Well this is something I have made a couple times in a couple of different ways, and I’ve tried to capture my process in recipe form. I happened to have some delicious sausage on hand and wanted to make something to top my shell pasta that wasn’t your standard sauce, so this recipe was born. It is easy, adaptable, and full of flavour.
Also, I promise I will do a lovely baking post for Sunday, because what is better on a Sunday than a delicious piece of coffee cake! In the meantime, sausage pasta sauce!
Creamy Herb and Tomato, Sausage Sauce
- 6 gourmet sausages (I have made this with Rosemary Lamb and Italian Turkey sausage)
- 6 large white mushrooms, sliced
- 3 cloves of garlic
- 1 jar of tomato sauce or pasta sauce (pick your favourite)
- 1/3 cup of cream
- 1 tbsp butter
- 1/4 cup parmesan (I have a big chunk of it in my fridge so I just break off pieces)
- 1/2 tsp dried rosemary (double if you have fresh)
- 1/4 tsp dried oregano (double if fresh)
- 1/4 tsp thyme (double if fresh)
- salt and pepper to taste
- Place a large pan over medium-high heat (add a tbsp of olive oil if desired). Remove the casings from the sausages and place the meat in the pan, using your spoon to break it up. Cook the sausage until done, about 5-8 minutes. Take out your 1/3 cup of cream and allow it to come to room temperature (this will prevent it from curdling).
- Moving the sausage to one side of the pan, add your butter, sliced mushrooms, and garlic. Sauté the mushrooms and garlic for about 5 minutes, stir into the sausage when done.
- Pour in the pasta sauce over the meat and mushrooms. Add your spices. Pour the cream into the sauce, stirring quickly to incorporate. Top with chunks of parmesan, allowing them to melt as you stir them in. Let it simmer over medium heat for 8 minutes. In the meantime, cook your favourite pasta al dente.
- Taste and adjust salt and pepper as needed.
- Serve over your favourite pasta (SHELLS!).