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Marry Beef Sausage Pasta: 5 Star Creamy Delight

Marry Beef Sausage Pasta
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Easy Marry Me Beef Sausage Pasta – a creamy, flavorful dish that delights with its rich flavors and simplicity.

Ingredients

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  • 1 tbsp olive oil
  • 1.5 lbs (680g) beef Italian sausage, casings removed
  • 1 large yellow onion, finely chopped
  • 4–5 cloves garlic, minced
  • 1/2 tsp red pepper flakes (to taste)
  • 1/2 cup non-alcoholic white wine alternative or additional chicken broth
  • 1 (28-oz) can crushed tomatoes
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1/2 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 4–5 cups fresh spinach, roughly chopped (or kale, de-stemmed and chopped)
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) short pasta (e.g., rigatoni, penne, orecchiette, or cavatappi)
  • Fresh basil leaves, torn (for garnish)
  • Extra grated Parmesan cheese (for garnish)

Instructions

  1. Prepare Ingredients: Chop the onion and mince the garlic. Remove casings from beef Italian sausage. Drain and roughly chop sun-dried tomatoes and fresh spinach (or kale). Grate Parmesan cheese. Have all ingredients measured and ready.
  2. Cook Sausage and Aromatics: Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add beef Italian sausage, crumbling it. Cook, breaking up chunks, until evenly browned and fully cooked (8-10 mins). Drain excess fat if needed. Reduce heat to medium. Add chopped onion and red pepper flakes; cook, stirring, until onion softens (5-7 mins). Push sausage/onion aside, add minced garlic to the clearing, cook 1 minute until fragrant, then stir into the mixture.
  3. Build and Simmer the Sauce: Pour in 1/2 cup non-alcoholic white wine alternative (or additional chicken broth), scraping up browned bits from the pan. Stir in crushed tomatoes, undrained diced tomatoes, chopped sun-dried tomatoes, dried oregano, and dried basil. Add 1/2 cup chicken or vegetable broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally to develop flavors.
  4. Cook Pasta and Reserve Water: While the sauce simmers, bring a large pot of heavily salted water to a rolling boil. Add 1 lb short pasta and cook according to package directions until al dente. Before draining, ladle out 1 to 1.5 cups of the starchy pasta cooking water. Drain the pasta thoroughly; do not rinse.
  5. Finish Sauce and Combine: Remove the sauce from heat. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan cheese until fully melted and incorporated, creating a velvety sauce. Taste and season with salt and black pepper. Add fresh chopped spinach to the hot sauce and stir gently until wilted (1-2 mins). Add the drained pasta directly into the skillet with the sauce. Toss vigorously until every piece is thoroughly coated.
  6. Adjust and Serve: If the sauce seems too thick, add some of the reserved pasta cooking water, a splash at a time, stirring until desired consistency is reached. Perform a final taste test and adjust seasonings as needed. Serve immediately in shallow bowls, garnished generously with extra grated Parmesan cheese and torn fresh basil leaves. Pairs wonderfully with a simple green salad and crusty garlic bread.

Notes

  • This dish is perfect for weeknight dinners.
  • Adjust red pepper flakes based on your heat preference.
  • Pair with garlic bread for a complete meal.

Nutrition

Find it online: https://quizsavor.com/marry-beef-sausage-pasta/

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