Dairy-Free Creamy Tomato Pasta with Sausage
A comforting and flavorful pasta dish featuring Italian sausage in a creamy tomato sauce made without any dairy products. Nutritional yeast adds a cheesy flavor while coconut cream adds richness.
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Ingredients
- about 450 g Italian Sausage
- about 450 g Pasta (gluten-free)
- about 790 g Canned Crushed Tomatoes
- 4 cloves Garlic
- 1 medium Onion
- 1/4 cup Nutritional Yeast
- 1/2 cup Coconut Cream
- 2 tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Fill a large pot (at least 6-quart / 5700 ml capacity) with water and bring it to a rolling boil over high heat (approximately 100°C). Add the about 450 g of gluten-free pasta to the boiling water and cook for 8-12 minutes, or until it is al dente (tender but firm to the bite). Carefully drain the cooked pasta using a colander and set it aside.
- 2While the pasta cooks, remove the about 450 g of Italian sausage from its casing. Place the sausage meat into a large (about 30 cm / 30 cm) skillet and cook over medium heat (approximately 325-350°F / 160-175°C surface temperature) for 8-10 minutes, breaking it apart with a spoon, until it is fully browned and no pink remains. The internal temperature should reach 72°C. Carefully drain any excess grease from the skillet and set the cooked sausage aside.
- 3Return the same large (about 30 cm / 30 cm) skillet to medium heat (approximately 325-350°F / 160-175°C). Add the 2 tbsp of olive oil. Dice the 1 medium onion into about 0.64 cm (0.6 cm) pieces and mince the 4 cloves of garlic. Add the diced onion and minced garlic to the skillet and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
- 4Stir in the about 790 g of canned crushed tomatoes, 1 tsp of dried basil, 1 tsp of dried oregano, 1/2 tsp of salt, and 1/4 tsp of black pepper into the skillet. Increase the heat to medium-high (approximately 175-190°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface.
- 5Reduce the heat to low (approximately 95-120°C) and stir in the 1/4 cup of nutritional yeast and 1/2 cup of coconut cream. Add the cooked Italian sausage back into the skillet. Continue to simmer gently for 10 minutes, stirring occasionally, until the sauce has slightly thickened and the flavors have melded.
- 6Add the drained about 450 g of cooked gluten-free pasta to the sauce in the skillet. Toss gently with tongs or a large spoon until all the pasta is evenly coated with the creamy tomato sauce.
- 7Serve the Dairy-Free Creamy Tomato Pasta with Sausage immediately.
Substitutions
Regular Pasta →
Gluten-Free
Parmesan Cheese →
Dairy-Free Cheesy Flavor
Heavy Cream →
Dairy-Free Creaminess
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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