Sausage Pasta recipe

This Sausage Pasta recipe embodies the heart of Italian cuisine, blending the rich flavors of Italian sausage with the comforting warmth of a creamy sauce, all wrapped around perfectly cooked pasta. The dish is a testament to the simplicity and elegance of Italian cooking, where a few quality ingredients come together to create a meal that is both satisfying and memorable. The combination of savory sausage, aromatic garlic, and the subtle tang of tomato paste, all enveloped in a rich cream sauce, makes this pasta dish a true delight for the senses.

Ingredients

  • : 1 pound (450g) penne or rigatoni
  • Sausage: 1 pound (450g) Italian sausage (mild or spicy), casings removed
  • Olive Oil: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Tomato Paste: 2 tablespoons
  • White Wine: 1/2 cup (125ml) (optional)
  • Chicken Stock: 1 cup (250ml)
  • Italian Seasoning: 1 tablespoon
  • Red Pepper Flakes: 1/2 teaspoon (optional)
  • Heavy Cream: 1 cup (250ml)
  • Parmesan Cheese: 1/2 cup (50g), freshly grated
  • Salt and Pepper: To taste
  • Fresh Parsley: Chopped, for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne or rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. Prepare the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
  3. Add Aromatics: Reduce heat to medium. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Create the Sauce: Add the tomato paste and cook for 1-2 minutes, stirring constantly. If using white wine, add it now and cook until reduced by half. Then add the chicken stock and Italian seasoning. Bring to a simmer and let cook for a few minutes until slightly reduced.
  5. Finish with Cream: Stir in the heavy cream and bring to a gentle simmer. Let cook for about 5 minutes or until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if using.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat, adding some reserved pasta water if the sauce seems too thick. Stir in the grated Parmesan cheese.
  7. Serve: Serve hot, garnished with chopped fresh parsley.

Top Tips

  • Use Quality Sausage: Choose Italian sausage that is fresh and has good flavor to elevate the dish.
  • Don’t Overcook Pasta: Ensure pasta is al dente to maintain texture.
  • Adjust Spice Level: Add more red pepper flakes for extra heat or omit for a milder version.
  • Reserve Pasta Water: This helps achieve the perfect sauce consistency.
  • Experiment with Cheese: Mix Parmesan with other cheeses like mozzarella or ricotta for different flavors.
  • Garnish Freshly: Add fresh herbs just before serving to preserve their color and aroma.

Variations

  • Spicy Version: Increase the amount of red pepper flakes or add diced jalapeños for an extra kick.
  • Mushroom Addition: Sauté sliced mushrooms with garlic before adding the sausage for added depth.
  • Tomato Enhancement: Add diced fresh tomatoes or canned crushed tomatoes for a more robust tomato flavor.
  • Herb Infusion: Mix in chopped fresh basil or oregano into the sauce for a brighter flavor.
  • Protein Swap: Substitute the Italian sausage with chorizo or other spicy sausages for a different twist.
  • Vegan Option: Replace sausage with roasted eggplant or zucchini and use vegan cream alternatives.

Nutritional Guide

Servings Calories Fat Carbohydrates Protein
4 550 35g 40g 30g

Additional nutritional notes: This Sausage Pasta recipe is rich in protein from the sausage and cheese, making it a satisfying meal. The heavy cream adds a significant amount of fat, but using less or substituting with lighter alternatives can reduce this. The dish is also a good source of carbohydrates from the pasta, providing energy. For a healthier version, consider reducing the cream or adding more vegetables like mushrooms or bell peppers.

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