Creamy Sausage Pasta Recipe
Here’s a quick and easy creamy sausage pasta recipe that's sure to become a household favorite. This dish combines golden, flavorful sausage with a rich parmesan cream sauce, enhanced with sage and a touch of lemon for the ultimate comfort food.
Ingredients
- 2 tbsp Butter divided
- 1 Brown onion thinly sliced
- 220 grams Sausages about 3, casings removed and meat squeezed out (pork and fennel recommended)
- 1 ½ tbsp Fresh sage leaves roughly chopped
- ½ tsp Fennel seeds optional
- ¾ cup Cream
- ½ tsp Black pepper
- 50 grams Parmesan finely grated
- 1 tbsp Fresh lemon juice
- Lemon zest and extra parmesan for serving
Instructions
- Cook the Pasta: Boil pasta in well-salted water according to package instructions, but cook it 1 minute less than directed to avoid overcooking. It will finish cooking in the sauce.
- Prepare the Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the onions with a pinch of salt and cook for 5-6 minutes, stirring occasionally, until soft and glassy. Avoid browning them. Transfer to a plate once done.
- Cook the Sausage: In the same skillet, melt the remaining butter over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Let it brown without moving it too much for about 3-4 minutes.
- Add Sage and Fennel: Stir in the chopped sage and fennel seeds (if using) and cook for 30 seconds to 1 minute.
- Make the Cream Sauce: Lower the heat and push the sausage to one side of the pan. Pour in the cream, keeping it at a gentle simmer (don’t let it boil). If the cream looks a bit separated, don’t worry—it will come together once you whisk in the cheese.
- Add Parmesan and Season: Gradually whisk in the parmesan in two batches, letting it melt completely before adding more. Add black pepper and lemon juice, mixing quickly.
- Combine Pasta and Sauce: Toss the cooked pasta and onions into the sauce. Mix well and let it bubble gently for a minute or two. Taste and adjust seasoning with a pinch of sea salt if needed. Add a splash of pasta water if the sauce needs to be loosened.
- Serve: Top with extra parmesan and lemon zest. Enjoy!
Notes
- Sausages: I prefer using pork and fennel sausages because they’re my favorite. I also add fennel seeds for an extra fennel kick, but you can skip them if you’re not a fan. Feel free to use any sausages you like.