BEST Sausage Pasta Recipe
User Reviews
5
BEST Sausage Pasta Recipe
Description
The BEST Sausage Pasta is made by browning Italian sausage slices and then sautéing onions and garlic until softened. Italian seasoning is added before gradually incorporating chicken broth and chunky tomato sauce. Bowtie pasta is stirred in to cook directly in the sauce, allowing it to absorb the savory flavors. The addition of heavy cream near the end provides a smooth, creamy texture to the sauce. Cooking is done on a medium-low heat with the pot covered to let the pasta become tender but still retain a slight bite. The result is a rich and filling pasta dish where the hearty sausage and creamy tomato sauce meld together. Variations in sausage type or pasta shape offer flexible options for different preferences.
This pasta works well as a standalone meal or with a simple green salad for balance.
Leftovers keep well tightly covered in the refrigerator for up to two days and can be reheated in a pan with a splash of cream or in a microwave. While the full cooked dish doesn't freeze well, uncooked pasta can be frozen and prepared fresh when needed.
Ingredients
For the Italian sausage pasta:
- 2 tablespoons olive oil or mild vegetable oil
- 1 lb Italian sausage sliced (or you can replace it with chorizo, bratwurst, linguiça, or andouille. If you are not a fan of heat, use a mild sausage. For a lower- fat dish, use turkey or chicken sausage, hot or spicy
- 1 yellow onion small diced, large
- 2 garlic minced, cloves
- 1 teaspoon Italian seasoning
- 2 cups chicken broth or vegetable stock
- 2 cups tomato sauce I used Ragú® Chunky Tomato Garlic & Onion Sauce, chunky
- 1 teaspoon salt or more if desired
- 12 oz bowtie pasta or you can use pasta shells, orecchiette, mini penne, or mezzi rigatoni instead. For a wholesome pasta dish, use whole wheat pasta. For a low-carb dish, use keto pasta. Make sure to adjust the cooking time!, dry
- ⅓ cup heavy cream TIP: For a creamier pasta, add also 4 oz of room temperature cream cheese, cut into chunks. For a lighter sauce, use half and half and a light cream cheese
Toppings:
- Parmesan Cheese grated
- 2 tablespoon parsley chopped
Instructions
- BROWN THE SAUSAGE: Heat a large pot over medium-high heat, add the olive oil, and lightly brown the sausage on both sides, about 4-6 minutes. Remove excess oil!
- COOK THE VEGGIES: Reduce the heat to medium and sweat the diced onions for about 3 minutes, occasionally stirring (don't let them brown). Add the garlic and let cook for about 1 minute, stirring once and a while.
- ADD INGREDIENTS AND PASTA: Stir in the Italian seasoning for about 10 seconds and add the broth little by little while stirring to scrape the bottom of the pan. Stir in the tomato sauce and the salt, then add the pasta. If you enjoy spicy foods or are adding a mild sausage, add a pinch of red pepper flakes!
- COOK THE ITALIAN SAUSAGE AND PASTA: Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 13-15 minutes, or until the pasta is al dente. Make sure to stir gently once in a while to prevent the pasta from sticking. If needed, add some extra broth or water (just enough for the pasta to cook).
- Turn off the heat and stir in the heavy cream and cream cheese if you want. Stir until creamy and homogeneous (and there are no chunks of cream cheese). Adjust the salt!
- GARNISH: Let the pasta sit for about 2-3 minutes in order for the cream to heat through and the sauce to thicken. Sprinkle some grated Parmesan cheese and parsley on top and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan or microwave, adding cream to loosen the sauce if it thickens too much.
- Freezing the fully cooked pasta dish is not recommended due to sauce separation; however, uncooked pasta can be frozen for up to one month and thawed before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 5797 kcal
% Daily Value*
| Calories | 579.7kcal | 29% |
| Carbohydrates | 50.4g | 17% |
| Protein | 21.3g | 43% |
| Fat | 34.4g | 53% |
| Saturated Fat | 12.4g | 62% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 15.6g | 78% |
| Cholesterol | 74mg | 25% |
| Sodium | 1628.4mg | 68% |
| Potassium | 625mg | 13% |
| Fiber | 1.7g | 7% |
| Sugar | 4.4g | 9% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 73.1mg | 7% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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