Fettuccine with Creamy Tomato Sausage Sauce
Indulge in the comforting flavors of Fettuccine with Creamy Tomato Sausage Sauce, a quick and satisfying weeknight pasta dish that's bursting with rich Italian-inspired taste. Perfectly al dente fettuccine is tossed in a luscious sauce made with savory Italian sausage, velvety heavy cream, and tangy crushed tomatoes, creating the ultimate harmony of flavors. Aromatic garlic and fresh basil add a fragrant depth, while a sprinkle of Parmesan cheese ties everything together. This crowd-pleasing recipe comes together in just 35 minutes, making it ideal for busy evenings when you crave a restaurant-quality meal at home. Serve it piping hot with a crusty loaf of bread to soak up every last drop of this irresistible creamy tomato sauce.
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 1 tbsp Olive oil
- 8 oz Italian sausage (casings removed)
- 3 cloves Garlic (minced)
- 14 oz Crushed tomatoes
- 0.75 cup Heavy cream
- 0.5 cup Parmesan cheese (grated)
- 2 tbsp Fresh basil leaves (chopped)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- as needed Water (for boiling)
- 1 tbsp Salt (for pasta water)
Instructions
Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of salt and the fettuccine. Cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook until browned and fully cooked, about 6-7 minutes.
Add the minced garlic to the skillet with the sausage and sauté for 1 minute until fragrant.
Pour in the crushed tomatoes and stir to combine. Lower the heat to medium-low and let it simmer for 5 minutes.
Stir in the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Simmer for an additional 3-4 minutes, stirring occasionally.
Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat the pasta in the creamy tomato sauce. If the sauce is too thick, add a splash of the reserved pasta cooking water to loosen it.
Stir in the fresh basil leaves and cook for 1-2 more minutes to blend the flavors.
Serve the fettuccine hot, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 11556 mg | 502% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.6 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1457 mg | 112% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1770 mg | 38% | |
*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.
