Creamy Italian Sausage Pasta

Discover the ultimate comfort food with this Creamy Italian Sausage Pasta recipe. Made with savory Italian sausage, tender pasta, and a rich, creamy tomato sauce, this dish is perfect for a quick and delicious weeknight dinner. Enhance your meal with fresh garlic, onions, and a blend of herbs like oregano, basil, and parsley. Topped with Parmesan and mozzarella, this pasta is sure to satisfy your cravings.

Ingredients

• 12 ounces penne or fusilli pasta
• 1 pound ground Italian sausage
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried parsley
• Salt and pepper, to taste
• 1/4 cup half and half or heavy cream
• 1/2 cup grated Parmesan cheese
• 1/3 cup shredded mozzarella cheese

Preparation

Cooking the Pasta

1. Boil the Water: Bring a large pot of water to a boil. Generously salt the water to enhance the flavor of the pasta.
2. Cook the Pasta: Add the pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.

Preparing the Sauce

1. Cook the Sausage: In a large skillet over medium-high heat, cook and crumble the Italian sausage until it’s no longer pink. Remove the sausage with a slotted spoon and leave the fat in the skillet for added flavor.
2. Sauté the Onion: Add the diced onion to the skillet and cook until softened, about 5 minutes. The onion should become translucent and start to caramelize slightly.
3. Add the Garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant. If desired, deglaze the pan with a splash of white wine or chicken broth to lift any browned bits from the bottom of the skillet.
4. Incorporate the Tomatoes: Pour the undrained diced tomatoes into the skillet. Use the liquid to scrape up any remaining bits from the bottom of the pan, adding depth to the sauce.

Seasoning and Simmering

1. Season the Sauce: Add the dried oregano, basil, parsley, salt, and pepper. Stir to combine the spices evenly throughout the sauce.
2. Simmer: Let the sauce simmer for about 5 minutes, allowing the flavors to meld together and the liquid to reduce slightly.

Making it Creamy

1. Add the Cream: Pour in the half and half or heavy cream and stir to combine. Let the sauce cook for an additional 2-3 minutes, until it’s creamy and well-blended.

Combining and Serving

1. Return the Sausage: Add the cooked sausage back into the skillet. Stir to mix it evenly with the sauce.
2. Toss with Pasta: Add the cooked pasta to the skillet, tossing until everything is coated in the creamy tomato sauce.
3. Incorporate the Cheese: Stir in the grated Parmesan and shredded mozzarella cheese until everything is gooey and cheesy.

FAQs

1. Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Penne, fusilli, or even spaghetti would work well with this sauce.

2. Can I make this recipe ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. When you’re ready to serve, reheat the sauce and toss it with freshly cooked pasta.

3. Is there a dairy-free option for this recipe?
To make this recipe dairy-free, you can substitute the half and half with a non-dairy cream and use a dairy-free cheese alternative.

4. How can I add more vegetables to this dish?
Feel free to add vegetables like spinach, bell peppers, or zucchini. Sauté them with the onions for added flavor and nutrition.

5. Can I freeze the leftovers?
Yes, you can freeze the pasta in an airtight container for up to three months. Thaw in the refrigerator overnight and reheat before serving.