Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 pound Italian sausage, casings removed, crumbled
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set the sausage aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the olive oil to the same skillet. Add the diced yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 5
Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Return the cooked Italian sausage to the skillet and mix well. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 6
Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 12 ounces penne pasta
- 1 tablespoon salt, for pasta water
For the Creamy Tomato Sauce
- 1 pound Italian sausage, casings removed, crumbled
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 3 garlic, cloves, minced
- 28 ounces crushed tomatoes, canned
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease and set the sausage aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the olive oil to the same skillet. Add the diced yellow onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
⏱️ 5 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 5
Stir in the heavy cream, grated Parmesan cheese, and chopped fresh basil. Return the cooked Italian sausage to the skillet and mix well. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 6
Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is evenly coated. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil leaves.