This easy pasta recipe is packed with sausage, garlic, and fresh tomatoes. Perfect for a quick and satisfying dinner.
INGREDIENTS
- 8oz pasta
- 20 cherry tomatoes
- 8oz sausage
- 6 cloves garlic
- A little parsley (or your favorite herbs)
- 2 tbsp white wine
- 1.5 oz heavy cream
- 3 oz pasta water
DIRECTIONS
- Bring a pot of water to a boil. Add the pasta and 1/2 tsp salt. Cook according to the package instructions, reserving 100ml of pasta water before draining.
- Heat some oil in a pan over medium-low heat. Add the sausage and cook until lightly browned on both sides.
- Add the garlic and cook until fragrant.
- Add 2/3 of the cherry tomatoes and cook until they soften and release their juices.
- Stir in 1 tbsp tomato paste and 1/4 tsp black pepper.
- Add 2 tbsp white wine and mix well.
- Pour in heavy cream and pasta water. Stir until smooth.
- Add the cooked pasta and the remaining cherry tomatoes.
- Toss until every strand of pasta is coated in the sauce. If the pasta looks a little dry, add more pasta water as needed.
- Add a little chopped parsley and some freshly ground black pepper. Toss to combine, then serve immediately.
Don't have white wine?
For 2 tablespoons, the easiest swap is chicken or vegetable broth mixed with a tiny splash (about 1/2 teaspoon) of lemon juice or white wine vinegar. You can also simply use plain water combined with 1/2 teaspoon of lemon juice to mimic the wine's acidity.
Because it is such a small amount, you can also substitute it with any of these pantry staples:
- White wine vinegar: Dilute it with 1 tablespoon of water so it isn't too overpowering.
- White grape juice: Adds a touch of sweetness; balance it with a squeeze of fresh lemon juice.
- Pasta cooking water: Use 2 tablespoons of your salted, starchy pasta water to deglaze the pan and create a silky, emulsified sauce.
- Dry vermouth: If you happen to have a bottle in the liquor cabinet, it makes an excellent direct 1:1 substitute
