Best Salsicce Al Crema Sausagecream Sauce Recipes

Pasta con Salsiccia with Creamy Tomato Sauce image

Provided by Elle

Time 1h10m

Number Of Ingredients 12

2 tablespoon extra-virgin olive oil
300 g mild or hot Italian sausage (Salsiccia), (casings removed and chopped)
2 small yellow onions, (chopped)
2 garlic cloves, (minced)
100 ml dry white wine
700 g glass pureed tomatoes ((Passata))
1/4 teaspoon smoked paprika ((alternatively use sweet paprika, or skip))
1 sprig fresh rosemary
Sea salt and freshly ground pepper, (to taste)
2 tablespoons crème fraîche
500 g dried rigatoni or other short pasta ((such as Fusilli or Orecchiette))
Finely grated parmesan cheese, (to serve)

Steps:

In a large deep skillet (or wok) heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent (8-10 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
Add the wine, and cook for 3-4 minutes, until reduced and almost completely evaporated. Then add the tomato passata, paprika and rosemary; season with salt and pepper.
Bring to a simmer, then reduce the heat to medium-low and continue cooking for 30 minutes, stirring occasionally. Stir in crème fraîche.
Meanwhile, in a large pot of boiling, salted water, cook the rigatoni, according to package instructions, until al dente. Drain the pasta and toss with the sauce. Serve with grated parmesan.

Nutrition Facts : Calories 785 kcal, ServingSize 1 serving

Penne in Cream Sauce with Sausage image

Provided by AngelicFantasia

Categories Penne

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, minced
1 lb sweet Italian sausage link, casings removed
2/3 cup dry white wine
1 (14 1/2 ounce) can diced tomatoes in tomato puree
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 lb penne
1 cup freshly grated parmesan cheese

Steps:

Melt butter with oil in heavy large skillet over medium-high heat.
Add sausage, onion and garic and saute until golden brown and tender, about 7 minutes.
Drain any excess dripping from skillet.
Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes.
Add tomatoes with juices and simmer 3 minutes.
Add cream and simmer until sauce thickens slightly, about 5 minutes.
Stir in 4 tablespoons parsley.
Season to taste with salt and pepper.
Remove from heat.
Cook pasta in large pot of boiling, salted water until firm to bite.
Drain; transfer to large bowl.
Bring sauce to simmer.
Pour sauce over pasta.
Add 3/4 cup cheese and toss to coat.
Sprinkle remaining 1/4 cup cheese and 2 tablespoons parsley.