Fettuccine with Creamy Tomato and Sausage Sauce
Indulge in the rich and comforting flavors of Fettuccine with Creamy Tomato and Sausage Sauce, a hearty pasta dish that’s perfect for weeknight dinners or special occasions. This recipe combines tender fettuccine with a luscious tomato cream sauce infused with the bold flavors of Italian sausage, garlic, and red pepper flakes for a touch of heat. Fresh basil and grated Parmesan add aromatic depth and a cheesy finish. With just 40 minutes from prep to plate, this easy-to-make dish comes together seamlessly, making it ideal for busy evenings. Serve it with a side of garlic bread or a crisp green salad for a complete, crowd-pleasing meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 8 oz Italian sausage (mild or spicy, casing removed)
- 1 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 15 oz crushed tomatoes (canned)
- 0.75 cup heavy cream
- 0.5 cup Parmesan cheese (grated)
- 0.5 tsp red pepper flakes (optional, for heat)
- 0.25 cup fresh basil (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet or deep sauté pan, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, add the chopped onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the crushed tomatoes and stir well. Allow the sauce to simmer for 10 minutes, stirring occasionally, to thicken and develop flavor.
Reduce the heat to low and stir in the heavy cream. Add the cooked sausage back to the sauce, along with the red pepper flakes, salt, and black pepper. Stir to combine and let simmer for another 5 minutes.
Add the cooked fettuccine to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Sprinkle the grated Parmesan cheese over the pasta and toss again until evenly distributed.
Remove the skillet from the heat and stir in the chopped fresh basil. Taste and adjust seasoning if needed.
Serve immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.9 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 377 mg | 29% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 462 mg | 10% | |
*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.
