Ingredients
Scale
- 8 ounces uncooked pasta
- 11 ounces Italian sausage (see notes)
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes (see notes)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon cornstarch
- 1 small handful fresh basil, chopped/torn
- Freshly grated Parmesan cheese, optional
Instructions
- Boil a salted pot of water and cook the pasta al dente according to package directions.
- Remove the sausage from casings and crumble into a skillet. Sauté over medium-high heat for 5–7 minutes until browned.
- Transfer the sausage to a paper towel-lined plate. Discard most of the fat if necessary.
- Reduce heat to medium, add garlic and wine, and let bubble for about a minute until reduced by half.
- Make a cornstarch slurry with cornstarch and 2 teaspoons cold water. Stir in the cream and tomato paste, then add sun-dried tomatoes, oregano, red pepper flakes, and the slurry. Scrape any browned bits from the skillet.
- Add the sausage back and cook a few more minutes until sauce thickens.
- Drain the pasta and toss with the sauce. Serve immediately with fresh basil and optional Parmesan cheese.
Notes
- If using oil-packed sun-dried tomatoes, drain and chop them first.
- Use 3 sausages from a 5-pack of Johnsonville mild Italian sausages or similar weight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 741 kcal
- Sugar: 8 g
- Sodium: 635 mg
- Fat: 47 g
- Saturated Fat: 23 g
- Unsaturated Fat: 5 g g