Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add chopped onion (if using) and cook until softened, about 5 minutes. You can skip the onion if you prefer.
- Add the bulk sausage to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain off any excess fat if desired.
- Stir in the tomato paste and beef stock. Season with salt and pepper to your taste. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
- Pour in the light cream and stir to combine. Let the sauce simmer gently for another 2-3 minutes until slightly thickened. Be careful not to boil.
- While the sauce simmers, cook your pasta in a large pot of salted boiling water according to package directions until al dente. Drain the pasta well.
- 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 liking. For a spicier kick, you can add a pinch of red pepper flakes with the tomato paste.