Thursday, October 11, 2012

Bowtie Pasta in Cream Sauce with Sausage

This is an old recipe book that belong to one of my friends. When she was cleaning out cookbooks, she gave me this one. It was good, but I'm not sure I will be making it again. It is by Lisa Kurek in Fine Fighter Fare.

1 teaspoon butter
1 teaspoon olive oil
1 medium onion
3 cloves garlic, minced
1 pound sweet Italian Sausage, casings removed
2/3 cup dry white wine
1 (14oz) can diced tomatoes
1 cup whipping cream (or substitute half and half)
6 tablespoons chopped Italian parsley
1 pound bow tie or penne pasta, cooked and drained (I didn't think it needed that much pasta so I only cooked about 1/2 a pound
1 cup grated Paremsan cheese
Melt butter and oil in large skillet over medium-high heat. Add onions and garlic and saute until golden brown and tender. Add sausage and saute until cooked through, breaking up with the back of a spoon. Drain excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer 3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in parsley and Parmesan cheese. Remove from heat and combine with the pasta. Transfer to a large serving bowl.

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