This is another easy and quick pasta recipe with Italian sausage, sundried tomatoes, and red pepper in a scrumptious creamy, cheesy sauce. Tastes incredible and no doubt would be your new go-to weeknight dinner!
INGREDIENTS
1 tbsp butter (.5 ounce, 14 grams)
2 tbsp olive oil
1 pound Italian sausage (454 grams)
1 pound box of penne or other pasta (454 grams)
1 medium onion, chopped
1 red bell pepper, chopped
5 cloves of garlic, minced
15 ounces can (chopped) tomatoes (425 grams)
3/4 c. sundried tomatoes, chopped (100 grams)
1/2 c. water
1 chicken bouillon cube
1 c. heavy cream
a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
1/2 c. Parmesan cheese (1.5 ounces, 43 grams)
salt and pepper to taste
a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
How to make creamy Italian sausage and tomato pasta
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done and toss the pasta with butter.
To make the Sauce:
Step 2: In olive oil, saute the chopped onion and red pepper for about a minute. Then, add the sausage and continue to cook until brown.
Step 3: Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for another minute.
Step 4: Then, add a can of chopped tomatoes, bouillon cube, 1/2 cup water. Cook further until the mixture has bubbly.
Step 5: Stir in the cream and allow to simmer everything for approximately 2 minutes.
Step 6: Add the Parmesan cheese, stir well, and cook until melted.
Step 7: Turn the heat off and add the baby spinach. Stir and allow it to rest for about a minute or two before stirring in the chopped basil. To taste, season with salt and pepper.
Step 8: Add the sauce to the buttered pasta and toss to coat. Enjoy!
Ingredients
- 1 tbsp butter (.5 ounce, 14 grams)
- 2 tbsp olive oil
- 1 pound Italian sausage (454 grams)
- 1 pound box of penne or other pasta (454 grams)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 5 cloves of garlic, minced
- 15 ounces can (chopped) tomatoes (425 grams)
- 3/4 c. sundried tomatoes, chopped (100 grams)
- 1/2 c. water
- 1 chicken bouillon cube
- 1 c. heavy cream
- a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
- 1/2 c. Parmesan cheese (1.5 ounces, 43 grams)
- salt and pepper to taste
- a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
Instructions
Step 1: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain when done and toss the pasta with butter.
To make the Sauce:
Step 2: In olive oil, saute the chopped onion and red pepper for about a minute. Then, add the sausage and continue to cook until brown.
Step 3: Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for another minute.
Step 4: Then, add a can of chopped tomatoes, bouillon cube, 1/2 cup water. Cook further until the mixture has bubbly.
Step 5: Stir in the cream and allow to simmer everything for approximately 2 minutes.
Step 6: Add the Parmesan cheese, stir well, and cook until melted.
Step 7: Turn the heat off and add the baby spinach. Stir and allow it to rest for about a minute or two before stirring in the chopped basil. To taste, season with salt and pepper.
Step 8: Add the sauce to the buttered pasta and toss to coat. Enjoy!
