Italian Pink Sauce With Sausage Recipe
This rich, creamy Italian Pink Sauce is a little piece of Italy that fits right onto your plate—a true comfort for the soul of any pasta enthusiast. Perfectly cooked rigatoni or penne, mingling with a luscious sauce, this dish whispers to those who adore fine, home-cooked meals.
Equipment
- A large skillet
- A pot for boiling pasta
- Grater for freshly prepping your parmesan
Ingredients
- 1 pound of sweet sausage - browned
- 1 large shallot finely chopped
- 2 cloves of garlic minced
- 2 tbsp of tomato paste
- 1 can 14 ounces of crushed tomatoes
- 1 cup heavy cream
- ½ cup parmesan cheese freshly grated
- 1 tsp fresh basil chopped (or 1 teaspoon dried basil as a substitute)
- Salt and pepper to taste
- 1 pound rigatoni or penne pasta
- Olive oil for sautéing
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil. Add the sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and cooked through, about 8-10 minutes. Transfer the sausage to a plate and set aside, leaving the flavorful drippings in the skillet for the next step.
- In the same skillet, add a little more olive oil if needed. Add the chopped shallot and minced garlic. Sauté them together, stirring frequently, until they are soft and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
- Stir in the tomato paste, ensuring it's well incorporated with the shallots and garlic. Add the crushed tomatoes and stir to combine. Let the sauce simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld.
- Return the browned sausage to the skillet, mixing thoroughly with the tomato mixture. Add the basil, stirring it into the sauce, followed by the heavy cream. Reduce the heat to low and let the sauce simmer for another 5 minutes, thickening slightly as it infuses with creamy goodness.
- While the sauce simmers, fill a large pot with water, add a generous amount of salt, and bring it to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until al dente. This should take about 8-10 minutes. Drain well and reserve about a cup of the pasta water.
- Gently fold the cooked pasta into the sauce. If the sauce appears too thick, add a few tablespoons of reserved pasta water to reach the desired consistency. Stir well to ensure every piece of pasta is evenly coated in the luscious sauce.
- Sprinkle the freshly grated parmesan over the pasta and mix until the cheese has melted and the sauce is smooth and cheesy. Taste and season with salt and pepper as needed.
- Divide the pasta into serving bowls, garnishing each with extra parmesan and fresh basil leaves for the ultimate touch. Enjoy your restaurant-quality Pink Sauce Pasta immediately, serving it alongside a crisp salad and warm garlic bread for a complete meal.
Notes
- Taste the sauce periodically as it simmers, and adjust salt and pepper levels according to your preference. Keep in mind that sausage can vary in saltiness, so it’s wise to taste and season gradually.
- If your sauce ends up too thick, use the reserved pasta water sparingly to thin it out. Pasta water contains starch, which helps meld the sauce smoothly without watering it down.
- Cook pasta until it’s just al dente, as it will continue to cook slightly when mixed with the hot sauce. Overcooked pasta becomes mushy and won’t have the desired texture in the dish.
- Consider adding a pinch of red pepper flakes for a touch of heat or a splash of wine to deglaze the pan after sautéing the aromatics for an added depth of flavor.