Creamy Tomato Basil Pasta with Sausage

Serves 4

Prep time: 5 minutes | Cook time: 40 minutes

Ingredients:

2 tablespoons avocado oil, divided
¼ cup diced onion
2 cloves garlic, minced
¾ pound tomatoes, diced
1 bay leaf
¼ teaspoon oregano
¼ teaspoon salt + more for pasta
Pinch of black pepper
¼ cup basil leaves + reserve a bit for garnish
2 tablespoons cashews
8 ounces pasta (feel free to use your favorite pasta; sub with gluten-free if needed)
2 (4-ounce) sausages
1 teaspoons red chili flakes (optional)
Parmesan cheese, for topping

Directions:

Place large skillet over medium-high heat and allow to heat up before adding 1 tablespoon avocado oil. Once oil is hot and begins to shimmer, add in diced onion.
Sauté onion until translucent, about 4-6 minutes. Add in garlic and sauté for 30 seconds. Add in tomatoes, bay leaf, and oregano. Cover and bring to a simmer for 15-20 minutes.
Remove the bay leaf from the tomatoes and carefully transfer to a blender. Add basil, cashews, salt, and pepper and blend until creamy. If the sauce is a bit thick, slowly add water as needed to reach a sauce that is smooth but not runny. Set aside.
Bring a large saucepan of salted water to a rolling boil and cook pasta according to package – this will vary depending on the type of pasta chosen.
While the pasta is cooking, place the same skillet from the tomato sauce back over medium-high heat and add in remaining avocado oil. Add sausage and red chili flakes. Use a wooden spoon to break up the meat into bite-sized pieces. Cook for 6-8 minutes, stirring occasionally until the meat is no longer pink. Turn off heat and set aside.
Drain the pasta and return to saucepan along with tomato basil sauce and sausage. Place over medium heat for 1-2 minutes, until dish is hot. Serve with a sprinkle of parmesan cheese and a chopped fresh basil. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

Recipe created by:

www.JennaBeeNutrition.com | Portland, Oregon | hello@JennaBeeNutrition.com