Go Back
+ servings

Italian Sausage Bucatini in a Fire Roasted Tomato Sauce

Print Recipe
The sauce is made with fire-roasted tomatoes, the "meatballs" are actually cut pieces of a rustic Italian sausage (<--totally obsessed with it!) that I get at the butcher. The sauce simmers for a little while and then I toss cooked bucatini pasta in all of that deliciousness and serve it with fresh basil, Parmesan cheese and garlic toast.
Course Mains & Entrees
Cuisine Italian
Keyword bucatini, fire roasted tomatoes, italian sausage, pasta
Prep Time 10 mins
Cook Time 1 hr 45 mins
Additional Time 5 mins
Total Time 2 hrs
Servings 8 servings
Calories 567
Author Laurie McNamara


  • 1 medium yellow onion coarsely chopped
  • 2 medium carrots coarsely chopped
  • 2 ribs celery along with any leaves, coarsely chopped
  • olive oil
  • pound quality Italian sausage cut into 1½-inch long pieces
  • 2 large cloves of fresh garlic chopped
  • teaspoon dried oregano crumbled in the palm of your hand
  • teaspoon dried basil crumbled in the palm of your hand
  • 1 teaspoon italian seasoning
  • 6 ounces tomato paste
  • 1/4 cup dry red wine
  • 3/4 cup water
  • 1 (28 ounce) can crushed fire-roasted tomatoes
  • 1 (15 ounce) can tomato puree
  • 1/2 teaspoon sugar
  • teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pinch red pepper flakes more or less to taste (optional)
  • 1 pound bucatini noodles


  • 1/2 cup grated Parmesan cheese
  • fresh torn basil leaves


  • Add onions, carrots and celery to the bowl of your food processor fitted with the blade attachment. Pulse until finely chopped.
  • Drizzle olive oil in a large, 12-inch deep-sided skillet or dutch oven. Heat pan on medium-high. Working in batches of two brown the sausages on all sides before transferring them to a clean bowl. Repeat with remaining sausages.
  • Reduce heat to medium-low and add garlic to the skillet and cook for 1 minutes. Add in the chopped vegetables and cook for 3 to 4 minutes, scraping up the browned bits on the bottom of the pan. Add in the oregano, basil and Italian seasoning and cook for 1 minute.
  • Add in the tomato paste and cook until caramelized, 2 to 3 minutes. Add in the wine, stir until absorbed into the tomato mixture, then stir in water.
  • Add in the crushed tomatoes, tomato puree and sugar. Stir and bring to a hard simmer for 10 minutes before adding in the browned sausages. Cook for 10 more minutes before covering, reducing the temperature to low and simmering for 1 hour.
  • Taste and season with red pepper flakes and more salt and pepper if desired.
  • Meanwhile prepare pasta accordingly to package directions. Toss pasta in the sauce and serve with grated Parmesan cheese and fresh basil.
  • Toss pasta in the sauce and serve in bowls with Parmesan and torn fresh basil.


Serving: 1g | Calories: 567kcal | Carbohydrates: 61g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 59mg | Sodium: 1410mg | Potassium: 874mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3655IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg