Quick Sausage Pasta
It goes against everything I believe in to provide a proper recipe for any sort of sauce or pasta dish. Feel free to eyeball every single one of these ingredients, you simply can’t hurt this one unless you fail to salt it or burn the tomato paste. You can also skip the sausage and use this sauce for a chicken pasta! The below measurements will yield enough sauce for about 1lb of fresh pasta.
Ingredients
1 lb Italian sausage removed from casing (mild or hot)
1 yellow onion, chopped
At least 5 cloves garlic, minced or chopped
6 oz tomato paste
1 handful fresh basil, chopped
1 cup heavy cream or milk (more as needed)
A heavy hand of salt, pepper, and Italian seasoning
Freshly grated Parmesan cheese
Reserved pasta water (up to 1 cup, optional)
1 lb cooked pasta
Instructions
Remove the sausage from casing and cook in a skillet over medium heat until no longer pink.
Add the onion and garlic, cooking until softened, about 4 minutes. Stir in the tomato paste and basil. Cook for 5 minutes, stirring occasionally, until the mixture deepens in color but doesn’t burn.
Reduce the heat and stir in the heavy cream / milk and Parmesan. Season with salt, pepper, and Italian seasoning. Simmer for at least 7 minutes or until the sauce is lightly bubbling. To stretch the sauce, gradually add in the pasta water as you simmer your sauce until you reach your desired thickness.
