Peasant Pasta

Name: Peasant Pasta
Ingredients: 1 tablespoon extra-virgin olive oil; hot Italian sausage pound bulk; 2 casings links, removed; 1 pound sweet italian sausage bulk; 4 casings links, removed; 3 garlic cloves to 4, optional, chopped; 1 cup chicken broth; 1 can crushed tomatoes 28 oz; 1 cup heavy cream; coarse salt to taste; freshly ground black pepper to taste; 1 cup frozen peas; 24 leaves fresh basil torn or thinly; 1 pound pasta penne rigate, cooked al dente; Italian cheese Grated, for passing

15 ingredients

4 steps

Ingredients

1 tablespoon extra-virgin olive oil
hot Italian sausage pound bulk
2 casings links, removed
1 pound sweet italian sausage bulk
4 casings links, removed
3 garlic cloves to 4, optional, chopped
1 cup chicken broth
1 can crushed tomatoes 28 oz
1 cup heavy cream
coarse salt to taste
freshly ground black pepper to taste
1 cup frozen peas
24 leaves fresh basil torn or thinly
1 pound pasta penne rigate, cooked al dente
Italian cheese Grated, for passing

Directions

1

Heat a large, deep skillet over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns.
2

Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth.
3

Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper.
4

Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.