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Cheesy Sausage Pasta

Cheesy Sausage Pasta

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
DoughertyDA

DoughertyDA

This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 20 g
  • 40%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
  2. While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
  3. Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.
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Reviews

Jillian
128

Jillian

4/24/2010

This can be very good, but I have to say that 16 oz. of pasta is way too much here and the sauce needed a bit of work. I used half the amount of pasta (basically half a box of penne). I sauteed 1/2 cup of vidallia onion in 1 tbsp. of olive oil along with garlic. I used more than a tsp. and left out the bell pepper because I didn't have any on hand. I used two 14.5 oz. cans of seasoned diced tomatoes and one 6 oz. can of tomatoe paste to give it some thickness. I added some additional dried seasonings (basil, oregano, italian seasoning) to taste along with 1/4 tsp. of red pepper flakes. I fried the sausage (crumbled out of the casing) separately and added that to the sauce to avoid any greasiness. I let that simmer for about an hour and added the cup of heavy cream at the end and let that simmer on low. I served this over the pasta, garnished with fresh parsley and topped with grated parmesan vs. adding the cheese to the sauce.

JULIECT
91

JULIECT

2/9/2009

I made a few alterations. Doubled the recipe, using one lb hot italian sausage, one lb mild. Added an extra pepper and used half & half instead of heavy cream. After I had sweated the garlic, onions and peppers, I added the tomatoes and pureed them with a stick blender. (My family likes a smoother sauce.) Because I had blended the veggies, I browned the sausage in a seperate pan. I surprised the heck out of my husband with this dish. He is not a fan of peppers in cream sauce. While I was cooking he was standing over my shoulder saying "don't do it, there will be problems at the dinner table if you do." Meaning that the kids (ages 6&9) wouldn't like it. Well it was a hit. Hubby went back for seconds, with a sheepish look on his face after giving me grief while I was preparing dinner. I'm glad I made a double batch, because now I can pull the extra sauce out of the freezer for a quick week-night dinner.

Gina
68

Gina

3/22/2010

This was great! My friends loved it. Only change was that I cooked the sausage then added the onions, peppers and mushrooms to cook - I don't like mushy vegetables so I also set this aside and cooked the sauce alone. Added everything together and it was wonderful. Also if you like spicy - try adding some red pepper to the dish, it's amazing.

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