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–+ servings
Maya

Roasted Garlic Sausage Pasta: A Creamy Delight Awaits!

A creamy and flavorful pasta dish featuring roasted garlic and Italian sausage, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Pasta
Cuisine: Italian
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces penne pasta
  • 1 pound Italian sausage mild or spicy, your choice
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish optional

Method
 

  1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add the olive oil. Once hot, add the diced onion and red bell pepper. Sauté for about 5 minutes until softened.
  3. Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and cooked through, about 7-10 minutes.
  4. Stir in the minced garlic and cook for an additional minute until fragrant.
  5. Add the diced tomatoes (with their juice), oregano, basil, salt, and pepper. Bring to a simmer and let cook for 5 minutes.
  6. Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
  7. Add the cooked penne pasta to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes to heat through.
  8. Serve immediately, garnished with fresh basil leaves if desired.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 25gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 4g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
  • For added flavor, consider adding a pinch of red pepper flakes for some heat or sautéing some spinach or kale along with the onions and peppers.

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