Dairy-Free Creamy Tomato Pasta with Sausage

Instructions

1. 1Cook about 450 g of pasta in a large pot of boiling water until al dente, about 8-12 minutes. Drain the pasta and set aside.
2. 2While the pasta is cooking, place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the about 450 g of Italian sausage and cook, breaking it up with a spoon, until it is browned and cooked through, about 8-10 minutes. The internal temperature of the sausage should reach 71°C. Carefully drain off any excess grease from the skillet.
3. 3Add the 2 tablespoons of olive oil to the skillet with the sausage. Add the 1/2 medium onion, which has been finely chopped, and the 4 cloves of garlic, which have been minced. Sauté these ingredients, stirring constantly, for about 5 minutes, until the onion looks soft and see-through.
4. 4Pour the about 790 g of fire-roasted diced tomatoes and the 1 can of coconut cream into the skillet. Stir everything together. Bring the sauce to a gentle simmer over medium heat (148.9-162.8°C / 150-160°C) and let it cook for 10 minutes, stirring occasionally, until it has thickened slightly.
5. 5Season the sauce with the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir well to combine.
6. 6Add the drained about 450 g of pasta to the skillet with the sauce. Toss gently until all the pasta is evenly coated with the creamy tomato sauce.
7. 7Serve the pasta immediately. Garnish with the 1/4 cup of fresh basil, which has been roughly chopped.

Related Guides