Creamy Sausage Pasta

Sometimes, the best recipes come from unexpected places! While scrolling through my usual online haunts, I stumbled upon a recipe that instantly caught my eye. It was from a blog called Crunchy Creamy Sweet. This recipe promised a quick, satisfying dish that could be whipped up in just 30 minutes – perfect for a weekend dinner!

Intrigued, I clicked through and found myself captivated by the simplicity and flavor combinations. I knew I had to give it a try.

Since it was just the two of us for dinner, I decided to halve the recipe. Amazingly, even with the reduced amount, the dish yielded just the right amount for two, with a small leftover portion for a satisfying lunch the next day.

This is the halved recipe that I made.

Ingredients-

6 oz penne pasta

1/2 lb Italian sausage mild or hot, ground or links

1 tablespoon olive oil

1/2 medium yellow onion

6 oz zucchini

1/4 white wine

1/2 cup heavy cream

1/2 cup whole milk

1 teaspoon cornstarch

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

Method-

Finely chop onion and slice zucchini. Set aside.

If you are using sausage links, remove the casings.

Cook pasta according to the instructions on the package. 

Reserve 1/2 cup of pasta water, drain the pasta and set aside.

In a deep skillet or a Dutch oven, heat up oil over medium heat.

Add onion and saute for 3 to 4 minutes, stirring often.

Add Zucchini and sautee.

Add sausage to the pan and cook until browned.

Mix cream and milk with cornstarch.

Add wine to the pan and deglaze the bottom, by scraping any cooked-on bits with a wooden spoon. 

Add milk and cream, season with salt and pepper, and simmer until thickened.

Season sauce with salt and pepper.

Add pasta to the sausage sauce. 

Add Parmesan cheese and stir until melted. 

Add pasta water if the sauce is too thick for your liking.

Garnish with chopped parlsey and serve.