Savory Sausage Tomato Pasta Recipe Recipe by Stephen Tippie
Cooking Instructions 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. 1 Bring a large pot of water to a boil. Generously salt the water. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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