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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My version of Rachael Ray's recipe. Ingredients:
1 tablespoon extra virgin olive oil |
1 1/2 lbs hot italian sausage, casings removed |
4 garlic cloves, chopped |
1/2 cup chicken broth |
28 ounces crushed tomatoes |
1/2 cup whipping cream |
salt |
ground black pepper |
1 cup frozen green pea |
24 leaves fresh basil, roughly torn |
1 lb whole wheat penne, cooked to al dente |
Directions:
1. Heat a large, deep skillet over medium high heat.
2. Add the extra-virgin olive oil and then the sausage meat.
3. Crumble the meat as it browns.
4. Add the chopped garlic to the pan.
5. When all of the meat has browned evenly, deglaze the pan drippings with the chicken broth.
6. Stir in the crushed tomatoes and bring the sauce to the bubble, then reduce the heat to a simmer.
7. Stir in the cream.
8. Season with salt and pepper.
9. Stir in the peas and basil to combine.
10. Toss the hot, drained pasta in the pan with the sauce, then transfer to a serving bowl.
11. Serve sprinkled with parmesan cheese.
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