| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage, removed from casing
- 1 medium onion, diced
- 2 teaspoons dried oregano
- 1/2 teaspoon fennel seeds
- Pinch red pepper flakes
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- One 28-ounce can tomato puree
- 2 tablespoons tomato paste
- 1 pound fusilli pasta (or other pasta shape)
- 1 cup shredded mozzarella
- 1/4 cup mascarpone
- Shaved Parmesan, for serving
- 10 to 12 fresh basil leaves, torn, for serving
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
- Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
- Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 444 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 36 mg |
| Sodium | 876 mg |
Reviews
Simple and quick. One of our go to’s when we’re looking for a hearty satisfying meal.
Good recipe. Very heavy on the cheese. Didn’t add mascarpone or Parmesan and it was very cheesy. However, the flavor of the sauce on its own was very good and even though it was heavy it was delicious. Next time we will just use Parmesan.
8-29-23 Such an easy and delicious dish. Sauce was thick , creamy texture.
Made this pastas dish one night after my 88th birthday, it turned out smashing, I had pork sausage, to mild, so took it out of casing, added S&P, put red onions & more seasoning, a little heat, olive oil fresh garlic, & hunts tomatoe sauce, I could have eaten it like soup it was so good, so you can teach an ol dog new tricks, used fresh herbs, a dash of dried peppers, put in the pasta & walla ! my husband loved it. left overs were great today too…thanks for sharing, GGMA a Leo …
I can’t get over how good this is. When my kids were little, one of their favorite dinners was Macaroni and Beef. This is so much better! Adding the mozzarella and mascarpone was genius! Quick to make and clean up. Next time I am going to try a spicier Italian Sausage.
This is a great recipe! I followed it as written the first time around, and my family enjoyed it. We talked about ways to add more flavor to our taste, but what I love about this recipe is that it’s a great place to start. It’s what Rachel Ray calls a “Master Recipe”: it’s an easy, one-pot method, and you can tweak it however you like to fit your tastes. It was so easy, and I really love that it was one pot!
Ppp pop
This was simple and easy, and very delicious. Only changes I made was to use crushed tomatoes which were slightly chunky (about 27 oz), and I used a longer pasta shape but it worked fine! I also did a bit more basil, to use up what I had on hand. Kids loved it too!
Easy and well loved fir the whole family.
This dish is part of our household now. A few tweaks I made..I add more paper flakes, my family likes spicy. I also add 2x the amount of fennel seeds, garlic and oregano in the original recipe, makes it so much flavorful.
My neighbor always wants me to make it, after she tried it. It’s always a hit
My neighbor always wants me to make it, after she tried it. It’s always a hit