Peasant Pasta
Recipe By: Rachael Ray
1 tablespoons extra-virgin olive oil -- 1 turn of the pan
1/2 pounds hot Italian sausage -- available in bulk at butcher
counter or, 2 links, casings removed
1 pounds sweet Italian sausage -- available in bulk at butcher
counter or, 4 links, casings removed
(I only used a pound of sweet sausage)
3 to 4 cloves garlic -- chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas (I will add more next time)
24 leaf fresh basil -- torn or thinly sliced
1 pounds penne rigate pasta -- cooked to al dente
Grated Italian cheese -- for passing (I put a bunch in with the
pasta also)
Next time I will either use half hot and half sweet sausage or put some
red chili flakes in it) Heat a large, deep skillet over medium high heat.
Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble
sausage meat as it browns. Add chopped garlic to the pan. When all of the
crumbles have browned evenly, deglaze the pan drippings using chicken or
vegetable broth. Stir in crushed tomatoes and bring the sauce up to a
bubble, then reduce the heat to a simmer. Stir cream into your sauce,
this will blush the color and cut the acidity of the tomatoes. Season
with salt and pepper. Stir peas and basil into your sauce to combine.
Toss hot drained penne rigate in pan with the sauce, then transfer pasta
to serving bowl.
Recipe Notes
This recipe took no time at all to put together and I brought it to
work today for the kids and everyone has loved it. If you do the
pasta and sausage at the same time it takes around 15 - 20 minutes to
fix and is even better the next day. If you are time challenged and
have kids coming home from school, this is a keeper.
joe
http://www.terrypogue.com/Terry
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