Creamy Sausage Pasta
This creamy sausage pasta had my family asking for more
Ingredients
- 12 Oz. Penne Pasta
- 1 Tbsp Olive oil
- 1 Pound Ground Italian Sausage
- 1 Small yellow onion Chopped
- 3 Cloves garlic Minced
- 2 Tbsp Tomato paste
- ½ Cup Chicken broth
- 1 Can Diced tomatoes, undrained 14.5 Oz. Can
- ¾ Tsp Dried oregano
- ¾ Tsp Dried basil
- ¾ Tsp Dried parsley
- Salt and Pepper To taste
- ½ Cup Heavy cream
- ½ Cup Grated parmesan cheese
- ⅓ Cup Shredded mozzarella cheese
Instructions
- Bring a pot of salted water to a boil. Cook your pasta according to the package for al Dante. Reserve 1/4 cup of pasta water, drain, and set aside.
- While your pasta cooks, warm the olive oil in a large skillet over medium heat. Add your Italian sausage. Cook and crumble until no more pink. Remove the cooked sausage with a slotted spoon and set aside.
- Add your chopped onion to the skillet and cook until softened, about 5 minutes. Add the garlic and tomato paste. Continue cooking and stirring for 1-2 minutes until fragrant.
- Pour the chicken broth into the skillet. Use awooden spoon to deglaze the pan and scrape any brown bits from the bottom. Let the chicken broth reduce for 3-5 minutes.
- Add the dice tomatoes with liquid, along with your dried oregano, basil,parsley and salt/pepper. Mix well and cook for 5-7 minutes, until thickened.
- Stir in your heavy cream, cook for an additional 2-3 minutes, then add some of the reserved pasta water, as needed, until you reached your desired consistency is reached.
- Return the cooked sausage and pasta into the skillet. Toss everything up until well coated in the sauce.
- Stir in parmesan and mozzarella cheese
- Serve immediately and enjoy!