Pasta in Tomato-Cream Sauce

Pasta in Tomato-Cream Sauce

this is a super creamy, super yummy pasta dish thats just perfect for a night in... i used barilla's roasted garlic pasta sauce for this, coz we LOVE garlic... but you could tone it down by using regular pasta sauce or even tinned tomatoes for this.

also, i used a double cream substitute (in an attempt to make it a bit healthier) and it tasted just fine...


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  • CourseEntrée
  • CuisineItalian-American
  • Servings8 servings
  • Cooking Time40 minutesPT0H40M


Elbow pasta
packet 1
Jar barilla roasted garlic napoletana sauce
Garlic cloves
White onion, diced fine
Chicken bouillon cube, crumbled
Ground cinnamon
1/4 Teaspoon
Hillshire farm's beef summer sausage, cubed
Button mushrooms, sliced
1 Cup
Dry rosemary
1 Pinch
Dried basil
1/2 Teaspoon
Dried marjoram
1/2 Teaspoon
Cumin seeds
1/4 Teaspoon
Double cream
1 Cup
Freshly cracked black pepper
Olive oil


  1. prepare the pasta according to package directions till al-dente. drain when done, and set aside.
  2. while the pasta is cooking, prep the rets of the ingredients. cube the sausage, dice the onions and garlic and slice the mushrooms.
  3. in a non-stick vessel, heat the olive oil. add the cubed sausage to the oil and sautee. the sausages will release their fats into the pan, and shrink in size.
  4. remove the sausage into a separate dish and set aside. add cumin seeds into the vessel on the stove.
  5. when the seeds splutter, add the garlic to the pan. sautee for about a minute.
  6. next, add the diced onion and sautee till it turns translucent.
  7. add the crumbled bouillon cube and ground cinnamon. stir well to combine.
  8. when the onion starts to caramelise to a light golden, add the mushrooms and sautee till they release their liquids into the pan and shrink.
  9. cook them off for a bit, till the liquids reduce by about half, and then add in the previously seared sausage pieces. stir well.
  10. add the jar of pasta sauce to the pan, and stir well to combine (you might want to add some water too if you feel its too thick).
  11. when it starts bubbling, add the rosemary, marjoram and basil. stir to combine.
  12. check for seasoning at this stage, and add salt (if required) and LOADS of freshly cracked black pepper.
  13. add the cream, and mix well. the sauce will turn into a pale orange color.
  14. add the cooked pasta to this and toss everything well so as to coat the pasta with the sauce. heat it through for about a minute and take it of the heat.
  15. serve with a light sprinkling of grater parmesan (optional, but its pretty rich as it is!) and DIG IN!!!