Pasta w/ Sausage, Tomatoes & Cream
Ingredients
- 1 12- oz package pasta
- 2 Tbsp olive oil
- 1 lb spicy Italian sausage casings removed and crumbled
- 1/2 tsp red pepper flakes
- 1/2 cup onion diced
- 4 cloves garlic minced
- 1 28-oz can Italian-style plum tomatoes drained and coarsely chopped
- 1 1/2 cups heavy cream
- 1/2 tsp salt
- 3 Tbsp fresh flat-leaf parsley minced
- 1 can of quartered artichokes drained
Instructions
- 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.
- Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Add artichokes. Simmer until mixture thickens, 8 to 10 minutes.
- Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
- Serve with a green salad and toasty garlic bread.
Notes
- When you drain the tomatoes and artichokes, save the juice and use that to thin the sauce, if it needs it
- Use Bow Tie pasta or Penne or even Rotini. Just about any pasta will work with this recipe
- When cooking pasta, make sure that the water is as salty as the sea
- Sweet Italian sausage can be substituted for sspicy. These sausages are often found in plastic 1-lb chubs. If all you can get are Italian links, just open them up and scrape the sausage into the skillet
- Short on time? Use minced garlic in a jar