Italian Sausage Pasta
When you need a hearty Italian dinner to feed the fam, this incredible Italian Sausage Pasta is the way to go! That flavorful tomato sauce and two-cheese blend is everything! You can get creative with whatever pasta you want to use, and you can use any variety of Italian sausage that you want. Be sure to check out my pro tips below to help determine the best types of cheese to use, the best pasta options, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook and crumble the sausage and soften the onions. Set aside. Deglaze the skillet with dry white wine (or chicken broth) and reduce by half.
Add butter, garlic, and flour. Cook for 2 minutes. Add sauce mixture (tomato sauce, beef broth, half and half, Worcestershire sauce, hot sauce, beef bouillon, oregano, basil, parsley, mustard powder) in small splashes, stirring continuously. Add the diced tomatoes. Bring to a boil, reduce to a simmer. Add the meat back. Simmer while you boil the pasta to al dente.
Stir in the Parmesan and 1/3 of the mozzarella. Stir in the drained pasta. Top with mozzarella and cover until melted. Serve with Garlic Bread with Cheese!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers freeze/reheat well. Thaw and microwave for easy lunches/dinners.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
