Creamy Tomato-Garlic Alligator-Pork Sausage Pasta
Equipment
Ingredients
Main Ingredients
alligator-pork sausage (sliced)
400 g
garlic (minced)
4 cloves
onion (diced)
1 medium
crushed tomatoes (canned)
400 g
white wine (dry)
60 ml
heavy cream
120 ml
fresh basil (chopped)
8 leaves
parmesan cheese (grated)
50 g
red pepper flakes
1 pinch
pasta
350 g
Optional Additions
mushrooms (sliced)
150 g
spinach (fresh)
100 g
Instructions
Prepare ingredients
Mince garlic, dice onion, chop basil, grate parmesan, and slice sausage into bite-sized pieces.
Cook the sausage
Heat a large pan over medium heat. Add sliced alligator-pork sausage and cook until browned, about 6-8 minutes.
Sauté aromatics
Add diced onion and minced garlic to the pan with sausage. Cook until onion is translucent and fragrant, about 3-4 minutes.
Deglaze with wine
Pour in the white wine and scrape the bottom of the pan to release any browned bits. Let it simmer for 2 minutes to reduce slightly.
Build the sauce
Add crushed tomatoes and optional mushrooms or spinach if using. Stir in the heavy cream and simmer gently for 8-10 minutes until sauce thickens slightly.
Cook the pasta
Meanwhile, cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Combine and finish
Drain pasta and add it directly to the sauce. Toss to coat, adding a splash of pasta water if needed. Stir in chopped basil and grated parmesan. Season with red pepper flakes if desired.
Storage
Store sauce and pasta separately for best texture. Sauce can be frozen in airtight containers.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.