Creamy Sausage Pasta with Parmesan in One Cooking Pot
Pasta with browned sausage and a Parmesan cream sauce, prepared by reusing the pasta pot after draining.
Ingredients
Main Ingredients
- 8 oz pasta your choice of pasta
- 1 lb sausage Italian or your choice
- 1 cup heavy cream
- 1 cup chicken broth low-sodium preferred
- 1 cup grated Parmesan cheese
- 1 clove garlic minced
- Salt and pepper to taste
- fresh parsley for garnish
- cooking oil as needed for lean sausage
Instructions
Instructions
- Cook 8 ounces pasta in a large pot of boiling water according to its package directions until al dente. Drain and set aside; return the pot to the stove.
- Lightly coat the pot with cooking oil if needed. Cook sausage over medium heat, crumbling loose sausage or browning slices; raw pork or beef sausage must reach 160°F and poultry sausage 165°F, while fully cooked sausage follows its package directions. Drain excess fat, leaving a light coating in the pot.
- Stir in garlic for about 1 minute until fragrant. Add broth and cream, scrape the pot bottom, and simmer gently until slightly reduced.
- Reduce the heat to low. Stir in the cooked pasta and add Parmesan gradually until melted and the sauce coats the noodles; loosen with a splash of water if needed.
- Taste before adding salt and pepper. Divide among four bowls and garnish with parsley.
Notes
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F with a splash of water or broth, stirring gently.