Spicy Italian Sausage Pasta
This Spicy Italian Sausage Pasta is rich, creamy, and ready in 30 minutes! Penne is tossed in a velvety tomato cream sauce with crumbled hot Italian sausage, garlic, and fresh basil. A restaurant quality meal made easy at home.
Ingredients
- 8 ounces uncooked penne pasta
- 11 ounces hot Italian sausages casings removed
- 3 cloves garlic minced
- 1/2 cup chicken broth or white wine
- 1/2 tablespoon all purpose flour
- 1 14 ounce can diced tomatoes, with juices
- 1/2 cup heavy whipping cream
- Salt and pepper to taste
- Small handful fresh basil sliced or torn
- Freshly grated parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Cook penne al dente according to package directions. Drain and set aside.
- Remove sausage meat from casings and crumble into a skillet. Cook over medium high heat for 5-6 minutes until browned. Transfer to a plate; drain excess fat if needed.
- Add garlic and chicken broth to the skillet. Sprinkle flour in and whisk until dissolved, scraping up browned bits. Cook until reduced, about 1-2 minutes.
- Add diced tomatoes, heavy cream, and cooked sausage. Cook for a few minutes until sauce thickens. Season with salt and pepper.
- Add torn basil and toss with drained pasta. Serve with freshly grated parmesan.
Notes
- Use hot Italian sausage for the best spicy flavor; mild works too.
- Don't substitute heavy cream; half and half or milk may curdle.
- Fresh basil adds great flavor but can be omitted.
- Storage: Refrigerate up to 4 days; freeze up to 3 months.