Description
This creamy sausage pasta recipe combines savory sausage with a rich, cheese-filled sauce, complemented by fresh sage and lemon for a delightful flavor. Perfect for a quick yet indulgent meal, it features tender pasta coated in a luscious creamy sauce with crispy browned sausage, topped with Parmesan and lemon zest for freshness.
Ingredients
Units
Scale
For the Pasta
- 200 grams pasta of your choice (penne, rigatoni, or spaghetti)
For the Sauce
- 2 tablespoons butter, divided
- 1 brown onion, thinly sliced
- 220 grams sausage meat (about 3 sausages, casings removed)
- 1 1/2 tablespoons fresh sage leaves, roughly chopped
- 1/2 teaspoon fennel seeds (optional)
- 3/4 cup heavy cream
- 1/2 teaspoon black pepper
- 50 grams Parmesan cheese, finely grated
- 1 tablespoon fresh lemon juice
- Lemon zest, for serving
- Extra Parmesan cheese, for serving
Instructions
- Cook Pasta: Boil a large pot of well salted water and cook your pasta according to package instructions, undercooking by about a minute to prevent overcooking when combined with the sauce. Drain and set aside.
- Sauté Onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions, pinch of salt, and cook for 5–6 minutes until soft and glassy. Keep moving them around to prevent browning. Remove and set aside on a plate.
- Cook Sausage: In the same skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Add the sausage meat, breaking it apart with a wooden spoon. Cook for 3–4 minutes until browned and cooked through. Add chopped sage and fennel seeds (if using), cooking for another 30 seconds to 1 minute.
- Prepare Cream Sauce: Push the sausage to one side of the pan. Lower heat to gentle simmer and add the cream. Allow it to warm and slightly thicken, ensuring it doesn’t boil. Whisk in the grated Parmesan cheese in two batches, letting each melt into the sauce before adding the next. Stir in black pepper and lemon juice, whisking quickly to combine.
- Combine Pasta and Sauce: Add the cooked pasta and sautéed onions into the skillet. Toss everything together and let it bubble gently for 1–2 minutes to allow flavors to meld. Taste and season with additional sea salt if needed. Loosen sauce with a splash of pasta water if desired.
- Serve: Plate the pasta and garnish with extra Parmesan cheese and lemon zest for freshness. Serve immediately.
Notes
- For a richer flavor, use freshly grated Parmesan cheese and fresh sage.
- Fennel seeds are optional but add a lovely anise note that complements the sausage.
- You can substitute the sausage with turkey or chicken sausage for a leaner version.
- If the sauce thickens too much, loosen with a bit of pasta water or extra cream.
- This dish is best served immediately for optimal creaminess and flavor.
Nutrition
- Serving Size: 1 plate (about 350 grams)
- Calories: 650 kcal
- Sugar: 4 grams
- Sodium: 700 mg
- Fat: 45 grams
- Saturated Fat: 22 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 120 mg
