Sausage and Roasted Tomato Pasta with Fresh Mozzarella

There’s an abundance of Thanksgiving-themed recipes all over the Internet now, and for good reason-it’s arguably one of the best meals of the year and there are so many new fun, new twists on classic dishes. But, what do you make for dinner on one of the days leading up to Thanksgiving? You probably don’t want to cook anything elaborate-let’s save that for Thursday. You also don’t want to grocery shop for anything else. It is probably a good idea to use up some of the food you already have, since you’ll likely have plenty of leftovers throughout the end of the week.


This is how I came to make this “throw together” dish, using ingredients in our freezer and fridge. However, it came out so full of flavor and fresh-tasting that I had to share it here. The roasted tomatoes alone are delicious with pasta, almost creating their own sauce when they burst open.


This is the perfect meal to have a day or two before Thanksgiving. It’s not too heavy, full of Italian-inspired flavors, and a nice change of pace before turkey/stuffing/sweet potatoes/pie time (seriously so excited for that!). It is reminiscent of a heartier version of a caprese salad, more fit for dinner.


Sausage and Roasted Tomato Pasta with Fresh Mozzarella

Serves 2-4

  • 8 oz spaghetti
  • 1 16 oz container mini heirloom tomatoes (or grape tomatoes)
  • 2 hot Italian sausages, cut into bite-size slices
  • 2 cups spinach
  • 2 cloves garlic, minced
  • 2 tablespoons Olive oil, divided
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Half large “ball” fresh mozzarella cheese, cut into slices (or one large ball if you aren’t the ONLY one in your household that likes cheese….sigh.)
  • Balsamic glaze, optional

Preheat oven to 400 degrees. Place tomatoes on baking sheet and drizzle tablespoon olive oil over them, making sure they are all coated. Sprinkle basil, salt, and pepper on them. Roast for about 20 minutes, until tomatoes begin to burst.

While tomatoes are roasting, fill large saucepan with water and bring to boil. Add 8 oz spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, add sausage to large skillet on medium heat and sauté until cooked through, about 6-8 minutes.

In separate skillet, add garlic and additional tablespoon of olive oil and bring heat to medium. Once garlic begins to brown, and spinach and sauté until wilted, about 3 minutes.

To assemble, add pasta to bowl and add sausage, spinach, and tomatoes, stirring so that tomatoes create their own “sauce.” Top with fresh mozzarella and balsamic glaze, if desired. Stir together and enjoy!


One thought on “Sausage and Roasted Tomato Pasta with Fresh Mozzarella

  1. Pingback: Simple Date-Night Sun Dried Tomato Pasta Sauce | Eating My Feelings

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