This pasta dish got your busy days covered. It is so easy to whip up in no time and guarantees the best creamy Italian sausage and tomato pasta you’ll ever taste!
INGREDIENTS
2 tbsp olive oil
1 pound Italian sausage (454 grams)
1 tbsp butter (.5 ounces, 14 grams)
5 cloves of garlic, minced
1 pound box of penne or other pasta (454 grams)
1 medium onion, chopped
1 red bell pepper, chopped
15 ounces can (chopped) tomatoes (425 grams)
3/4 c. sundried tomatoes, chopped (100 grams)
1 chicken bouillon cube
1/2 c. water
1 c. heavy cream
1/2 c. Parmesan cheese (1.5 ounces, 43 grams)
a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
salt and pepper to taste
How to make Creamy Italian Sausage and Tomato Pasta
Step 1: In a pot with boiling salted water, cook the pasta 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 1 minute. Then, add the sausage and cook until no longer pink. Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for a minute more.
Step 3: Now, add the chopped tomatoes, bouillon cube, and 1/2 cup of water. Cook further until bubbly.
Step 4: Pour in the cream and allow the sauce to simmer for approximately 2 minutes.
Step 5: Sprinkle in the Parmesan cheese and stir until melted. Then, turn the heat off.
Step 6: To the sauce, add the baby spinach. Stir and allow the sauce to rest for about a1 to 2 minutes before stirring in the chopped basil. To taste, season with salt and pepper.
Step 7: Toss the sauce with the hot buttered pasta. Enjoy!
Ingredients
- 2 tbsp olive oil
- 1 pound Italian sausage (454 grams)
- 1 tbsp butter (.5 ounces, 14 grams)
- 5 cloves of garlic, minced
- 1 pound box of penne or other pasta (454 grams)
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 15 ounces can (chopped) tomatoes (425 grams)
- 3/4 c. sundried tomatoes, chopped (100 grams)
- 1 chicken bouillon cube
- 1/2 c. water
- 1 c. heavy cream
- 1/2 c. Parmesan cheese (1.5 ounces, 43 grams)
- a handful of fresh basil leaves (about 1.5 ounces, 43 grams), chopped
- a large handful of baby spinach (about 2.3 ounces, 65 grams), chopped or not
- salt and pepper to taste
Instructions
Step 1: In a pot with boiling salted water, cook the pasta 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 1 minute. Then, add the sausage and cook until no longer pink. Next, add the minced garlic along with the chopped sundried tomato. Continue to cook for a minute more.
Step 3: Now, add the chopped tomatoes, bouillon cube, and 1/2 cup of water. Cook further until bubbly.
Step 4: Pour in the cream and allow the sauce to simmer for approximately 2 minutes.
Step 5: Sprinkle in the Parmesan cheese and stir until melted. Then, turn the heat off.
Step 6: To the sauce, add the baby spinach. Stir and allow the sauce to rest for about a1 to 2 minutes before stirring in the chopped basil. To taste, season with salt and pepper.
Step 7: Toss the sauce with the hot buttered pasta. Enjoy!
