Description
This Creamy Sausage Pasta is a rich and comforting dish featuring Italian pork sausages simmered in a luscious tomato and cream sauce, combined with tender pasta for a perfect satisfying meal ready in just 20 minutes.
Ingredients
Scale
Pasta
- Salt, for pasta water
- 250 g (9 oz) fresh lasagne sheets, or pasta of your choice
Sauce
- 2 tbsp olive oil
- 450 g (1 lb) Italian pork sausages (mild or spicy), casings removed
- 1 tbsp freshly minced garlic
- 1 tbsp tomato paste (concentrated puree)
- ½ cup (125 ml) dry white wine (or more chicken stock)
- 1 cup (250 ml) chicken stock
- 1 tbsp Italian mixed herbs (Italian seasoning)
- ½ tsp crushed chilli (red pepper) flakes (optional)
- 1 cup (250 ml) thickened (heavy) cream
- ½ cup (50 g) freshly grated parmesan, plus extra to serve
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to the boil. If using fresh lasagne sheets, cut or tear them into roughly 2.5 cm (1 inch) strips. Cook them after the sauce is prepared for 30–60 seconds, then drain and add directly to the sauce. If using regular pasta, cook according to packet instructions minus 1 minute, drain well; the pasta will finish cooking in the sauce.
- Make the sauce: Heat olive oil in a large pan over medium heat. Add the sausage meat, breaking it up with a spatula or wooden spoon, and cook for about 5 minutes until browned and cooked through.
- Add garlic: Stir in freshly minced garlic and cook for 30 seconds until fragrant.
- Caramelize tomato paste: Add tomato paste and cook for 1–2 minutes to enhance its flavor and color.
- Deglaze the pan: Pour in white wine or extra chicken stock, letting it simmer for 2–3 minutes while scraping the pan to pick up browned bits for flavor.
- Reduce stock: Once most of the wine has evaporated, add chicken stock and cook for another 2–3 minutes until it reduces by half.
- Add herbs and chili flakes: Stir in Italian mixed herbs and crushed chili flakes if using.
- Incorporate cream: Pour in thickened cream, stir well, and let the sauce simmer for 3–4 minutes until slightly thickened.
- Add parmesan and season: Stir in grated parmesan cheese, then season with sea salt flakes and freshly cracked black pepper to taste.
- Combine pasta and sauce: Turn off heat, add the cooked pasta, and gently stir through the sauce until well coated. The pasta will absorb the sauce as it sits.
- Serve: Serve immediately, garnished with extra parmesan as desired. Leftovers taste great the next day when the flavors have melded even more.
Notes
- Fresh lasagne sheets cook very quickly and should only be added after the sauce is ready.
- If you prefer a spicier dish, use spicy sausages or add extra chili flakes to taste.
- Dry white wine can be replaced entirely with chicken stock if preferred for a non-alcoholic version.
- Use freshly grated parmesan for best flavor and texture.
- Leftovers can be stored in the refrigerator and reheated gently on the stovetop.
