Tomato Basil Pasta Cream Sauce (Print Version)
# Ingredients:
→ Sauce
01 -
240 ml half and half
02 -
240 ml chicken broth
03 -
1 teaspoon hot sauce
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon soy sauce
06 -
0.5 teaspoon onion powder
07 -
0.5 teaspoon dried oregano
08 -
0.5 teaspoon dried parsley
09 -
0.25 teaspoon garlic salt
→ Pasta and Garnish
10 -
2 teaspoons olive oil
11 -
225 grams ground sausage
12 -
120 ml dry white wine
13 -
3 tablespoons butter
14 -
3 garlic cloves, minced
15 -
3 tablespoons plain flour
16 -
1 tablespoon softened cream cheese, optional
17 -
75 grams Parmesan cheese, grated
18 -
225 grams orecchiette pasta
19 -
150 grams cherry tomatoes
20 -
8-10 fresh basil leaves, chiffonaded
21 -
2 teaspoons fresh lemon juice, optional
# Instructions:
01 -
Combine half and half, chicken broth, hot sauce, Dijon mustard, soy sauce, onion powder, oregano, parsley, and garlic salt in a large measuring cup with a spout. Set aside. Measure all additional ingredients before proceeding.
02 -
Bring a large pot of salted water to a boil in preparation for cooking the pasta.
03 -
Heat olive oil in a large skillet over medium-high heat. Add ground sausage and cook, breaking apart with a utensil, until fully browned, about 7 minutes. Remove sausage and set aside.
04 -
Turn off the heat and add dry white wine to the skillet. Set heat to medium and use a spatula to scrape any browned bits from the bottom. Simmer until wine is reduced by half, approximately 4 minutes.
05 -
Add minced garlic to the skillet; cook for 1 minute. Melt butter, then gradually stir in flour. Continue stirring constantly for 1-2 minutes until the raw flour aroma dissipates.
06 -
Add orecchiette to the boiling water and cook according to package directions until al dente. Drain and set aside when ready.
07 -
Slowly add prepared sauce mixture to the skillet in small increments, stirring continuously to preserve sauce thickness. Bring to a boil, then reduce heat to low.
08 -
Stir in cherry tomatoes and cream cheese until well incorporated. Gradually add grated Parmesan, continuing to stir. Return cooked sausage to the skillet. Partially cover pan to keep warm until pasta is ready.
09 -
Add drained pasta to the sauce mixture; gently fold to coat evenly. Stir in fresh lemon juice, if using, and remove skillet from heat.
10 -
Top with chiffonaded basil and freshly cracked pepper before serving.
# Notes:
01 -
Grating Parmesan cheese from a block ensures optimal melting and flavor integration into the creamy sauce.
02 -
Use quality dry white wine such as Chardonnay or Pinot Grigio, or substitute with non-alcoholic wine or chicken broth.
03 -
Cream cheese contributes extra silkiness to the sauce but may be omitted if desired.
04 -
Halve cherry tomatoes based on preference, or substitute well-drained canned tomatoes for convenience.
05 -
To chiffonade basil, gently stack leaves, roll tightly, and slice into thin ribbons with a sharp knife.
06 -
Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.