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Peasant Pasta
Peasant Pasta
from Rachael Ray
1 T. extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3-4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
28-ounce can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper (may omit salt, if preferred)
1 cup frozen green peas, optional
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente (may substitute farfalle pasta)
Grated Italian cheese
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. Top with grated cheese, if desired.
Yield: 6 Servings
from Rachael Ray
1 T. extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3-4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
28-ounce can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper (may omit salt, if preferred)
1 cup frozen green peas, optional
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente (may substitute farfalle pasta)
Grated Italian cheese
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. Top with grated cheese, if desired.
Yield: 6 Servings