Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Brown the sausage thoroughly, about 6-8 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving a small amount of rendered fat in the skillet.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the olive oil to the skillet, if needed. Add the diced yellow onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, stir well, and bring the sauce to a gentle simmer. Return the cooked Italian sausage to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min
- 5
Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Mix until the cheese is melted and the sauce is creamy. Taste and adjust seasonings as needed.
⏱️ 3 min
- 6
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 1 pound penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. Brown the sausage thoroughly, about 6-8 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving a small amount of rendered fat in the skillet.
⏱️ 8 min - 3
Reduce the heat to medium. Add the olive oil to the skillet, if needed. Add the diced yellow onion and cook until softened and translucent, about 4-5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 4
Pour in the crushed tomatoes, stir well, and bring the sauce to a gentle simmer. Return the cooked Italian sausage to the skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 10 min - 5
Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Mix until the cheese is melted and the sauce is creamy. Taste and adjust seasonings as needed.
⏱️ 3 min - 6
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 2 min