Are you always worried about busy days? I’ve got you! Easy and quick Creamy Italian Sausage and Tomato Pasta to the rescue. The combination of flavours in this incredible pasta dish is beyond delicious, your kids will not even notice that you slipped in some very healthy vegetables.
Ingredients
1 pound box of penne or other pasta (454 grams)
1 tbsp butter (.5 ounce, 14 grams)
2 tbsp olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 pound Italian sausage (454 grams)
5 cloves of garlic, minced
¾ c. sundried tomatoes, chopped (100 grams)
15 ounces can chop tomatoes (425 grams)
1 chicken bouillon cube
½ c. water
1 c. heavy cream
½ c. Parmesan cheese (1.5 ounces, 43 grams)
a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
salt and pepper to taste
How to make Creamy Italian Sausage and Tomato Pasta
Step 1: According to package directions, cook the pasta in salted boiling water until al dente. Drain when done, then toss with butter.
Step 2: To make the sauce, saute in olive oil the chopped onion, and red pepper for approximately a minute. Add in the sausage and cook until brown. Then, add in the minced garlic and chopped sun-dried tomato and continue to cook for another minute, stirring. After a minute, add the can of chopped tomatoes, bouillon cube, half cup water, and cook further until the mixture is bubbly. Add in the cream and simmer for about 2 minutes before stirring in the Parmesan cheese. Cook for a few more minutes until the cheese has melted. Turn the heat off, then add in the baby spinach. Stir and allow the sauce to rest for about a minute or two before mixing in the chopped basil. Adjust the seasoning according to taste.
Step 3: To serve, toss the hot buttered pasta into the sauce. Enjoy!
Ingredients
- 1 pound box of penne or other pasta (454 grams)
- 1 tbsp butter (.5 ounce, 14 grams)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 pound Italian sausage (454 grams)
- 5 cloves of garlic, minced
- ¾ c. sundried tomatoes, chopped (100 grams)
- 15 ounces can chop tomatoes (425 grams)
- 1 chicken bouillon cube
- ½ c. water
- 1 c. heavy cream
- ½ c. Parmesan cheese (1.5 ounces, 43 grams)
- a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
- a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
- salt and pepper to taste
Instructions
Step 1: According to package directions, cook the pasta in salted boiling water until al dente. Drain when done, then toss with butter.
Step 2: To make the sauce, saute in olive oil the chopped onion, and red pepper for approximately a minute. Add in the sausage and cook until brown. Then, add in the minced garlic and chopped sun-dried tomato and continue to cook for another minute, stirring. After a minute, add the can of chopped tomatoes, bouillon cube, half cup water, and cook further until the mixture is bubbly. Add in the cream and simmer for about 2 minutes before stirring in the Parmesan cheese. Cook for a few more minutes until the cheese has melted. Turn the heat off, then add in the baby spinach. Stir and allow the sauce to rest for about a minute or two before mixing in the chopped basil. Adjust the seasoning according to taste.
Step 3: To serve, toss the hot buttered pasta into the sauce. Enjoy!
