Sausage & Cream Pasta

Weeknight pasta that comes together in minutes.

4-6 servings
15 minutes
Ethan Chlebowski

Ingredients

The pasta

  • Pasta
    450 g1 lb package
  • Water
  • Salt

The sauce

  • Whole peeled tomatoes
    800 g1 28oz can
  • Heavy cream
    75 g
  • Butter
    30 g2 spoonfuls
  • Italian Sausage
    2
  • Rosemary, fresh
    1 sprig
  • Red Pepper Flakes
    a sprinkle
  • Salt
    to taste

For serving

  • Parmigiano Reggiano
  • Parsley

Method

Step 1: Boil the pasta & sausage

Set a pot of water to . Add your sausage links and boil for 2 minutes to firm them up (this will allow you to slice them easily). Remove them from the water and slice them into even coins.

Add the pasta to your boiling pot of water, along with a small handful of salt. Set a timer and drain when finished.

  • While the pasta is boiling, you can start the sauce.

Step 2: Sear the sausage & simmer the sauce

In a large saucepan, the sausage slices in 15 grams of butter over high heat until they are . Once they are cooked through and nicely colored, remove them from the pan and set them aside. Leave any remaining fat in the pan.

Add the rosemary and pepper flakes to the pan and until they are fragrant.

Next, add the tomatoes. Using a wooden spoon or spatula, scrape any fond off the bottom of the pan. Once the pan is , the heat and let it for 5-10 minutes or until the tomatoes have reduced by about a third.

Step 3: Blend the sauce & serve

Spoon the tomato sauce into a blender, being careful to remove the rosemary sprig. Blend until smooth, and return to the pan. Add in the heavy cream and for a few minutes, or until the desired consistency is reached.

Add the cooked pasta to the sauce, along with the reserved Italian sausage, and stir to combine. Toss with the remaining 15 grams of butter to finish. Garnish with Parmigiano Reggiano & parsley and serve.

“This variation of salsiccia e panna (sausage and cream) is one of my all time favorite comfort meals. ”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories2738
371g
100g
102g

Show macros split into…

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Recommended: 5 servings

FAQ

What type of dried pasta is best?

Any kind of short pasta would be good here. There are lots of good crevices to hide the sauce with short pasta.

Are there any substitutions for this dish?

The traditional version of salsiccia e panna doesn’t even use tomatoes, it just uses cream! You can omit the tomatoes for a heavier cream-based dish (or just use tomatoes for a dairy-free dish — it just won’t be “e panna” anymore!)