Creamy Sausage and Tomato Pasta
This Creamy Sausage and Tomato Pasta is one of my favorite Italian dinners to make for my family!
The spicy sausage, garlic, tomatoes, cream, and basil may be simple ingredients but they blend together so well in this Creamy Sausage and Tomato Pasta.
CREAMY SAUSAGE AND TOMATO PASTA
I’ve lost my mojo. I got pulled over today for speeding. I haven’t gotten a ticket in probably 9 years.
I was kind of surprised that I got pulled over because usually the police here are too busy chasing a person that’s going 50 miles over the speed limit or trying to catch the murder suspect in the car up ahead. Yes folks…welcome to Florida.
This morning I was on my way to meet friends for an early lunch when I was pulled over for mildly speeding. I tried to squeeze a work out in before so I had just showered and was rushing to meet them.
I’ve talked my way out of tickets in the past with a smiles and apologies. But between my wet hair, my protruding belly, and a car that smells like a Happy Meal – I figured the gig was up. I abandoned all hopes of sweet talking my way out of this one before I had even rolled down my window for the officer.
He greeted me by looking at my son in the back seat and saying, “Well at least the baby is strapped in a car seat.”
Yes, just because I’m going a little over the speed limit also means I’m probably letting my toddler ping pong aimlessly in the back of my car. I also let him lick batteries and stick metal objects in light sockets for fun.
So I’m stuck with a hefty fine or 6 hours of traffic school; both equally painful.
I liked this Creamy Sausage and Tomato Pasta so much that I’ve made it twice in the past 2 weeks because it’s easy and my family loves it. Something about the aroma of garlic and onion cooking on the stove always draws my family into the kitchen. I’ve had this recipe tucked away for a while.
Wylie sent me this recipe; our husbands played football together at Ricks college forever ago. It’s one of those easy, inexpensive recipes that you can’t mess up. And since I may be forking over some money for a ticket, inexpensive is good.
I know you are thinking that this is just a basic pasta recipe but sometimes the simplest ingredients combined in the right way are magical. Thanks Wylie!
If you love this Creamy Sausage and Tomato Pasta you’ll love these pasta recipes:
Creamy Sausage and Tomato Pasta
Ingredients
- 4-5 Italian sausages (about 1 pound found in the fresh meat department (see Note))
- 1 cup chopped onion
- 3 cloves garlic , minced
- 1 16 ounce can Italian style diced tomatoes
- 1 8 ounce can tomato sauce
- 1 cup heavy cream
- 5-6 big leaves of fresh basil , chopped
- 12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
- grated Parmesan for topping
Instructions
- Cook the pasta in salted water al dente, according to package directions.
- While pasta is cooking, brown the sausage. Remove the casings, brown and crumble 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 cream 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 fresh 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 crusty garlic bread.
Recipe Notes
I used spicy turkey Italian sausage; I really think a spicy sausage adds a lot of flavor.
Source: Wylie Tidwell
This was delicious! I even replaced some of the cream with 1% milk, and my family still loved it. Thanks so much!
One of our favorites…
Christy,
Do you drain the diced tomatoes before adding to the sausage?
Thanks,
Jessie
Nope, undrained is the way to go. Thanks for asking.
I just found your site yesterday through a pinterest link and am so happy I did! I just made the creamy sausage and tomato dish last night with farfalle (all I had in the house) and my husband practically licked the bowl! Super yummy! Can’t wait to explore your site and find some other new favorites!!
Smiles-
Melissa
That’s one of my husband’s favs too!
This was definitely an older recipe as it is now 2014 but I have to say I made this last night and both hub and son LOVED it. It was really good. My son (age 23) said it was the best thing he’s eaten in quite a while. (I’m not the best cook, to put it mildly) I have renewed confidence. : ) Thanks for the recipe!!
Loved this recipe! So delicious and easy to make! I made a few changes to mine – omitting the meat, using less heavy cream, and even adding sun-dried tomatoes and mushrooms – and wrote about my experience on my blog. I linked to this page too! Thanks so much for sharing Christy! 🙂
http://inmymommaskitchen.wordpress.com/2014/04/12/creamy-sun-dried-tomato-and-portabella-pasta/
Great! I will check it out!
Made this last night, absolutely delicious if there had been noone else I might have eaten the whole thing by myself. I swapped heavy cream out for half and half. Will be making this again for the next potluck or something.
Haha. It’s a family favorite for sure.
Question. I don’t usually like my sauce chunky. Is there a different form of tomatoes I can substitute the diced tomatoes with? Would a can of crushed work? Thanks!
Kristen,
Yes, you can totally use crushed. Good luck!
The Oriental pumpkin’s sweet flesh is tasty in Fall and Winter recipes
too, from soups and stews to savory rice dishes, pasta, and exotic curries.
It will take about 15 minutes for the chicken pasta to cook, when the sauce is already thick enough and
when the chicken is no longer pink. m entirely
against using recipes for home cooking, it.
Made it tonight. Very good! This will definitely be on my dinner rotation .
Christy,
I just found your site and I am loving it !!
I want to make this this weekend and may have company…if I were feeding 8 people would I need to double this ? I know the recipe said feeds up to eight but would I be having small portions ?? Also if Idid double it would I keep everything the same in the recipe ?? How far ahead can I make this sauce ?
Thanks alot !
Char
Char,
I would say if you have 8 full big eaters to double it. You can make the sauce a day or two ahead of time if needed just leave out the fresh basil until heating it up again.
This is actually one of my favorite meals that I make all the time but my recipe uses rosemary instead of basil. I will definitely be trying the basil to switch it up a bit!