Spicy Sausage Cellentani
An irresistible dish combining hearty pasta with the bold flavors of spicy sausage and a rich, creamy sauce. Perfect for weeknight dinners or special occasions.
Ingredients
- 1 lb spicy Italian sausage
- 12 oz Cellentani pasta
- 2 cups tomato puree
- 1 cup heavy cream
- 2 tbsp olive oil
- Fresh basil and parsley for garnish
- Optional: Grated Parmesan cheese red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook cellentani pasta until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it into pieces. Remove and set aside.
- In the same skillet, sauté garlic until fragrant. Add tomato sauce, fresh herbs, and cooked sausage. Simmer for 5–7 minutes.
- Toss the pasta into the skillet with the sauce. Add reserved pasta water as needed to adjust consistency.
- Serve hot, garnished with Parmesan cheese and additional herbs.
Notes
- Adjusting Spice Levels: If you prefer a milder dish, use mild Italian sausage or reduce the amount of red pepper flakes. For extra heat, add more chili flakes or use hot paprika in the sauce.
- Pasta Alternatives: While Cellentani is ideal for holding the sauce, you can substitute it with Fusilli, Penne, or Rotini if needed.
- Make-Ahead Tip: Prepare the sauce a day in advance and store it in the refrigerator. Reheat gently before combining with freshly cooked pasta.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of cream or water to maintain the sauce's consistency.
- Serving Suggestions: Pair this dish with a fresh garden salad, garlic bread, or a glass of red wine for a complete meal.
- Gluten-Free Option: Use gluten-free pasta to make this recipe suitable for gluten-sensitive individuals.
- Fresh Herb Garnish: Garnish with fresh basil and parsley just before serving for added flavor and visual appeal.