Dairy-Free Creamy Tomato Pasta with Sausage

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 450 g of pasta and cook for 8-10 minutes, or until al dente (tender but still firm to the bite). Before draining, carefully reserve 1 cup of the starchy pasta water, then drain the pasta.
2. 2While the pasta is cooking, place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Remove the about 450 g of Italian sausage from its casings and add it to the hot skillet. Cook, breaking up the sausage with a spoon, for 7-10 minutes, until it is browned and cooked through. The internal temperature 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 browned sausage. Add the 1 medium onion, which has been diced, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the 4 cloves of garlic, which have been minced, and cook for 1 minute more, until fragrant, stirring constantly to prevent burning.
4. 4Pour the about 790 g of canned crushed tomatoes and the 1 can of full-fat coconut milk into the skillet. Stir everything together well to combine. Bring the sauce to a gentle simmer.
5. 5Season the sauce with the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes. Reduce the heat to medium-low (148.9°C / 150°C) and let the sauce simmer for 15 minutes, stirring occasionally. This allows the flavors to deepen and meld together.
6. 6Check the sauce's consistency. If it seems too thick for your liking, gradually stir in some of the reserved 1 cup of pasta water, a tablespoon at a time, until you reach your desired thickness.
7. 7Add the drained about 450 g of cooked pasta to the skillet with the sauce. Toss everything together gently until the pasta is evenly coated. Stir in the 1/4 cup of fresh basil, which has been chopped.
8. 8Serve the Dairy-Free Creamy Tomato Pasta with Sausage immediately.

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