Savory Sausage Tomato Pasta Recipe

Name: Savory Sausage Tomato Pasta Recipe
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb mild Italian sausage; 1 medium red onion; 3-4 garlic cloves, zested into a paste (or minced if a zester isn’t available); 1/4 cup tomato paste; 2 tbsp all-purpose flour; 1-2 cups water (adjust to preferred sauce consistency); 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp Italian seasoning; 1/4 tsp black pepper (or to taste); 1/4 tsp crushed red pepper flakes (optional, for heat); 1/4 tsp Creole seasoning (or to taste); 1 tbsp dried parsley; 1 lb angel hair pasta; 1-2 tbsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tbsp dried parsley; 1-2 tbsp margarine or butter; 3 ice cubes

Stephen Tippie @cook_111342496

A comforting dish that combines the rich, natural flavors of savory Italian sausage and velvety tomato paste. The sausage is cooked to perfection, its fat rendered to create a luscious roux that forms the base of a smooth, full-bodied sauce. Delicately balanced with a hint of aromatics, including garlic zested into a silky paste for an even, subtle flavor, the sauce coats every strand of seasoned al dente angel hair pasta. This dish offers a harmonious blend of rich sausage undertones, subtle tomato sweetness, and a velvety finish that spreads effortlessly across every bite.

Stephen Tippie @cook_111342496

Saved

Ingredients

30 mins

4 servings

For the Meat Sauce:
1 lbmild Italian sausage
1medium red onion
3-4garlic cloves, zested into a paste (or minced if a zester isn’t available)
1/4 cuptomato paste
2 tbspall-purpose flour
1-2 cupswater (adjust to preferred sauce consistency)
1/2 tsponion powder
1/2 tspgarlic powder
1 tspItalian seasoning
1/4 tspblack pepper (or to taste)
1/4 tspcrushed red pepper flakes (optional, for heat)
1/4 tspCreole seasoning (or to taste)
1 tbspdried parsley
For the Pasta:
1 lbangel hair pasta
1-2 tbspsalt
1/4 tspblack pepper
1/4 tspgarlic powder
1 tbspdried parsley
1-2 tbspmargarine or butter
3ice cubes

Saved

Steps

30 mins

1

Bring a large pot of water to a boil. Generously salt the water.
2

Heat a large skillet over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned. Do not drain the sausage fat—it’s the base of the roux.
3

Add the diced red onion and zested garlic paste (or minced garlic). Sauté until softened and aromatic, about 3-4 minutes.
4

Stir in the tomato paste and let it brown slightly with the sausage and onions, about 2-3 minutes, to deepen the flavor.
5

Sprinkle the flour over the mixture and stir to form a roux. Cook for another 1-2 minutes.
6

Slowly add water, about 1/4 cup at a time, stirring constantly to create a smooth sauce. Adjust the water to reach your desired consistency.
7

Season with onion powder, garlic powder, Italian seasoning, black pepper, crushed red pepper flakes, Creole seasoning, and parsley. Adjust salt to taste.
8

Simmer the sauce on low heat for 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
9

Cook the pasta according to the box instructions for al dente texture.
10

Drain the pasta and immediately season it while still warm: add black pepper, garlic powder, parsley, margarine or butter, and 3 ice cubes. Toss until the butter melts and the pasta is evenly coated. Adjust salt to taste.
11

Assemble the Dish:
1. Plate the seasoned pasta and generously ladle the sausage tomato sauce over the top.
2. Toss the pasta lightly or serve with the sauce layered on top for a restaurant-style presentation.
3. Garnish with extra parsley or grated Parmesan cheese, if desired.