Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 lb (450 g) Italian Sausage Meat, mild or hot, removed from casings
  • 1 medium (150 g) finely diced Yellow Onion
  • 4 cloves minced Garlic
  • ½ tsp Red Pepper Flakes (optional, adjust to taste)
  • 2 Tbsp (35 g) concentrated Tomato Paste
  • 1 (14.5 oz) can (411 g) Tinned Crushed Tomatoes
  • 4 cups (950 ml) low sodium Chicken Stock (Broth)
  • 12 oz (340 g) Short Shape Pasta (Penne, Fusilli, or Rigatoni)
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt, plus more to taste
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup (120 g) Full fat Mascarpone Cheese
  • ½ cup (50 g) grated Fresh Parmesan Cheese, plus more for serving
  • 2 Tbsp Chopped Fresh Basil or Parsley, for garnish

Instructions:

  1. Brown the Sausage: Heat the olive oil in the Dutch oven over medium-high heat. Add the sausage meat, breaking it up with a spoon. Cook until thoroughly browned and crispy (approx. 5-7 minutes).
  2. Drain Fat (Optional): If the sausage rendered excessive fat, carefully spoon out all but 1 tablespoon of fat.
  3. Sauté Aromatics: Reduce heat to medium. Add the diced onion and sauté until softened (3-4 minutes). Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Do not let the garlic burn!
  4. Toast the Paste: Stir in the tomato paste and oregano. Cook for 2 minutes, stirring continuously, allowing the paste to deepen in colour—this caramelises the sugars and removes the metallic taste.
  5. Add Liquid and Seasoning: Pour in the crushed tomatoes and the chicken stock. Season generously with salt and pepper. Bring the mixture to a rapid simmer.
  6. Add Pasta: Once simmering, add the dry pasta and stir well to ensure it is fully submerged.
  7. Cook the Pasta: Cover the pot, reduce the heat to medium-low, and maintain a gentle simmer. Cook for 12–15 minutes, or according to package directions minus 2 minutes. Stir every 3 minutes to prevent sticking.
  8. Check for Doneness: Remove the lid. The pasta should be cooked al dente and most of the liquid should be absorbed into a thick, starchy sauce. If it seems dry, add a splash (about 1/4 cup / 60 ml) of hot water or stock.
  9. Stir in Cream and Cheese: Remove the pot from the heat. Stir in the mascarpone cheese and the grated Parmesan until the sauce is completely smooth and creamy.
  10. Taste and Adjust: Taste the sauce and adjust the salt, pepper, or chilli flakes as needed.
  11. Garnish and Serve: Ladle the pasta into warm bowls, top with extra Parmesan cheese, and sprinkle with fresh basil or parsley.