Food Network: Peasant Pasta

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Peasant Pasta
Recipe courtesy Rachael Ray

Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the
pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links,
casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links,
casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper

1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Directions
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. Add chopped garlic to the pan. When all of the crumbles have browned
evenly, deglaze the pan drippings using chicken or 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 hot drained penne rigate in pan with the sauce, then transfer

pasta to serving bowl.