Pasta with Sausage Cream Sauce

The thing I love about this recipe is that it’s
 not only delicious and easy, but I can let it
 simmer on the stove for quite some time until

I’m ready to serve dinner. That makes it a
good pot luck or buffet dish. The added
cream is a nice flavor change from the
traditional pasta sauce.

 I used bulk Italian sausage, but you
can use links and remove the casing.

 Saute the onions and garlic in a little
olive oil, then add the sausage breaking
up with a wooden spoon until browned.

 Drain off any excess fat. Add the wine
and bring to a boil for about 2-4 minutes to
reduce the wine.

 Stir in the crushed tomatoes.

 Add the cream.

 Let it simmer until…whenever you’re ready.

 Chop a handful of fresh parsley.

Stir that in. 
Boil your pasta. I like rigatoni with this. 

 It’s makes great leftovers the next day.

Sausage with Cream Sauce

1 medium onion, chopped
3-4 garlic cloves, chopped
a swirl of olive oil
1 lb sweet sausage, casing removed
2/3 C white wine
1 L can (28oz) crushed tomatoes
1 C whipping cream
6 T chopped fresh parsley
5-6 basil leaves, chopped (optional)
 Add a swirl of olive oil to a large
skillet on medium heat. Saute the onions
 and garlic. Add the sausage and saute until
browned, breaking up with a wooden spoon.
Drain off excess fat drippings. Add wine and 
bring to a boil for 2 minutes to reduce. Add
the can of crushed tomatoes. Add the cream.
Stir in the chopped parsley and let
simmer on low until you are ready to
serve dinner. Stir in basil leaves.
Serve over pasta.
Top with Parmesan cheese.

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