Tomato Basil Pasta
User Reviews
5.0
12 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
472 kcal
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Course
Main Course
Tomato Basil Pasta
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This Tomato Basil Pasta has savory pasta tossed in a delicious cream sauce with sausage, fresh tomatoes, and basil. You can't beat the flavors in this dish.
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Ingredients
Sauce
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- ½ teaspoon EACH: onion powder, oregano, parsley
- ¼ teaspoon garlic salt
Sausage/Pasta, etc.
- 2 teaspoons olive oil
- ½ lb. ground sausage hot, sweet, or mild. See notes.
- ½ cup dry white wine see notes
- 3 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 tablespoon softened cream cheese optional but recommended
- ¾ cup Parmesan Cheese grated
- ½ pound orecchiette pasta see notes
- 1 cup cherry tomatoes
- 8-10 fresh basil leaves chiffonade. See notes.
- 2 teaspoons fresh lemon juice optional
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Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
- Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. break it apart. Remove and set it aside.
- Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
- Add the garlic and cook for 1 more minute. Melt the butter and gradually sprinkle in the flour. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
- Add the pasta to the boiling water and set a timer to avoid overcooking. Drain once cooked.
- Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Bring to a boil, then reduce heat to low.
- Add the tomatoes and cream cheese and stir to combine. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the sausage back. Cover partially until the pasta is ready.
- Add the cooked pasta to the sauce and stir to combine. Stir in the lemon juice, if using, and remove from heat.
- Sprinkle with fresh basil and serve with freshly cracked pepper.
Notes
- Pro Tips:
- Storage
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Hot Sauce/Dijon Mustard/Soy Sauce: These are all flavor enhancers in the sauce that you can't taste outright, but they really round out the flavor profile.
Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
- Hot sauce elevates the other flavors, Dijon adds a hint of tang and acidity, and Soy sauce adds umami. Worcestershire sauce can be used instead of soy sauce if needed.
- Sausage: I use Jimmy Dean regular sausage in this recipe, it's delicious.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
(Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
- (Packaged cheeses have anti-caking agents that prevent them from clumping in the packaging, but it also prevents them from melting as well in soups/sauces.)
- Cream Cheese: This can be omitted if needed but it really adds a little something. I find that Philadelphia cream cheese from a tub (vs. a block), melts the best.
- Tomatoes: Feel free to halve them depending on their size and your preference. You can also use drained canned tomatoes. Rotel is a nice addition and adds a little heat.
- Basil: 3/4 tsp. of dried basil can be used if you don't have fresh.
- To Chiffonade Basil: Stack the basil leaves and roll them tightly (handle gently as they bruise easily). Use a sharp knife to slice the basil into thin ribbons.
- Pasta: Any kind of pasta works well in this dish, I like the way the pockets fill up with sauce with the orecchiette. Other great options include medium shells, rotini, and penne.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
- Note: Fresh tomatoes start break down more after being reheated. (But I don't mind!)
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
37g
(12%)
Protein
17g
(34%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.3g
Cholesterol
70mg
(23%)
Sodium
868mg
(36%)
Potassium
354mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
639IU
(13%)
Vitamin C
8mg
(9%)
Calcium
181mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 17g | 34% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 868mg | 36% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 639IU | 13% |
| Vitamin C | 8mg | 9% |
| Calcium | 181mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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