Ingredients
Scale
- 12 ounces pasta (penne or your choice)
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- Zest and juice of 2 lemons
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- Fresh basil leaves, for garnish
Feel free to substitute the heavy cream with a lighter cream or even a dairy-free alternative if preferred. For a vegetarian twist, replace the sausage with your favorite plant-based sausage or mushrooms.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon, about 6-8 minutes.
- Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
- Stir in the heavy cream, lemon zest, and lemon juice. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper to taste.
- Sprinkle with Parmesan cheese and toss again. Remove from heat and let the flavors meld for a minute or two.
- Garnish with fresh basil leaves before serving, and enjoy the delightful blend of flavors.
This recipe is all about timing and balance. Remember, the cream should just coat the pasta, not drown it. A little patience here will go a long way in achieving that perfect, silky sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International