Lush pasta in tomato cream with sausage, Parmesan and basil—easy, hearty, and satisfying for any night.
# What You Need:
→ Pasta
01 - 12 oz penne or rigatoni
02 - Salt, for boiling water
→ Meats
03 - 12 oz Italian sausages, casings removed
→ Vegetables and Aromatics
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 14 oz canned chopped tomatoes
07 - 2 tbsp tomato paste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried chili flakes (optional)
→ Dairy
10 - 2/3 cup heavy cream
11 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Fresh Herbs and Seasoning
12 - 2 tbsp fresh basil, chopped, plus extra for garnish
13 - Freshly ground black pepper
14 - Olive oil, for sautéing
# Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining. Drain the pasta and set it aside.
02 - Place a large skillet over medium heat. Drizzle with olive oil. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes.
03 - Add chopped onion to the skillet and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
04 - Stir in tomato paste, canned chopped tomatoes, dried oregano, and chili flakes. Simmer the mixture for 5 to 7 minutes, stirring occasionally.
05 - Reduce the heat. Pour in the heavy cream and stir to combine. Simmer gently for 2 to 3 minutes to blend flavors.
06 - Add the cooked pasta to the skillet with the sauce. Add most of the grated Parmesan and the chopped fresh basil. Toss well to coat, using a little reserved pasta water if needed to loosen the sauce.
07 - Season with freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan and basil as desired.
