Creamy Smoked Paprika Sausage & Tomato Pasta
"A rich and comforting pasta dish featuring savory Italian sausage, sweet diced tomatoes, and a creamy, smoky sauce with a hint of spice, perfect for a quick weeknight meal."
Ingredients
All Steps
- 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup (120ml) of the pasta water, then drain the pasta.
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. If using Italian sausage links, remove the casings. Crumble the sausage into the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside, leaving any rendered fat in the skillet.
- 3
Reduce the heat to medium. Add the chopped yellow onion to the skillet and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
- 4
Pour in the canned diced tomatoes (undrained). Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, allowing the sauce to thicken slightly.
- 5
Stir in the heavy cream and the cooked sausage. Bring the sauce to a gentle simmer, then reduce heat to low.
- 6
Add the drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until your desired consistency is reached.
- 7
Serve immediately, garnished with grated Parmesan cheese and fresh basil.