Creamy Italian Sausage Pasta
User Reviews
5.0
123 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 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
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Creamy Italian sausage pasta combines mild fennel sausage and al dente pappardelle in a tomato-based cream sauce that's finished with Pecorino Romano and hand-torn fresh basil.
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Ingredients
- 1 pound pappardelle
- 1 pound bulk mild Italian sausage
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 5 cloves garlic sliced
- 1/2 teaspoon crushed hot red pepper flakes
- 3 ounces tomato paste
- 3/4 cup dry white wine
- 1 14-ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup heavy cream
- 2 cups reserved pasta water will most likely not need all of it
- 3/4 cup pecorino romano grated
- salt and pepper to taste
- 1/4 cup basil leaves hand torn
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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 very large servings or 8 normal-sized ones.
- If the pasta dries out at all just add a touch of the reserved pasta water to loosen it up and mix well before serving.
- Serve with extra grated Pecorino Romano cheese.
- Leftovers can be saved for up to 3 days and can be reheated on the stovetop or the microwave.
Nutrition Information
Show Details
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
(20%)
Fiber
5.1g
(20%)
Sugar
10.8g
(22%)
Calcium
171mg
(17%)
Iron
5mg
(28%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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