Creamy Tomato Sausage Pasta
Why Make It?
What's there not to like about a big bowl of creamy tomato pasta. Tomatoes, onions and sausage team up for a quick and savory dinner. You will be going to bed early.
Equally inspired by Bolognese and Penne Al Baffo, this pasta takes a shameless American approach by loading up the sauce.
Keys to Success
The base of this sauce is the sauted onions. Using an abundance of olive oil and enough time to soften and extract the onion's flavor sets you up for success.
This recipe has a good amount of tomato paste. Browning the paste builds flavor and is worth the time.
Author Thoughts
This recipe came from a day I was trying to use up some extra tomato paste and milk. I wasn't in the position to simmer bolognese all day and remembered a Penne Al Baffo recipe I read recently. Much like Bolognese, it starts with browning meat, sauteed aromatics, tomato paste, and milk. By the end it takes the spirit of Penne Al Baffo with a thick sauce made by the use of whole tomatoes, tomato paste, and milk.
Equipment
two medium pots
Creamy Tomato Sausage Pasta
Makes: 5 Serving | Prep Time: 5 min | Cook Time: 40 min | Total Time: 45 min
Ingredients
- 1 lb italian sausage
- 1 can [6 oz] tomato paste
- 1 can [28 oz] whole tomatoes
- 1 large onion
- 1 cup milk
- 1 tsp red pepper flakes
- 1 tbsp fennel seeds
- 2 tbsp oil + 1 tbsp for meat
- 2 tsp salt [diamond crystal]
- grated Parmigiano Reggiano [optional]
Instructions
- Prep: Dice the onion. Use a mortar and pestle or spice grinder to roughly grind the fennel seeds.
- Brown: Turn a burner to medium-high heat with a wide medium pot. Once heated, add 1 tbsp of olive oil and the sausage. Brown on the first side. Resist the urge to stir until you see browning. After about 5-10 minutes remove from the pan.
- Saute: Add the remaining oil, diced onion, fennel seeds and red pepper. Saute on medium to medium low heat. After about 15 minutes, remove the onions. Add the tomato paste and brown for 5-8 minutes. After the tomato paste is dark red and caramelized, add the onions and sausage back along with the whole tomatoes and milk. Simmer while the pasta is boiling. Break down the totatoes with a spoon or rubber spatula.
- Pasta: Turn a burner to high heat with a medium pot. Once boiling add the pasta. Season the pasta water with salt. Turn the heat down to a light boil. Strain the pasta once it is al dente.
- Assemble: Taste the sauce and add salt if needed, likely around ½ tsp [diamond crystal] Add the strained pasta to the sauce. Stir for a minute to combine. Scoop the pasta into a bowl and top with the extra sauce on the bottom and edge of the pot. Finish with cheese if using.
Substitutions
Garlic: This recipe left garlic out. Add it if you are a fan. I would add it in the last minute of sauteing the onions.
Fennel: Fresh fennel would be a great fennel seed replacement or addition. If you don't have fennel seeds on hand, dried oregano would work. Add at the last minute of browning the tomato paste.
Sausage: Ground pork or beef would be perfectly fine substitutes for Italian sausage. Just remember to salt the meat.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The nutrition information is calculated by a database and is an estimate.
Wikipedia - Bolognese sauce - https://en.wikipedia.org/wiki/Bolognese_sauce
The New York Times Cooking - Anna Francese Gass,Penne Al Baffo (Creamy Tomato-Ham Pasta) - https://cooking.nytimes.com/recipes/1023157-penne-al-baffo-creamy-tomato-ham-pasta