This healthy chicken sausage pasta with roasted tomatoes is ridiculously easy and bursting with flavor. All you need is a few simple ingredients and your oven!
I absolutely love roasted tomatoes, and I love how easy this pasta is. The sauce is cooked in the oven... and it only takes about 5 minutes to prepare it!
It really doesn't get much easier than this. Crumble/cut your sausages into bite-size pieces. Add them to a baking dish along with the little tomatoes. Season with a bit of garlic powder, Italian seasoning, olive oil, and salt & pepper. Slide it into the oven and let it work its magic. Ok, it is a good idea to stir it half-way through, but that's also a good reminder to get the pasta on.
I've made roasted tomato recipes before that taste awesome but are a tad more complicated. What I love the most about this sauce is that it all goes into the same baking dish. The tomatoes release their juices and mix with the olive oil and seasonings for a fresh, light sauce.
Roasting vegetables, in my opinion, is the best way to maximize their flavor. And yes, I'm aware that tomatoes are officially classified as fruit (y tho), but I disagree with that.
I left the sauce in the oven long enough for some of the tops of the sausage pieces and tomatoes to brown a little. That adds even more lovely flavor to the dish. I do recommend watching it closely once you've gone past the 35 minute mark or so. I let mine cook for 40 minutes, and I could have probably let it go a bit longer without burning it, but I'd exercise some caution if you do.
I chose pappardelle because the wide noodles just seem to fit well with this sauce. In any case, as with practically every pasta recipe on this blog, it won't make or break the recipe if you sub in what you have or the shape of pasta you prefer. The bows make me irrationally angry, though.
While we're at it, you could sub in Italian sausage (or another kind) if you wanted to, but I chose chicken sausage because it is lower calorie than most pork sausages. Turkey sausage would work well too!
If you're looking for more easy chicken sausage recipes, try my Tuscan chicken sausage soup or my chicken sausage pasta with lemon, green beans, and spinach.
Let me know if you'll try this chicken sausage pasta. Questions? Ask me in the comments below.
Healthy Chicken Sausage Pasta with Roasted Tomatoes
- 1 (10 ounce) package little tomatoes (grape, cherry, etc.)
- 13 ounces uncooked chicken sausages cut into small bite-size pieces
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 8 ounces uncooked pasta (I used pappardelle)
- Freshly grated parmesan cheese to taste
- Preheat oven to 425F and move the rack to the middle position.
- Add the tomatoes, sausage pieces (either cut them up or take them out of the casings and crumble into small pieces), olive oil, garlic powder, Italian seasoning, and salt & pepper to a baking dish. Toss gently to coat. Roast for 20 minutes.
- Take the sauce out of the oven and give it a good stir. Roast for an additional 15-20 minutes (or until it's fully cooked and lightly browned), watching carefully towards the end that it doesn't burn.
- Meanwhile, boil salted pot of water for the pasta, and cook it al dente according to package directions.
- Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan cheese and extra salt & pepper if desired.
- The tomato and sausage quantities don't have to be exact, so don't worry if your sizing is a bit off what the recipe suggests. For larger sausages, I find it's easiest to take them out of their casings and use your hands to break them up into bite-size pieces vs. cutting them.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.