Creamy Italian Sausage Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340 g penne or fusilli pasta
→ Protein and Dairy
02 -
450 g ground Italian sausage
03 -
120 ml half and half or heavy cream
04 -
50 g grated Parmesan cheese
05 -
30 g shredded mozzarella cheese
→ Aromatics and Vegetables
06 -
1 small yellow onion, diced
07 -
3 cloves garlic, minced
→ Sauce and Seasonings
08 -
1 tablespoon olive oil
09 -
32 g tomato paste
10 -
120 ml chicken broth
11 -
1 can (411 g) diced tomatoes, undrained
12 -
0.75 teaspoon dried oregano
13 -
0.75 teaspoon dried basil
14 -
0.75 teaspoon dried parsley
15 -
Salt, to taste
16 -
Black pepper, to taste
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 60 ml of pasta water, drain the pasta, and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Add the ground Italian sausage and cook, breaking up the meat, until thoroughly browned and no longer pink. Remove sausage with a slotted spoon and set aside on a plate.
03 -
In the same skillet, add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until aromatic.
04 -
Pour chicken broth into the skillet and use a wooden spoon to scrape up any browned bits. Allow the broth to reduce for 3-5 minutes. Add undrained diced tomatoes, oregano, basil, parsley, salt, and black pepper. Mix well and simmer for 5-7 minutes or until the sauce thickens.
05 -
Stir in the half and half or heavy cream and cook for 2-3 minutes. Adjust the sauce consistency by adding reserved pasta water as needed.
06 -
Return the browned sausage to the skillet. Add the cooked pasta and toss to evenly coat. Stir in grated Parmesan and shredded mozzarella until fully melted and incorporated.
07 -
Serve immediately, ideally with garlic bread and a fresh salad.
# Notes:
01 -
Reserve pasta water to help adjust the sauce’s consistency as needed.