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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, March 28, 2011

Creamy Sausage Pasta

Some days I am pretty sure my husband has some sort of Italian heritage hiding behind all the German.  Half of his favorite recipes contain pasta, tomato sauce, and cheese....lots of cheese.  This recipe delivers as a family favorite, using Italian sausage links in a creamy tomato sauce. 

Creamy Sausage Pasta
from food,com

1 tbl. olive oil
1/2 lb. Italian Sausage link, casings removed
1/4 tsp cushed dried red pepper flakes
1/4 c. diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 oz) can Italian plum tomatoes, drained and coarsely chopped
3/4 c. whipping cream
1/4 tsp. salt
6 oz pasta
1 1/2 tbl minced parsley
grated parmesan cheese

Heat the oil in a large skillet over medium heat.  Add the sausage and crushed red pepper and cook until no longer pink.  Add the onion and the garlic (could this smell any better???) and cook until the onion is tender and sausage is brown.  Add the tomatoes, cream, and salt and simmer until the mixture thickens slightly, about 4-6 minutes.  Cook the pasta in a large pot of boiling water, drain.  Combine the pasta and the sauce, sprinkle with parsley and parmesan.  (The directions on the website say that this can be made ahead of time, just stop after the mixture is thickened and before you cook the pasta.  When you're ready to cook, boil the pasta and simmer the sauce until thick).



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