Ingredients
Sauce Ingredients
- 1 cup half and half
- 1 cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon soy sauce
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon parsley
- ¼ teaspoon garlic salt
Main Ingredients
- 2 teaspoons olive oil
- ½ lb. ground sausage (hot, sweet, or mild)
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 3 tablespoons flour
- 1 tablespoon softened cream cheese (optional but recommended)
- ¾ cup grated Parmesan cheese
- ½ pound orecchiette pasta
- 1-2 cups cherry tomatoes (2 cups recommended)
- 8-10 fresh basil leaves (chiffonade)
- 2 teaspoons fresh lemon juice (optional)
Instructions
- Prepare the Sauce Ingredients: Combine half and half, chicken broth, hot sauce, Dijon mustard, soy sauce, onion powder, oregano, parsley, and garlic salt in a large measuring cup with a spout and set aside. This mixture will form the base of your sauce.
- Boil the Pasta Water: Begin heating a large pot of salted water for the pasta while you proceed with the cooking steps so it is ready when needed.
- Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the ground sausage, cooking and crumbling it until fully cooked through, about 7 minutes. Remove the cooked sausage from the skillet and set aside.
- Deglaze the Pan with Wine: Turn off the heat briefly, then add the white wine to the skillet. Set the heat back to medium and use a silicone spatula to scrape any browned bits from the bottom of the pan to infuse flavor into the wine. Let it simmer until reduced by half, about 4 minutes.
- Add Garlic and Make a Roux: Stir in the minced garlic and cook for 1 minute. Then melt the butter directly in the skillet and gradually sprinkle in the flour. Stir continuously and cook for 1-2 minutes until the raw flour smell disappears and the mixture thickens slightly.
- Cook the Pasta: Add the orecchiette pasta to the boiling water. Cook according to package instructions until al dente, then drain thoroughly.
- Incorporate the Sauce Mixture: Slowly add the prepared sauce mixture from step 1 to the skillet in small splashes while stirring continuously. This gradual addition helps control the thickness of the sauce. Bring the sauce to a boil, then reduce the heat to low.
- Add Tomatoes, Cream Cheese, and Cheese: Stir in the cherry tomatoes and optional cream cheese until combined. Gradually sprinkle in the Parmesan cheese while stirring continuously for a creamy, cheesy texture. Return the cooked sausage to the skillet and partially cover the pan to keep warm.
- Combine Pasta with Sauce: Add the drained pasta to the skillet and stir well to coat the pasta completely with the sauce. If using, stir in the fresh lemon juice to brighten the flavors. Remove from heat once combined.
- Garnish and Serve: Sprinkle the chopped fresh basil over the pasta. Add freshly cracked black pepper to taste and serve immediately for a fresh and satisfying meal.
Notes
- You can use hot, sweet, or mild ground sausage depending on your preferred spice level.
- Dry white wine is recommended for deglazing; if you prefer not to use alcohol, substitute with additional chicken broth.
- Cream cheese is optional but adds extra creaminess and richness to the sauce.
- Orecchiette pasta works well here due to its shape that holds the sauce, but you can substitute with other small pasta shapes like penne or rotini.
- Fresh basil is best added at the end to preserve its aroma and brightness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
