Pasta in Sausage Cremini and Tomato Cream Sauce
Indulge in the rich, comforting flavors of this Pasta in Sausage Cremini and Tomato Cream Sauce—a dish that perfectly balances hearty and creamy elements. Tender pasta swirls in a velvety sauce made with savory Italian sausage, earthy cremini mushrooms, and a luscious blend of crushed tomatoes and heavy cream. A touch of garlic, diced onions, and fresh basil elevates the dish, while Parmesan cheese adds a nutty, umami finish. This one-pan masterpiece is quick and easy, ready in just 45 minutes, and ideal for cozy weeknight dinners or elegant entertaining. Whether you use penne, rigatoni, or fusilli, this recipe promises a restaurant-quality meal that’s simple to make and impossible to resist.
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Recipe Information
Ingredients
- 12 oz Pasta (penne, rigatoni, or fusilli)
- 8 oz Italian sausage, casings removed
- 8 oz Cremini mushrooms, sliced
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 14 oz Crushed tomatoes, canned
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Fresh basil, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 4 qt Water (for boiling pasta)
- 1 tbsp Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Once boiling, add 1 tablespoon of salt and cook the pasta according to package instructions for al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until fully browned. Remove from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and sliced cremini mushrooms to the onion, cooking for an additional 5 minutes until the mushrooms release their moisture and lightly brown.
Return the cooked sausage to the skillet and mix with the vegetables.
Stir in the crushed tomatoes, salt, black pepper, and crushed red pepper flakes (if using). Simmer the sauce for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream, letting it heat through for 2-3 minutes.
Add the cooked pasta to the skillet, tossing to coat it fully in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Sprinkle in the grated Parmesan cheese and fresh basil, tossing again to combine.
Serve hot, garnished with extra Parmesan and basil if desired.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 12846 mg | 559% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 31.2 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1073 mg | 83% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2450 mg | 52% | |
*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.
