Ingredients
Equipment
Method
- Cook your pasta in well-salted boiling water according to package directions. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion (if using) and cook until softened, about 5 minutes.
- Add the bulk sausage to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat if desired.
- Stir in the tomato paste and beef stock. Season with salt and pepper. Bring to a simmer, then reduce heat to low and cook for about 10 minutes, allowing the flavors to meld.
- Pour in the light cream and stir until the sauce is smooth and heated through. Be careful not to boil after adding the cream.
- Add the drained pasta directly to the skillet with the sauce. Toss well to coat the pasta evenly.
- Serve immediately, topped with freshly grated parmesan cheese if desired.
Notes
This recipe is very forgiving. Feel free to adjust the creaminess or seasoning to your preference. If you don't have beef stock, vegetable stock or even water with a bouillon cube will work.