Sausage & Roasted Tomato Pasta

at a glance
Prep Time 10 minutes
Cook Time 55 minutes
Servings 6 servings
5 from 1 vote

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This Sausage & Roasted Tomato Pasta is a great way to get a dinner on the table that has BIG flavor and that makes use of this season’s harvest.

Sausage & Roasted Tomato Pasta

I almost didn’t post this recipe because honestly, it feels a little like a non-recipe! Then I thought about how it’s a great example of a DINNER TEMPLATE. That template is: cook a starch, roast some veggies, add protein, add some fun flavor, and dig in. This Sausage & Roasted Tomato Pasta came about because our garden tomatoes are in ABUNDANCE this year. Puzzling over how to make good use of them, I decided to roast a solid portion of our harvest. There are few things I love more than a roasted tomato (roasted strawberries are up there, too).

So, a veggie gets popped in the oven first so that it can get started on building big flavor and better (than raw) texture.

Next, we scout out the perfect protein. I like this pasta with a link sausage! I found some lovely lamb sausage in my freezer from Five Marys Farms. A quick defrost and sear in our cast iron skillet is all it needed.

Lastly, pasta. Choose whichever one you like best, but I used this brown rice (gluten-free) Caserecce pasta by Jovial Foods and it was OUTSTANDING.

Pasta is cooked to perfection (or slightly al dente, per my preference) then tossed simply with butter and lemon juice.

Sausage & Roasted Tomato Pasta

Sausage & Roasted Tomato Pasta

To plate, add your roasted tomatoes + their yummy pan juices to the pasta with the sausage. I wanted a little crumbly cheese on this, but I wanted something different than (the predictable) parmesan. So, I grabbed the Mexican-style cotija cheese! With a few pieces of fresh basil from our garden to finish, this was one outstanding dinner.

I hope you enjoy and find a way to make this template your own!

Sausage & Roasted Tomato Pasta

By: Cassy
5 from 1 vote
Prep Time: 10 mins
Cook Time: 55 mins
Servings: 6 servings


  • 1 pound tomatoes
  • 1 tablespoon olive oil
  • 1/2 teaspoon fine sea salt
  • 12 ounces gluten free pasta
  • 2 tablespoons butter
  • 1 pound link sausage
  • 2 tablespoons cotija cheese optional
  • handfull fresh basil
  • 1 lemon
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 375 F.
  • Toss the tomatoes in olive oil and spread them out on a rimmed baking sheet. Sprinkle evenly with sea salt and bake at 375 F for 35 to 40 minutes, or until they burst, but before they turn too brown.
  • In a hot skillet, brown your sausage links and set aside.
  • Cook your pasta according to package instructions. Once cooked and drained, toss with the butter and lemon juice.
  • To plate, spread pasta out on plate and top with the tomatoes, sausage, cheese, and basil.
Meet the Author
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Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
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    Recipe Rating

  1. Christie says

    Christie —  09/11/2020 At 07:26

    5 stars
    Great way to use up the extra tomatoes from my garden. I really like using this kind of recipe “template”, I added a few other veggies that needed cleared out of the fridge to the roasting pan and used up a protein I found in the freezer (salmon filet). Yummy dinner that I barely had to think about!

    • Brandi Schilhab says

      Brandi Schilhab —  09/11/2020 At 07:36

      Amazing, Christie!! So glad you enjoyed it!