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Wow, it's been a while since I've shared a recipe, mostly because we've been sticking to our standard fare, and I haven't had much chance to experiment. Tonight was an exception, since Liz had to work late and Mookie was at school for rehersals and a date later, so I was on my own for dinner.
I found a recipe a while back at Cooks.com that was used as the starting point.
Bow Tie Pasta with Sausage in Tomato and Cream Sauce
1 Tbsp olive oil
1 lb sweet Italian sausage, casings removed and crumbled
1/8 tsp ground red pepper (more to taste)
1/2 diced onion
5 cloves minced garlic
1 14oz. can diced tomatoes (I used the roasted garlic flavor)
1 1/2 cup whipping cream
1/2 tsp salt
1/2 cup chopped broccoli
Bow Tie pasta
Minced fresh parsley
Grated Parmesan cheese
Heat the oil in a large heavy skillet. Add the sausage and red pepper and cook until the sausage is no longer pink, stirring frequently. Drain. Add the onion and garlic, cooking until the onion is tender and sausage is browned. Add the tomatoes, cream and salt. Simmer until the sauce thickens a little bit. Add the broccoli for the last 10 minutes of cooking time.
While the sauce is simmering, cook the pasta in rapidly boiling salted water. When done, drain well and top with sauce, parsley and parmesan cheese.
I made some garlic bread and a green salad. What I've been doing with my salads is instead of dressing I crumble a few savory crackers into it. There's a new Cheese Nip cracker called Twisters, and they have a wonderful Buffalo & Bleu Cheese cracker that's perfect for this. Nice zing.
I'm not a huge fan of tomato sauces, so I only used about half the amount of tomatoes that the recipe called for, and next time I'll use more garlic and broccoli. It's a nice change of pace, and makes enough to feed four to six people.
Posted by Ted at April 12, 2004 07:37 PM