Creamy Tomato and Italian Sausage Pasta
Creamy Tomato and Italian Sausage Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil, for pasta water
- salt, for pasta water, as needed
For the Creamy Tomato Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- salt, to taste
- black pepper, freshly ground, to taste
For Serving
- fresh basil leaves, for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and 1 tablespoon of olive oil to prevent sticking. Cook according to package directions until al dente, typically 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 15 min
- 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, about 6-8 minutes. Drain any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the skillet and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 6 min
- 4
Stir in the crushed tomatoes, chicken broth, and dried oregano. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Return the cooked Italian sausage to the skillet. Stir in the heavy cream, 1/4 cup of grated Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Add the drained pasta directly to the skillet with the sauce. Toss gently to coat the pasta evenly. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 3 min
- 7
Serve immediately in bowls, garnished with extra fresh basil leaves and a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato and Italian Sausage Pasta
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon olive oil, for pasta water
- salt, for pasta water, as needed
For the Creamy Tomato Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- salt, to taste
- black pepper, freshly ground, to taste
For Serving
- fresh basil leaves, for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and 1 tablespoon of olive oil to prevent sticking. Cook according to package directions until al dente, typically 10-12 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 15 min - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, about 6-8 minutes. Drain any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the skillet and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 6 min - 4
Stir in the crushed tomatoes, chicken broth, and dried oregano. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Return the cooked Italian sausage to the skillet. Stir in the heavy cream, 1/4 cup of grated Parmesan cheese, and chopped fresh basil. Season with salt and freshly ground black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Add the drained pasta directly to the skillet with the sauce. Toss gently to coat the pasta evenly. Cook for 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 3 min - 7
Serve immediately in bowls, garnished with extra fresh basil leaves and a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min