Creamy Pasta with Tomato Confit and Sausage
Welcome to Kelly’s Kitchen! Today’s recipe is really wonderful; it’s easy to make, you can get creative with end-of-life items in your fridge, or use seasonal ingredients, and best of all – it comes together in one pan! For this Creamy Pasta with Tomato Confit and Sausage, we are using tomato confit to give this dish an incredible tomato and garlic flavor. Ever made tomato confit? Well, it’s dead-simple, we will start with that – so let’s dive in!
The Summary
Today we are making Creamy Pasta with Tomato Confit and Sausage
Be sure to find the shoppable key ingredients and equipment
Creamy Pasta with Tomato Confit and Sausage
How to Make Tomato Confit
This is really simple, and it’s wonderful because you can make a big batch and store it in a jar in the fridge for a very long time because the oil acts as a preservative. You can add a spoonful to all kinds of recipes to amp up the flavor and add umami.
Preheat the oven to 300º F. You can use any kind of tomatoes, like cherry tomatoes, plum tomatoes, Roma tomatoes…This is a great way to use up any tomatoes that have passed their prime too! Add your washed tomatoes to a baking dish and pour in about ¾ cup of olive oil.
Nestle fresh herbs and garlic cloves amongst the tomatoes. Sprinkle with kosher salt and bake for about 1 ½ - 2 hours. Once cool, pick out the herb stems and transfer the tomatoes, garlic, and oil to a container and keep in the fridge until ready to use.
Creamy Pasta with Tomato Confit and Sausage Ingredients
1 lb. Hot or Sweet Italian Sausage
Olive Oil
1 Shallot, sliced thinly
1 lb. Small-Shape Pasta, like Ditalini or Elbow Macaroni
½ cup Dry White Wine
~2 cups Chicken Broth
8 oz. Mascarpone Cheese
Tomato Confit
Fresh Basil, chiffonade cut
Black Pepper, Parmesan and More Fresh Basil, to top
How to Make Creamy Pasta with Tomato Confit and Sausage
Step 1
In a braiser or high-sided pan, brown the sausage with a little olive until cooked through. Use a slotted spoon to transfer the cooked sausage to a plate, reserving the oil in the pan.
Step 2
Over medium heat, add the sliced shallot to the pan and sauté until softened. Then, add the uncooked pasta to the pan and stir to coat the pasta with the oil.
Step 3
Pour in the white wine, increase the heat to bring the wine to a low boil, and reduce the wine by half.
Step 4
Pour in the 2 cups of chicken broth and keep at a high simmer or low boil, stirring occasionally to keep the pasta from sticking. Cook the pasta for about 8 minutes, adding more broth as needed to keep the pan from going dry.
Step 5
Once the pasta is al dente, nearly all of the broth should be absorbed by the pasta. Turn the heat to low.
Step 6
Add the sausage back to the pan and stir it into the pasta. Stir the mascarpone cheese into the pasta and sausage.
Step 7
Use a slotted spoon to add about ⅓ cup of the tomatoes and garlic to the pan. Add more if you like! Stir the tomato confit into the creamy pasta.
Step 8
Stir in the chiffonade basil. Cut the heat and we are ready to serve.
Portion servings into bowls and top with black pepper, grated Parmesan cheese, and more fresh basil leaves.
This Creamy Pasta with Tomato Confit and Sausage is so delicious. It’s a great comfort food that doesn’t feel too heavy and it makes great use of fresh summer tomatoes and basil. I hope you give this recipe a try! Take care and be well, xo Kelly
Tips for Preparing Creamy Pasta with Tomato Confit and Sausage
1. Chiffonade the basil leaves by taking a stack of about 10-15 large basil leaves. Roll the stack into a cigar shape, then thinly slice the basil cigar crosswise to create thin strips of basil leaves.
2. Try using different types of sausage to create new flavor combinations.
3. You can use sour cream in place of Mascarpone cheese if that’s not available to you.
4. Get creative with the add-ons, try fresh summer corn, or sweet bell peppers.
Key Ingredients and Equipment
Covered Rectangular Casserole | Covered Cast Iron Braiser | OXO Slotted Spoon | Angled Measuring Cup Set | Wooden Spatula
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