Pasta with Creamy Red Sauce & Sausage

Here is a new recipe for Make It and Bake It with Beth, one that was never to be seen on Bake It and Make It with Beth! I was actually surprised that this recipe was not on the old blog. I had bought some italian sausage the other day, and I was craving this recipe last night. I started searching on the old blog, and I realized that I had never posted this recipe, even though it is one that we really enjoy in our home. Not only is this a good and satisfying meal, it is also pretty easy to make. This pasta dish has a creamy red sauce and lots of tasty pieces of italian sausage. I was running low on Parmesan cheese, so I barely used any at all, and so this ingredient is now totally optional! Greg had over three servings of this pasta dish last night!

You can add in fresh basil if you have it, too. In the past, I have used fresh basil in the recipe, but did not have any on hand. I was going to substitute dried basil but could not find any, so went with some dried oregano instead. We hope you will also love this flavorful, rich, and comforting pasta with creamy red sauce and sausage! Enjoy.

Recipe for Pasta with Creamy Red Sauce & Sausage


  • 2 Tbsp. extra virgin olive oil
  • 1 pound of mild Italian sausage with casings removed
  • 1/2 tsp. of dried crushed red pepper flakes
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced (use a garlic press)!
  • 26 – 28 ounces of chopped tomatoes, such as Pomi
  • 1/2 cup heavy whipping cream
  • Salt and pepper
  • a pinch or two of dried oregano
  • 12 ounces of Penne pasta
  • fresh basil leaves (optional)
  • grated Parmesan cheese (optional)


Put a large pot of water with a large pinch of salt over high heat to bring to a boil. While waiting on the water to boil, begin the sausage and creamy red sauce.

Heat the oil over medium-high heat in a very large skillet. Once oil is hot, add in the sausage. Break up the sausage, using a wooden spoon. Add in the crushed red pepper flakes. Continue breaking up sausage and cooking until the sausage is no longer pink in the middle and cooked through (about 6 – 9 minutes). Add the chopped onion to the pan and lower the heat to medium. Cook, stirring frequently, until the onions soften, about 4 – 5 minutes. Add in the minced garlic, stir, and cook for another minute. Then add in the crushed tomatoes, scraping up the browned bit on the bottom of the pan. Stir and cook for one minute. Stir in the heavy cream. Add salt, pepper, and dried oregano. Adjust heat to medium-low and allow sauce to simmer for 6 more minutes, stirring frequently. While the sauce is simmering, cook the pasta.

Once water comes to a boil, add the Penne pasta to the pot. Stir. Cook, according to the package directions, to al dente. Drain pasta in a colander. Add the pasta to the pan of sausage and creamy red sauce. Stir to coat. Add in the basil and Parmesan, if using. Serve pasta on plates or in bowls. Sprinkle on some freshly ground pepper, if desired. Enjoy!

Recipe Adapted from: Epicurious

Garlic PressĀ  — saves tons of time when minced garlic is involved!


Easy Shrimp Scampi with Linguine

What do you consider comfort foods? I usually think of soups as go to comfort foods, and I only typically crave soup in the cooler weather. There are not as many comfort foods I associate with the warmer weather that comes in the spring and summer. We have had some warmer weather this week here in Maryland, even though it is still February! Today it was in the 60s, and it felt great. However, it is still February, so bring the comfort food on! One food that I consider “warmer weather” comfort food is shrimp scampi with pasta. I typically do not do pasta much, but I do love shrimp scampi with pasta. This meal is one that you can make in less than 15 minutes, and it tastes great. If you are cutting carbs, you can eat lots of the shrimp with a sprinkle of Panko bread crumbs and Parmesan cheese, and the carb lovers in the family can eat up all the pasta! If you are looking for an easy meal that is comforting, refreshing and satisfying, try this easy shrimp scampi over linguini pasta! Enjoy.

Recipe for Shrimp Scampi with Linguini


  • 8 ounces of uncooked linguine or spaghetti noodles
    3 Tbsp. of unsalted butter
    1 pound of frozen medium shrimp, thawed, deveined, and peeled
    1/2 – 3/4 tsp. of crushed red pepper flakes
  • 1/4 cup of dry white wine or chicken stock
    Zest of one lemon 
    1/4 cup of freshly squeezed lemon juice (about one lemon)
    A pinch or two of kosher salt
    Freshly ground black pepper
    2 Tbsp. of chopped fresh parsley leaves
    1/2 cup of freshly grated Parmesan cheese
    Panko bread crumbs, if desired


Cook the pasta according to package directions. When it is finished cooking, drain in a colander.

While the pasta is cooking, prepare the shrimp scampi. Melt the butter in a large skillet over medium-heat. Once it is melted, add in the shrimp, garlic, and crushed red pepper flakes.  Cook, stirring frequently, until the shrimp is pink (about 3 minutes). Then add in the wine or chicken stock and the lemon juice. Sprinkle on the salt and pepper. Give it a stir, then adjust the heat to medium-low and bring to a simmer. Once it comes to a simmer, remove from heat. Carefully add in the drained pasta, lemon zest, and parsley and toss.

Serve immediately. Top each serving with Parmesan cheese and Panko bread crumbs, if desired.

Makes approximately 4 servings. 

Recipe Adapted from: Damn Delicious, originally from Closet Cooking

Creamy Cajun Style Pasta with Andouille Sausage

f you are looking for a way to jazz up your pasta, this is the recipe for you! I made this recipe back in the day, and when going through all my previous recipes realized that I need to make it again very soon. If you are looking for something healthy, this recipe is probably (definitely) not what you are looking for. The sauce is loaded with cream and butter – which makes it extra delicious. But, if the fat taste good, then they are good fats…right?

This creamy Cajun-style pasta is fairly quick and easy to make. It is nice and filling, and it is definitely a comfort food. Enjoy!

Recipe for Creamy Cajun Style Pasta with Andouille Sausage


7 ounce link of Andouille sausage, sliced into smallish pieces (I use precooked sausage)
8 ounces of Farfalle pasta (bowtie)
1 Tbsp. of unsalted butter
1 Tbsp. of extra-virgin olive oil
1/3 cup of sweet yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 tsp. of kosher salt
1/4 tsp. of garlic powder
3/4 tsp. of Cajun seasoning
1/4 tsp. of cayenne pepper
Several grinds of freshly ground black pepper
1/2 cup of 2% milk
1 cup of heavy cream
1 Tbsp. of cornstarch
1 Tbsp. of water

Cook the sausage according to package directions, or until fully cooked, in a large skillet. Transfer sausage to a plate and set aside.

Bring a large pot of water to a boil and cook pasta according to package directions.

In a small bowl, mix together the water and cornstarch. You will use this for the sauce. Set aside.

While pasta is cooking, put the butter and olive oil into the skillet you used to cook the sausage. Set over medium heat. When the butter melts, add the chopped peppers and onions to the skillet. Add in the salt, garlic powder, Cajun seasoning, cayenne pepper, and black pepper. Cook for about 6 – 8 minutes, stirring frequently. Then add in the milk and cream and bring to a simmer. Once it simmers, give the cornstarch and water mixture a stir and then add it to the sauce. Cook until the sauce has thickened, about 5 minutes or so.

Once pasta is finished cooking, drain in a colander. Add the cooked pasta to the thickened sauce and add in the cooked sausage. Stir well to coat in the sauce. Adjust heat to medium-low and cook until the sausage is warmed through. Serve immediately.

Makes 4 generous-sized servings. Good for leftovers. 

Recipe Adapted from: Annie’s Eats 

OXO Colander in Sea Glass. I want one.

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