Escape to the rustic Italian Countryside with this traditional sausage pasta, bursting with flavor from our Everyday Blend of herbs and spices alongside fresh sausage and creamy coconut milk sauce.
Prep: 5 minutes
Total: 15-20 minutes
Serves: 2-4
Ingredients:
1 lb penne-style pasta of choice
1 lb sliced Italian sausage (you can also use ground sausage, if you prefer)
1 Tablespoon Ava jane’s Kitchen Avocado Oil
1 cup full-fat canned coconut milk
½ sweet onion, minced
1 garlic clove, minced
½ tomato, diced
¼ cup olives, sliced
1 teaspoon Ava Jane’s Everyday Blend
½ teaspoon Colima Sea Salt
Fresh basil for garnish
Instructions:
Cook pasta according to your package directions.
Heat oil in a large skillet, then add in onion and garlic, sautéing for roughly 2 minutes or until fragrant.
Add in the sliced sausage and cook, stirring occasionally, until thoroughly cooked (about 5-6 minutes).
Add coconut milk to the skillet along with the Everyday Blend, salt, and olives. Let simmer for about 5 minutes, or until the coconut milk has thickened and reduced.
Remove from heat and stir in the pasta until thoroughly coated in the sauce.
Serve, garnished with fresh basil.
Easy to download PDF: Italian Sausage Pasta
I have tried many of your recipes, and my husband and I really like this one. It’s a very good substitute for Alfredo sauce. But I have a few comments because I’m old enough to be your grandmother, LOL.
First, you didn’t tell your readers when to add the diced tomato, usually toward the end so they don’t totally disappear or with the sausage if you do want them to mix with the sauce.
Second, 1 lb of pasta is really enough for 6 to 8 servings. I did cook the whole box, but 2/3 of it is now in the freezer for future meals.
Third, I used the full cup of coconut milk because said husband likes a lot of sauce. I used only 2 sausage links, one per person. I added sliced sweet red pepper to the onion and garlic. I actually used more garlic. I always cut back on the amount of salt and seasoning, again for the hubby. This actually made two perfect sized servings.
This is a great recipe to fiddle with using chicken or shrimp, too. The sauce is so tasty!
Thanks for your recipes. Keep them coming!
Delish ! I substituted broccoli slaw for the olives and tomatoes, added mushrooms…we had it for breakfast just now, perfect for a very snowy day. Thanks
Hey Ava, I’ve tried several of your recipes and really enjoyed them all. First I have to say my husband is a picky eater, it’s like feeding a child sometimes. Well he really liked this one, even after saying’ it sounded ok until I mentioned coconut milk’..eyeroll..anyway I followed the recipe except I used the tikyada gluten free pasta (I always used no boil method on the package & keep checking it every few minutes until its right). Amd one whole can of coconut milk.. Even enjoyed the leftovers. Thank you! I’m going to be making your Tuna & potatoes again soon too… very memorable we both loved it.