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A round white bowl trimmed in yellow filled with rigatoni covered in a spicy sausage cream sauce and garnished with freshly grated Parmesan cheese.

Spicy Sausage Cream Sauce for Pasta


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Description

This Spicy Sausage Cream Sauce recipe has been in my husband’s family for years. It’s has incredible flavor and is great for feeding a crowd.


Ingredients

Scale
  • 1 pound hot Italian sausage links (casing removed)
  • 1 tablespoon olive oil
  • 1 pound dried pasta
  • 1/2 white onion, minced
  • 5 cloves garlic, minced
  • 1 28-ounce can whole, peeled San Marzano tomatoes
  • 1 cup heavy whipping cream
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • 1/4 fresh chopped parsley

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Remove the sausage from its casing and add it to the pot. Break the sausage apart as it browns.
  3. Once the sausage is almost fully cooked, drain excess grease if necessary.
  4. Add the minced onion and garlic to the pot. Cook until the onions are translucent, about 3-4 minutes.
  5. Pour in the canned tomatoes and crush them with a spoon or fork directly in the pot. Stir to combine.
  6. Let the sauce simmer for at least 15-20 minutes, stirring occasionally.
  7. While the sauce is simmering, cook the pasta to al dente according to the package instructions.
  8. Reduce the heat to low and slowly incorporate the Parmesan cheese into the sauce, adding it a little at a time to avoid clumping.
  9. Stir in the fresh parsley and add the heavy cream. Stir to combine and let the cream warm through for about 5 minutes.
  10. Remove about two cups of the sauce for later use (it stores well in the fridge for a few days or up to three months in the freezer).
  11. Transfer the cooked pasta directly from the pot into the sauce. Stir to coat evenly.
  12. Serve the pasta in a large bowl or on a platter, garnished with extra fresh parsley and freshly grated Parmesan cheese. 
  13. ENJOY!
 

Notes

  • Serve this spicy sausage sauce with any pasta shape. It would also pair well with ravioli or tortellini.
  • Use San Marzano tomatoes for their rich, sweet flavor; they make a noticeable difference in the sauce.
  • When adding Parmesan, reduce the heat and add the cheese gradually, stirring constantly to avoid clumping and ensure a smooth, creamy texture.
  • For a milder sauce, use mild or sweet Italian sausage instead of hot, or add a splash of extra cream to tone down the spice.
  • For extra spice, add a touch of crushed red pepper flakes.
  • This recipe will make more sauce than is needed for one pound of pasta. Remove two cups prior to adding the pasta. You can always add back a bit more if needed.
  • Since this sauce freezes well, consider doubling the recipe and storing some for a quick future meal.
  • When reheating, do so slowly to preserve the creamy texture.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Pasta
  • Method: Easy
  • Cuisine: American