Description

This Creamy Sausage Pasta is a rich and savory dish featuring juicy sausages, fragrant sage, and a velvety cream sauce, tossed with your favorite pasta and finished with lemon zest and Parmesan for an elevated flavor experience. Perfect for a comforting weeknight dinner or special occasion, it combines simple ingredients with expert techniques for a deliciously satisfying meal.

Ingredients

Units Scale

For the Pasta

250 grams pasta of your choice (penne, rigatoni, or spaghetti recommended)

For the Sausage and Sauce

2 tablespoons butter, divided
1 brown onion, thinly sliced
220 grams sausages (about 3 sausages), casings removed and meat squeezed out (pork and fennel recommended)
1 1/2 tablespoons fresh sage leaves, roughly chopped

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Instructions

Cook Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package instructions, but undercook by about 1 minute to ensure it doesn’t overcook in the sauce later. Drain and set aside.
Cook Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and a pinch of salt. Gently cook for 5-6 minutes until soft and translucent, avoiding any browning. Remove and set aside on a plate.
Cook Sausage: In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat until sizzling. Add the sausage meat, breaking it apart with a wooden spoon, and cook for 3-4 minutes until browned and cooked through. Do not stir excessively to allow some caramelization.
Add Herbs and Fennel Seeds: Stir in the chopped sage and fennel seeds (if using). Cook for 30 seconds to 1 minute until fragrant, stirring constantly.
Make Cream Sauce: Push the sausage to one side of the pan. Lower the heat to gentle simmer and add the cream to the cleared side. Allow it to warm without boiling. Whisk in the Parmesan cheese in two additions, letting each melt into the cream before adding the next. Add black pepper and lemon juice, whisk to combine.
Add Pasta and Onions: Toss the cooked pasta and the sautéed onions into the sauce. Mix well and simmer gently for 1-2 minutes to let flavors meld. Adjust seasoning with salt if needed, and add a splash of reserved pasta water if the sauce seems thick.
Serve: Plate the pasta, garnish with extra Parmesan, lemon zest, and an optional squeeze of lemon juice for brightness. Serve immediately for best flavor.

Notes

Using fresh sage enhances the dish’s aroma; dried sage can be used if fresh isn’t available.
Fennel seeds are optional but add a lovely anise-like flavor that complements the sausage.
Undercooking the pasta slightly ensures it absorbs the sauce beautifully without becoming mushy.
Reserve some pasta water to loosen the sauce if it thickens too much.
This dish pairs well with a crisp green salad and crusty bread.
You can swap sausage types depending on your preference or dietary needs.

Nutrition

Serving Size: 1 plate
Calories: 680 kcal
Sugar: 4 g
Sodium: 850 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 120 mg