Archive for the ‘Pasta’ Category

Bowties in Tomato Sausage Cream Sauce

Friday, March 19th, 2010

Or something. I put those words in a different order everytime I make/think about/mention this recipe. Good thing the title means nothing! Woot!

This is my husband’s mostest favoritestest bestest food ever. Or something. In fact, when he sees this post and realizes I made this while he was out of town… well I just don’t know what will happen. He might do something drastic, like send me a nasty IM or something. It won’t be pretty.

What to gather: olive oil, bowtie pasta, heavy cream (DO IT!), diced tomatoes, italian sausage, fresh basil, onion, garlic, salt, parmesan cheese (to be shown later), red pepper flakes

As I’ve done before, we are going to cut everything before we start. It makes it much less stressful when I’m trying to put it all together, plus it makes me feel like I have my own cooking show where people prepared everything and lined it up in little bowls for me so I could just toss it all together and cook it from raw to perfection during the commercial break.

But back to reality, lets start by removing the sausage from the casing. You just squeeze it on out of there.

I remove it in little bits, since we need it in little bits eventually anyway. Save a step / save a life. Not really. Just the step.

During this step, you might find this wily creature. Beware. She’s here for your sausage.

Finish removing all the sausage from the casing, while trying hard to ignore the dog that is currently staring into your soul.

Set it aside, high on a shelf. She’s just waiting for you to look away. Trust me, I know.

Cut the onion and garlic. Feel free to use a yellow onion. In fact I usually do. Today I just happened to have a ‘red’ one. Why do they call them red? Anyone in their right mind can see that this onion is purple.

And the basil. I like to start by rolling it up the long way.

And then chopping it the short way.

Now we’re ready to begin. Note that the pasta cooks for roughly the same time as the sauce simmers. So, now would be a good time to start the water boiling. By the time we get everything else in the pan, hopefully it will be boiling and they’ll both be done at the same time. If not, do not panic. Either of them can wait a couple minutes for the other.

Heat a large and deep skillet (it needs to be big enough to hold everything, including the pasta) and add the olive oil.

Then add the sausage that you so valiantly guarded from predators.

And add a bit of red pepper flakes. As much as you like. I’m a wimp, so I only added a touch. If you want to cry while eating, feel free to add more than this. (You could also use hot italian sausage if you are so inclined. Mine, however, is medium. Again – wimp.)

Saute this deliciousness over medium high heat until brown. Mmm.

Add the onions and garlic to the pan, and saute until the onions are tender.

Now we start to add the stuff our television staff has so kindly prepared for us. I imagine they’ll be by soon to do the dishes, too.

Drain the excess juice off the tomatoes, and add them.

Then the heavy cream. Yeah, baby.

A pinch or so of salt. Pinch pinch.

And the basil. Note: technically and aesthetically you shouldn’t really add the basil until the end, because it doesn’t need to be cooked to death. I, however, can not be bothered with these details and just threw it in at this step. Don’t be like me. I got excited.

Stir that around and simmer on low for 8-10 minutes. It will thicken slightly. You don’t want it so thick that it doesn’t cover the pasta, though, so don’t get carried away or anything.

Add your bowties to your boiling water. You boiled water, right? I TOLD YOU TO BOIL WATER! *ahem* Sorry. Add your bowties to your boiling water.

Mine took 12 minutes because they were bigger bowties. You might have smaller ones that cook faster. Just go by what the box says. That way I don’t steer you wrong on account of me not knowing the cook time of every single brand of bowties known to man. I know a lot of random crap, but sadly not that.

Once the noodles are done and drained, and the sauce is happily thickened, that’s pretty much it! Add the noodles to the sauce and combine.

Add some freshly grated parmesan just before serving.

Wooo boy. Good stuff.

Please don’t divorce me, honey. I’ll save you some!

Bowties in Tomato Sausage Cream Sauce

12 ounce pkg bowtie pasta
2 Tbsp olive oil
1 lb sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 tsp crushed red pepper flakes
3 cloves garlic, minced
1/2 cup diced onion
1 (28 oz) can diced tomatoes, drained
1 1/2 cups heavy cream
1/2 tsp salt
3 Tbsp minced fresh basil
Freshly grated parmesan

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat.
Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, cream, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and freshly grated parmesan.

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