Raise your hand if you love pasta, but get bored eating spaghetti with meaty marinara all. the. time. Okay, good. Me too. My boredom is actually what led to the creation of this Creamy Tomato & Beef Sausage Pasta Sauce.
I was bored with the same old spaghetti sauce I’d been serving up for literally years. I wanted a sauce that was creamy, yet lighter than Alfredo. A sauce with some tomato flavor, but not overpowering tomato flavor. A sauce that had an insane amount of flavor. And that, my friend, is exactly what this pasta sauce has to offer.
The light creaminess of the half ‘n’ half pairs beautifully with the stewed tomatoes. The fresh tomatoes and basil add a freshness to the flavor. And the beef sausage brings it all home with a bit of spice and heartiness. We almost always enjoy this particular pasta sauce over angel hair, but it really goes great served over, or tossed in, any pasta!
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
- 1 pound ground beef
- 2 1/2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon sage
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large onion, diced (approximately 1/2 cup)
- 1 garlic clove, pressed (optional)
- 1 pint stewed tomatoes, drained
- 1 cup half 'n' half
- 15 cherry tomatoes, halved
- 1/4 cup fresh sliced basil, or 2 teaspoons dried*
- Place the ground beef, garlic powder, onion powder, sage, salt and pepper in a large bowl. Mix with your hands until evenly combined.
- Heat a large skillet (I use my big daddy skillet) over medium-high heat. Once the skillet is hot, add the ground beef sausage, break up into small pieces, browning for about 10 minutes, or until the ground beef sausage is completely done, i.e. 160 degrees Fahrenheit. Turn the heat down to low and remove the sausage from the skillet using a slotted spoon. Place it in a clean bowl and set the sausage aside.
- Reserve one tablespoon of the beef fat in the skillet and return to medium-high heat. Add the onion to the skillet and saute until the onion becomes translucent. If you like it garlicky, add the garlic clove and continue to saute for around 30 seconds.
- Pour in the tomatoes and half 'n' half. If you are using dried basil add it now also. Bring the sauce to a boil. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally.
- At this point, if you aren't quite ready to serve up the sauce, you can turn the heat to low and cover it, stirring occasionally until chow time. If you are ready, add the cherry tomatoes and (fresh) basil. Give the sauce a quick toss. Serve over the cooked pasta of your choice. Enjoy!
- *If you are using dried basil, you'll want to add it in step 4 as noted. Whereas fresh basil should be added in the last step.