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Tomato Basil Pasta with Sausage and White Wine Sauce Recipe

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3.8 from 40 reviews

This creamy and flavorful Tomato Basil Pasta combines tender orecchiette pasta with a savory sausage-infused tomato sauce, enriched with cream cheese, Parmesan, and fresh basil. The sauce is beautifully balanced with a hint of heat from hot sauce and a touch of acidity from lemon juice, making it a comforting and satisfying meal perfect for any occasion.

Ingredients

Sauce Ingredients

  • 1 cup half and half
  • 1 cup chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon parsley
  • ¼ teaspoon garlic salt

Meat and Cooking

  • 2 teaspoons olive oil
  • ½ lb. ground sausage (hot, sweet, or mild)
  • ½ cup dry white wine
  • 3 tablespoons butter
  • 3 cloves garlic (minced)
  • 3 tablespoons flour
  • 1 tablespoon softened cream cheese (optional but recommended)
  • ¾ cup Parmesan cheese (grated)

Pasta and Garnish

  • ½ pound orecchiette pasta
  • 1-2 cups cherry tomatoes (2 cups used)
  • 8-10 fresh basil leaves (chiffonade)
  • 2 teaspoons fresh lemon juice (optional)

Instructions

  1. Prepare sauce mixture: In a large measuring cup with a spout, combine half and half, chicken broth, hot sauce, Dijon mustard, soy sauce, onion powder, oregano, parsley, and garlic salt. Set aside. Measure out all other ingredients before cooking.
  2. Boil pasta water: Bring a large pot of salted water to a boil, ready for cooking the pasta later.
  3. Cook sausage: Heat olive oil in a large skillet over medium-high heat. Add ground sausage and crumble while cooking until fully cooked, about 7 minutes. Remove sausage from skillet and set aside.
  4. Deglaze skillet: Turn heat off briefly, add white wine to the skillet, then return heat to medium. Use a silicone spatula to scrape the bottom of the skillet to loosen flavorful browned bits. Simmer the wine until it reduces by half, about 4 minutes.
  5. Sauté garlic and make roux: Add minced garlic and cook for 1 minute. Then melt butter in the skillet, gradually sprinkle in the flour, and cook for 1-2 minutes while stirring continuously until raw flour scent disappears.
  6. Cook pasta: Add orecchiette to boiling water and cook according to package instructions until al dente. Drain pasta and set aside.
  7. Add sauce mixture: Slowly add the prepared sauce mixture to the skillet in small splashes, stirring constantly to maintain sauce thickness. Bring to a boil, then reduce heat to low.
  8. Incorporate tomatoes and cheeses: Stir in cherry tomatoes and cream cheese (if using). Gradually sprinkle Parmesan cheese, stirring continually. Return cooked sausage to the skillet. Cover partially and keep warm until pasta is ready.
  9. Combine pasta and sauce: Add the cooked pasta into the sauce and stir to evenly coat. Stir in fresh lemon juice if using, then remove the skillet from heat.
  10. Garnish and serve: Sprinkle freshly chiffonaded basil over the pasta. Serve immediately with freshly cracked black pepper to taste.

Notes

  • Sausage can be chosen as hot, sweet, or mild depending on your heat preference.
  • Dry white wine is used for deglazing and flavor; a non-alcoholic substitute can be chicken broth with a splash of vinegar.
  • Using cream cheese in the sauce is optional but adds a rich creaminess.
  • Orecchiette pasta is recommended but any short pasta shape will work.
  • Fresh basil should be sliced thinly (chiffonade) for garnish to maximize flavor.
  • Be careful not to overcook the pasta; set a timer to ensure perfect al dente texture.

Find it online: https://recipethrive.com/tomato-basil-pasta-with-sausage-and-white-wine-sauce-recipe/