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A WORD FROM THE KITCHEN:

Hasta lotsa pasta folks! (that's a tongue-twister) This recipe
for CREAMY BOW TIES WITH SAUSAGE & TOMATOES is out of this
world! A note of caution though...bake up some french bread
(either from scratch or from a tube) to go along with it
and you'll be on the couch for the night.

Hope you Enjoy!
Marzee Email Me

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RECIPE: CREAMY BOW TIES WITH SAUSAGE & TOMATOES

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INGREDIENTS:
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
Fresh parsley

DIRECTIONS:
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
Category: Pasta


*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~

TIPS 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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