Marry Me Sausage Pasta: The Ultimate Comfort Food Recipe

Marry Me Sausage Pasta: the name alone promises a dish so irresistible, so utterly delicious, that it could inspire a proposal! But does it live up to the hype? Absolutely! This creamy, dreamy pasta dish has taken the internet by storm, and for good reason. It’s not just a meal; it’s an experience, a symphony of flavors that will leave you craving more.

While the exact origins of “Marry Me Pasta” are shrouded in a bit of mystery, its popularity is undeniable. Some say it originated in the culinary world of celebrity chefs, while others believe it’s a modern creation born from the depths of food blogs and social media. Regardless of its precise history, this dish has quickly become a beloved comfort food for people around the globe.

What makes Marry Me Sausage Pasta so special? It’s the perfect combination of rich, savory sausage, sun-dried tomatoes bursting with concentrated sweetness, and a creamy, garlicky sauce that coats every strand of pasta. The texture is divine – the slight chewiness of the pasta, the tender sausage, and the velvety sauce create a truly satisfying bite. Plus, it’s surprisingly easy to make! In under an hour, you can have a restaurant-quality meal on your table, ready to impress your loved ones (or maybe even inspire a proposal of your own!). So, are you ready to discover the magic of this viral sensation? Let’s get cooking!

this Recipe

Ingredients:

• 1 pound Italian sausage, sweet or hot (I prefer sweet for this recipe!)
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh basil, plus more for garnish
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for a little kick!)
• Salt and black pepper to taste
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1 cup chicken broth

Preparing the Sausage and Vegetables:

1. First, let’s get the sausage going! Remove the sausage from its casings (if using links) and crumble it into a large skillet or Dutch oven. I like to use my hands for this, it’s just easier. Cook over medium-high heat, breaking it up with a spoon, until it’s browned and cooked through. This usually takes about 7-10 minutes. Make sure there’s no pink left!
2. Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside in a bowl. Leave the rendered fat in the skillet – that’s where all the flavor is!
3. Now, add the olive oil to the skillet with the sausage fat. Heat it over medium heat. Add the chopped onion and cook until it’s softened and translucent, about 5-7 minutes. You want it to be nice and sweet, not burnt. Stir occasionally to prevent sticking.
4. Next, add the minced garlic and chopped red bell pepper to the skillet. Cook for another 2-3 minutes, until the garlic is fragrant and the bell pepper is slightly softened. Be careful not to burn the garlic, it can get bitter quickly!
5. Add the chopped sun-dried tomatoes to the skillet and cook for another minute. The sun-dried tomatoes add a burst of intense flavor that really elevates this dish.

Creating the Sauce:

1. Pour in the crushed tomatoes and tomato sauce. Stir well to combine everything.
2. Add the dried oregano and red pepper flakes (if using). Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
3. Pour in the chicken broth. This will help to deglaze the pan and create a richer sauce.
4. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes for even more flavor. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.
5. While the sauce is simmering, cook the pasta according to the package directions. Be sure to salt the pasta water generously – this is your only chance to season the pasta itself! Cook it until it’s al dente, meaning it’s still slightly firm to the bite.
6. Reserve about 1 cup of the pasta water before draining the pasta. This starchy water is liquid gold and will help to create a creamy, emulsified sauce.

Bringing It All Together:

1. Once the sauce has simmered and the pasta is cooked, add the cooked sausage back to the skillet with the sauce. Stir to combine.
2. Pour in the heavy cream and stir until the sauce is smooth and creamy. The heavy cream adds richness and decadence to the sauce, making it truly irresistible.
3. Add the grated Parmesan cheese and stir until it’s melted and incorporated into the sauce. The Parmesan cheese adds a salty, nutty flavor that complements the other ingredients perfectly.
4. Now, add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired consistency. I usually add about 1/2 cup, but you may need more or less depending on how much liquid evaporated during simmering.
5. Stir in the chopped fresh basil. The fresh basil adds a bright, herbaceous note that balances the richness of the sauce.

Serving:

1. Serve the Marry Me Sausage Pasta immediately. Garnish with extra grated Parmesan cheese and fresh basil, if desired. A sprinkle of red pepper flakes is also a nice touch for those who like a little heat.
2. This pasta is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up all that delicious sauce.
3. Enjoy! I hope this pasta brings you as much joy as it brings me. It’s the perfect comfort food for a cozy night in, and it’s sure to impress anyone you share it with.

Tips and Variations:

• Spice it up: If you like a spicier dish, use hot Italian sausage instead of sweet, and add an extra pinch of red pepper flakes to the sauce. You could also add a chopped jalapeño pepper to the skillet along with the onion and garlic.
• Add more vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, zucchini, or spinach. Just add them to the skillet along with the red bell pepper and garlic.
• Use different cheese: If you don’t have Parmesan cheese on hand, you can use Pecorino Romano or Asiago cheese instead.
• Make it vegetarian: To make this dish vegetarian, simply omit the sausage and add more vegetables. You could also add some plant-based sausage crumbles for a similar flavor and texture.
• Make it ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply cook the pasta and combine it with the sauce.
• Freezing: This pasta freezes well. Allow to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Why is it called “Marry Me Pasta”?

The name “Marry Me Pasta” comes from the idea that this dish is so delicious, it will make anyone want to marry you! It’s a bold claim, but I think it’s true. This pasta is rich, creamy, and flavorful, and it’s sure to impress anyone you serve it to. It’s the perfect dish to make for a special occasion, or just for a cozy night in with your loved ones.

Serving Suggestions:

• Serve with a side of garlic bread to soak up the extra sauce.
• Pair with a crisp green salad with a light vinaigrette.
• A glass of red wine, such as Chianti or Merlot, complements the flavors of the pasta perfectly.
• For dessert, try a classic Italian tiramisu or a simple bowl of fresh berries.

Storage Instructions:

Store leftover Marry Me Sausage Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of milk or broth if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook it.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

• Calories: 700-800
• Fat: 40-50g
• Saturated Fat: 20-25g
• Cholesterol: 150-200mg
• Sodium: 800-1000mg
• Carbohydrates: 60-70g
• Fiber: 5-7g
• Sugar: 10-12g
• Protein: 30-35g

Ingredient Substitutions:

• Sausage: If you don’t have Italian sausage, you can use any type of sausage you like, such as chorizo, andouille, or even chicken sausage.
• Pasta: Feel free to use any type of pasta you prefer. Penne, rigatoni, fusilli, and farfalle all work well.
• Tomatoes: If you don’t have crushed tomatoes, you can use diced tomatoes or tomato puree instead.
• Heavy Cream: For a lighter version, you can use half-and-half or milk instead of heavy cream. However, the sauce will be less rich and creamy.
• Parmesan Cheese: If you don’t have Parmesan cheese

  

  Conclusion:

  This Marry Me Sausage Pasta isn’t just another pasta dish; it’s a flavor explosion waiting to happen, a comforting hug in a bowl, and a guaranteed crowd-pleaser. Seriously, if you’re looking for a recipe that’s both incredibly easy to make and unbelievably delicious, then look no further. The creamy, sun-dried tomato sauce, perfectly cooked sausage, and al dente pasta create a symphony of textures and tastes that will have you craving it again and again. It’s the kind of meal that makes weeknights feel special and special occasions feel even more memorable.

  But what truly sets this recipe apart is its versatility. While I’ve shared my go-to version, feel free to get creative and adapt it to your own preferences. Want to add a little heat? A pinch of red pepper flakes will do the trick. Prefer a vegetarian option? Simply swap out the sausage for some sautéed mushrooms or roasted vegetables like bell peppers and zucchini. Spinach or kale can also be stirred in during the last few minutes of cooking for an extra boost of nutrients and flavor.

  Serving Suggestions and Variations:

  * For a complete meal: Serve this pasta with a side of garlic bread or a simple green salad. The crusty bread is perfect for soaking up all that delicious sauce, and the salad provides a refreshing contrast to the richness of the pasta.
  * Elevate the presentation: Garnish with fresh basil or parsley for a pop of color and aroma. A sprinkle of grated Parmesan cheese is always a welcome addition, too.
  * Spice it up: Add a dash of hot sauce or a pinch of cayenne pepper to the sauce for an extra kick.
  * Make it lighter: Use turkey sausage instead of Italian sausage to reduce the fat content. You can also use a lighter cream or even Greek yogurt for a tangier sauce.
  * Add more vegetables: Sauté some chopped onions, garlic, and bell peppers before adding the sausage for a more flavorful and nutritious dish.
  * Cheese Lovers: Stir in some mascarpone cheese at the end for an even creamier and richer sauce. A sprinkle of mozzarella on top and a quick broil in the oven will create a cheesy, bubbly masterpiece.

  I’m confident that this Marry Me Sausage Pasta will become a staple in your recipe repertoire. It’s the perfect dish for a romantic dinner, a family gathering, or even a quick and easy weeknight meal. The beauty of this recipe lies in its simplicity and its ability to be customized to your liking.

  So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. And most importantly, don’t forget to share your experience with me! I’d love to hear how you made it your own and what your loved ones thought. Tag me in your photos on social media, or leave a comment below. I can’t wait to see your creations and hear your stories. Happy cooking!

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  Marry Me Sausage Pasta: The Ultimate Comfort Food Recipe

  Creamy pasta with Italian sausage, sun-dried tomatoes, and a rich Parmesan sauce.

  Prep Time15 minutes

  Cook Time35 minutes

  Total Time50 minutes

  Category: Dinner

  Yield: 6-8 servings

  Save This Recipe

  Ingredients

  • 1 pound Italian sausage, sweet or hot (I prefer sweet for this recipe!)
  • 1 pound pasta (penne, rigatoni, or your favorite shape)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a little kick!)
  • Salt and black pepper to taste
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup chicken broth

  Instructions

  1. Prepare the Sausage: Remove sausage from casings (if using links) and crumble into a large skillet or Dutch oven. Cook over medium-high heat, breaking it up, until browned and cooked through (7-10 minutes). Remove sausage with a slotted spoon and set aside. Leave the rendered fat in the skillet.
  2. Sauté Vegetables: Add olive oil to the skillet with the sausage fat. Heat over medium heat. Add chopped onion and cook until softened and translucent (5-7 minutes). Add minced garlic and chopped red bell pepper; cook for 2-3 minutes until fragrant and slightly softened. Add chopped sun-dried tomatoes and cook for another minute.
  3. Create the Sauce: Pour in crushed tomatoes and tomato sauce. Stir well. Add dried oregano and red pepper flakes (if using). Season with salt and black pepper to taste. Pour in chicken broth.
  4. Simmer the Sauce: Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes for even more flavor. Stir occasionally.
  5. Cook the Pasta: While the sauce simmers, cook pasta according to package directions. Salt the pasta water generously. Cook until al dente. Reserve 1 cup of pasta water before draining.
  6. Combine: Add cooked sausage back to the skillet with the sauce. Stir to combine.
  7. Creamy Finish: Pour in heavy cream and stir until smooth and creamy. Add grated Parmesan cheese and stir until melted and incorporated.
  8. Toss with Pasta: Add cooked pasta to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add reserved pasta water until desired consistency is reached.
  9. Add Basil: Stir in chopped fresh basil.
  10. Serve: Serve immediately. Garnish with extra grated Parmesan cheese and fresh basil, if desired.

  Notes

  • Spice it up: Use hot Italian sausage and add extra red pepper flakes.
  • Add more vegetables: Mushrooms, zucchini, or spinach can be added.
  • Use different cheese: Pecorino Romano or Asiago cheese can be substituted for Parmesan.
  • Make it vegetarian: Omit the sausage and add more vegetables or plant-based sausage crumbles.
  • Make it ahead: The sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Freezing: This pasta freezes well. Allow to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.