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Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 lb bulk warm Italian sausage
- Â Â (or possibly 2 links, casings removed)
- 1 lb bulk sweet Italian sausage
- Â Â (or possibly 4 links, casings removed)
- 3 x garlic cloves - (to 4) (optional), minced
- 1/2 c. chicken or possibly vegetable broth
- 1 can crushed tomatoes - (28 ounce)
- 1/2 c. heavy cream
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 c. frzn green peas
- 24 x leaves fresh basil torn or possibly thinly
- Â Â sliced
- 1 lb penne rigate pasta cooked al dente
- Â Â Grated Italian cheese for passing
Directions
- Heat a large, deep skillet over medium-high heat. Add in extra-virgin extra virgin olive oil, 1 turn of the pan. Add in sausage meat. Crumble sausage meat as it browns.
- Add in minced garlic to the pan. When all of the crumbles have browned proportionately, deglaze the pan drippings using chicken or possibly 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 warm liquid removed penne rigate in pan with the sauce, then transfer pasta to serving bowl.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 6 servings | |
| Calories 537 | |
| Calories from Fat 407 | 76% |
| Total Fat 45.35g | 57% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 993mg | 41% |
| Potassium 584mg | 17% |
| Total Carbs 9.97g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.17g | 1% |
| Protein 22.52g | 36% |
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