World-Herald reader Christina Stella-Jackson pinned a simple recipe for pasta with sausage, tomatoes and cream. We tried it out for ourselves. It was a quick and easy recipe that doesn't call for much that you wouldn't already have in your home.
We've republished the recipe here, courtesy of blogark.com:
1 tablespoon olive oil
1/2 lb. sweet Italian sausage link, casings removed, crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 cloves garlic, minced
1 (14 ounce) can Italian plum tomatoes, drained, coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 tablespoons minced parsley
Grated parmesan cheese
Heat oil in a heavy skillet over medium heat. Add sausage and crushed red pepper. Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
Add tomatoes, cream, and salt. Simmer until mixture thickens slightly, about 4 minutes.
Cook pasta in large pot of boiling water. Drain.
Bring sauce to a simmer. Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
Divide pasta between plates. Sprinkle with parsley. Serve, passing Parmesan separately.
I was vegetarian for most of my young life, so I often struggle with cooking meat and meat-based sauces, but this recipe was easy enough, even for someone who has very limited experience. I opted to use chicken sausage instead of standard pork sausage. I also chose to add tomatoes first and let them simmer with the sausage, onion and garlic for six minutes before adding my cream and salt. This gave the sauce a bit more tomato flavor. I also used fresh basil to top it off, as opposed to the parsley.
The recipe only took me about 20 minutes to put together and had a lot of flavor for something so simple. It's a great choice for someone who wants to make a lot of tasty food quickly.
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