Peasant Pasta

4.7(168)

by Rachael Ray·published 2016-11-18

ItalianMain Dish

Servings

6 servings

Total time

—

Calories / serving

658 kcal

Ingredients (12)

serves

1 tablespoon extra-virgin olive oil, 1 turn of the panolive-oil
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removedhot-italian-sausage
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removedsweet-italian-sausage
3 to 4 cloves garlic, chopped, optionalgarlic
1/2 cup chicken or vegetable brothchicken
1 (28-ounce) can crushed tomatoestomato
1/2 cup heavy creamheavy-cream
Salt and freshly ground black peppersalt-and-pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly slicedbasil
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Instructions (1 steps)

01Heat 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.

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Not rich — missing servings, total time, or calories.