Peasant Pasta

Photo: flickr user [177]

Ingredients

(or 2 links, casings removed)

1 pound bulk sweet Italian sausage

(or 4 links, casings removed)

3 garlic cloves - (to 4) (optional), chopped

1 can crushed tomatoes - (28 oz)

Coarse salt to taste

Freshly-ground black pepper to taste

1 cup frozen green peas

24 leaves fresh basil torn or thinly

sliced

1 pound penne rigate pasta cooked al dente

Grated Italian cheese for passing

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.

This recipe yields 6 servings.

4.0 servings

Saturday, February 13, 2010 - 2:04am

Anonymous