Spaghetti with Creamy Tomato Italian Sausage Sauce

We made another recipe from Simply Recipes last week. After one taste of this dish I was reminded of just why Elise is one of my favourite food bloogers - this was amazing! There is nothing low-fat about this dish - 1 cup of shipping cream and italian sausage does NOT equate to low-fat at all. However, even if you're watching your weight do give this a try as a splurge - you won't regret it one bit!

Spaghetti with Creamy Tomato Italian Sausage Sauce

2 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
1 cup whipping cream
2 14.5-ounce cans diced tomatoes in juice
1 Tbsp dried sage (we used fresh and increased the amount)
3/4 pound spaghetti
1/2 cup grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.

Serves 6.

Comments

[Syrie]

Looks delicious Jerry. I love sausage pastas. When I can't find Italian sausages I usually use a spicy chicken or even bison!

[Jerry]

Syrie - I have had great success with turkey sausages which is good for the fat content. I don't know how to deal with the cup of whipping ceram though! LOL