Creamy Italian Sausage Pasta

Source: https://www.sipandfeast.com/sweet-italian-sausage-pasta-cream-sauce/

Creamy Italian sausage pasta combines mild fennel sausage and al dente pappardelle in a tomato-based cream sauce finished with Pecorino Romano and hand-torn fresh basil.

Ingredients

• 1 lb pappardelle
• 1 lb bulk mild Italian sausage
• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 5 cloves garlic, sliced
• 1/2 tsp crushed hot red pepper flakes
• 3 oz tomato paste
• 3/4 cup dry white wine
• 1 14-oz can plum tomatoes, hand-crushed or blender-pulsed
• 1 cup heavy cream
• 2 cups reserved pasta water (you will likely not need all of it)
• 3/4 cup Pecorino Romano, grated
• salt, to taste
• pepper, to taste
• 1/4 cup fresh basil leaves, hand-torn

Instructions

1. Bring a large pot of salted water (about 2 tbsp kosher salt) to a boil.
2. Heat a very large pan or Dutch oven over medium-high heat. Add the olive oil and sausage and brown until almost cooked through, about 7 minutes.
3. Reduce heat to medium and add the onion. Saute for 3 to 4 minutes until softened. Add the garlic and cook for 1 to 2 minutes until lightly golden. Stir in the red pepper flakes and cook for 30 seconds.
4. Add the tomato paste and cook for 5 minutes, stirring frequently.
5. Increase heat to medium-high and add the wine. Cook for 1 to 2 minutes, reducing the wine by about half and scraping up any browned bits from the bottom of the pan.
6. Add the plum tomatoes and bring to a boil. Reduce heat to a simmer. Begin cooking the pasta, stopping 1 minute short of al dente.
7. About 5 minutes before the pasta finishes cooking, add the cream to the sauce and mix well.
8. Add the pasta to the sauce and toss to coat. Add reserved pasta water as needed to loosen the sauce. Continue cooking, stirring frequently, until the pasta reaches perfect al dente.
9. Remove from heat. Stir in the Pecorino Romano and taste. Season with salt and pepper as needed, then add the basil.
10. If the pasta becomes dry before serving, add a small amount of reserved pasta water and stir to combine. Serve with additional grated Pecorino Romano.

Notes

• Makes 6 very large servings or 8 normal-sized servings.
• If the pasta dries out, add a bit of reserved pasta water and mix well before serving.
• Serve with extra grated Pecorino Romano.
• Leftovers keep up to 3 days and can be reheated on the stovetop or in the microwave.

Formatted to Recipe Style Guide on 11:42, 21 December 2025 (PST) by ChatGPT