Description
A creamy and comforting Italian sausage pasta dish featuring perfectly cooked pasta tossed in a savory tomato and herb sauce enriched with cream and melted cheeses. This recipe combines ground Italian sausage, aromatic onions and garlic, and a blend of classic Italian herbs to create a rich and flavorful dinner perfect for weeknights or casual gatherings.
Ingredients
Scale
Pasta
- 12 ounces penne or fusilli pasta
Meat and aromatics
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried parsley
- Salt and pepper, to taste
- 1/2 cup half and half or heavy cream
Cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water, then drain and set the pasta aside.
- Cook the Sausage: In a large skillet, heat olive oil over medium heat. Add the ground Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink. Remove the cooked sausage from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
- Deglaze the Pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the broth simmer for 3-5 minutes to reduce slightly.
- Make the Sauce: Add the diced tomatoes with their liquid, dried oregano, basil, parsley, salt, and pepper to the skillet. Simmer for 5-7 minutes until the sauce thickens.
- Add the Cream: Stir in the half and half (or heavy cream) and let the sauce simmer for another 2-3 minutes. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
- Combine: Return the cooked sausage to the skillet and add the drained pasta. Toss everything together until the pasta is well coated in the creamy sauce.
- Add Cheese: Stir in the grated Parmesan and shredded mozzarella cheese until melted and creamy.
- Serve: Serve immediately, optionally garnished with extra Parmesan cheese. Pair with garlic bread or a fresh side salad for a complete meal.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- You can substitute half and half with heavy cream for a richer sauce.
- Italian sausage can be hot or mild depending on your preference.
- Make sure to cook the sausage thoroughly before adding it back to the sauce.
- Use fresh Parmesan cheese for the best flavor and melting quality.