I’ve had a sudden craving for creamy cheesy Italian pasta dishes. Maybe it’s because the weather is turning cold and suddenly a steaming plate of pasta hits the spot. All I know is that Dustin, who has been a pasta-lover all along, is thrilled with my new obsession. I’ve accumulated a pile of pasta recipes much like this one. So get yourselves ready for a pasta-full fall!

I appreciated the simplicity of this dish. Sauteed sausage, onion, and garlic, simmered with tomatoes and cream, poured over a pot of al dente pasta, and finished off with fresh basil and Parmesan. Even though it’s not complicated it’s full of rich flavors.  As usual, I was trying to be health-conscious when I made this dinner and made several alterations to suit my needs. I’ve listed the options for you below.

Pasta with Sausage and Tomato Cream Sauce

INGREDIENTS

1 lb. whole wheat pasta
1 Tbsp. extra virgin olive oil
3/4 lb. Italian pork sausage (or turkey or chicken sausage)
1/2 tsp. dried crushed red pepper
1 cup onion, diced
3 cloves garlic, minced
salt and freshly ground black pepper, to taste
28 oz. can crushed tomatoes (San Marzano recommended)
1/2 cup half and half (heavy cream if you’re feeling indulgent)
1/4 cup fresh basil, julienned
1/2 cup Parmigiano Regiano, freshly grated (more to taste)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

2. Meanwhile, preheat olive oil in a large skillet over medium heat. Add the sausage and red pepper flakes and cook until no longer pink. Add the onion and garlic. Saute until the onion is soft and the sausage is browned. Stir in the tomatoes and cream. Simmer for several minutes until slightly thickened. Season to taste with salt and pepper.

3. Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce and toss. Thin with a little pasta water, if necessary. Top with a handful of freshly grated Parmesan and fresh basil and serve.

Serves 4-6.

(Adapted from Bon Appetit)