Italian Sausage And Tomato Cream Sauce

Recipe Ingredients

1 lb	454g / 16oz	Hot or mild Italian sausage - links or bulk
1/4 lb	113g / 4oz	Small button mushrooms - halved
1		Red onion - chopped
2 teaspoons	10ml	Tomato paste
2		Garlic cloves - chopped
6		Plum tomatoes - diced (large)
2 tablespoons	30ml	Finely-sliced basil
1/2 cup	73g / 2.6oz	Chopped parsley
1 1/2 cups	355ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

If using links, remove sausage from casings. Cook sausage meat until browned, 4 to 6 minutes, in large skillet over medium-high heat, breaking up pieces with wooden spoon during cooking. Remove meat to paper towel to drain. Pour off and discard all but 1 tablespoon fat from skillet.

Reduce heat to medium, return skillet to heat and add mushrooms and red onion. Cook, stirring, until mushrooms begin to release their moisture and onions are translucent, about 4 minutes. Add tomato paste and cook 2 minutes.

Add cooked sausage, garlic and tomatoes with any collected juice. Stir and scrape any browned bits from bottom of skillet. Add basil, parsley and whipping cream. Cook until just heated through, about 1 minute, making sure sauce doesn't come to a boil.

Remove from heat, taste sauce and season if needed with salt and pepper to taste.

This recipe yields 6 servings.

Each serving: 433 calories; 447 mg sodium; 125 mg cholesterol; 40 grams fat; 9 grams carbohydrates; 11 grams protein; 0.75 gram fiber

Source:
The Los Angeles Times, 10-21-1998

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