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Ingredients
Scale
- 8 ounces uncooked pasta (fusilli or penne recommended)
- 11 ounces Italian sausage (mild or spicy based on preference)
- 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, chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 1 small handful fresh basil, chopped or torn
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Boil a large pot of salted water and cook pasta until al dente, reserving some pasta water before draining.
- Remove casings from sausage, crumble, and cook in a skillet until browned, then drain excess fat.
- Sauté minced garlic in the skillet, then deglaze with white wine, reducing it by half.
- Mix cornstarch with water, stir in cream and tomato paste, add sun-dried tomatoes, oregano, and red pepper flakes, then pour in the cornstarch slurry.
- Return sausage to skillet and let sauce simmer until thickened.
- Toss cooked pasta with the sauce, adjusting consistency with reserved pasta water as needed.
- Serve topped with fresh basil and parmesan cheese if desired.
Notes
For extra flavor, choose high-quality Italian sausage.
Adjust red pepper flakes according to personal heat preference.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg