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Creamy bowties with sausage and tomatoes
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Happy NEW YEAR TO YOU! It's been an extremely busy one
for me here and we had a lot of sickness which I am most
grateful to have finally moved beyond. Prior to that for
the kids and I this was by far the biggest of our toffee
making adventures with 30lbs I could not have done it
without my helpers. We even came up with toffee sticks
which were chocolate dipped pretzel rods rolled in toffee
and nuts and got a great review. There is a reason we only
make this at holiday time!
We have made it through the leftovers and looking for
something simple so I've settled on a favorite pasta recipe
for CREAMY BOW TIES WITH SAUSAGE & TOMATOES which I happen
to think is out of this world! A note of caution though...
bake up some french bread (either from scratch or from the
fridge tube) to go along with it and you'll be on the couch
for the night. So much for those new years resolutions -
exercise moderation I say.
RECIPE: CREAMY BOW TIES WITH SAUSAGE & TOMATOES
2 tablespoons Olive oil
1 pound Sweet Italian sausage, crumbled
1/2 teaspoon Dried red pepper flakes
1/2 cup Diced onions
3 cloves Garlic, minced
1 can Italian plum tomatoes, Drained and coarsely chopped
1 1/2 cup Whipping cream
1/2 teaspoons Salt
12 ounce Bow tie pasta
3 tablespoons Minced fresh parsley
Freshly grated Parmesan Cheese
Heat oil in heavy large skillet over medium heat. Add sausage
and pepper flakes. Cook until sausage is no longer pink,
stirring frequently, about 7 minutes. Add onion and garlic to
skillet and cook until onion is tender and sausage is light
brown, stirring occasionally, about 7 minutes. Add tomatoes,
cream and salt. Simmer until mixture thickens slightly, about
4 minutes. Cook pasta in large pot of boiling salted water
until just tender but still firm to bite, stirring occasionally
to prevent sticking. Drain. Serve on a plate or flat bowl with
cream mixture. Top with fresh grated parmesan and parelsy.
Yield: 4 Servings
*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~
IPS FOR USING FRESH HERBS:
* Snip chives and fresh dill or parsley onto fish, baked
potatoes or new potatoes.
* Snip chives and tarragon into scrambled eggs.
* Press sage or rosemary onto fresh pork chops and then grill.
* Snip fresh dill or mint over thinly sliced cucumber and add
balsamic or rice wine vinegar.
* Combine fresh herbs for a new taste like parsley and chive,
rosemary and garlic or basil and oregano.
* Use herbs with your bar-b-q. Toss a few on the coals or in
a smoker box to produce a fragrant smoke or use a few sprigs
as a brush for brushing on your marinade for a delicate flavor.
Always start with a little and adding in small bits until
you get the desired taste. Don't ruin a dish by overloading
it with herbs, you can always add more.
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