This is another very quick dinner to put together. Lori of All that Splatters shared this recipe with me a few years ago and it quickly became a favourite.
TIP: I like to slice the sausage rather than crumble it. I parboil the sausage for a couple of minutes. Just long enough to firm them up. This makes removing the casings and slicing easier.
Home Cookin Chapter: Recipes From Thibeault’s Table
Pasta with Sausage, Tomatoes and Cream
2 tablespoons olive oil
1 pound sweet Italian sausage
1/2 teaspoon crushed red pepper
1/2 cup diced onion
3 cloves garlic, minced
1 28-ounce can Italian diced tomatoes
1-1/2 cups whipping cream
1/2 teaspoon salt
3/4 pound pasta (bowtie, rotini, etc.)
3 tablespoons fresh minced basil
1/4 cup chopped fresh parsley
Heat oil in large heavy skillet over medium heat. Remove casings from sausage, crumble and cook in oil with crushed pepper until sausage is no longer pink, about 7 minutes. Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly, about 4 minutes.
In a separate pot of boiling salted water, cook pasta al dente. Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. Serves 4.