Ingredients:

  • 1 tbsp Olive Oil (extra virgin)
  • 1 lb Italian Sausage (mild or hot, removed from casings)
  • 1 medium Yellow Onion, diced finely
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes (optional, adjust to taste)
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/2 tsp Fine Sea Salt (adjust based on sausage sodium level)
  • 2 tbsp Tomato Paste
  • 1 (14.5 oz) can Diced Tomatoes (undrained)
  • 4 cups Low-Sodium Chicken or Vegetable Broth
  • 12 oz Dried Short Pasta (Penne, Fusilli, or Orecchiette recommended)
  • 1/2 cup Heavy Cream
  • 1/2 cup Grated Parmesan Cheese (plus extra for serving)
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat the Oil & Brown the Sausage: Place the Dutch oven over medium-high heat. Add olive oil. Once shimmering, add the sausage meat, breaking it up with a spoon. Cook until thoroughly browned and no pink remains (about 5–7 minutes).
  2. Drain Excess Fat (Optional): If the sausage has rendered a lot of fat, carefully tilt the pot and spoon out all but 1 tablespoon of the fat.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, cooking for 4–5 minutes until softened and translucent. Add the minced garlic, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Toast the Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly. This step caramelises the paste, deepening the overall tomato flavour.
  5. Add Liquid and Pasta: Pour in the canned diced tomatoes and the chicken or vegetable broth. Scrape the bottom of the pot to lift any browned bits (this is called deglazing).
  6. Bring to a Boil: Increase the heat to high and bring the liquid to a rolling boil.
  7. Add Pasta & Simmer: Stir in the dried pasta. Once boiling, immediately reduce the heat to low/medium-low so the liquid is at a steady, gentle simmer.
  8. Cook, Covered (Mostly): Cover the pot, but remove the lid every 3–4 minutes to give the mixture a thorough stir. Simmer for 15–20 minutes, or until the pasta is al dente (has a slight bite to it) and most of the liquid has been absorbed, resulting in a thick, creamy sauce.
  9. Stir in Cream and Cheese: Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until melted and fully incorporated.
  10. Rest and Adjust: Let the pasta sit off the heat for 5 minutes. Taste and adjust the seasoning (salt and pepper) as needed.
  11. Garnish and Serve: Ladle into bowls, top with extra Parmesan, and garnish liberally with fresh chopped parsley.