San Marzano tomatoes grow in volcanic soil from Mount Vesuvius, making them naturally sweeter than regular tomatoes.
Creamy Tomato Pasta with Italian Sausage
Dive into a bowl of pure comfort with our Creamy Tomato Pasta featuring zesty Italian sausage! In just 20 minutes, you’ll whip up this luscious dish using ripe tomatoes, fragrant garlic, and a splash of cream for that irresistible silkiness. Perfect for a cozy weeknight dinner, this recipe proves that delicious meals don’t have to be complicated!
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- basil and parmesanoptional
- 3 cloves garlic
- tsp each of salt, pepper, oregano, optional red pepper flakesoptional
- 1 minced shallot
🥩Meat & Seafood(1)
- ½ lb italian sausage (227 g)
🥛Dairy & Eggs(1)
- ½ cup heavy cream (120 ml)
🫙Pantry Staples(3)
- 1 can crushed tomatoes (14 oz) (397 g)
- ½ lb pasta of your choice (227 g)
- ¾ cup stock (or white wine) (180 ml)optionalwhite wine
👨🍳 Instructions
- 1
In a pan over medium heat, add a good glug of olive oil and then start browning your sausage. Once browned, set to the side for later.
- 2
In the same pan, lower heat slightly and add in 1 minced shallot and 3 garlic cloves. Sautée for a few minutes until softened. Deglaze with stock (I used chicken stock) or you could use white wine. Continue to cook for 2 minutes.
- 3
Add in crushed tomatoes, salt, pepper, oregano and (optional) red pepper flakes and let simmer for 10-15 minutes. Add in cream and stir.
- 4
Boil and salt your water in a separate pot and cook pasta of your choice until al dente.
- 5
Add your sausage back into the creamy tomato sauce, your al dente pasta goes directly into the sauce with some pasta water over medium-high heat. Let this come together for a minute or two.
- 6
Garnish with basil and parmesan.
💡 Pro Tips
- ✓Brown Italian sausage at 375-400°F surface temperature (medium-high heat) to trigger the Maillard reaction, which creates 600+ flavor compounds that won't develop if you cook too gently.technique375-400°F surface temp
- ✓Add heavy cream off heat or at lowest temperature after tomatoes have simmered because cream proteins coagulate at 180°F, causing the sauce to break and curdle.timing180°F coagulation point
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (typically 2-3%) acts as a natural emulsifier to bind the sauce to pasta.technique2-3% starch content
- ✓Finish pasta in the sauce for exactly 60-90 seconds over medium-high heat so the pasta absorbs sauce while releasing additional starch to create proper mantecatura (creamy binding).timing60-90 seconds
- ✓Use a 12-inch pan minimum for this recipe because insufficient surface area prevents proper moisture evaporation, resulting in a watery sauce that won't cling to pasta.equipment12-inch minimum diameter
Share this recipe
Prep
10
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
San Marzano tomatoes grow in volcanic soil from Mount Vesuvius, making them naturally sweeter than regular tomatoes.
Creamy Tomato Pasta with Italian Sausage
Dive into a bowl of pure comfort with our Creamy Tomato Pasta featuring zesty Italian sausage! In just 20 minutes, you’ll whip up this luscious dish using ripe tomatoes, fragrant garlic, and a splash of cream for that irresistible silkiness. Perfect for a cozy weeknight dinner, this recipe proves that delicious meals don’t have to be complicated!
📝 Ingredients
Serves 2🥬Fresh Produce(4)
- basil and parmesanoptional
- 3 cloves garlic
- tsp each of salt, pepper, oregano, optional red pepper flakesoptional
- 1 minced shallot
🥩Meat & Seafood(1)
- ½ lb italian sausage (227 g)
🥛Dairy & Eggs(1)
- ½ cup heavy cream (120 ml)
🫙Pantry Staples(3)
- 1 can crushed tomatoes (14 oz) (397 g)
- ½ lb pasta of your choice (227 g)
- ¾ cup stock (or white wine) (180 ml)optionalwhite wine
👨🍳 Instructions
- 1
In a pan over medium heat, add a good glug of olive oil and then start browning your sausage. Once browned, set to the side for later.
- 2
In the same pan, lower heat slightly and add in 1 minced shallot and 3 garlic cloves. Sautée for a few minutes until softened. Deglaze with stock (I used chicken stock) or you could use white wine. Continue to cook for 2 minutes.
- 3
Add in crushed tomatoes, salt, pepper, oregano and (optional) red pepper flakes and let simmer for 10-15 minutes. Add in cream and stir.
- 4
Boil and salt your water in a separate pot and cook pasta of your choice until al dente.
- 5
Add your sausage back into the creamy tomato sauce, your al dente pasta goes directly into the sauce with some pasta water over medium-high heat. Let this come together for a minute or two.
- 6
Garnish with basil and parmesan.
💡 Pro Tips
- ✓Brown Italian sausage at 375-400°F surface temperature (medium-high heat) to trigger the Maillard reaction, which creates 600+ flavor compounds that won't develop if you cook too gently.technique375-400°F surface temp
- ✓Add heavy cream off heat or at lowest temperature after tomatoes have simmered because cream proteins coagulate at 180°F, causing the sauce to break and curdle.timing180°F coagulation point
- ✓Reserve 1 cup of starchy pasta water before draining because the starch content (typically 2-3%) acts as a natural emulsifier to bind the sauce to pasta.technique2-3% starch content
- ✓Finish pasta in the sauce for exactly 60-90 seconds over medium-high heat so the pasta absorbs sauce while releasing additional starch to create proper mantecatura (creamy binding).timing60-90 seconds
- ✓Use a 12-inch pan minimum for this recipe because insufficient surface area prevents proper moisture evaporation, resulting in a watery sauce that won't cling to pasta.equipment12-inch minimum diameter