Sweet Onion and Italian Sausage Pasta
Sweet Onion and Italian Sausage Pasta
Ingredients
For the Pasta
- 12 ounces dry pasta, such as penne or rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 sweet onion, large, thinly sliced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the dry pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the thinly sliced sweet onion to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the onions start to stick, add a tablespoon or two of water to deglaze the pan.
⏱️ 10 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Stir in the crushed tomatoes, chicken broth, dried oregano, red pepper flakes, and granulated sugar. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld. Season with kosher salt and black pepper to taste.
⏱️ 10 min
- 6
Add the cooked Italian sausage back into the sauce. Stir in the drained pasta, chopped fresh basil, and 1/4 cup of grated Parmesan cheese. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min
- 7
Toss everything together until the pasta is well coated. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Onion and Italian Sausage Pasta
Ingredients
For the Pasta
- 12 ounces dry pasta, such as penne or rigatoni
- 1 tablespoon kosher salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 sweet onion, large, thinly sliced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the dry pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the skillet.
⏱️ 7 min - 3
Reduce the heat to medium. Add the thinly sliced sweet onion to the skillet and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. If the onions start to stick, add a tablespoon or two of water to deglaze the pan.
⏱️ 10 min - 4
Add the minced garlic to the skillet and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Stir in the crushed tomatoes, chicken broth, dried oregano, red pepper flakes, and granulated sugar. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld. Season with kosher salt and black pepper to taste.
⏱️ 10 min - 6
Add the cooked Italian sausage back into the sauce. Stir in the drained pasta, chopped fresh basil, and 1/4 cup of grated Parmesan cheese. If the sauce seems too thick, add some of the reserved pasta cooking water, 1/4 cup at a time, until it reaches your desired consistency.
⏱️ 5 min - 7
Toss everything together until the pasta is well coated. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
⏱️ 5 min