LOVE, LOVE, LOVE this recipe for Spicy Sausage Cream Sauce! Honestly, I wish I could take all the credit for this recipe, but I cannot. It is my Cousin, Barbara Brayack’s, favorite. She found this recipe in a cookbook years ago! Of course, I have changed it up just a bit to suit my taste. The sauce is so good, you will want to put it in a glass and drink it. This recipe will make enough for dinner and have some left to freeze or share.
Even though the recipe contains cream, it freezes very well. Typically, I will double this recipe. Not only for leftovers the next day, but to throw a few containers in the freezer for an easy weeknight meal.
HOW TO MAKE SPICY SAUSAGE CREAM SAUCE
You will notice this recipe calls for link sausage instead of bulk. Honestly, I find that link sausage contains much more flavor. Use bulk if that is all you can find. However, I would suggest adding in a pinch more crushed red pepper flakes.
Heat up the olive oil in a large pot. Take the sausage out of the casing and add to the pot. Break up the sausage as it is browning. If you do not have one of these handheld meat choppers, get one. The one I have been using for years I purchased from my local Pampered Chef representative. Alternatively, click here for a less expensive version.
If you so desire, sprinkle in a few more crushed red pepper flakes. When the sausage is almost fully-cooked, add in the minced garlic and onions. Stir to combine and allow to cook for another five minutes. Do NOT brown the garlic/onions.
Add in the tomatoes. Be sure to use high-quality whole tomatoes. San Marzano are always my go-to for this dish. After washing the meat chopper, use it again to break up the tomatoes. Allow to simmer (uncovered) on medium-low for about 20 to 25 minutes. Stir, occasionally.
This next step is crucial to making the perfect Spicy Sausage Cream Sauce. Slowly, and I mean very slowly, incorporate the freshly grated Parmesan cheese. Do this in batches. If you add all of the cheese at once, it will melt, and clump. You do NOT want this to happen. Basically, add a bit of cheese and stir. Repeat this process until all of the cheese has been used. Pour in the heavy whipping cream and fresh chopped parsley. Mix well to combine.
TO FINISH AND SERVE
Simmer for another five minutes to warm the cream. Serve this fabulous Spicy Sauce Cream Sauce on top of your favorite pasta. For a never-fail pasta, I use DeCecco! Rigatoni is my favorite pasta to pair with this sauce. However, I have used angel hair, spaghetti, penne, pappardelle and farfalle. All have also worked perfectly!
Garnish with fresh chopped parsley and a bit more freshly grated Parmesan cheese. Often, I will just prepare a side salad, or serve this pasta as a side dish with Chicken Cutlets.
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3 Comments
[…] Be prepared to spend the first forty-five minutes or so hovering over the pot. This is a crucial part of the process. You need a heavy bottom (oven-safe) pot…I used my favorite enameled cast iron pan from Lodge. Click here! As for the meat, we both used ground beef. You can substitute with ground pork, veal, lamb, or a combination of any of these. Serve with a pasta that can really “hold” the sauce. I used ziti. Every single pasta tube was filled nicely with the rich bolognese. This sauce also reminds me of my Spicy Sausage Cream Sauce. […]
Made this for dinner tonight. I cut the recipe in half and still have enough to serve 4 leftovers! It was really good!
Yeah! Thank you so very much. I swear I could drink this sauce!
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