Make This Tomato Cream Sauce. Seriously, Do It Now!
Antoine started school last week. He’s getting a graduate degree in publishing and takes night classes three nights a week. It’s pretty lonely and sad around here without him. No, really. I can’t even tell you how awful it is not to have someone mocking Kim and Kourtney as I try to watch Keeping Up With the Kardashians. Alright, fine. You’ve twisted my arm. I’ll tell you the truth, part of me is sad to be chillin’ all by my lonesome three nights a week. But the other part of me? ECSTATIC! Not only do I get to catch up on all of my terrible amazing reality shows, I can experiment in the kitchen without the A-Man distracting me or throwing in suggestions.
My first solo kitchen project? Coming up with another go-to pasta recipe. If you haven’t noticed Antoine and I are both huge fans of meals that are hearty and easy to prepare. And we like ‘em even more if they use some form of noodles. In honor of Antoine’s first week, I decided to come up with something that would really speak to his palate. I didn’t think I my heart (or hips!) could take a butter and bacon focused dish. So, I moved on to his next two favorite ingredients: Sausage and Cream! Here’s what I came up with…
I decided to do a slight twist on a a traditional meat sauce….with a hint of cream added to counteract the spicy sausage I wanted to use. First step? Chopping up some onions and garlic!
Now let those chopped goodies sit on the sidelines for a bit while you brown up spicy Italian sausage.
I decided I wanted chunky slices of sausage, but if you prefer you can remove the meat from the casing and brown it that way. If you do it my way, let it cook until it’s almost done. Then remove them from the pan and slice them in 1/2 inch rounds.
Then throw it back in the pan with the onion and garlic. Cook that (on medium heat) until the onion is nice and tender.
All that’s left is to throw in a big can of crushed tomatoes and a little bit of heavy cream. What do you get? This beautiful pink sauce!
Oh, and don’t forget the pasta! I like a nice penne with this sauce, but bow-tie or fusilli would work too.
Toss everything together and top it with some chopped basil and Parmesan. Then enjoy it like Antoine did– he went back for third and fourth helpings!
Tomato Cream Sauce With Spicy Sausage
Adapted From Bon Appetit
- 1 lb penne pasta
- 1 lb spicy Italian sausage
- 28 oz can of crushed tomatoes
- 1/2 cup heavy cream
- 1 large onion, diced
- 3 garlic cloves, diced
- 1/3 cup basil, chopped
- 1/2 cup Parmesan, grated
Heat a skillet with deep sides over medium heat. Add sausages (no need to add olive oil, the sausage has enough fat to keep it from sticking) and brown on all sides until almost completely cooked through. Remove sausages and slice into 1/2 inch rounds. Return sausage to the skillet and add the diced garlic and onion. Cook until onion is tender (about five minutes). Add the can of crushed tomatoes and heavy cream. Bring to simmer and cook for another three minutes. Add salt and pepper to taste.
In the meantime, bring a large pot of water to boil and add a few dashes of salt and a dollop of olive oil to the water. Cook the penne for 8-10 minutes (until al dente). Drain in a colander and return the pasta to the pot. Pour sauce over pasta and mix well. Spoon into bowls and top with a generous pinch of chopped basil and Parmesan.