Chicken Sausage Pasta
Creamy tomato pasta with sliced Italian chicken sausage makes a quick weeknight dinner.
Servings: 6 servings
Ingredients
- 12 oz bow tie pasta (farfalle) or about 1 1/2 cups dry
- 2 tablespoons olive oil
- 12 oz Italian-style chicken sausage sliced into rounds
- 2 teaspoons minced garlic
- 14.5 oz Italian stewed tomatoes drained and chopped
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes optional
- 1 1/2 cups heavy whipping cream
- 1 cup shredded Parmesan cheese divided (1/2 cup + 1/2 cup)
Instructions
- Cook the bow tie pasta in a large pot of boiling salted water according to package directions until al dente; drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken sausage and minced garlic and cook 2–3 minutes, until the sausage is lightly browned and garlic is fragrant. Transfer the cooked sausage to a plate and set aside.
- In the same skillet, add the drained chopped stewed tomatoes, salt, dried basil, and crushed red pepper flakes (if using). Cook over medium heat 2–3 minutes, stirring to combine.
- Stir in the heavy whipping cream and 1/2 cup of the shredded Parmesan. Bring the mixture to a gentle boil over medium heat.
- Reduce heat and simmer, uncovered, 6–8 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained pasta to the cream sauce and toss to coat. Stir the reserved sliced sausage back into the pasta (or arrange on top) and heat briefly until everything is warmed through.
- Serve topped with the remaining 1/2 cup shredded Parmesan cheese.
Equipment
- Large Pot
- Large Skillet
- Colander
- Measuring Cups and Spoons
- Spatula or tongs
Notes
- Swap chicken sausage for turkey or spicy sausage for variation.
- Use a blend of provolone, fontina, Romano, and Asiago instead of Parmesan if desired.
- Add vegetables like zucchini, bell pepper, mushrooms, or spinach in Step 2 if you want more veggies.