Caprese Pasta with Italian Sausage

Browned Italian sausage and blistered cherry tomatoes build a savory base for this pasta before mozzarella pearls get stirred in off the heat, melting just enough from residual warmth to turn creamy without fully liquefying. Fresh basil and a drizzle of balsamic glaze at the end bring the classic Caprese flavors full circle. It's a heartier, warm take on the usual cold Caprese salad, ready in half an hour.

Browned sausage and blistered tomatoes tossed with pasta and melty mozzarella pearls.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 4 servings
• Light: about 550 calories per serving

Ingredients

• 8 oz pasta (penne, rigatoni, or fusilli)
• 1 lb Italian sausage (sweet or spicy)
• 1 tbsp olive oil
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 2 cups cherry tomatoes (halved)
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• ½ tsp dried oregano
• ½ cup reserved pasta water
• 8 oz mozzarella pearls
• ¼ cup fresh basil leaves (chopped)
• 2 tbsp balsamic glaze

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
2. Reserve half a cup of pasta water, then drain the pasta and set it aside.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the sausage, removing the casing if needed, and cook, breaking it apart, until browned and fully cooked, about 5 to 7 minutes.
5. Remove the sausage from the skillet and set it aside.
6. In the same skillet, add the chopped onion and cook for 2 minutes until softened.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Add the cherry tomatoes, salt, black pepper, red pepper flakes, and oregano, stirring and cooking until the tomatoes soften and release their juices, about 5 minutes.
9. Return the cooked sausage to the skillet and stir everything together.
10. Add the drained pasta and mix well, stirring in a splash of reserved pasta water if it looks dry.
11. Remove from heat and gently stir in the mozzarella pearls and fresh basil, letting the residual heat soften the cheese.
12. Finish with a drizzle of balsamic glaze and adjust the seasoning if needed.
13. Serve warm.

Cooking Tips

• Let the tomatoes cook until they really break down and release their juices, which builds the base of the sauce.
• Stir the mozzarella in gently once the pan is off the heat so it stays in soft pieces rather than fully melting.
• Save extra pasta water before draining in case the dish needs loosening.

Substitutions

• Ground beef can replace Italian sausage.
• Diced fresh mozzarella can replace mozzarella pearls.
• Any short pasta can replace penne or rigatoni.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of water, since the cheese can turn rubbery if microwaved too hot.
• Freezing isn't recommended, since the mozzarella texture changes once thawed.

Serving Suggestions

• Top with extra basil and a final drizzle of balsamic glaze.
• Serve with crusty bread on the side.
• Add red pepper flakes for a bit of heat.

Nutrition (per serving)

Nutrient	Amount
Calories	550 kcal

You Might Also Like

• Creamy Tomato Burrata Pasta
• Easy & Creamy Pistachio Pesto Pasta with Shrimp
• Creamy Tuscan Marry Me Butter Beans
• Creamy Tuna Pesto Pasta (Quick and Easy)
• Easy Spicy Arrabbiata Pasta (20-Minutes)
• Easy Tuna Pasta Recipe (25-Minutes)