Description
A rich and flavorful Saucy Sausage and Lemon Pasta combining Italian sausage, creamy lemon sauce, and perfectly cooked pasta for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 12 ounces pasta (such as fettuccine or rigatoni)
Sausage and Sauce
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook Pasta: Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Brown Sausage: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sausage and cook until browned and crumbled, about 5–7 minutes.
- Sauté Aromatics: Stir in garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Deglaze Pan: Deglaze the pan with white wine or chicken broth, scraping up any browned bits. Let it simmer for 2–3 minutes.
- Add Cream and Lemon: Lower the heat and stir in heavy cream, lemon zest, and lemon juice. Simmer for another 2–3 minutes.
- Add Cheese: Stir in Parmesan cheese until melted and smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the sauce and toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season and Garnish: Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Notes
- For a lighter version, swap heavy cream for half-and-half.
- Use spicy sausage if you prefer extra heat.
- This dish pairs well with a crisp green salad or roasted vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg
