Italian · Dinner
Sausage and Cream Pasta
Pan-browned pork sausage tossed with a garlic and shallot cream sauce, finished with Parmesan and pasta water for gloss. Fresh parsley and black pepper brighten the richness. Served hot with short pasta coating every strand.
$6
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
748Calories
37.4gProtein
48.2gFat
48.1gCarbs
3.4gSugar
2.7gFiber
1320mgSodium
168mgChol
23.3gSat Fat
610mgPotassium
330mgCalcium
2.5mgIron
1.3mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
Instructions
1
Prep
Remove sausage from casing and crumble into rough pieces; mince garlic, finely dice shallot, and chop parsley.
2
Heat olive oil in skillet over medium-high heat and cook crumbled sausage 5 to 6 minutes, breaking it up, until browned with no pink remaining; push to side and cook shallot and garlic over medium heat 2 minutes until fragrant.
3
Pour heavy cream into skillet and stir to combine; simmer over medium-low heat 3 to 4 minutes until sauce coats the back of a spoon.
4
Boil salted water and cook pasta 9 to 11 minutes until al dente; reserve 1/4 cup pasta water, drain pasta, add to skillet with parmesan and a splash of reserved pasta water, toss over low heat 1 to 2 minutes until glossy; season with salt and black pepper, transfer to shallow bowl, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork sausage, casing removed
- 150g150g dry short pasta
- 120ml120ml heavy cream
- 4 cloves4 cloves garlic
- 22 small shallot
- 56g56g parmesan
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- salt
- black pepper
