Creamy Sausage and Tomato Pasta is a delicious, hard-to-ruin, everyone-sits-at-the-dinner-table kind of recipe. It uses lots of pantry staples that frequently go on sale.
- 1 Package of Italian Sausage links or Italian Ground Sausage (fresh meat department- the spicey variety adds a lot of depth)
- 1 Chopped Onion
- 3 Cloves Minced Garlic (or 1.5 teaspoons of jarred minced garlic)
- 14.5 – 16 oz. can Diced Tomatoes with Italian Herbs
- 8 oz. can Tomato Sauce
- ½ Tub of Italian Cheese & Herb PHILADELPHIA Cooking Creme (or 1 cup heavy cream)
- 3 tsp. dried basil (Or 5-6 leaves of fresh chopped basil)
- 12 oz. Penne Pasta (Use ¾ 16oz. box)
- Grated Parmesan
- Cook the pasta in salted water until al dente, drain and set aside (don’t rinse).
- In the mean time, remove those clear outer casings on your sausage if it has them. Start cooking your sausage on a low-medium heat and crumbled it with your spatula. Once it’s browned and almost completely cooked, add onions and garlic. Keep your heat on low medium to avoid turning the garlic bitter.
- Saute until onions start to look translucent. Add diced tomatoes and tomato sauce. Stir and heat through.
- Add cooking creme and basil, heat through.
- Add your pasta and serve with Parmesan. Yummy!
Side dish suggestions:
Make up a batch of Grandma’s Roll Recipe. Mix up 1 stick softened butter with garlic, garlic salt, and Italian seasoning to taste. Add a bit of mayo to make this super rich. Cut your rolls into halves and spread the butter mixture on generously. Sprinkle with grated Parmesan, set on a cookie sheet and broil until the cheese looks just slightly light, light brown. Steamed peas compliment this dish and stirs in well for those who mix their plates.
No need to shout for the family, they’ll already be crowding you in the kitchen from the taunting aroma. Serve and enjoy.
(This recipe is adapted from “Creamy Sausage and Tomato Pasta” on The Girl Who Ate Everything)