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Wagyu Hot Italian Sausage & Garden Tomato Pasta

Fullblood Wagyu Beef Hot Italian Sausage, Caramelized Onions, Cherry Tomatoes and Garden Tomato Sauce Pasta

Prep Time: 1 Hour
Cook Time: 30 Minutes
Servings: 6-8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Ground Hot Italian Sausage
  • 1 LB Dry Cavatappi Pasta (cooked per package instructions to al dente)
  • 1 PT Cherry Tomatoes (halved)
  • 1 Sweet Onion (julienned)
  • 1/2 CUP Sherry Wine
  • 2 TSP Kosher Salt
  • 1/2 TSP Freshly Ground Black Pepper
  • Grapeseed Oil
  • Basil Leaves (chiffonade, to garnish)

Garden Tomato Sauce

  • 8-10 Large Garden Tomatoes
  • 1 Sweet Onion (cut into large chunks)
  • 10 Large Garlic Cloves (smashed)
  • 4 SPRIG Fresh Oregano
  • 1/2 CUP Extra Virgin Olive Oil (plus additional for drizzling)
  • 1/4 CUP Basil (chiffonade)
  • 1/2 TSP Red Pepper Flakes
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)


  • Food Mill
  • Stainless Steel Sauté Pan
  • Wooden Spoon
  • Parchment Paper


Preheat the oven to 425°F.

Score the large garden tomatoes through the top/core, making an “x” through the skin of the tomato.

Place the tomatoes on a baking sheet lined with parchment paper.

Add the sweet onion pieces, smashed garlic cloves, and sprigs of fresh oregano to the baking sheet.

Drizzle some olive oil over the tomatoes.

Sprinkle the red pepper flakes over the tray, and season everything with kosher salt and freshly ground black pepper.

Place the baking sheet in the preheated oven.

Roast for about 35 minutes until the tomatoes are just beginning to char on the bottom. Make sure to rotate the tray half way through the cooking process.

Remove the tray from the oven, and let the tomatoes cool.

Peel off the tomato skins with a paring knife.

Remove the oregano sprigs from the tray, and run the peeled tomatoes and garlic mixture through a food mill.

Season to taste with kosher salt and freshly ground black pepper.

Transfer the tomato and garlic mixture to a stainless steel pan on the stove. Cook on low for 45 minutes, while stirring occasionally.

Add in the chiffonade basil, and season to taste with kosher salt and freshly ground black pepper. Set aside.


Heat a large stainless steel sauté pan with a small amount of grapeseed oil.

Once hot, add the Fullblood Wagyu ground hot Italian sausage in chunks.

While the hot Italian sausage is browning, break up the large pieces with a wooden spoon.

Once the Wagyu sausage is cooked, remove it with a slotted spoon and place it on a plate. Set the meat aside.

Leave the Wagyu fat in the pan on the heat.

Add the julienned sweet onions and kosher salt to the pan. Start to caramelize the onions.

Once the onions start to brown, add the sherry cooking wine.

With the wooden spoon, scrape the bottom of the pan to get up any of the delicious bits.

Cook the onions for 10 minutes longer or until all of the wine is absorbed and the onions are caramelized.

Take the pan off the heat, and add the freshly ground black pepper and cherry tomatoes to the pan.

Add the Fullblood Wagyu hot Italian sausage back to the pan. This is your hot Italian sausage and tomato mixture.


Cook the dry cavatappi pasta to al dente according to the package instructions (usually takes 9-12 minutes to cook/boil in salted water).


Toss the cooked pasta with the warm garden tomato sauce.

Season to taste with kosher salt and freshly ground black pepper.

Portion the pasta onto plates, and top with the Fullblood Wagyu hot Italian sausage and tomato mixture.

Garnish with chiffonade basil leaves, and serve warm. Enjoy!

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