Peasant Pasta

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
1/2 lb	227g / 8oz	Bulk hot Italian sausage
		= (or 2 links, casings removed)
1 lb	454g / 16oz	Bulk sweet Italian sausage
		= (or 4 links, casings removed)
3		Garlic cloves - (to 4) - (optional), chopped
1/2 cup	118ml	Chicken or vegetable broth
1		Crushed tomatoes - (28 oz)
1/2 cup	118ml	Heavy cream
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Frozen green peas
24		Leaves fresh basil - torn or thinly
		Sliced
1 lb	454g / 16oz	Penne rigate pasta - cooked al dente
		Grated Italian cheese - for passing

Recipe Instructions

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.

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

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.

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B57) - from the TV FOOD NETWORK

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