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Cherry Tomato and Sausage Bucatini
Ashton Keefe's Cherry Tomato-Sausage Bucatini + Fennel-Celery Salad with Pecorino
Nathan Congleton / TODAY
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3.4588234 (85 rated)
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What's impressive about this — and all Italian cooking — is that it's simpler than ordering takeout. Use spicy sausage and pantry staples like dried pasta and canned tomatoes to take your weeknight dinner to a whole new level.

Swap option: Opt for canned cherry tomatoes instead of large or crushed. They are sweeter, more flavorful and often cheaper.


    • 2 tablespoons extra virgin olive oil
    • 4 small shallots, sliced
    • 4 to 5 cloves garlic, thinly sliced
    • 1/2 teaspoon salt
    • 3/4 pound spicy Italian sausage
    • Two 14-ounce cans cherry tomatoes
    • 1 pound bucatini pasta, cooked al dente with 1/2 cup pasta water reserved
    • 2 cups grated pecorino cheese
    • 1 bunch parsley, chopped
    • 1 cup halved fresh cherry tomatoes
    • Ricotta salata, for garnish


1. In a large skillet heat the olive oil over medium heat and sauté shallot and garlic until just tender and fragrant, about 3-4 minutes. Season with salt.

2. Add sausage and using a wooden spoon break up and stir until broken down, about 2 minutes.

3. Add cherry tomatoes and cook until they just pop, about 5 minutes. Add naked pasta and pecorino to the sauce, pour the reserved pasta water over the cheese and toss until creamy and sauce is incorporated. Add parsley and mix once more. Season with salt if needed.

4. Top with fresh cherry tomatoes and ricotta salata.

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Chef Ashton Keefe makes a delicious sausage bucatini

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