Creamy Arrabbiata Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 615
- Total Fat
- 34
- Saturated Fat
- 14
- Carbohydrates
- 53
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 23
- Cholesterol
- 84
- Sodium
- 651
- Total: 35 min
- Active: 25 min
Ingredients
2 tablespoons olive oil
2 tablespoons salted butter
4 cups cherry tomatoes
5 cloves garlic, sliced
1 small yellow onion, diced
1 tablespoon jarred Calabrian chiles
Pinch each kosher salt and freshly ground black pepper
1/3 cup white wine
1 cup chicken stock
12 ounces thin spaghetti
12 ounces cooked Italian sausage links, sliced
1/2 cup heavy cream
1/4 cup grated Parmesan, plus extra for garnish
Fresh torn basil leaves, for garnish
Directions
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the tomatoes, garlic, onion, chiles, salt and pepper. Cook, stirring, until the onions are opaque and the tomatoes have started to break down, 4 to 5 minutes. Deglaze with the wine, then add the stock and bring to a simmer. Let cook until the mixture thickens slightly, 10 to 15 minutes.
- Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
- When the sauce has thickened a little more, add the sausages, cream and Parmesan. Add the pasta and toss to coat. Serve topped with more Parmesan and the basil.