Food made with love in a Vietnamese mom's kitchen.

Tomato Basil Mozzarella Pasta with Sausage

Tomato Basil Mozzarella Pasta with Sausage

My daughter LOVES tomato basil mozzarella pasta with sausage.  I think one of the reasons she likes it so much is because of the fresh ingredients such as fresh tomatoes instead of canned tomatoes.  You can use any type of pasta to make this dish.  Since my daughter and I are not on a gluten-free diet, so we love the rigatoni pasta.  Gluten-free spaghetti pasta or penne goes to my husband.  I have yet to find a gluten-free rigatoni.

I buy the fresh mozzarella ball for this.  The plain mozzarella was good, but then I found smoked mozzarella.  My husband seems to prefer it.  Either will be delicious.  Use whichever one you want.  The small mozzarella balls are great because you can just dump them in without having to cut them up.

We like Italian sausage for this dish.  I’m sure that shrimp or chicken would be just as good in this dish as the sausage.  Fried tofu would be an excellent source of protein for vegetarians.

As for equipment, I like to use my stainless steel pan for this.  The reason I prefer it over non-stick is that when you brown the sausage, the bits and pieces stick to the pan.  This means that I can deglaze the pan with some white wine, which adds so much flavor.  I have a set that is similar to the set from Amazon (see link).

I used about a quarter cup of the chardonnay I got from the California Wine Club in the recipe.  My husband and I split what was left of the wine to have with this pasta dinner.  It was a DELICIOUS pairing!  They take very good care in packaging the bottles and they’re delivered to your front door.

California Wine Club wine
California Wine Club wine

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Tomato Basil Mozzarella Pasta with Sausage

Italian sausage used in this dish makes it hearty and delicious.


  • 6-8 oz dried pasta
  • 1 pat butter
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic - minced
  • 2 Italian sausage links - cut into pieces (or packed sausage)
  • 1/4-1/2 cup white wine
  • 1/2 cup reserved pasta water optional
  • 3 tomatoes - finely diced (or use a pint of cherry tomatoes, cut into halves)
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 8 oz smoked mozzarella ball - cut into 1/4 inch squares
  • 1/2-1 cup basil leaves - cut into strips (chiffonade)
  • red pepper flakes optional


  1. In a medium pot, cook the pasta according to the packaging.  

  2. About 5 minutes into the pasta cooking, heat an 8-inch skillet over medium-high heat.

  3. Add the butter and olive oil.

  4. Once the butter melts, add the garlic and saute until fragrant.  Do not let it burn.

  5. Add the sausage and brown.  (Note: if you're using ground Italian sausage, use a spatula to break up the meat while browning.)

  6. Next, add the diced tomatoes.  If you're using cherry tomatoes, put them cut side down.

  7. Pour in the wine and let it simmer for about a minute or two.

  8. Add the salt and pepper.

  9. Once the pasta is al dente, scoop it out of the pasta pot and put it directly into the skillet.

  10. If the pasta looks dry, add a some of the pasta water to the skillet to give it a little bit of a sauce.

  11. Turn off the burner and sprinkle the mozzarella into the skillet evenly.  Try not to move them around and just let them melt.

  12. To serve, scoop the pasta into a plate and sprinkle the fresh basil on top.

  13. Optional: add pepper flakes for a little kick.


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