Entrée: Italy – Pasta con Salsiccia

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 lb (450 g) Italian beef sausage
12 oz (340 g) pasta (penne or rigatoni)
2 tbsp (30 ml) olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (14 oz / 400 g) crushed tomatoes
1 / 2 cup (120 ml) heavy cream
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
1 / 4 cup (25 g) grated Parmesan cheese
Fresh basil leaves for garnish

Instructions

1. **Cook the Pasta:** Boil the pasta in salted water according to the package instructions until al dente. Drain and set aside.

2. **Brown the Sausage:** In a large skillet, heat the olive oil over medium heat. Remove the Italian sausage from its casing and crumble it into the skillet. Cook until browned and cooked through, about 7-8 minutes. Remove the sausage from the skillet and set aside.

3. **Prepare the Sauce:** In the same skillet, add the chopped onion and cook until translucent, about 4 minutes. Add the minced garlic and sauté for an additional minute. Stir in the crushed tomatoes, heavy cream, dried oregano, and basil. Season with salt and black pepper to taste. Simmer the sauce over low heat for about 10 minutes.

4. **Combine and Serve:** Add the cooked pasta and cooked sausage to the skillet, and toss everything to combine well with the sauce. Cook for an additional 2 minutes to heat everything through. Top with grated Parmesan cheese and fresh basil leaves before serving.