Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta served in a rich and delicious creamy tomato sauce with Italian sausage. This recipe is super easy and addictively delicious, made with simple ingredients in just 20 minutes!
Servings: 4 - 6 servings
Calories: 722kcal
Ingredients
- 14 oz short dried pasta such as fusilli bucati corti (pictured in recipe), penne or rigatoni (400g)
- 3 large Italian fennel sausages regular Italian sausages will also do (about 240g/8.4oz)
- 1 teaspoon dried oregano
- 1 clove garlic crushed or finely chopped
- 2 ¼ cups tomato passata (tomato puree US) (500g)
- 2 heaped tablespoons mascarpone
- ¼ cup white wine such as Pinot Grigio or Vermentino (60ml)
- ⅓ cup freshly grated Parmigiano Reggiano (20g)
- 1 tablespoon olive oil
- Salt and pepper to season
Instructions
- Bring a large pot of water to a boil and salt it well.
- Heat 1 tablespoon of olive oil in a large pan or skillet. Remove the sausages from their casings and add to the pan. Break them up into small pieces with the side of a wooden spoon or spatula and continue to cook until browned.
- Add the garlic and oregano and saute for 1 minute until fragrant then add the white wine. Let the wine reduce by half then add the tomato passata (tomato puree US).
- Let it simmer gently for 3-5 minutes then add the mascarpone, stir until melted then simmer gently.
- Add the pasta to the boiling water and cook until al dente (usually around 8 minutes depending on pasta type). Let the tomato sauce simmer gently while the pasta is cooking.
- Taste the sauce for salt and add a pinch of salt and pepper as needed. Drain the pasta making sure to reserve about ½ cup (120ml) of pasta water.
- Add the drained pasta to the sauce with 1-2 tablespoons of reserved pasta water (add more if needed). Turn off the heat and stir to coat in the sauce, add the Parmigiano Reggiano and stir through again.
- Serve in bowls with extra parmigiano on top.
Video
Notes
- No tomato passata? If you don't have passata (tomato puree US) then canned crushed tomatoes will also work really well. Make sure to use a good quality brand.
- Reserve pasta water - always save some starchy pasta water once the pasta is done cooking. It's great for emulsifying pasta sauces to add creaminess and extra flavour, especially if you need to stretch your pasta sauce a bit further.
- Make it spicy - you can do this by either using spicy Italian sausages or try adding in some dried chilli flakes or even fresh red chilli. If using fresh, chop it finely and add it with the garlic. Add it according to your taste, you may want to add a little more mascarpone or cream in addition to it.
- Leftovers and storage - leftovers will keep well for up to 2 days in the fridge. You can eat it cold or reheat it. When reheating you'll likely need to add a splash of water to loosen the sauce.
Nutrition
Calories: 722kcal | Carbohydrates: 87g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 57mg | Sodium: 565mg | Potassium: 946mg | Fiber: 6g | Sugar: 9g | Vitamin A: 790IU | Vitamin C: 15mg | Calcium: 135mg | Iron: 5mg