Italian Sausage Pasta

5 from 2 votes

A rich and flavorful homemade sauce full of Italian sausage, herbs and Parmesan cheese is tossed with tender pasta for an easy dinner that the whole family will love!

Course Dinner

Cuisine Italian

Keyword Italian Sausage Pasta, Italian sausage pasta sauce

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 613kcal

Author Blair Lonergan

Ingredients

2 tablespoons olive oil
½ cup finely-chopped onion
½ cup finely-chopped sweet bell pepper
1 lb. Italian sausage, casings removed
2 cloves garlic, minced
Kosher salt and pepper
Pinch of crushed red pepper flakes
1 cup dry red wine
2 cans (28 ounces each) crushed tomatoes
½ cup heavy cream or half-and-half
2 tablespoons tomato paste
1 lb. pasta (such as penne, rigatoni or rotini)
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
½ cup freshly-grated Parmesan cheese, plus extra for garnish

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add the onions and bell peppers; sauté for about 5-7 minutes (or until tender). Add the sausage and cook for 7-8 more minutes, until browned. Add garlic, 2 teaspoons kosher salt, ½ teaspoon black pepper, and crushed red pepper. Cook, stirring constantly, for 1 minute.
Add wine; bring to a boil, scraping bits from the bottom of the pan. Add crushed tomatoes, cream and tomato paste. Bring back to a boil; reduce heat to low, and simmer for 20-25 minutes (until sauce thickens). Remove from heat; stir in parsley, basil and Parmesan.
Meanwhile, cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain. Transfer pasta to the sauce, stir to combine. Let the pasta continue to cook in the sauce for another minute or two so that it absorbs all of that great flavor. Serve in individual bowls and garnish with additional herbs or grated Parmesan, if desired.

Notes

To prep ahead, make the sauce in advance but do not add the pasta. Store the sauce in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Reheat on the stovetop over low heat while you boil the pasta, then add the pasta to the pot and combine with the sauce.

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