Italian Sausage Tomato Pasta

Stir in the tomato paste and cook for 2-3 minutes, letting it darken slightly and coat the sausage mixture. This step gives the sauce a deeper tomato flavor.

Sprinkle the flour evenly over the sausage mixture. Stir constantly for 1-2 minutes, until the flour is fully absorbed and no dry patches remain.

Gradually pour in the water, about 1/4 cup at a time, stirring well after each addition to keep the sauce smooth. Add more water as needed until the sauce is thick but spoonable.

Season the sauce with onion powder, garlic powder, Italian seasoning, black pepper, crushed red pepper flakes, Creole seasoning, and dried parsley. Taste before adding extra salt, since sausage and Creole seasoning can already be salty.

Reduce the heat to low and simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens and the flavors come together.

While the sauce simmers, cook the angel hair pasta according to the package directions until al dente. Reserve a little pasta water if you want to loosen the sauce later, then drain.

Return the hot pasta to the pot or a large bowl. Add butter or margarine, the remaining black pepper, a light sprinkle of garlic powder if desired, parsley, and the ice cubes. Toss until the butter melts, the ice cools the pasta slightly, and the strands are lightly coated.

Divide the seasoned pasta among plates or bowls. Spoon the sausage tomato sauce generously over the top, or toss everything together in the pan. Finish with extra parsley and grated Parmesan cheese, if using.