Pasta allo Scarpariello with Cherry Tomatoes and Pork Sausage
A simple, glossy tomato pasta built on olive oil, garlic, and basil. It’s easy to make, but tastes like something you’d order at a really good trattoria. Exactly the way my Pa makes it. Sweet tomatoes, plenty of olive oil, soft garlic, and fresh basil come together into a sauce that clings perfectly to the pasta. It’s simple, instinctive cooking, and the kind of dish that tastes like home every time.
Pasta allo Scarpariello with Cherry Tomatoes and Pork Sausage
Serves 2
Ingredients:
200–250g paccheri or rigatoni
200g fresh cherry tomatoes, halved
1 x 400g can tinned cherry tomatoes
4–5 garlic cloves, thickly sliced
1 basil stem (whole, leaves on or off)
A big handful of fresh basil leaves, torn
Olive oil, a generous amount (at least 5–6 tbsp)
Salt, to taste
Freshly grated Parmigiano Reggiano
Optional: a pinch of chili flakes
Optional: 2-3 pork and fennel sausages
Instructions:
In a sauce pan, pour in a generous glug of olive oil - don’t be shy here, the olive oils makes up most of the sauce! Add the thick garlic slices and cook on low heat, stirring occasionally, until soft and translucent. No browning, just gentle softening.
Add the fresh cherry tomatoes and stir gently. Let them cook for 4–5 minutes until they start to break down.
Add the tinned cherry tomatoes along with all their juices. Add a bit of water to the empty can, swirl it around, and add to the pan. Drop in the whole basil stem and a generous pinch of salt. Simmer on low-medium heat for 20–25 minutes, uncovered, stirring occasionally.
Use a potato masher to mash the softened tomatoes into a thick, glossy sauce. Leave some texture, but break down any big pieces.
Meanwhile, cook your mezzi paccheri or rigatoni in salted boiling water until very al dente. Reserve a cup of pasta water.
Remove the basil stem from the sauce and discard. Add the drained pasta straight into the sauce, tossing to coat over medium heat. Add a splash of reserved pasta water to help it all cling together.
Add a handful or freshly torn basil.
Serve with plenty of freshly grated Parmigiano Reggiano. Don’t forget to add a basil leaf for decoration (my Pa’s rule!).
Hot tip: This sauce is a great base if you want to bulk it up. I sometimes add sautéed Italian pork and fennel sausage, or a few slices of crispy bacon for extra depth and richness.