🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250 grams spaghetti or fusilli
- 4 links chicken sausage, sliced diagonally
- 1/2 onion, finely chopped
- 4 cloves garlic, finely chopped
- 5 fresh red tomatoes, diced
- 4 tbsp bottled tomato ketchup
- 1 tbsp tomato paste (optional, for a thicker sauce)
- 3-5 red bird's eye chilies, sliced (adjust to taste)
- 1 tsp granulated sugar
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 4 tbsp olive oil or cooking oil
- to taste fresh basil leaves or parsley, for garnish
- to taste grated parmesan or cheddar cheese
- 1/2 cup pasta cooking water
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👩🍳 Instructions
- 1 Bring water to a boil in a large pot, add a little salt and 1 tbsp oil. Cook the pasta according to the package instructions until al dente (usually 8-10 minutes). Set aside a cup of the pasta cooking water before draining, then drain the pasta.
- 2 Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion until softened and fragrant, about 2-3 minutes.
- 3 Add the chopped garlic and sauté until fragrant and slightly golden, being careful not to let it burn.
- 4 Add the sliced chicken sausage, cook while stirring until the edges turn golden brown, about 3 minutes.
- 5 Add the diced tomatoes, stir well, and cook over medium heat until the tomatoes soften and release their juices, about 5-7 minutes.
- 6 Add the bottled tomato ketchup and tomato paste (if using), and mix well. Cook, stirring occasionally and gently pressing the tomatoes, until the sauce thickens, about 8-10 minutes.
- 7 Add the sliced chilies, sugar, salt, pepper, and oregano. Mix well and taste, adjusting the seasoning to your liking.
- 8 If the sauce is too thick, pour in a little of the pasta cooking water to thin it out and help it blend more smoothly with the pasta later.
- 9 Add the drained pasta into the skillet with the sauce, toss quickly and evenly until all the pasta is perfectly coated in the tomato sauce, then cook briefly for about 1-2 minutes.
- 10 Remove from heat and serve the hot pasta on plates, topped with grated cheese and chopped basil or parsley. Serve immediately while warm.
💡 Tips
• Use tomatoes that are fully ripe and red so the sauce tastes naturally sweeter without needing much added sugar.
• Don't throw away the pasta cooking water — its starch content helps the sauce cling perfectly to the pasta and gives it a creamier texture.
• If you like a richer, savorier flavor, add a bit of cream cheese or parmesan while tossing the pasta with the sauce.
• Store leftover tomato sauce in the fridge for up to 2 days in a sealed container, and reheat it before mixing with freshly cooked pasta to keep it tasting fresh.
📊 Nutrition Facts / serving
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