Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente — about 9–11 minutes or according to package directions. (Which, by the way, is just enough time to queue up Taylor's All Too Well (10 Minute Version) if you're emotionally stable enough. I am not. And yet... here we are.) Drain, but don’t rinse. (This isn’t a spa. We want that starch.)
- While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add the sausage and let it start to brown, breaking it up as you go.If you’re feeling fancy (or just love flavor), toss in the mushrooms now and sauté them right alongside the sausage. They’ll soak up all those delicious juices before you drain the fat. Return the pan to the stove once that’s done.
- Add chopped onion and cook until translucent. Stir in the garlic and cook until fragrant. (Your kitchen should smell like you know what you're doing by now.)
- Pour in the diced tomatoes with their juice and the heavy cream. Reduce heat and let simmer uncovered for 30–45 minutes, stirring occasionally. It only gets better the longer it sits.
- While the sauce simmers, pick and chiffonade your basil (a fancy way of sayin 'slice it up real nice, Clark').
- To serve, divide pasta onto plates, ladle the sauce on top, and sprinkle generously with fresh Parmesan and basil. Cue the compliments. If someone doesn’t say 'chef’s kiss,' I’ll be shocked.
- Leftovers? Lucky you. This reheats beautifully and will taste even better the next day.
Recipe Notes
This is a recipe made with the heart — don’t stress the measurements.
You can make it ahead and refrigerate overnight.
Picky eaters? Leave out the mushrooms — or hide them well. 😉
Leftovers? Lucky you! Mansion Pasta is even better the next day.
Reheats beautifully on the stovetop.
