Recipes

[DiAnne]

This is a really old recipe that had fallen out of favor in my house because of the fat and calorie content.  We had it last night just for a treat.

12 oz of bow tie pasta
1 T olive oil
1 pound of hot Italian sausage, casings removed and crumbled if necessary
1/2 t red pepper flakes
1 large onion, diced
3 cloves of garlic minced

1 t dried basil
1 t dried oregano
1/2 t fennel seeds
1 - 28 oz can Italian-style plum tomatoes, drained and coarsely chopped
1 to 1-1/2 cups heavy cream
1/2 t Kosher salt
3 T fresh parsley, minced

Cook pasta according to directions, drain.

Heat oil in large deep skillet over medium heat.  Cook sausage and pepper flakes until sausage is evenly browned.  Stir in onion and garlic.  Cook until onion is tender.  Add basil, oregano, fennel seeds and salt.  Stir in tomatoes and cream.  Simmer until mixture thickens, 8-10 minutes.  Add cooked pasta into sauce and heat through.  Sprinkle with parsley.

I served this on a platter and sprinkled the parsley over it.  You have you use your judgement on how much cream.  Original recipe called for 1-1/2 cups but I only used a little over a cup. 

[FastDogWalker2]

Yum!

[denisemb]

DiAnne, I've made a version of this from allrecipes.com and another plus is that it's fairly quick and easy!  My recipe doesn't have the basil, oregano and fennel seeds, so that sounds like a great addition for next time...thanks!