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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
Nathan R. Congleton / TODAY
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(70 rated)

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


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

2. 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.

3. 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.

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