Thursday, April 08, 2010

Penne with Spicy Tomato Cream Sauce

Penne with Spicy Tomato Cream Sauce

This is a variation on a recipe that included vodka.

1/4 cup extra virgin olive oil
4 cloves garlic (I always add a couple cloves more)
1/2 teaspoon crushed red pepper flakes
1 28oz can crushed tomatoes
3/4 teaspoon salt
1 lb penne pasta (I liked the mini-penne) cooked/drained al dente
1/2 cup heavy whipping cream
2 (3.5 oz) links sweet Italian sausage (or I like to get the Italian sausage at my local Nugget that is already crumbled and ready to go) [you could also substitute shrimp instead of sausage - note you will not need to cook the shrimp as long - do the garlic/red pepper and oil first - then add the shrimp]

In a large skillet, heat oil over med-high heat. Remove the casing from the sausage and cook, breaking up the meat until brown. Add garlic, red pepper and stir until garlic is golden brown.

Add the tomatoes, salt and bring to a boil. Reduce the heat to low and simmer 15 min.

Add the cream and bring to a boil, reduce to low and add the pasta, toss and serve.


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