Roasted Tomato & Garlic Garden Pasta with Chicken Sausage

This is one of my go-to summer dinners because it’s so fresh and easy to make!


Servings: 4-5

  • 1 package of Amylu Roasted Garlic & Asiago Chicken Sausages
  • 8 oz. Calamarata or Rigatoni Pasta
  • 2 pints of Cherry Tomatoes
  • 3 Garlic Cloves, halved
  • ½ cup + 1/3 cup Fresh Basil, chopped
  • 3 tbsp. Olive Oil
  • 1 tsp. Red Pepper Flakes
  • 1 tsp. Salt
  • 1 cup Grated Parmesan


  1. Preheat oven to 425F. Line a baking pan with parchment paper.
  2. Bring a large pot of salted water to a boil.
  3. Remove the chicken sausages from their packaging and slice into bite-sized pieces. Add to the prepared pan.
  4. Add the cherry tomatoes, garlic, ½ cup basil leaves, red pepper flakes, salt, and olive oil. Toss it all together until well combined. Place in the oven to roast 15-20 minutes, until tomatoes are juicy and ‘popping.’
  5. In the meantime, add the pasta to the boiling water and cook until al dente or according to package directions. Reserve ½ cup pasta water before draining.
  6. Use a slotted spoon to transfer all the roasted ingredients EXCEPT the sausage to a food processor. Pulse until a smooth tomato sauce.
  7. In a large serving bowl, combine the pasta, sausage and any remaining pan juices, tomato sauce, and remaining 1/3 cup chopped basil. Toss until the pasta is well coated in the sauce. If needed, add a tablespoon of pasta water at a time until desired texture.
  8. Stir in the grated parmesan and enjoy warm!