Description
A creamy, flavorful Marry Me Italian Sausage Pasta combining spicy Italian sausage, sun-dried tomatoes, and a luscious white wine cream sauce, tossed with al dente pasta for a comforting and elegant meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Sausage and Protein
- 11 ounces Italian sausage (see note)
Sauce
- 4 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (see note)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
Garnish
- 1 small handful fresh basil (chopped/torn)
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook Pasta: Boil a salted pot of water and cook your pasta al dente according to package directions to ensure the perfect texture for tossing with the sauce.
- Brown Sausage: Remove sausage from casings and crumble into a skillet. Sauté over medium-high heat for 5-7 minutes until nicely browned, developing rich flavor and texture.
- Drain Excess Fat: Transfer browned sausage to a paper towel-lined plate. Discard most of the fat remaining in the pan to avoid greasy sauce.
- Sauté Garlic and Wine: Lower heat to medium, add minced garlic and white wine to the skillet. Let it bubble for about one minute or until the liquid reduces by half, enhancing the sauce’s depth.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch with 2 teaspoons cold water to create a slurry that will thicken the sauce without lumps.
- Create Sauce Base: Stir heavy cream and tomato paste into the pan until the tomato paste is well incorporated. Then add sun-dried tomatoes, oregano, crushed red pepper flakes, and the cornstarch slurry while scraping up browned bits for flavor.
- Combine Sausage and Sauce: Return the browned sausage to the skillet and cook for a few more minutes until the sauce thickens to your desired consistency.
- Toss Pasta in Sauce: Drain the pasta, optionally reserving some pasta water to thin the sauce if needed. Toss pasta with the creamy sausage sauce thoroughly for an even coating.
- Garnish and Serve: Serve immediately with fresh torn basil sprinkled on top and freshly grated parmesan cheese for extra richness if desired.
Notes
- Use high-quality Italian sausage for best flavor; spicy or mild depending on preference.
- Sun-dried tomatoes add a tangy sweetness; choose oil-packed for richer taste.
- Reserve a splash of pasta cooking water before draining to adjust sauce consistency.
- Parmesan cheese is optional but recommended to enhance flavor and add saltiness.
- Dry white wine should be a crisp variety like Pinot Grigio or Sauvignon Blanc.
