One of my mom’s favorite dishes is her creamy sausage pasta. She normally uses turkey italian sausages out of the casing, but I went with fresh pork sausage (the bottom one). It also uses some pasta sauce already made. This can be a homemade batch or some of a premade product. I used Classico creations Spicy Tomato Pesto.
She makes it with penne pasta, but I went with curly egg noodles this time. The proportions were altered by me a little bit. This is a VERY hearty dish and VERY tasty.
It calls for parsley, and I thought I’d share a tip my mom and I use. We chop up parsley (as well as cilantro) and freeze it in a jar with plastic covering so it stays fresh but doesn’t get icy. You can pull it out and use it whenever you like. It’s great when you don’t want to buy a big bunch for one recipe.
oh yeah that sausage looks good.
Oh and did I mention that it was done (pasta and sauce) in about 30 minutes? Looks like I can compete with Rachel Ray 🙂
Sausage Cream Pasta
1 lb pork sausage
3 cloves minced garlic
2 T italian parsley, chopped
6 oz cream cheese
Fry sausage until brown and add garlic. cook for a few minutes. Turn off heat and add cream cheese. Mix it all in and garnish with parsley.
2 shallots, minced
2 T garlic, minced
1/2 cup white wine
5 T Classico Spicy Tomato Pesto sauce
1 cup whipping cream
3/4 cup grated Parmesean
1 T italian parsley, chopped
12 oz bag of egg noodles (or a 1 lb bag of noodles)
In the same pan the sausage was cooked in, add 2 or 3 T olive oil and add shallots and garlic over medium heat. Cook 2-3 minutes. Add the wine and cook until reduced by half. Add the tomato sauce and stir it in for 2 minutes. Add cream and simmer 3 minutes. Add sausage and cheese, stir until well combined. Top with more parsley.
Mixing the cream into the sauce.
The finished product with sausage and some pepper.
Pair the pasta with an heirloom tomato topped with salt and pepper and a glass of 2007 Zwei.1 Zweigelt from Austria and it’s a good meal. Zweigelt is an interesting red wine if you like to try new things. This particular one is fruity with a little dryness. Zweigelt to Austria is like Cabernet or Merlot to America. Give it a shot.
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