I’ve been wanting to post this recipe for quite some time now……
One tuesday evening, the Young Women in our ward were invited to eat dinner at Kaylene’s house. She wanted to teach the Y.W. how to make her favorite pasta dish. As she began, I immediately convinced myself that I wouldn’t like it. I’m not a lover of chunky tomatoes. To my suprise, I loved it. It was fast & simple to prepare. Everyone at the table loved it. Try it, before you decide you won’t like it. Serve this with a nice green salad, and french bread. It will be a meal that you won’t soon forget.
My Favorite Pasta
(Cartwheel Pasta with Breakfast Sausage and Creamy Tomato Sauce)
or you can also use spaghetti or other pasta as well
Makes about 4 servings
Kosher salt
1 tablespoon extra virgin olive oi
l8 ounces frozen breakfast sausage, sliced 1/4-inch thick
(Note: do not defrost sausages before cutting them)
1 garlic clove, minced (about 1 teaspoon)
1/4 teaspoon dried sage
1/3 teaspoon dried Thyme
Two 14 1/2-ounce cans chopped tomatoes
1 pound rotelle (cartwheel) or other shaped pasta
2/3 cup heavy cream
Freshly milled black pepper
1 1/2 ounces Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
or more!
Bring a large pot of salted water to a boil. Meanwhile, heat the oil in a large skillet over high heat until hot; reduce the heat to medium, add the sausage, and sauté, stirring occasionally, until it is just cooked through, about 5 minutes. (Don’t discard the fat released by the sausage.) Add the garlic, sage, and thyme; cook 1 minute. Add the tomatoes, reduce the heat to low, and simmer the sauce for 20 minutes.
During the last 10 minutes, add the pasta to the boiling water and cook until al dente, 10 to 12 minutes. Add the cream to the sauce and simmer just until the sauce has thickened slightly. Add salt and pepper to taste. Drain the pasta, reserving 2/3 cup of the cooking liquid. Stir the pasta cooking liquid into the sauce and toss with the drained pasta. Top each portion with some of the Parmigiano-Reggiano.
During the last 10 minutes, add the pasta to the boiling water and cook until al dente, 10 to 12 minutes. Add the cream to the sauce and simmer just until the sauce has thickened slightly. Add salt and pepper to taste. Drain the pasta, reserving 2/3 cup of the cooking liquid. Stir the pasta cooking liquid into the sauce and toss with the drained pasta. Top each portion with some of the Parmigiano-Reggiano.