made the dish vegan, and here’s how: use olive oil instead of butter, skip the parmesan, and finish with a couple shakes of nutritional yeast. If you want to make the dish keto, use hearts of palm pasta, one of my favorites.

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Roy’s Mangia

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  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings
  • Category: Dinner


Bucatini (or if you’re gluten free, Linguine or Spaghetti)

6 cups assorted colorful whole cherry or Roma tomatoes cut in half, about 3 pints 

1 cup thinly sliced sweet onion, about ½ an onion 

3 tablespoons minced garlic 

2 tablespoons fresh oregano

1 tablespoon thyme (fresh or dried)

½ cup extra virgin olive oil, plus more to drizzle 

1 tablespoon sugar

1 tablespoon Kosher salt

1 teaspoon freshly ground black pepper 

2-3 Italian spicy sausages 

Freshly grated parmesan, for serving 

¼ cup fresh herbs (we used basil, chives, and flat leaf parsley) 


Preheat oven to 350F.


In an oven-safe glass container, combine the tomatoes, onion, garlic, oregano, thyme, olive oil, sugar, salt, and pepper, and toss to thoroughly coat the tomatoes evenly. Arrange the tomatoes in a single layer in the pan, or as near to a single layer as possible. Place in the oven and cook. Check and stir at 45 minutes. Continue to cook, stirring every 15 minutes, until tomatoes begin to fall apart and become caramelized and the ingredients start to turn golden, about 70-90 minutes total. When done, remove from the oven and set aside.


Increase the oven temperature to 375F. On a parchment paper-lined baking sheet, place sausages in a single layer and bake until crispy and brown, about 20 minutes. Remove from the oven and set aside to cool. When cool, slice.


Meanwhile, make the pasta per the instructions on the box. If using regular pasta (not gluten free), reserve 1 cup of the pasta water. 


Place the pasta in a large bowl and drizzle with 2 tablespoons olive oil or butter (use more if you like) and toss to coat. Add the tomato sauce and 2 more tablespoons olive oil and toss to coat thoroughly. If using regular pasta, add 1/4 – 1/2 cup of the pasta water now. Add the sausage fat from the pan (if desired) to the pasta bowl and toss again. Then add the sausages and the fresh herbs, toss gently, and sprinkle with parmesan cheese. Serve and enjoy!


TIP: I like to heat the serving bowl with hot water before placing the pasta in it.

Note: This recipe is all about low and slow to develop the wonderful flavors.