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Pasta with Italian Sausage, Tomato Sauce and Crispy Sage

John Alberti's Pasta with Italian Sausage, Tomato Sauce and Crispy Sage
Pasta with Italian Sausage, Tomato Sauce and Crispy Sage. TODAY, September 20 2016.Nathan R. Congleton / TODAY

Chef notes

Since this dish has so few ingredients, twin Italian chefs Tony and John Alberti recommend using high-quality store-bought imported Italian tomato sauce called tomato passata. They pair their tasty sauce with long strands of tagliatelle that cling to the sauce perfectly. Fettuccine is a great replacement if that's what in your pantry right now. Crispy fried sage leaves add an extra layer of texture to this easy 5-ingredient dinner that takes less than 30 minutes to prep.


  • 1 pound Italian sausage
  • Extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 12 ounces store-bought Italian tomato sauce (tomato passata)
  • 10 fresh sage leaves, finely chopped
  • 1 pound tagliatelle pasta
  • Salt and pepper
  • Fried sage leaves, for serving



Slit the sausages along their length, remove the meat from the skin and then break into small equal chunks.


In a large skillet pan over medium heat, add extra-virgin olive oil and the sausage. Cook for 8 to 10 minutes. Add the garlic and cook for a further 30 seconds until golden. Then add the tomato passata, sage, season with salt and pepper, mix well and reduce for 5 minutes.


While the sausages are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and add to skillet with the sausage and tomato sauce and mix well. Garnish with a few fried sage leaves to finish (optional). Serve immediately. Buon appetito.