Enough already! I’ve really been trying to branch out and try new things, i.e. not cook pasta for every meal. I have! Look here, and here, and especially here. See? Rice! I’m trying.
But friends, if pasta is wrong, I don’t want to be right. This week I’m going back to my roots, meaning:
I’m cooking something I love!
I’m cooking something I’m good at!
I’m cooking something that is full of carbs!
Look at this little darling that I like to call Sausage, Tomato and Cream, All Dressed Up (I just thought of that, but I like it. Deal with it.)
So. Very. Delicious.
Here’s the recipe:
- 1 pound ground spicy Italian sausage
- 2 Cloves of Garlic, minced
- 1 (28 ounce) can San Marzano Tomatoes, whole or diced (really, San Marzano is the only way to go. And I’m not being a snob. It just is.)
- 1 1/2 cups heavy cream (I used Light Cream, which probably isn’t as delicious, but it’s also not as sinful.)
- Chopped Basil for garnish
Put a large pot of salted water on and bring to a boil. Meanwhile, heat oil in a large skillet and add onion, cooking for about 3 minutes. When the onion is fragrant and a little translucent, add the ground Italian sausage and garlic. Cook the sausage until it is crumbled and evenly brown. Add the can of San Marzano Tomatoes, the cream, and some salt. Let this simmer until sauce has thickened a bit, about 8-10 minutes (or until the pasta is cooked). The sauce will be a lovely orange-y red color.
When the Pasta is done cooking, drain and return to the cooking pot. Add the sauce and toss to combine then serve immediately with Parmesan Cheese and chopped basil as a garnish. Then, as you’re eating, try to think of ways you could eat this every single meal without provoking scorn from your loved ones. If you come up with any promising ideas, please, let me know.
Oh, and here’s the deal with San Marzano Tomatoes. They come from Italy, where most good things come from, and you can find them in most Super Markets. I like the brands Cento or Pastine, but that’s because they’re available at my local Stop and Shop. I was skeptical at first, because canned tomatoes are canned tomatoes, right? Wrong. They really are sweeter, more colorful, and, just better. I always keep some around just in case I want to throw together a pasta dish.
Stay tuned for All About Me, Part Deux, where I will take you on yet another carb-filled journey. This time… lemons.