Food Network: Peasant Pasta

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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.