Peasant Pasta
By: Anonymous
Published: Saturday, February 13, 2010 - 2:04am

Ingredients




1 tablespoon extra-virgin olive oil
pound bulk hot Italian sausage
(or 2 links, casings removed)
1 pound bulk sweet Italian sausage
(or 4 links, casings removed)
3 garlic cloves - (to 4) (optional), chopped
cup chicken or vegetable broth
1 can crushed tomatoes - (28 oz)
cup heavy cream
Coarse salt to taste
Freshly-ground black pepper to taste
1 cup frozen green peas
24 leaves fresh basil torn or thinly
sliced
1 pound penne rigate pasta cooked al dente
Grated Italian cheese for passing

Preparation

1 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. 2 Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. 3 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. 4 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. 5 This recipe yields 6 servings.