Description
This Spicy Italian Sausage Pasta is a flavorful and hearty dish perfect for a quick weeknight dinner. It features perfectly cooked penne pasta tossed in a creamy, spicy tomato sausage sauce infused with garlic, fresh basil, and a touch of cream, topped with freshly grated parmesan cheese for a satisfying Italian-inspired meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne
Sausage Sauce
- 11 ounces hot Italian sausages (casings removed)
- 3 cloves garlic, minced
- 1/2 cup chicken broth or white wine
- 1/2 tablespoon all-purpose flour
- 1 (14 ounce) can diced tomatoes with juices
- 1/2 cup heavy cream or whipping cream
- Salt and pepper to taste
Finishing Touches
- Small handful fresh basil, sliced or torn into small pieces
- Freshly grated parmesan cheese, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne and cook it al dente according to package directions, usually about 10-12 minutes. Once cooked, drain and set aside.
- Brown Sausage: Remove the sausage meat from the casings and crumble it into a skillet. Cook over medium-high heat for 5-6 minutes, stirring occasionally, until browned and cooked through.
- Drain Excess Fat: Transfer the browned sausage to a plate. If the skillet has excess fat remaining, carefully drain most of it to prevent greasiness in the sauce.
- Make Sauce Base: In the same skillet, add the minced garlic and sauté briefly until fragrant. Pour in the chicken broth or white wine, then sprinkle the flour over the liquid. Whisk continuously until the flour has fully dissolved and scrape the browned bits from the pan bottom. Cook the mixture until it has significantly reduced, about 1-2 minutes.
- Add Tomatoes and Cream: Stir in the diced tomatoes with their juices and the heavy cream. Return the sausage meat to the skillet. Simmer the sauce for a few minutes until it thickens to your desired consistency. Season with salt and pepper to taste.
- Combine and Serve: Just before serving, stir in the fresh basil leaves. Toss the sauce with the drained pasta until well combined. Serve topped with freshly grated parmesan cheese.
Notes
- You can substitute sweet Italian sausage if you prefer less heat.
- If you don’t have chicken broth or white wine, water can be used in a pinch, but broth adds more flavor.
- Use gluten-free pasta and flour substitutes to make this dish gluten-free.
- For a lighter version, substitute the heavy cream with half-and-half or a milk alternative.
- Leftovers can be stored in the refrigerator for 2-3 days and reheated gently on the stovetop or microwave.