I promise I’m not going to talk about snow this week. Except, I’ll say that I’m happy now. Instead, let’s chat about this pasta, ok?
This one-pot creamy sausage pasta. Because it’s nothing short of outstanding.
It’s one of those one-pot meals where you start out wondering how the heck the pasta could every possibly cook in a pool of majorly diluted marinara sauce and then you end up licking the bowl clean. Seriously.
Yep, it’s that good.
I’ve been making and tweaking this dish over the past year – more times than I can count – and it’s finally ready for you to dive into. Because really, that’s exactly what we do when it’s finished cooking!
Let’s just say that I’ve taken this pasta down a few different paths in my many iterations and can say that it’s fairly versatile.
Ground pork and fresh chicken sausage work equally well. I usually use a jar of Trader Joe’s organic marinara sauce – of course, any marinara will work – but have also used crushed tomatoes with an Italian herb mix when I’m out of the jarred stuff. Half-and-half or Greek yogurt can easily replace the heavy cream.
I’ve replaced the wine with some chicken broth as well without too much consequence to the dish. Adding some fresh greens like spinach, kale, or chard not only adds a whole lot of color, it boosts the nutritional factor as well.
And if you’re wondering about how a diluted marinara sauce could possibly ever work to cook pasta and still be good, there’s no need to worry. I got a major side-eye from Kyle about this too as I made it the first time.
But it so works!
The sauce-water mixture boils down to this silky sauce that nestles into pasta hollows and perfectly coats the nooks and crannies of whatever short pasta shape you choose to use. The cream and Parmesan cheese add quite a bit of richness to the dish and a good sprinkle of hot pepper flakes brings it all together.
In my world, you can never go wrong with a one-pot meal and this one-pot creamy sausage pasta just completely rocks my world. Odds, are it’ll rock yours too.
One-Pot Creamy Sausage Pasta
- Prep Time: 10min
- Cook Time: 25min
- Yield: 4-6 servings
2 tbsp olive oil
1 red pepper, chopped (about 1 ½ cups)
1 medium onion, chopped (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
½ tsp ground fennel or 1 tsp fennel seeds (optional – see note below)
¼ tsp red pepper flakes
1 lb ground hot or sweet sausage (or a mix of both)
¼ cup dry white wine
16 oz marinara sauce
6 tbsp heavy cream
8 oz short pasta shapes
4 cups water
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil
Heat the oil in a 12-inch skillet over medium-high heat and saute the peppers and onions until they start to soften, about 8 minutes. Stir in the garlic, fennel, red pepper flakes, and a good pinch of salt and a few cranks of black pepper. Crumble the sausage into the skillet and cook with the peppers and onions until browned. Pour the wine into the skillet and scrape up the bits on the bottom of the pan. Pour the sauce and 3 cups of water into the skillet and then stir the pasta into the mixture until well-combined.
Bring the liquid to a boil, reduce the heat to medium-low, and cover. Allow the liquid to simmer, stirring occasionally at first and more frequently towards the end to prevent the pasta from sticking, for about 15 to 17 minutes. Every 5 minutes or so, stir in a little of the remaining cup of water. If the liquid starts boiling over, reduce the heat to low.
When the pasta is cooked through, stir in the cream, Parmesan cheese, and most of the basil (reserving a little for garnish). Allow the cream to heat through for 2 minutes. Season with salt and pepper to taste. Allow the dish to cool for 5 minutes, sprinkle the remaining basil over the top, and serve.
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