Photo: Peasant Pasta Recipe
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.
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By realestatejen
Fullerton, CA
on April 15, 2013
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One of our all time family favorites.
By cuggle_5587636
Seattle, WA
on April 07, 2013
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I usually like every recipe by Rachael but I think this is the first time I have made something by her that I found absolutely vile! Thankfully I made another pasta dish alongside it because while nobody complained about it, surely it was not the favorite. There is no balance of flavors in the dish. There isn't enough cream in it to make it creamy, the amount of tomato drowned out the sausage flavor, it needed more garlic and the peas made it just plain disgusting!! I typically like a few peas in a dish but this tasted like cheap jarred pasta sauce in which you threw in a bunch of peas. What's worse is the left overs looked so unappealing that I didn't end up storing them but threw them away. Those that commented that this is gourmet, must be comparing it to Olive Garden. I'm a very experienced cook at this was just plain lazy cooking to meet the 30 min mark. You don't have to spend all day cooking but you do need balance of flavor and this does not have it! YUCK!
By Chef #1194676
Nampa, ID
on January 09, 2013
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This is super easy to make and excellent! Thank you, Rachael!
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