Creamy Italian Sausage Pasta
A luxurious weeknight dinner that comes together fast. This creamy Italian sausage pasta features a rich, velvety tomato cream sauce, savory sausage, and perfectly cooked noodles for the ultimate comfort food experience.
Equipment
- Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 pound mild Italian sausage
- 3 large garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons tomato paste
- 1 14 ounce can diced tomatoes (don't drain)
- 1/2 teaspoon each of dried basil, oregano, and parsley
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper (optional)
- 1/4 teaspoon black pepper
- 1 cup beef stock
- 1/2 cup heavy cream, room temperature (just take out once you begin the cooking process)
- 1 pound favorite pasta
- 1/2 - 1 cup reserved pasta water (after noodles boil, reserve about 1 cup)
- parmesan cheese for serving
Instructions
Build the savory base
- Set a large pot over medium heat and pour in the olive oil. Add the sausage and diced onion together, breaking the meat into small crumbles as it cooks. Let it cook for about 10 minutes until the sausage is fully cooked and browned in spots, and the onion has softened and turned glossy.
- Stir in the minced garlic and cook for 2 more minutes until it smells fragrant and mellow, and the bottom of the pot starts collecting flavorful browned bits.
Bloom the paste and deglaze
- Add the dried basil, oregano, parsley, salt, black pepper, optional crushed red pepper, and tomato paste. Stir constantly for a few minutes, scraping the bottom of the pot, until the tomato paste darkens to a deep rust color and the herbs smell toasty in the rendered fat.
- Pour in 1/4 cup of dry white wine (if using) and immediately scrape up everything clinging to the pan. Let the wine reduce slightly so the harsh edge cooks off, leaving behind a bright, savory backbone.
Simmer the sauce and cook the pasta
- Add the undrained diced tomatoes and beef stock, then stir well to combine. Let the sauce simmer uncovered for about 20 minutes, until it smells rich and the surface looks slightly thickened.
- While the sauce simmers, cook your pasta according to the package directions, aiming for al dente. Before you drain it, reserve 1/2 to 1 cup of the starchy pasta water to help pull the sauce into a silky finish later.
Finish with cream and bring it all together
- When the sauce has finished simmering, lower the heat. Slowly pour in the room-temperature heavy cream, stirring gently so the sauce turns smooth and lightly rosy.
- Add the cooked pasta and toss until every piece is coated. Loosen the sauce with the reserved pasta water a little at a time if needed, until the sauce looks glossy and clings to the noodles. Finish with plenty of Parmesan cheese and serve hot.
Notes
Temperature Tip: Let your heavy cream come close to room temperature before adding it to the sauce. Adding cold dairy to a hot, acidic base can shock the sauce and cause it to curdle.
Pasta Texture Tip: Undercook your pasta by one or two minutes so it stays perfectly al dente after being tossed in the warm sauce. The noodles will continue to absorb liquid as they finish.
Make-Ahead & Storage Tip: If you plan to freeze this dish for later, stop cooking before adding the heavy cream. Freeze the tomato and sausage base, then add fresh cream when you reheat to maintain a smooth texture.
Reheating Tip: Always reheat cream-based sauces gently over low heat, adding a small splash of broth or water. High heat will cause the fats to separate and turn the sauce oily.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.