1lbhot or spicy Italian sausagesliced (or you can replace it with chorizo, bratwurst linguiça, or andouille. If you are not a fan of heat, use a mild sausage. For a lower fat dish, use turkey or chicken sausage)
12ozdry bowtie pastaor you can use pasta shells, orecchiette, mini penne, or mezzi rigatoni instead. For a wholesome pasta dish, use whole wheat pasta. For a low-carb dish, use keto pasta. Make sure to adjust the cooking time!
⅓cupof heavy creamTIP: For a creamier pasta, add also 4 oz of room temperature cream cheese, cut into chunks. For a lighter sauce, use half and half and a light cream cheese.
Heat a large pot over medium-high heat, add the olive oil and lightly brown the sausage on both sides, about 4-6 minutes. Remove excess oil!
Reduce the heat to medium and sweat the diced onions for about 3 minutes, occasionally stirring (don't let them brown). Add the garlic and let cook for about 1 minute, stirring once and a while.
Stir in the Italian seasoning for about 10 seconds and add the broth little by little while stirring to scrape the bottom of the pan. Stir in the tomato sauce and the salt, then add the pasta. If you enjoy spicy foods or are adding a mild sausage, add a pinch of red pepper flakes!
Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for about 13-15 minutes, or until the pasta is al dente. Make sure to stir gently once in a while to prevent the pasta to stick. If needed, add some extra broth or water (just enough for the pasta to cook).
Turn off the heat and stir in the heavy cream and cream cheese if you want. Stir until creamy and homogeneous (and there are no chunks of cream cheese). Adjust the salt!
Let the pasta sit for about 2-3 minutes in order for the cream to heat through and the sauce to thicken. Sprinkle some grated Parmesan cheese and parsley on top and serve.
Store leftovers in an airtight container in the fridge for up to 2 days.You can reheat the dish in the microwave or in a pan, with a few tablespoons of cream to loosen the sauce.Freezing is not recommended because it can break the sauce apart. But you can store the cooked pasta (cooked 1-2 minutes before becoming al dente and fully cool) in an airtight container in the freezer for up to one month.Thaw it in the fridge overnight and then make the rest of the recipe right before serving.
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