Creamy Tomato Pasta with Crispy Sausage
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 12 ouncespasta (penne or rigatoni)
- 14½ ouncescanned crushed tomatoes
- ½ cupheavy cream
- 3 clovesgarlic
- ½ mediumyellow onion
- 1 tablespoonolive oil
- ·kosher salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ¼ cupfresh basil (optional, for finishing)
Prep
- 01
Mince 3 cloves garlic
- 02
Dice 1/2 medium yellow onion
- 03
Chop 1/4 cup fresh basil (optional)
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking it into bite-sized pieces with a spoon, until browned and crispy, 5–7 minutes. Transfer to a plate.
- 02
In the same skillet, sauté diced onion until softened, about 2 minutes. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
- 03
Pour in crushed tomatoes and stir well. Return sausage to the pan. Bring to a simmer.
- 04
While the sauce simmers, cook pasta in a pot of salted boiling water until 1 minute shy of al dente, then drain (reserve 1 cup pasta water).
- 05
Add cooked pasta and 1/2 cup pasta water to the skillet. Stir in heavy cream and simmer for 2 minutes, stirring occasionally, until the sauce coats the pasta. Add more pasta water if needed for a looser consistency.
- 06
Taste and adjust with salt and pepper. Finish with fresh basil if desired. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or finish with a pinch of cayenne. A splash of balsamic vinegar adds depth; fresh lemon zest brightens it. For creaminess without dairy, try a splash of reserved pasta water whisked with a spoonful of cream cheese.
Use a 12-inch skillet or larger. Pasta water is the secret to silky sauce — it's rich in starch and helps emulsify the cream with the tomato base. You can swap heavy cream for half-and-half or even whole milk, though the sauce will be thinner.