Pasta & Italian Sausage Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Brown the sausage

While the pasta cooks, heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. Add 1 lb removed-casing Italian sausage, breaking it up with a spatula. Cook until nicely browned with no pink, about 6–8 minutes. Use a slotted spoon to transfer the browned meat to a plate, leaving rendered fat in the pan.

Sweat onion and garlic

Reduce heat to medium. If the pan looks dry, add up to 1 teaspoon additional olive oil. Add 1 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5 minutes. Add 4 minced garlic cloves and 1 teaspoon crushed red pepper flakes and cook until fragrant, about 30–45 seconds, taking care not to burn the garlic.

Develop the tomato base

Stir in 2 tablespoons tomato paste to the onion/garlic mixture and cook, stirring, 1–2 minutes to caramelize and remove raw edge. Add the 28 oz crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil and 1 teaspoon sugar (if using). Stir to combine.

Simmer with sausage

Return the browned sausage (and any accumulated juices) to the pan. Bring the sauce to a gentle simmer, reduce heat to low, and cook uncovered 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning with salt if needed.

Finish the sauce

If you prefer a creamier sauce, stir in 1 tablespoon heavy cream now. Add up to 1/2 to 1 cup reserved pasta cooking water as needed to reach a saucy consistency that will cling to the pasta — add in 1/4 cup increments, stirring and simmering briefly between additions.

Combine pasta and sauce

Add the drained pasta to the sauce and toss over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce and absorbs flavor. If sauce seems thick, add another splash of reserved cooking water. Stir in 1 cup grated Parmesan until melted and incorporated. Adjust black pepper to taste.

Plate and garnish

Divide pasta among plates or bowls. Sprinkle with 2 tablespoons chopped fresh parsley and an additional sprinkle of Parmesan if desired. Serve immediately.