Creamy Italian Sausage Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
758 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Italian Sausage Pasta
Description
The recipe starts by browning bulk mild Italian sausage to develop flavor, then sautéing onions and garlic with red pepper flakes to create a fragrant base. Tomato paste is cooked in to deepen the sauce's richness, followed by a reduction of dry white wine. Crushed plum tomatoes are added to enhance acidity and texture. Heavy cream is stirred in near the end to create a smooth, creamy sauce. The pasta cooks al dente, absorbing some sauce, and finishes tossing in pecorino romano and fresh basil for a salty, herbaceous lift.
This pasta offers a balance of creamy texture, gentle heat from red pepper flakes, and a savory depth from sausage and cheese. The sauce clings well to wide pappardelle noodles, creating a substantial meal.
It is suitable for a filling family dinner or when a rich pasta dish is desired. Serving with extra grated Pecorino Romano allows individuals to adjust saltiness and cheesiness to taste.
If the pasta absorbs too much sauce or dries out, reserved pasta water can be added to loosen the sauce before serving. Leftovers keep well refrigerated for up to three days and reheat gently on the stovetop or microwave.
Ingredients
- 1 pound pappardelle
- 1 pound Italian sausage bulk, mild
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 1/2 teaspoon red pepper flakes crushed, hot
- 3 ounces tomato paste
- 3/4 cup white wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup heavy cream
- 2 cups water will most likely not need all of it, reserved pasta water
- 3/4 cup pecorino romano grated
- salt to taste
- black pepper to taste
- 1/4 cup basil hand torn, leaves
Instructions
- Bring a large pot of salted (2 tablespoons kosher salt) water to boil.
- Heat a very large pan or Dutch oven to medium-high heat then add in the olive oil and sausage. Brown the sausage until almost cooked through (about 7 minutes).
- Turn the heat down to medium and add the onions to the pan. Saute for 3-4 minutes or until softened then add the garlic and cook for another 1-2 minutes or until lightly golden. Add the red pepper flakes and cook for another 30 seconds.
- Add the tomato paste and cook for 5 minutes stirring frequently.
- Turn the heat to medium-high and add the wine. Cook for 1-2 minutes to reduce the wine by about half. Scrape the bottom of the pan with a wooden spoon to remove all of the brown bits.
- Add the plum tomatoes to the pot and bring to a boil. Once boiling, lower the heat to a simmer. At this time begin cooking the pasta to 1 minute less than al dente.
- About 5 minutes before the pasta has finished cooking add the cream and mix well to incorporate.
- Once the pasta is almost al dente add it to the sauce and mix to coat. Add a bit of pasta water if needed to loosen things up. Continue to cook, stirring frequently, until the pasta is a perfect al dente.
- Remove the pan from the heat. Add the Pecorino, mix well, then taste test. Season with salt and pepper if required then add the basil.
- If the pasta gets at all dry before serving simply add a bit more of the reserved pasta water and stir to combine. Serve with grated Pecorino. Enjoy!
Notes
- Makes 6 large or 8 normal-sized servings.
- If the pasta becomes dry, add some reserved pasta water to loosen the sauce before serving.
- Serve with extra grated Pecorino Romano cheese for additional flavor.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on stovetop or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 69.2g | 23% |
| Protein | 31.6g | 63% |
| Fat | 38.8g | 60% |
| Saturated Fat | 17.9g | 90% |
| Cholesterol | 100mg | 33% |
| Sodium | 735mg | 31% |
| Potassium | 708mg | 15% |
| Fiber | 5.1g | 20% |
| Sugar | 10.8g | 22% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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