Looks like we've got an Italian theme going here--Sheila's minestrone yesterday and a pasta dish from me today! If you've had your fill of turkey/mashed potatoes/stuffing, a pasta dish is a delicious palate cleanser!
This recipe is from Marcella Hazan's "Marcella's Italian Kitchen." I used this cookbook so many times that it fell apart. I was lucky enough to find a pristine replacement at a library book sale for very little money. Come to think of it, most of my beloved cookbooks are falling apart--The Joy of Cooking, Julia Child's Mastering the Art of French Cooking, a volume by James Beard, two New York Times Cookbooks...funny but all my "diet" cookbooks seems to be in admirable shape!
I've adapted this recipe slightly to make a little more sauce (I know from experience that Italians eat their pasta with less sauce than Americans. A lot of people would have found my grandmother's lasagna "dry," but we thought it was perfect.) I've also used less cream--just enough to turn the sauce pink and give it the right consistency. Also, the dish calls for "ruote di carro" or wagon wheel shaped pasta. Now that I live in the land where pasta and tomato sauce are shelved in the "international foods" section of the grocery store, I can't easily come by that shape. I've found farfalle to be a perfect substitute.
1/2 pound breakfast or other mild sausage (NOT maple flavored)
2 tablespoons extra virgin olive oil (or less)
1 teaspoon chopped garlic
1 15-ounce can diced tomatoes (original recipe calls for 2/3 cup of whole tomatoes)
1/2 cup of heavy cream
salt & pepper
2 tablespoons chopped parsley (I find this optional but a nice touch)
1 pound cartwheels or farfalle or shape of your choice
Freshly grated parmesa
Slice the sausages into 1/4 thick rounds. Heat the olive oil in a pan and add the garlic. When the garlic is a pale gold, saute the sausages until nicely browned on all sides. Add the tomatoes, stir, and cook at a simmer for 20 minutes (15 will do if you're in a hurry.)
Add the cream (up to half a cup) and stir, simmering for several minutes to heat. Add salt, pepper and off heat stir in the parsley.
Serve over pasta with plenty of freshly grated parmesan.
|Use farfalle or whatever shape you prefer|
|Slice sausages into small rounds|
|Saute until golden brown|
|Coming March 2014|