Creamy Tomato Pasta with Sausage (Dairy-Free)

Ingredients

• about 450 g Gluten-Free Pasta
• about 450 g Italian Sausage (check for soy)
• about 790 g Canned Crushed Tomatoes
• 1 can Coconut Cream
• 3 cloves Garlic
• 1 medium Onion
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 0.25 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot (at least 6-quart capacity), bring approximately 4 quarts (3800 ml) of water to a rolling boil over high heat (around 100°C / 100°C). Add the about 450 g Gluten-Free Pasta to the boiling water and cook for 8-12 minutes, or until the pasta is tender but still firm to the bite (al dente). Drain the cooked pasta thoroughly in a colander and set it aside.
2. 2While the pasta is cooking, remove the about 450 g Italian Sausage from its casings and crumble it into a large 30.48 cm skillet. Place the skillet over medium heat (approximately 177°C / 175°C) and cook the sausage for 8-10 minutes, breaking it up into small pieces with a spoon, until it is fully browned and no pink remains, reaching an internal temperature of 71°C. Carefully drain any excess grease from the skillet and discard.
3. 3To the skillet with the cooked sausage, add the 2 tablespoons Olive Oil. Add the 1 medium Onion, finely diced into 0.635 cm pieces, and the 3 cloves Garlic, minced. Cook over medium heat (approximately 176.7°C / 175°C) for 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
4. 4Stir in the about 790 g Canned Crushed Tomatoes, the 1 can Coconut Cream, the 1 teaspoon Dried Oregano, the 0.25 teaspoon Red Pepper Flakes, the 1 teaspoon Salt, and the 0.5 teaspoon Black Pepper into the skillet. Increase the heat to medium-high (approximately 190.6°C / 190°C) and bring the mixture to a gentle simmer, where small bubbles begin to form around the edges.
5. 5Once simmering, reduce the heat to low (approximately 93.33°C / 93°C) and continue to simmer the sauce for 10 minutes. Stir the sauce every 2-3 minutes to prevent sticking and allow the flavors to meld and the sauce to slightly thicken.
6. 6Add the drained about 450 g Gluten-Free Pasta to the skillet with the simmering sauce. Gently toss the pasta with tongs or a large spoon until every strand is thoroughly coated with the creamy tomato sauce.
7. 7Serve the Creamy Tomato Pasta with Sausage immediately.

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