Creamy Sausage and Tomato Pasta Recipe

Nancy Piran | The Bitter Side of Sweet

Creamy Sausage and Tomato Pasta couldn't be simpler. It's a fantastic Italian supper for any night of the week.

Pasta is a staple in our house. We love it with the simplest of ingredients; butter and tomato sauce or with a homemade ragù sauce.

We’re an Italian-American family, so we cook it at least three times a week. My husband would actually eat it every day if he could.

Creamy Sausage and Tomato Pasta Photo

Years ago, my mother-in-law taught me to make a creamy béchemel sauce, or white sauce, as we call it at home.

I would consider this a staple in our house as well. It’s so easy and versatile!

Creamy Sausage and Tomato Pasta Picture

What is a béchemel sauce?

First off, this sauce is derived from and is a staple in French cuisine, although there is some debate that it was an Italian who created it for the French.

This sauce consists of butter, flour and milk. The butter and flour make a roux, then you add your milk to make it creamy and thick.

Some would suggest warm milk, which I’ve done before but not usually. Don’t worry if your sauce isn’t immediately thick, it will thicken as it sits over the heat.

A few tips about this sauce:

Never leave it alone, it can burn quickly.

Always keep stirring. This will help you get that creamy texture I was talking about before.

Creamy Sausage and Tomato Pasta Image

Can I add flavors to my sauce?

Absolutely! Actually, if you add garlic to this sauce it will resemble an alfredo sauce, which the family loves as well.

Creamy Sausage and Tomato Pasta Pic

What kind of pasta can you use?

Any kind is fine, although I find it hard to mix the béchemel over spaghetti or a long noodle like that. Best to keep it short and sweet!

The sauce is super easy too. I didn’t add too many herbs to the sauce due to the flavor of the pork sausage, but you are free to add them if you’d like.

File 1 - Creamy Sausage and Tomato Pasta

If you are looking for more pasta recipes, how about this easy cream shrimp pasta or this Italian sausage and artichoke pasta?

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Creamy Sausage and Tomato Pasta Recipe

    4 Servings

Ingredients

  • 1 16-ounce package Pipette Pasta, (or any short noodle)
  • 2 tablespoons Olive Oil
  • 1/2 Onion, chopped
  • 3 Roma Tomatoes, diced
  • 1 pound Pork Sausage
  • 3 cups Fresh Spinach
  • 8 ounces Butter
  • 4 tablespoons All-Purpose Flour
  • 1 1/4 cups Milk
  • Salt, for taste
  • 1/2 cup Parmesan Cheese

Directions

  1. Cook pipette according to package. Set aside.
  2. While it cooks place onion in sauté pan with olive oil. Cook for 3 minutes.
  3. Add tomatoes. Cook for another 3 minutes or until softened.
  4. Add sausage and continue to cook until meat is no longer pink, about 10 minutes.
  5. Add in spinach and cook till wilted about 3 minutes. Set aside.
  6. In small saucepan add butter and melt over medium heat.
  7. Slowly whisk in flour. Slowly whisk in milk until mixture is smooth.
  8. Whisk over medium low heat until thickened.
  9. Pour sausage and cream sauce over pasta.
  10. Top with parmesan cheese
  11. Serve warm and ENJOY!

 

Recommended

Published:
Author:
Cooking Method:
Simmered
Cuisine:
Italian
Category:
Sauces
Tags:
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Related Recipes:
Italian Recipes, Pasta Recipes, Sauce Recipes, Parmesan Cheese Recipes, Tomato Recipes, Sausage Recipes, Spinach Recipes, Simmered Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Nancy Piran
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 752
Calories 1413

% Daily Value*
145%
Total Fat 94g
206%
  Saturated Fat 41g
39%
Sodium 939mg
32%
Total Carbohydrate 95g
5%
  Dietary Fiber 4g
  Sugars 9g
84%
Protein 42g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.