San Marzano Cream Sauce with Italian Sausage and Garlic Chive Pappardelle

San Marzano cream sauce with Italian sausage tossed with garlic chive papparadelle. Topped with garden grown basil and pecorino romano.

This San Marzano Cream Sauce with Italian Sausage is a comforting, rich pasta dish that brings together the deep, sweet flavor of San Marzano tomatoes, savory Italian sausage, and a creamy sauce that coats every bite.

Paired with fresh basil, grated Pecorino Romano, and your favorite pasta (like garlic chive pappardelle), it’s a perfect balance of rustic Italian flavors.

Whether you’re looking for a cozy weeknight dinner or a dish to impress guests, this simple yet flavorful recipe is sure to hit the spot.

San Marzano Cream Sauce with Italian Sausage and Garlic Chive Pappardelle

Ingredients:

28 oz can of whole peeled San Marzano tomatoes

3-4 cloves garlic, minced

10-12 fresh basil leaves, finely chopped (plus more for garnish)

1 tsp dried oregano

½ tsp celery salt

¾ tsp sea salt (or to taste)

3 tbsp extra virgin olive oil (EVOO)

1 lb fresh Italian sausage (casings removed)

1 cup grated Pecorino Romano cheese (plus extra for garnish)

¼ cup red wine

½ cup water

1 cup heavy cream (or ½ & ½ for a lighter version)

1 lb pappardelle pasta (or rigatoni, ziti, or pasta of your choice)

Instructions:

Brown the Sausage:

In a large skillet, cook the Italian sausage over medium heat, breaking it apart as it cooks, until it is browned and crumbled. Once cooked, drain excess fat and set the sausage aside.

Prepare the Sauce:

In a large saucepan, heat the extra virgin olive oil (EVOO) over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant and translucent, but not browned.

Add Tomatoes and Seasonings:

Add the whole peeled San Marzano tomatoes to the pan. Using your hands, squish the tomatoes into small bits or use a potato masher to break them up directly in the pan. Stir in the dried oregano, celery salt, and sea salt, then pour in the red wine and water.

Simmer the Sauce:

Add the cooked sausage back into the pan and pour in the heavy cream. Stir to combine. Lower the heat and let the sauce simmer, uncovered, for 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together.

Cook the Pasta:

While the sauce is simmering, cook your choice of pasta (pappardelle, rigatoni, ziti, or another favorite) according to the package instructions until al dente. Drain the pasta, reserving a little pasta water.

Combine Pasta and Sauce:

Add the cooked pasta to the sauce, stirring gently to coat the pasta with the creamy tomato sauce. Add the grated Pecorino Romano cheese and finely chopped basil, mixing well to combine. If needed, add a bit of pasta water to help the sauce adhere to the pasta.

Serve:

Transfer the pasta to a large platter. Top with additional grated Pecorino Romano and a sprinkle of finely chopped fresh basil. Serve immediately and enjoy!

Tips for Success:

For a richer sauce: You can add a little more cream or use a combination of half-and-half and heavy cream for extra richness.

Wine pairing: This dish pairs beautifully with a bold red wine, such as a Chianti or Sangiovese, which complement the tomato-based sauce and sausage.

Pasta variations: While pappardelle is ideal for this recipe, feel free to use any pasta you prefer, such as rigatoni or ziti, which also soak up the sauce nicely.

This dish is the perfect blend of savory sausage, creamy tomato sauce, and fresh herbs—ideal for a comforting weeknight meal or a dinner party!

Notes:

San Marzano Tomatoes:

San Marzano tomatoes are known for their sweet, low-acid flavor, making them perfect for sauces. If you can’t find San Marzano tomatoes, regular whole peeled tomatoes can be substituted, but the flavor may be slightly different. Look for high-quality canned tomatoes for the best taste.

Sausage Choice:

Fresh Italian sausage (either sweet or spicy, depending on your preference) adds great flavor to the dish. If you want a leaner version, you can substitute turkey or chicken sausage, but the flavor may be milder.

Cream Variations:

You can use either heavy cream for a rich, velvety sauce or half-and-half if you want a lighter version. For a dairy-free option, coconut cream can be used, though it will add a slight coconut flavor to the dish.

Pasta Options:

While pappardelle is ideal for this recipe due to its wide ribbons that soak up the sauce, you can use any pasta shape you prefer. Rigatoni or ziti would also work well, as their ridges trap the creamy sauce. Just make sure to cook the pasta al dente to avoid it becoming too soft in the sauce.

Finishing Touches:

Fresh basil is key for that aromatic, herbaceous note. Add it at the end for the best flavor. If you don’t have fresh basil, you can substitute with a little dried basil or even spinach for a green touch. Don’t skip the Pecorino Romano cheese, as it adds a sharp, salty contrast to the creamy sauce.

Wine Pairing:

This dish pairs wonderfully with a medium-bodied red wine, such as a Chianti, Sangiovese, or even a Merlot. The acidity of the wine complements the richness of the cream sauce.

Make Ahead:

The sauce can be made ahead of time and stored in the fridge for 2-3 days. Just reheat it gently on the stove and add a splash of cream or water if it thickens too much.

Leftovers:

This pasta holds up well for leftovers! Just be sure to store the pasta and sauce separately to prevent the noodles from getting soggy. When reheating, add a little extra cream or pasta water to bring the sauce back to its creamy consistency.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe without sausage?

Yes, you can make this dish without sausage if you prefer a vegetarian version.

You can substitute the sausage with vegetables such as mushrooms, zucchini, or even eggplant for added flavor and texture.

Alternatively, use plant-based sausage or crumbled tempeh for a more similar texture to meat.

Can I use canned tomato sauce instead of whole tomatoes?

While whole peeled tomatoes, like San Marzanos, provide a richer and fresher flavor when mashed or broken down in the sauce, you can use canned tomato sauce as a shortcut.

Just be sure to adjust the seasoning, as pre-made sauces can vary in salt and acidity.

Can I make the sauce ahead of time?

Yes! The sauce can be made in advance and stored in the refrigerator for up to 2-3 days.

It can also be frozen for up to 3 months.

If frozen, reheat the sauce gently on the stove and add a little extra cream or water to loosen it up before mixing with the pasta.

Can I use a different type of pasta?

Absolutely! While pappardelle is ideal due to its wide ribbons, you can use other pasta shapes like rigatoni, ziti, or even spaghetti if that’s what you have on hand.

Just be sure to adjust cooking times based on the pasta you choose, and make sure it’s cooked al dente.

What if I don’t have Pecorino Romano cheese?

If you don’t have Pecorino Romano, you can substitute it with Parmesan or Grana Padano, which will give a similar sharp, nutty flavor.

If you prefer a more mild cheese, try using mozzarella or a blend of Italian cheeses.

Do I need to remove the casing from the sausage before cooking?

Yes, if you’re using fresh Italian sausage in casings, you will need to remove the casing before cooking.

Simply cut the casing with a knife and squeeze the sausage out into the pan.

This allows the sausage to crumble as it cooks, giving it a better texture for the sauce.

Can I make the sauce without using red wine?

Yes, you can skip the red wine if you prefer not to use it.

The wine adds depth and richness to the sauce, but you can substitute with an additional ¼ cup of water or broth.

Alternatively, a splash of balsamic vinegar or a small amount of apple cider vinegar can add acidity and complexity.

What should I do if my sauce is too thick?

If your sauce becomes too thick, simply add a little more water or cream to reach your desired consistency.

You can also use a bit of pasta water (the water you used to cook the pasta) to thin the sauce while helping it adhere to the noodles.

How can I make sure the garlic doesn’t burn when cooking it in olive oil?

Garlic burns quickly, so it’s important to cook it over medium heat and stir often.

Once it becomes fragrant and translucent (but not brown), immediately move on to the next step to prevent burning.

If you do accidentally burn the garlic, it’s best to start over with fresh garlic to avoid a bitter taste in the sauce.

Can I substitute heavy cream with something lighter?

Yes, you can substitute heavy cream with half-and-half or whole milk for a lighter version of the sauce.

Keep in mind that the sauce won’t be as rich and creamy, but it will still have a smooth texture.

For a dairy-free version, you could use coconut milk or a non-dairy cream substitute, though it will affect the flavor.