Easy Spicy Italian Sausage Pasta with Creamy Pink Sauce
This pasta recipe isn’t one that’s been passed down from generation to generation in our family (yet!)… but it is hands-down my most requested recipe and WILL, without a doubt, be passed down from now on.
My family likes to call this recipe Mansion Pasta. Odd name, I know. At first, she didn’t have a name so we originally just called her “that pink pasta stuff” (creative, right?!? I’ve always been so colorful with my words). So delicious and so easy she immediately “earned her place within the family,” (said in my best Di Nero impression). This was the first dish I made for my girlfriends when we were fresh out of college, the first dish I made for friends, dinner guests, boyfriends etc. At some point, someone said, “This pink stuff is so good, they could serve it at the Rosewood Mansion on Turtle Creek!” (The Mansion is a well-known culinary gem located in Uptown Dallas). So, from then on the name stuck: Mansion Pasta.
I’ve made several variations from time to time but this is it, the original.
- 1 lb. farfalle (or bow tie pasta)
- 2 tablespoons olive oil
- 2 lbs. Italian sausage (mix mild with spicy Italian sausage for bolder flavor)
- 1 whole onion, chopped
- 3 cloves of garlic, minced (I use up to 6 cloves)
- 1- 28 ounce can petite diced tomatoes, including juice
- 1-1/2 cups heavy whipping cream
- Parmesan Cheese, shredded
- Fresh basil, chiffonade
Bring a large pot of salted water to a boil. Once the water is boiling, add the pasta. Cook, stirring occasionally, until al dente, 9-11 minutes, or according to the directions. Drain (do NOT rinse).
Heat the olive oil in a large dutch oven over medium-high heat and add Italian sausage. Cook until nicely browned. Drain as much of the fat, as possible, and return to the stove. Add in the onion and cook until translucent. Add the garlic and cook until fragrant. Add the tomatoes (including the juice), heavy whipping cream, and simmer for 30-45 minutes – it just gets better with time.
Pick the leaves from the basil; discard stems. Chiffonade the leaves.
Divide pasta between bowls and top with sauce. Garnish with fresh parmesan and basil. **Chef’s Kiss**
I always double this recipe… it tastes better every day! This is the most requested for birthdays and holiday dinners but perfect any night of the week! Win/win!
This recipe is wonderful paired with crusty bread, such as my Delicous Dilly Bread!
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