A Creamy Italian Sausage Pasta Recipe for a Cozy Dinner
When the weather turns chilly, there’s nothing quite like a warm and comforting meal to lift your spirits. This creamy sausage pasta recipe is a perfect choice for a lazy evening on the couch. Packed with rich flavors, it combines the nutty taste of parmesan, the tanginess of sour cream, and a subtle kick of chilli. Whether you’re watching your favorite TV show or simply looking for a quick dinner, this dish is sure to satisfy.
Best Sausages to Use
Choosing the right sausages can make all the difference in this recipe. The best options are typically thicker Italian varieties, such as mild pork and fennel sausages. These offer a slight aniseed flavor that complements the other ingredients beautifully. If you’re up for some extra heat, consider using a chilli pork sausage instead.
Beef or chicken sausages can also work well, but it’s important to look for ones that aren’t overly processed. Opt for sausages with visible bits of meat and fat, as these will break down more easily in the pan and enhance the overall flavor.
Tips for Cooking Creamy Sausage Pasta
To ensure the best results when making this dish, keep these tips in mind:
- The chilli is optional: If not everyone in your household enjoys spice, serve chilli flakes on the side so people can add them as desired.
- Add the cream later: To prevent the sour cream from splitting, stir it into the pasta after the sauce has been made.
- Serve it immediately: The longer the sauce sits, the more it will be absorbed by the pasta. If needed, use a splash of pasta cooking water or boiling water from the kettle to loosen the sauce.
Ingredients
Here’s what you’ll need to make this creamy sausage pasta:
- 500g Italian sausages
- 1/2 cup semi-dried tomato strips in oil
- 1 brown onion, finely chopped
- 1 large clove garlic, crushed
- 1 teaspoon dried chilli flakes (optional)
- 1 cup tomato passata (sugo)
- 1 beef or chicken stock cube
- 1 cup warm water
- 500g small pasta (we used orecchiette)
- 1/2 cup frozen chopped kale
- 1/2 cup sour cream
- 1/3 cup finely grated parmesan, plus extra, shaved, to serve
- Sea-salt flakes and freshly ground black pepper, to season
- Chopped flat-leaf parsley, to serve
Method
Step 1
Use a sharp knife to split the sausage casings. Discard the casings. Dampen your fingers, then tear the sausage meat into 1cm pieces.
Step 2
Add 2 tablespoons of oil from the semi-dried tomatoes to a large frying pan. Add the onion and garlic to the pan. Place over medium heat and cook, stirring occasionally, for 4–5 minutes or until soft. Increase the heat to high, then add the sausage. Cook for 5 minutes, stirring with a wooden spoon, until the sausage starts to colour. Stir in the chilli flakes.
Step 3
Stir in the passata. Crumble the stock cube into the water, then add it to the pan. Reduce the heat to medium-low and cook for 5–6 minutes, until the sauce has thickened slightly.
Step 4
Meanwhile, cook the pasta according to the packet directions until al dente. Take out 1/2 cup of pasta water, then drain the pasta. Return the pasta to the hot saucepan.
Step 5
Stir the sauce through the pasta, adding a little of the reserved pasta water if needed. Add the kale, sour cream, and half the parmesan. Toss over low heat until combined and the kale is wilted. Season to taste. Serve with parsley and extra shaved parmesan.
