Easy Italian Sausage Tomato Pasta
This creamy Italian sausage tomato pasta recipe is super simple to make and tastes restaurant quality! It's a 30-minute meal that's made with pantry ingredients.
Servings: 4
Ingredients
- 8 ounces uncooked pasta
- 16 ounces Italian sausage
- 2-3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 (14 ounce) can tomato sauce
- 3/4 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Boil a large, salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, add the sausage meat to a skillet over medium-high heat and cook for 7-10 minutes or until nicely browned, breaking it up with your spoon as you go along. If there's a lot of excess fat, spoon most of it out.
- Reduce the heat to medium, then stir in the garlic and sauté for about a minute.
- Add in the tomato paste, tomato sauce, cream, and Italian seasoning. Stir until smooth. Let the sauce simmer for about 5 minutes or until it's thickened up to your liking.
- Taste and season the sauce with salt & pepper as needed. If the sauce is a little too acidic/tangy for your tastes, add in a pinch of sugar.
- Drain the pasta and add it to the skillet (add a splash of hot pasta water to the skillet prior to draining if the sauce gets too thick). Serve immediately with freshly grated parmesan cheese if desired.
Notes
- Buy bulk Italian sausage or sausage links and take the meat out of the casings.
- I do not suggest subbing the cream with something that has a lower fat content as it may curdle due to the acid in the tomatoes.
Nutrition
Calories: 787kcal | Carbohydrates: 52g | Protein: 26g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 137mg | Sodium: 1378mg | Potassium: 839mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1210IU | Vitamin C: 12mg | Calcium: 83mg | Iron: 3mg