At this point in my life, I probably make this pasta more than any other. It seems I always have the ingredients on hand. There’s always leftover whipping cream from ice cream, I always have boxes of tomato puree, and there’s always a noodle floating around. When my kids aren’t home I add mushrooms. Technically, it’s more rosé and doesn’t even look pink in pictures. But I can call it what I want.
It also makes me happy because my tummy can’t handle the Alfredo sauces anymore but this is like a half and half so I can handle it.
Yes, I know it doesn’t look too pink. Maybe orange? One day I’ll photograph in better light, or learn how to edit pictures until they look perfectly as I want without looking fake.
To be honest, I use these measurements very loosely. I like things a little more saucy and it just depends how much I have each of cream and tomato. Play around with it and see how you like it. Use bacon instead of sausage or keep it out entirely to make it vegetarian.
I promise you’ll love it. It will become your new go-to.
- 1 lb Italian sausage
- 1 onion, chopped
- 2 TAB olive oil if necessary
- 4 cloves garlic
- 1 cup tomato sauce
- 1 cup whipping cream
- 500 grams pasta
- 1/2 cup grated Reggiano
- salt and pepper to taste
Cook sausage until no longer pink, set aside. Keep oil if you have some, if not, add oil to saucepan. Cook onion for 5 minutes or until translucent. Add garlic and cook for 2 minutes more. Add tomato sauce and whipping cream and bring to a light simmer. Simmer for about ten minutes while your water boils. Add sausage and cheese and season to taste.
Boil pasta and drain. Toss with sauce, add more cheese, and serve immediately.