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Creamy Sausage Pasta with Sage and Lemon Recipe

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3.8 from 21 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This best creamy sausage pasta recipe combines perfectly cooked pasta with a rich, velvety sausage and cream sauce infused with fresh sage, fennel seeds, and a hint of lemon. It's a comforting and flavorful dish that comes together quickly, ideal for a satisfying weeknight meal.

Ingredients

Pasta

  • 200 grams dried pasta (see notes)

Sauce

  • 2 tablespoons butter (divided)
  • 1/2 large yellow or brown onion (cut into thin slices)
  • 220 grams sausages (about 3 sausages, casings removed and meat squeezed out)
  • 1 1/2 tablespoons fresh sage leaves (roughly chopped)
  • 1/2 teaspoon fennel seeds (optional, see notes)
  • 3/4 cup cream
  • 1/2 teaspoon black pepper
  • 50 grams parmesan (finely grated)
  • 1 tablespoon fresh lemon juice

To Serve

  • Lemon zest
  • Extra parmesan cheese

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil and cook the dried pasta according to package instructions, but undercook by one minute to prevent overcooking later in the sauce.
  2. Sauté onions: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the thinly sliced onions with a pinch of salt halfway through and gently fry for 5 to 6 minutes until soft and glassy without browning. Stir frequently to prevent coloring. Then set aside on a plate.
  3. Cook sausage: Melt the remaining tablespoon of butter in the skillet over medium-high heat. Add the sausage meat, breaking it up with a wooden spoon. Let it cook without stirring too much to allow some nice browning for 3 to 4 minutes until cooked through.
  4. Add flavors: Stir in the chopped fresh sage and optional fennel seeds, cooking for another 30 seconds to 1 minute to release their aromas.
  5. Add cream and simmer: Lower the heat, push the sausage to one side, and pour in the cream. Maintain a gentle simmer without boiling to keep the rich texture.
  6. Incorporate parmesan: Gradually whisk in the parmesan in two batches, allowing each addition to melt fully into the cream to create a smooth sauce.
  7. Season: Stir in black pepper and fresh lemon juice quickly with a whisk to brighten the flavors.
  8. Combine pasta and sauce: Add the undercooked pasta and sautéed onions directly into the sauce. Toss well and let everything bubble gently for 1 to 2 minutes to finish cooking the pasta and meld the flavors.
  9. Adjust seasoning: Taste the sauce and add sea salt if needed. If the sauce feels too thick, loosen it with a splash of reserved pasta water.
  10. Serve: Plate the pasta topped with extra parmesan and fresh lemon zest for a zesty finish.

Notes

  • Undercooking pasta by one minute allows it to finish cooking in the sauce, avoiding overcooking and ensuring perfect texture.
  • Fennel seeds are optional but add a subtle aromatic flavor that complements the sausage and cream.
  • You can use any dried pasta, but shorter shapes like penne or rigatoni work well to hold the creamy sauce.
  • Use freshly grated parmesan for best melting and flavor.
  • If the cream separates or looks curdled, whisking in the parmesan will bring the sauce back together smoothly.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/creamy-sausage-pasta-with-sage-and-lemon-recipe/