Tuesday, 19 May 2009
Pasta with Sausage, Tomatoes, and Cream
I was in the mood for a creamy, sausage-y pasta one night. I was dreaming about the Vodka Cream Pasta we made with the Eumundi Sausages mid-last year and wanted to recreate that flavour and texture.
The last couple of times I have tried to make the Vodka Cream Pasta I couldn't get it the way I wanted, it just didn't amalgamate the way it was supposed to.
This dish is a little different in its ingredients and flavours, but the overall creamy consistency is the same. If anything, this Pasta with Sausage, Tomatoes and Cream was even better than the Vodka Cream Pasta. If only I had some fantastic Eumundi Sausages to make it with.
It is very rich and on the sweet side from the tomatoes and the cream, but it is a fantastic meal for a special occasion or after a bad day.
Pasta with Sausage, Tomatoes and Cream
from GinnyP as posted on Recipezaar
1 tablespoon olive oil
225 g Italian sausage, casings removed and crumbled
1/4 teaspoon crushed chilli flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
400g tinned chopped tomatoes
3/4 cup pouring cream
1/4 tsp salt
cooked pasta (kept warm)
grated parmesan cheese
Heat oil in a heavy skillet over medium heat and add the sausage and chilli flakes. 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, for a futher time of about 7 minutes.
Add tomatoes, cream, and salt and simmer until mixture thickens slightly, about 4 minutes.
Bring sauce to a simmer and add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
Serve immediately, garnish with parmesan