Creamy Italian Sausage Pasta

What You’ll Need

• 1 pound pasta (rigatoni, penne, or any thick-cut pasta works great)

• 1–2 pounds bulk sweet or hot pasture-raised Italian sausage (depending on how meaty you like your sauce)

• 4–6 cloves garlic, chopped

• 1 medium yellow onion, chopped

• 1 medium red bell pepper (or your favorite sweet Italian pepper), chopped

• 28 oz can whole plum tomatoes (or crushed tomatoes)

• 6 oz tomato paste

• 1 cup heavy cream

• 1 tsp salt

• 1/2 tsp dried oregano

• 2 Tbsp olive oil

• 2 cups reserved pasta water (from cooking pasta)

• 1 cup grated Parmigiano-Reggiano or Pecorino

• 1/4 cup fresh chopped basil

Optional

• 2 Tbsp chopped parsley for garnish

• Crushed red pepper flakes for extra heat

Let’s Cook

1. Boil the pasta water. In a large stockpot, bring salted water to a rolling boil.

2. Prep the veggies. Chop the onion, garlic, and pepper. If using whole plum tomatoes, pulse them in a blender/food processor for 2–3 seconds or crush by hand to your desired consistency.

3. Cook the aromatics. In a large skillet or Dutch oven, heat 2 Tbsp olive oil over medium heat. Add onions, peppers, and garlic, cooking 4–5 minutes until softened.

4. Brown the sausage. Add the bulk Italian sausage to the pan and cook, breaking it up with a spoon until browned.

5. Build the sauce. Stir in the salt, oregano, crushed red pepper (if using), tomatoes, and tomato paste. Mix well, cover, and let simmer on medium-low heat for 30 minutes. It should bubble gently.

6. Cook the pasta. While the sauce simmers, cook pasta according to package directions. Before draining, reserve 2 cups of pasta water.

7. Finish the sauce. After 30 minutes, remove the lid and stir in 1 cup of pasta water. Cook uncovered for 5 more minutes. Reduce heat to low, then stir in the cream. Simmer for 2 more minutes and adjust seasoning if needed.

8. Bring it all together. Add the drained pasta to a large serving bowl. Ladle the sauce over in batches, mixing until the pasta is coated. Add more pasta water if the sauce is too thick. About 1/4–1/3 of the sauce will remain for extra servings or leftovers.

9. Serve. Stir in the fresh basil, sprinkle with Parmigiano or Pecorino, and garnish with parsley if desired. Serve hot with crusty bread.