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Pasta La Vista

A quick and comforting Italian-inspired pasta dish with ground sausage, creamy tomato sauce, and aromatic herbs that brings families together in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 pound ground Italian sausage (or ground beef)
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Method
 

  1. Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground sausage, breaking it apart with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink.
  3. Add diced onion to the same skillet with the sausage. Cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for another 30 seconds until fragrant.
  4. Pour in diced tomatoes with their juice, Italian seasoning, and red pepper flakes. Simmer for 5 minutes, allowing flavors to meld together.
  5. Reduce heat to low and slowly stir in heavy cream. Add the drained pasta and toss everything together. If the sauce seems too thick, add reserved pasta water one tablespoon at a time. Remove from heat and sprinkle with Parmesan cheese, stirring until melted and creamy.

Notes

Start boiling pasta water first for efficiency. Reserve pasta water before draining to help bind sauce. Don't skip salting pasta water - it should taste like mild seawater. Avoid adding cream on high heat to prevent curdling. Cook sausage completely before adding vegetables. Turkey sausage works for lighter option, half-and-half can replace heavy cream. Refrigerate leftovers up to 3 days, freeze up to 2 months. Reheat gently with splash of milk or broth.