Creamy Italian Sausage Pasta:- This recipe is not only really tasty, but it is also very simple to prepare, making it a perfect choice for weeknights when time is of the essence. Moreover, the sauce is able to be frozen well, which means that you may double the recipe and store it in the freezer for another night.
This is one of the dinners that my children enjoy eating the most! I have no doubt that this Creamy Italian Sausage Pasta will be a hit with your family because of its delicious flavour. If you want to find methods to make this dish more suitable for your family, you should look at the adaptations. I frequently put vegetables directly into the sauce.
Creamy Italian Sausage Pasta
Ingredient NotesÂ
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Pasta:Â The creamy meaty sauce is perfect with a thick noodle like fettuccine or tagliatelle. It also works with a chunk shape like rigatoni or penne.
Italian sausage:Â I like to use mild Italian sausage, but you can use sweet or hot Italian sausage instead. The recipe works well with ground Italian sausage meat as well.
Onion:Â You can use white, yellow, or brown onion.
Celery:Â This adds a balance of flavor to the sauce, but you can leave it out if you prefer.
Ground Fennel:Â This enhances the Italian sausage flavor and adds so much to the sauce. You can use fennel seeds and grind them in a pestle and mortar.
Nutmeg:Â Like the fennel, this enhances the taste of Italian sausage. Even though it is just a pinch, it makes a difference, but you can leave it out if you don’t have any.
Red Pepper Flakes:Â Totally optional, especially if you use a hot sausage. You can vary the quantity up or down to suit your tastes.
Rosemary:Â Fresh or dried is fine. The recipe states dried, but if you have fresh, use twice as much.
Dry white wine:Â Any dry white wine you have will work here; I like a Soave or a Pinot Grigio.
Cream:Â You want to use heavy cream, thickened cream, or double cream. The sauce will not thicken as much if you use a thinner option like half and half or single cream.
Chicken Broth:Â Use a low-sodium/salt-reduced broth to give you control over the salt. You can replace this with vegetable stock if you prefer.
Recipe Tips
We’ve tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Depending on your sausage, you might find you have a lot of fat rendered off. You can carefully pour this out of the skillet.
- Use a spatula or meat masher to break your sausage down so you have some crispy nuggets of meat.
- Cooking the onion and celery over a medium-low heat allows them to soften gently, meaning they break down and meld into the sauce better. Don’t be tempted to turn the heat up and rush this step; it adds so much flavor and depth to the final sauce.
- When you add the wine, scrape any bits from the bottom of the skillet to add extra flavor to your sauce.
- When cooking your pasta, salt the water generously. It makes all the difference.
- Before draining the pasta, reserve 2 cups of the cooking water; it will help finish your sauce.
Recipe Adaptions/Substitutions
All of these are merely suggestions and ingredients that have been successful in our test kitchen; nevertheless, since it is your supper, you should modify it to meet the needs of your family. The magic of cooking lies in the fact that each of us is capable of preparing our own delectable meals.
In the event that you do not consume alcohol, you can replace the wine with additional chicken broth.
Alternate the sausages in order to achieve a different flavour. Make use of a chicken sausage and substitute some fresh sage for the rosemary in the recipe.
Instead of using fennel, you should use dried thyme and use a beef sausage with a peppery flavour.
Garnish the completed dish with some crumbled bacon that has been cooked and sprinkled with grated parmesan cheese.
Include some vegetables in the sauce; you could include spinach, mushrooms, peas, or beans, by way of example.
The finished dish should be finished under the grill with mozzarella instead of parmesan cheese, and the pasta should be cooked under the grill.
Include a pangrattato as a topping for a crunchy texture.
To finish off your spaghetti dish, sprinkle some crumbled goat cheese or blue cheese on top.
Make a statement with a little bit of truffle.
In order to create a dish that is truly indulgent, drizzle some truffle oil over the completed spaghetti. On top of the spaghetti, you may also grate some fresh truffle.
