I am all about using up the last bits and pieces of food in my freezer or fridge. Instead of making another batch of plain pasta with red wine, I added some heavy cream to the mix this week, some spinach leftover, and some Italian sausage. This Creamy Tomato Pasta With Sausage is a simple swap and add-in that elevates it from your typical weeknight pasta.

WHAT IS IN THE CREAMY TOMATO SAUCE?

The red sauce is the same as my Baked Ziti sauce, rich and tomatoey. A little heavy cream was added to the sauce to calm the acidity and make it lusher. The cream’s addition is magic.

CAN I SUBSTITUTE THE HEAVY CREAMER?

Sometimes I melt some cream cheese in my pasta sauces. This creates a creamy finish and tangy finish. You can also leave it out and use it as a simple red sauce. Because of the potential for curdling from the heat and acidity of the tomatoes, you don’t want to use milk. Magic is another reason heavy cream is so popular.

CAN I USE A DIFFERENT PASTA?

Absolutely! You can use any pasta shape or type, as the pasta is prepared separately from one-pot portions of pasta. You don’t need to measure, and you can use half of a 1-pound package.

What other vegetables can I use?

This combo would be great with kale. However, kale is much more robust than spinach, so you will need to cook it in the skillet for about 2 minutes after the sausage has been browned. Also, you could add some frozen, thawed broccoli florets.

CREAMY TOMATO PASTA & SAUSAGE

This Creamy Tomato Pasta With Sausage is a great alternative to your typical weeknight spaghetti dinner.

Prep time: 5 minutes

Cooking Time: 30 minutes

Total Time: 35 minutes

INGREDIENTS

  • 1/2 lb. 1/2 lb. Italian sausage (hot or mild, sweet or salty) ($2.25)
  • 2 cloves of garlic ($0.16)
  • 2 tbsp tomato paste ($0.10)
  • 1 28oz. 128oz. can of crushed tomatoes ($0.85)
  • 1 tsp Italian seasoning mix ($0.10)
  • 1/2 cup water (0.00)
  • 1/2 lb. pasta* ($1.25)
  • 1/3 cup heavy cream ($0.19)
  • 4 oz. fresh spinach ($0.85)

INSTRUCTIONS

  • Place the Italian sausage in a large skillet or pot. Cook on medium heat. Break it up as it cooks. Add two cloves of garlic to the browned sausage and cook for one minute more.
  • Next, add the tomato paste and crushed tomatoes. Season with Italian seasoning. Finally, add water. Mix to combine. Let the sauce simmer for a few minutes. Place a lid over the sauce to let steam escape and prevent splattering. Once it has reached a simmer, turn down the heat to medium-low. While you prepare the pasta, let the sauce simmer. Stir occasionally.
  • Bring a large saucepan of water to a boil. Add the pasta to the boiling water and boil for 7-10 minutes, depending on the type. The pasta should be strained through a colander.
  • Stir the heavy cream into your pasta sauce after the pasta is cooked. Stir in the fresh spinach until it is wilted.
  • Add the pasta, once cooked, to the sauce. Stir to combine. Enjoy!

NOTES

*I used cavatappi or corkscrew pasta. But you can use any shape.

NUTRITION

Serving Size: 1 serving Calories 542.08 kcal Carbohydrates 61.88g Protein 23.78g Fat 23.78g Sodium 843.95 mg Fiber 6.55g