Ingredients for Susan's Vegas Pasta Vegas Baby Vegas
- Half And Half
- 1 cup heavy whipping cream
- 1 (14.5 ounce) can diced tomatoes, undrained
- Dry Red Wine
- 4 garlic cloves, minced
- Shallots
- 1/2 tsp crushed red pepper flakes
- Scallops
- 1 tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 lb spaghetti
- 1 cup chopped onion
- 1 lb mild Italian sausage, casings removed
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/2 cup reserved pasta water
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How to Make Susan's Vegas Pasta Vegas Baby Vegas
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and red pepper flakes; cook for 1 minute more, until fragrant.
- Add Italian sausage to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in cherry tomatoes and cook for 5 minutes, until they begin to soften.
- Pour in heavy cream and bring to a simmer. Reduce heat and cook for 5 minutes, or until sauce has slightly thickened.
- Stir in Parmesan cheese and basil. Season with salt and pepper to taste.
- Add cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Serve immediately, topped with extra Parmesan cheese and fresh basil.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
15g
Fat
22g
Carbs
21g
