Creamy Cherry Tomato & Basil Pasta

20 Minute Creamy Cherry tomato and basil pasta with Italian sausage

1 Lb Fusilli Pasta
1 Whole Shallot (Minced)
7 leaves basil (Sliced)
1 lb Cherry tomatoes
6 Cloves Garlic
2 Tbsp Olive Oil
2 tbsp butter
1/3 Cup White Wine (Pino Grigio) or Chicken Stock

8 oz Mild Italian Sausage or Any Protein
1 Pint Heavy Cream
3 Tbsp Tomato Paste
1 Tsp Oregano
2 Tsp Onion Powder
2 Tsp Garlic Powder
1 Tsp Black Pepper
Pinch salt
1 Cup Parmesan Cheese

Quick Steps –

Cook Pasta according to package (Al Dente)

In a medium low heat pan cook Italian sausage with Olive oil all the way through and break it up into small pieces and remove from the pan.

In the same pan drizzle with olive oil and add the sliced garlic, minced shallots and red chili flakes into the same pan and sauté on medium low heat for 2 minutes until fragrant then add the white wine or (Chicken Stock) with butter.

Add sliced cherry tomatoes to the same pan, let soften for 5 minutes and roughly break them up into the pan. Add tomato paste, heavy cream and mix.

Let the sauce cook for 3 minutes on low heat or until bubbles appear on the side of the pan, add the seasonings listed (Adjust to your taste), reintroduce the sausage back into the pan and add Parmesan cheese with basil. Kill the heat and combine until everything is incorporated.

Garnish with more basil and Parmesan. Serve and Enjoy!