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  • Writer's pictureGabrielle Hegert

Sausage and Creamy Tomato Pasta

This meal is the perfect pasta dinner - the tangy tomatoes, savory sausage, and creamy cheese. I love this dish paired with a fresh salad and nice glass of red wine. Enjoy!


  • 2 Tbs. olive oil

  • 3 mild Italian sausages, removed from casing

  • 3 oz. tomato paste

  • 14.5 oz. can of diced tomatoes

  • 28 oz. can of tomato sauce

  • 1 Tbs. heavy cream

  • 1/2 cup of ricotta cheese

  • Fresh oregano, parsley, and basil, finely chopped (to taste)

  • Salt, pepper, and crushed red pepper flakes (to taste)

  • I box of your favorite pasta (ziti, penne, or rigatoni is perfect to hold the sauce)

  • Fresh, grated Parmesan cheese


  1. Add your olive oil to a large sauce pan, bring to medium heat.

  2. Now add the sausage to the pan and brown, using a wooden spoon or spatula to break up the meat as it cooks. You will want it thoroughly cooked and in medium to small crumbles.

  3. Now add your tomato paste, diced tomatoes, seasonings, and herbs. Stir and let those simmer until tomatoes soften - I like to add about 2 Tbs. of water as well so the diced tomatoes soften completely without getting dried out.

  4. Once your diced tomatoes are nice and soft, add the tomato sauce and cook on low for at least an hour (I think 2-3 hours is best). Stir occasionally so your sauce doesn't burn on the bottom.

  5. When you are ready, boil water and add your pasta. Do not add olive oil to the water because you want the sauce to stick to your pasta.

  6. Once pasta is almost done, add a ladle worth of pasta water, heavy cream, and ricotta cheese. Stir to mix evenly.

  7. Strain and plate your pasta - then top with sauce, cheese and basil to garnish as pictured above, and serve!

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