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Creamy Sausage and Tomato Pasta
Makes 4-6 servings
4-5 Italian sausages (about 1 pound) found in the fresh meat department (I used turkey Italian sausage)
1 medium onion, chopped
3 cloves garlic, minced
1 (16 ounce) can Italian-style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup half-and-half
1 teaspoon dried basil leaves
12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
grated Parmesan for topping
Cook the pasta in salted water al dente, according to package directions.
While pasta is cooking, brown the sausages and cut them into slices (I actually removed the casings and then browned and crumbled the sausages like you would ground beef).
Add the onions and garlic to the sausage and saute for a couple of minutes.
Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
Pour in the half-and-half and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
Add the basil and let it simmer for a few minutes.
Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with garlic bread and side salad.
Recipe adapted from The Girl Who Ate Everything