Italian Sausage in Tomato Cream Sauce
I’ve been traveling a ton this year, and we haven’t really had a chance to eat at our favorite Italian place in town. I was craving a big bowl of their Italian Sausage in Tomato Cream Sauce, so I decided to make my own version at home. OMG! SO good!! It tasted just as good as our favorite restaurant. The best part about this recipe is that it was ready to eat in about 15 minutes! Can’t beat that!!!
Italian Sausage in Tomato Cream Sauce is super simple to make. While the pasta is boiling, make the sauce and then just toss it all together. Feel free to add sautéed mushrooms, onions, or peppers. This is a great base recipe to jazz up to your preferences.
We’ve eaten this Italian Sausage in Tomato Cream Sauce several times over the past few months and just can’t seem to get enough of it. Serve this with some garlic bread and a simple salad and you have a restaurant quality meal in 15 minutes!
Italian Sausage in Tomato Cream Sauce
INGREDIENTS:
- 8 oz dried campanelle pasta
- 1 lb Italian Sausage
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp tomato paste
- 2 cups heavy cream
INSTRUCTIONS:
- Cook pasta according to package directions. Drain.
- In a skillet over medium-high heat, cook Italian sausage until no longer pink. Drain fat.
- Return sausage to skillet and add garlic. Cook for 30 seconds. Add oregano, salt, pepper and tomato paste. Stir.
- Add heavy cream to skillet and stir. Lower heat to simmer, and cook for 5 to 7 minutes, until thickened.
- Once sauce has thickened, add pasta and toss to coat. Serve immediately.
Will be trying this! I actually already made a similar version after making your Cheesy Smoked Sausage Skillet recipe (to die for!). We'd demolished the leftovers and i was craving more. I had leftover ingredients with the exception of the smoked sausage so I just threw some italian sausage in its place. It was wonderful!
Can you use Fat Free 1/2 & 1/2?
I don't know if would thicken up. You might need to add some flour to the sauce to get it to thicken.
Since pan frying sausage gives off almost no fat, shouldn't you just toss in the garlic with the little drippings that remain? This recipe really had the wow factor in our house. We used the Roman Brand Argentinian Sausage that is now at our local Publix and Winn Dixie stores.
This dish looks like it would be OMG
I wanted to lick the plate! LOL!