Be sure to try my Chicken Spinach Pasta and my Sun-Dried Tomato Pasta recipes next!
Tomato Basil Pasta
This Tomato Basil Pasta is at the very top of my favorites list right now. You aren’t going to believe how good this sauce is! (Seriously.) A little ground sausage infuses the skillet with flavor that’s deglazed with white wine before preparing the amazing Parmesan cream sauce for the pasta. The sauce is equal parts chicken broth and half and half, so it’s not too heavy, and pairs perfectly with fresh tomatoes and fragrant basil. The herbs and flavor enhancers in this recipe take the flavor profile to restaurant status. I can’t wait for you to try this! Be sure to check out my pro tips below so that you nail this recipe!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook the sausage and set aside. Deglaze the skillet with white wine and reduce by half. Add garlic and cook for 1 minute.
Add butter and flour and cook for 1-2 minutes. Add the sauce mixture in small splashes. Bring to a boil, reduce to a simmer. Add the tomatoes, cheese, and cooked sausage.
Add the cooked pasta and stir to combine. Garnish with basil and serve with freshly cracked pepper!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too! Note: Fresh tomatoes start break down more after being reheated. (But I don’t mind!)
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
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. 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
