Creamy Tomato Fettuccine

with Spinach & Thyme Breadcrumbs

30 MIN

+$3.99/serving 2 Servings

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add Hot Italian Pork Sausage

From the Test Kitchen

Here, ribbons of basil fettuccine are tossed in a savory tomato and crème fraîche sauce along with spinach and fresh grape tomatoes—first sautéed with woodsy thyme and piquant garlic. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with more garlic and fresh thyme.
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Nutrition

PER SERVING
Calories

1020 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Hot Italian Pork Sausage
½ lb Basil Fettuccine Pasta
1 bunch Thyme
2 cloves Garlic
¼ cup Panko Breadcrumbs
4 oz Grape Tomatoes
1 oz Salted Butter
2 Tbsps Tomato Paste
3 oz Baby Spinach
¼ tsp Crushed Red Pepper Flakes
¼ cup Grated Parmesan Cheese
2 Tbsps Crème Fraîche

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Halve the tomatoes.

2 Make the garlic-thyme breadcrumbs

In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate. Carefully discard the thyme sprigs. Immediately season with salt. Wipe out the pan.

3 Cook the sausage

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the tomatoes

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved tomatoes in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Carefully discard the thyme sprigs.

5 Make the sauce

Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the tomatoes are softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

6 Cook the pasta

Meanwhile, using your hands, carefully separate the pasta strands. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

7 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked sausage, sauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and parmesan. Enjoy!