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    Peasant Pasta


    Source of Recipe


    Avery Lucas

    List of Ingredients




    1 tablespoon extra-virgin olive oil, 1 turn of the pan
    1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
    1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
    3 to 4 cloves garlic, chopped, optional
    1/2 cup chicken or vegetable broth
    1 (28-ounce) can crushed tomatoes
    1/2 cup heavy cream
    Salt and freshly ground black pepper
    1 cup frozen green peas
    24 leaves fresh basil, torn or thinly sliced
    1 pound penne rigate pasta, cooked to al dente
    Grated Italian cheese, for passing
    salt and fresh ground pepper to taste

    Recipe



    Bring water to a boil,(dont forget the salt) cook pasta to al dente- about 5-7 minutes.

    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 salt, pepper, and 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.

 

 

 


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