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Velvety Parmesan cream hugs spicy sausage and orecchiette in this lush tomato basil pasta. Each bite packs bright tomatoes, heaps of basil, and a swirl of cozy sauce. It all comes together in no time for those nights when you need comfort fast—especially when you crave something soul-warming.
The first time I threw this together was after a big farmers market run—my family immediately fell in love! The tomatoes pop and melt into the cream, and it somehow feels both effortless and special every single time.
Delicious Ingredients
- Fresh basil leaves: gives brightness and a hint of sweetness slice into ribbons for a pop of color pick deep green leaves if you can
- Cherry tomatoes: bring juiciness and a slight tart kick use the ripest ones or swap in garden tomatoes when available
- Orecchiette pasta: perfect for catching the creamy sauce penne or shells are good stand-ins
- Parmesan cheese: salty and nutty always grate it yourself from a chunk for the best flavor and melt
- Cream cheese: just enough for that smooth creamy body tub styles like Philadelphia melt best
- All-purpose flour: thickens everything up make sure it hasn’t gone stale – should smell clean
- Fresh garlic: gets the sauce super flavorful firm bulbs with tight skin are what you want
- Butter: makes it silky and rounds off the sauce European-style is extra creamy
- Dry white wine: adds tang and keeps things from being too heavy Chardonnay and Pinot Grigio are both great choices
- Ground sausage: packs loads of flavor into the dish spicy or mild works just check for a nice color and firm texture
- Olive oil: sauté with extra virgin for great taste and it handles heat better too
- Onion powder, oregano, parsley, garlic salt: give the sauce those classic savory vibes fresh dried spices if possible
- Hot sauce, Dijon mustard, and soy sauce: each brings a little boost without overpowering add real depth it’s surprising
- Chicken broth: helps thin out the sauce and balances the creamy bits stick with low sodium
- Half and half: makes it rich but not too heavy pick a good brand for a tastier finish
- Fresh lemon juice: not required but awesome for a final burst of zippiness always squeeze your own instead of bottled
Simple How-To Guide
- Top it with basil:
- Right at the end sprinkle those ribbons of basil over everything and hit it with as much black pepper as you like
- Mix in the pasta:
- Spoon the cooked pasta into that creamy sausage-filled sauce stir until everything's well coated and toss in lemon juice if you’d like then remove from heat
- Build the creamy base:
- Drop the sauce mixture into the hot pan a bit at a time keep stirring so it stays smooth and lets it bubble on low so nothing scorches
- Cook the pasta:
- Once your water’s at a rolling boil add pasta let it cook until just firm then strain so it doesn’t get mushy
- Make it creamy with tomatoes:
- Put in the tomatoes and spoon the cream cheese into the skillet mix gently then toss in Parmesan cheese and the sausage cover loosely while the pasta finishes
- Start the roux:
- After the pan’s deglazed and back on the heat add garlic then melt in butter sprinkle flour in while stirring for a minute or two until it smells toasty
- Deglaze the pan:
- Pour in wine with the heat off then warm it back up gently scrape up all the tasty bits at the bottom let it simmer until half’s cooked off
- Brown the sausage:
- Drizzle olive oil in your biggest skillet heat to medium high drop in clumps of sausage let cook until browned and no pink remains about seven minutes scoop out to a plate
- Get that water boiling:
- Fill a big pot add salt crank up the heat and bring to a boil for the best pasta texture
- Whisk the basics:
- In a measuring cup stir together half and half chicken broth hot sauce Dijon soy sauce onion powder oregano parsley and garlic salt set aside once combined
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Basil’s honestly what takes this over the top for me. The smell when it’s sliced always hits me right as I scatter it on top—pure grandma vibes, with memories of her at the table finishing pasta from her backyard plants, always proud.
Leftover Storage
Let everything cool off totally first, then pack into containers with tight lids so it stays nice and creamy
Keep in the fridge for up to three days, or pop in the freezer for as long as three months just add a label with the date
When it's time to reheat, use the microwave on low power or try a double boiler add a splash of broth or cream if it needs loosening back up
Switch-Ups
If you’re out of orecchiette, rotini, shells, or penne soak up the sauce almost as well
Ground turkey sausage or meatless crumbles swap in wherever you want something lighter
Need dairy free? Coconut cream and nutritional yeast can stand in for half and half and Parmesan
No fresh basil handy? Toss in a pinch of dried basil if you must still adds a little freshness try not to leave it out
Serve It With
Goes perfectly with a crisp green salad or roasted broccoli to cut through the creamy sauce
Pour yourself a glass of whatever dry white wine you just cooked with for the full experience
And don't skip garlic bread it's a must for mopping up every last bit of sauce
About This Dish
This creamy tomato and basil pasta brings together the usual Italian comfort ingredients you’d find in American and Italian kitchens
Rich sausage and cream with basil on top makes it pure Italian-American coziness and the fresh tomatoes always remind me of summer night parties outside
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Frequently Asked Questions
- → Can I try a different sausage?
Yep, go with your favorite ground sausage—spicy, sweet, or plain. Both pork and chicken options taste great in this dish.
- → Are other pastas okay?
Sure! Shells, penne, or rotini all work nicely and catch loads of sauce, just like orecchiette does.
- → Is fresh basil a must?
Fresh basil smells and looks amazing. But if you’re out, toss in 3/4 teaspoon dried basil and it’ll still taste good.
- → What’s a swap for the white wine?
Chicken broth fits right in if you want to skip wine. You can also use an alcohol-free white wine instead.
- → How do I melt Parmesan the right way?
Get a block and grate it yourself for creamy results. Add a little at a time while you stir so it breaks down smooth.
- → What’s the best way to keep leftovers?
Stash leftovers in a tight container in the fridge three days, or freeze for up to three months. Warm up gently on the stove or microwave and stir to keep it creamy.