Thursday, July 31, 2008

Pasta with Peas and Sausage

This recipe is a bit different that what you would expect from pasta recipe, or at least somewhat different than what I would expect. I really want to try it, but of course with some of my own modifications. I would probably use turkey sausage in place of the Italian sausage (although nothing beats the taste of REAL sausage) and sour cream or plain yogurt in place of the heavy cream.

Pasta with Peas and Sausage

1 pound rigatoni pasta
2 tablespoons olive oil
1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

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