How to cook Baked Sausage With Creamy Basil Sauce in 30
Craving an easy weeknight dinner? Try this Baked Sausage With Creamy Basil Sauce. A quick and flavorful meal perfect for the family. Discover a new go-to recipe that combines savory baked sausage and juicy burst tomatoes with a luscious, aromatic basil cream sauce, all ready in about 30 minutes.
Ingredients
- 1.5 lbs Italian sausage sweet or hot, links
- 1 pint cherry tomatoes
- 1 tbsp olive oil plus more for baking sheet
- 1 shallot finely chopped
- 3 cloves garlic minced
- 0.5 cup chicken or vegetable broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup fresh basil leaves packed, then chopped
- 0.25 tsp red pepper flakes optional, for heat
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the Italian sausages and cherry tomatoes in a single layer. Drizzle with olive oil and season lightly with salt and pepper. Bake for 20-25 minutes, until the sausages are fully cooked and browned, and the tomatoes have softened and started to burst.
- While the sausage is baking, make the sauce. Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the chopped shallot and sauté until softened, about 3-4 minutes. Add the minced garlic and optional red pepper flakes, and cook for another minute until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Allow it to simmer and reduce for about 2 minutes.
- Reduce the heat to low and slowly pour in the heavy cream. Bring the sauce to a gentle simmer, being careful not to let it boil. Stir in the grated Parmesan cheese until it has completely melted and the sauce is smooth and slightly thickened.
- Remove the saucepan from the heat. Stir in the freshly chopped basil. Taste the sauce and season with additional salt and black pepper as needed.
- Once the sausage is done, carefully remove it from the baking sheet and slice into 1-inch thick rounds. Add the sliced sausage and all the roasted tomatoes (along with any juices from the pan) directly into the saucepan with the creamy basil sauce. Stir gently to combine everything.
- Serve immediately. This dish is delicious over pasta, creamy polenta, gnocchi, or with a side of crusty bread to soak up the sauce.
Notes
Serving Suggestions: This recipe pairs beautifully with penne, rigatoni, or fettuccine. For a lower-carb option, serve it over zucchini noodles or cauliflower rice.
Variations: Feel free to add 2 cups of fresh spinach to the sauce at the same time as the basil; it will wilt down perfectly. You can also substitute the sausage with chicken or shrimp.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream if the sauce has thickened too much.
