The Sausage Pasta I Make More Than Any Other

By Sip and Feast · 45 min

Ingredients

Instructions

1. Bring a large pot of salted water to a boil.
2. Over medium-high heat, brown the sausage in the olive oil in a very large pan for about 7 minutes, breaking it up until almost cooked through.
3. Lower the heat to medium, add the onion and cook until soft, then add the garlic and cook 1–2 minutes until lightly golden. Add the red pepper flakes and cook 30 seconds.
4. Stir in the tomato paste and cook for 5 minutes, stirring often.
5. Raise the heat to medium-high, add the wine and boil for 1–2 minutes until reduced by about half, scraping up the browned bits from the pan.
6. Add the plum tomatoes and bring to a boil, then reduce to a simmer. Start cooking the pasta to 1 minute less than al dente.
7. About 5 minutes before the pasta is done, stir in the cream.
8. When the pasta is nearly al dente, add it to the sauce and toss to coat, adding a little pasta water if needed. Keep cooking and stirring until perfectly al dente.
9. Off the heat, stir in the Pecorino, taste, season with salt and pepper if needed, then add the basil.
10. If the pasta dries out before serving, add a little more reserved pasta water and stir. Serve with grated Pecorino.

Summarized from Sip and Feast's video. Watch it for the details.

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