Creamy, herby and full of flavor–this pasta dish only requires a few simple ingredients, is incredibly easy to make and is sure to please your entire family!
This is a knock off recipe from our 10 year anniversary trip to Duluth, MN. I had this ah-mazing sausage pasta dish that had an aggressive amount of herbs in it and it totally knocked my socks off. I knew I had to re-create it and I have to say, I think I did a pretty darn good job!
I had no idea what type of sausage Va Bene used but I gave this one a whirl and it came pretty close! It is packed with flavor and I like that it’s antibiotic free! Added bonus is you can find it at Target 😉 I also picked up this Orecchiette pasta there as well and it worked perfectly!
Added bonus: 1 of 2 Schwartz kid approved! Emmie eats everything and loved it! I didn’t top hers with additional herbs but there is plenty in there!
I hope you give this quick and easy pasta dish a try! When you do take a picture and tag me on social media! @krysten_schwartz (on Instagram) and use the #schwartzandcoeats! I can’t wait to see your spin on this recipe!
Herby Sausage Pasta
(Makes 4 servings)
Ingredients:
- 1 tablespoon olive oil
- 12 oz sausage (I used this kind)
- 1 pint heavy whipping cream
- 16 oz orecchiette pasta (I used this kind)
- 2-4 tablespoons fresh parsley coarsely chopped, depending on preference
- 2-3 tablespoons fresh rosemary coarsely chopped, depending on preference
- A few pinches (or more) red pepper flakes
- Salt and pepper to taste + additional for the pasta water
Directions:
Start by boiling a large pot of water for the pasta. Once it is brought to a boil, add a large pinch of salt. Cook pasta according to the directions.
While the pasta cooks, slice the sausage into thin coins and add to a large pan (you will use this pan to make the sauce and stir everything together to think a large skillet type pan!) along with the oil. Give it a good sear. Once golden brown and heated through, remove from the pan and place in a bowl/on a plate for the time being.
Reduce the heat to medium and pour in the heavy whipping cream. Use a whisk to get all the bits up from the bottom of the pan. Gently simmer the cream until it is reduced quite a bit–mine took the exact amount of time it took to cook the pasta! Keep stirring it every once in a while so it doesn’t burn.
Once the pasta is cooked (al dente please!) drain the water and keep about a cup of it to thin the sauce, if needed.
Add the sausage back into the pan, along with the sauce, about 1/2 of the parsley, rosemary and a pinch of the red pepper flakes. Give it a good stir. Add in the pasta–feel free to stir as you are adding it, if you want a really saucy pasta you might not want to add all of the pasta. Give it a good toss in the sauce and add any remaining pasta water to the pasta if you feel like it’s too thick.
To serve, spoon the pasta dish onto a plate/bowl and top with more herbs (parsley and rosemary) and additional red pepper flakes.
