Creamy Sausage and Tomato Pasta

Sometimes I forget how much I like certain foods because I don't eat them very much. Sausage is one of these foods. Whenever I actually eat it I'm like, "Oh yeah, this stuff is actually yummy!" I saw this recipe and thought it would only be so-so, but I wanted to try it anyway because I am big into trying different things right now... obviously. :-) It ended up being much better than I thought!


Creamy Sausage and Tomato Pasta
Source: Wylie Tidwell
Makes 4-6 servings

4-5 Italian sausages (about 1 pound) found in the fresh meat department (I used spicy turkey Italian sausage; I really think a spicy sausage adds a lot of flavor)
1 cup chopped onion
3 cloves garlic, minced
1 (16 ounce) can Italian style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup heavy cream
5-6 big leaves of fresh basil, chopped
12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
grated Parmesan for topping

Directions:
1) Cook the pasta in salted water al dente, according to package directions.
2) While pasta is cooking, brown the sausages and cut them into slices - little circles (I actually removed the casings and then browned and crumbled the sausages like you would ground beef).
3) Add the onions and garlic to the sausage and saute for a couple of minutes.
4) Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
5) Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
6) Add the fresh basil and let it simmer for a few minutes.
7) Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with crusty garlic bread.


It seems to be rare for me these days, but I actually cooked this one exactly like it says to, with all the exact ingredients that it calls for. Like the chef, I also used spicy sausage and I thought that was a nice touch. The more flavorful, the better. Me and my husband both enjoyed this pasta a lot. It isn't amazing, and if you don't really like sausage all that much then you definitely shouldn't make this, but it is something that I'll definitely make again. Simple, different, and flavorful. That's right down my alley.