20 Minute Italian Sausage Pasta Recipe

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 12 ounces Italian Sausage (removed from casing, browned and crumbled)
• 2 Shallots (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Red Chili Flakes (adjust to heat preference)
• 2 tablespoons Tomato Paste (concentrated)
• ¼ cup Sun‑Dried Tomatoes (chopped, optional for extra depth)
• 28 ounces Crushed Tomatoes (canned, no added herbs)
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (or to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Sugar (balances acidity)
• ¼ cup Fresh Basil (torn, added at end)
• 1 cup Heavy Cream (full‑fat for richness)
• ½ cup Mozzarella Cheese (shredded)
• ¼ cup Parmesan Cheese (freshly grated)
• 12 ounces Pasta (e.g., penne or rigatoni) (cooked al dente, drained)
• 4 quarts Water (for boiling pasta)

Instructions

1. Prepare Ingredients

   Finely chop the shallots, mince the garlic, and tear the basil leaves. Measure out all spices, cheeses, and liquids.

   Time: PT5M

2. Cook Pasta

   Bring 4 quarts of water to a boil, add a generous pinch of salt, then add the pasta. Cook until al dente according to package directions, usually 9‑11 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

3. Brown Italian Sausage

   Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat. Add the sausage, breaking it up with a spoon, and cook until browned and crispy, about 6‑8 minutes. Transfer to a plate and set aside.

   Time: PT8M

   Temperature: medium‑high

4. Sauté Aromatics

   In the same skillet, add the remaining 1 tablespoon of oil. Reduce heat to medium and add the shallots, garlic, and red chili flakes. Sauté until the shallots are translucent and fragrant, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium

5. Build the Tomato Base

   Stir in the tomato paste and cook for 1 minute. Add sun‑dried tomatoes (if using), then pour in the crushed tomatoes. Sprinkle garlic powder, onion powder, oregano, salt, pepper, sugar, and stir to combine.

   Time: PT2M

   Temperature: medium

6. Simmer Sauce

   Let the sauce simmer gently, uncovered, for 5‑7 minutes until it thickens slightly. Stir occasionally.

   Time: PT7M

   Temperature: low

7. Add Cream and Cheeses

   Reduce heat to low and slowly whisk in the heavy cream. Once incorporated, add shredded mozzarella and grated Parmesan, stirring until melted and the sauce is smooth.

   Time: PT3M

   Temperature: low

8. Combine Everything

   Return the browned sausage to the skillet, then add the cooked pasta. Toss everything together until the pasta is evenly coated with the creamy sauce. Add torn basil and give a final stir.

   Time: PT3M

   Temperature: low

9. Serve

   Plate the pasta, garnish with extra grated Parmesan and a drizzle of olive oil if desired. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

25g

Carbohydrates

70g

Fat

22g

Fiber

5g