This irresistible Creamy Sausage Pasta comes together super quickly, with just a handful of ingredients and zero cutting or chopping required.
I’ve had a few emails lately asking for more quick and simple dinner recipes, so today I bring you my current favorite easy, speedy weeknight dinner: Creamy Sausage Pasta.
Quick and Simple Pasta Dinner
This recipe comes together super quickly, with just a handful of ingredients and zero cutting or chopping required.
All you’ll need is a pound of Italian sausage (see my recipe notes if sausage isn’t something you usually cook with), a couple cans of crushed or diced tomatoes, garlic, heavy cream, and whatever pasta you happen to have in your cupboard.
See Also: Baked Ziti for Two
In less than half an hour (with only a few minutes of actual hands-on cooking time) you’ll have a bright and creamy sauce ready to serve over your favorite pasta.
A Sauce Perfect for Batch Cooking and Freezing
And the best part about this pasta sauce is that it freezes absolutely beautifully. If you like to keep a stocked freezer full of quick meals you can grab and reheat, I highly recommend doubling the sauce recipe and freezing half of it to use later.
Simply freeze 1-cup portions (of only sauce, no pasta) in freezer bags, and they’ll keep in your freezer for 2 to 3 months.
When you’re ready to eat, if you plan ahead, you can put the frozen pasta sauce in the fridge in the morning, and it will be defrosted and ready to heat up by dinner time.
If you don’t plan ahead, put the frozen bag in a bowl of warm water, changing the water as necessary, and it will thaw in less than 10 minutes.
To serve, cook 2-3 ounces of your favorite pasta, heat the sauce up in the microwave and toss the pasta and sauce together to coat.
- If you don’t usually cook with/buy Italian sausage, you can generally find packages of it near the hamburger in the butcher department. If the sausage is being sold in links, you’ll need to remove the casings before cooking. To do so, you can make a shallow slice down the sausage lengthwise and peel it off, or just squeeze the sausage until it bursts out the top or bottom and squeeze the meat into a bowl.
- This recipe calls for 1/3 cup of heavy cream. For ideas on what to do with the leftovers, check out this post What to Do With Leftover Whipping Cream.
Quick Creamy Sausage Pasta
- 12 ounces (about 4 1/2 cups) rigatoni or your favorite pasta
- 2 teaspoons olive oil
- 1 pound Italian sausage mild or hot, casings removed
- 4 cloves garlic pressed or minced
- 1/4 teaspoon red pepper flakes
- 2 14-ounce cans crushed tomatoes *
- 1 teaspoon dried basil
- Salt and pepper
- 1/3 cup heavy cream
- Shredded Parmesan optional for topping
- Bring a medium pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- While your water boils and pasta cooks, in a large pot with a lid, heat oil over medium heat. Brown sausage, breaking it into crumbles as it cooks. If there is a lot of grease in the pan, drain sausage or use a paper towel to absorb some of the grease.
- Stir in garlic and red pepper flakes and cook for 30 seconds to 1 minute, until garlic begins to turn golden and fragrant. Add tomatoes, basil, and a sprinkle of salt and pepper. Turn heat up to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low and cover. Simmer, covered, for 15 minutes, stirring occasionally.
- Stir in heavy cream. Taste and add more salt and pepper as is necessary.
- Stir in cooked and drained pasta. Serve and top with parmesan cheese if desired and enjoy!
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