Bordello
Indulge in the bold, rustic flavors of the "Bordello," a creamy and spicy pasta dish that brings Italian-inspired comfort to your dining table. This irresistible recipe pairs perfectly al dente fettuccine or linguine with a savory sauce made from spicy Italian sausage, garlic, sun-dried tomatoes, and capers, delivering a robust burst of flavor in every bite. The addition of heavy cream and freshly grated Parmesan cheese creates a luxuriously rich texture, while crushed red pepper flakes provide a playful kick of heat. Fresh basil adds a fragrant, herbaceous finishing touch. Ready in just 40 minutes, this restaurant-quality pasta is perfect for weeknight dinners or special occasions. Serve it with extra Parmesan for garnish and savor a dish that feels sophisticated yet comforting. Keywords: creamy pasta recipe, spicy Italian sausage, sun-dried tomatoes pasta, easy weeknight dinner, Parmesan cream sauce.
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Recipe Information
Ingredients
- 12 oz Pasta (fettuccine or linguine)
- 2 tbsp Olive oil
- 8 oz Spicy Italian sausage (casings removed)
- 3 pieces Garlic cloves, minced
- 1/3 cup Sun-dried tomatoes, julienned
- 2 tbsp Capers, drained
- 1/2 tsp Crushed red pepper flakes
- 14 oz Diced tomatoes (canned)
- 1/2 cup Heavy cream
- 1/4 cup Fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, freshly grated (plus extra for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the spicy Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until fully browned, about 5-7 minutes.
Add the minced garlic to the pan and sauté for 1 minute, until fragrant.
Stir in the sun-dried tomatoes, capers, and crushed red pepper flakes. Cook for 2 minutes to allow the flavors to meld.
Pour in the canned diced tomatoes (with their juices) and stir well. Simmer the mixture for 5 minutes, letting it thicken slightly.
Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes, stirring occasionally.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. If the sauce seems too thick, add a tablespoon of the reserved pasta water at a time until the desired consistency is reached.
Stir in the fresh basil and grated Parmesan cheese, then season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 1271 mg | 55% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 678 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
