For such a short ingredient list, this 20-minute pasta dish is bursting with bold flavors — the kind you typically expect from all-day simmering. The secret is starting with flavor-packed ingredients: Pre-cooked andouille sausage is sharp and smoky, a can of fire-roasted tomatoes bring sweet, smoky complexity, and thinly sliced fennel and fresh basil lend mild licorice notes.
The beauty of this dish is that you throw everything into one pot and let it all cook together, which infuses every bite with these flavors and creates a silky, starchy sauce that clings to the noodles. But if you have a few extra minutes, feel free to brown the sausage and saute the fennel before adding the remaining ingredients, which will give it a little extra depth. Serve with a simple green salad, a loaf of crusty bread and a bottle of wine.
One-Pot Spicy Sausage and Tomato Pasta
Serves 3 to 4
- 12 ounces smoked andouille sausage
- 1/2 medium fennel bulb
- 4 1/2 cups water
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 12 ounces dried linguine pasta
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh basil leaves, plus more for garnish
1. Cut 12 ounces andouille sausage crosswise into 1/2-inch thick rounds and thinly slice 1/2 medium fennel bulb. Place both in a large, straight-sided skillet. Add 4 1/2 cups water, 1 can fire-roasted diced tomatoes and their juices, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
2. Bring to a boil over high heat. Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. Meanwhile, tear 1 cup fresh basil leaves in half. In the last 2 minutes of cooking, add the basil.
3. Remove from the heat. Taste and season with more salt as needed. Garnish with more fresh basil.
Recipe notes: Leftovers can be refrigerated in an airtight container up to four days.