It’s trying to be winter outside this week. Frosty mornings, paltry snow accumulation accompanied by a chilly air. I’m still open to one last snowfall since we haven’t had a chance to do the snowman making or the sledding but the window is closing. I’m ready for spring.
But first, some comfort food.
Back in November, I shared the Creamy Sausage and Tomato Pasta recipe I found and loved. If you haven’t tried it yet, you should. It’s still a favorite around here. Just perfect for faux winter days.
I’m re-sharing the recipe with a few more additions/modifications. The first time through, I suggested using the whole box of penne pasta (half-used ingredients drive me nuts) and shaking on some red pepper flakes. Through my experience (read: eating it lots of times), I have two more ideas:
First up, the addition of spinach.
I thought a little bit-o-green wouldn’t hurt and, I was right, it fits in perfectly. I started with 1 cup of spinach leaves that I then cut into thin strips. It looked like a lot when I first dumped it in but after they cooked a little and went limp, I know I can add more for next time. I noted that in the recipe below.
I was worried that Bug would mention the ‘green stuff’. For the amount of salad, broccoli, green beans and other veggies she eats (and really likes), she gets a little weird about ‘green stuff’ inside dishes. But here is another close-up shot and it’s hard to tell the difference between the spinach and the basil. Bug doesn’t mind basil. We grew it in our garden last summer and her Nana and Papa grow lots of it. Basil is a friend.
The other suggestion is adding feta to the top instead of Parmesan. I couldn’t think of a great metaphor to describe this little change but believe me, it’s fantastic change. Feta has a deeper, more savory taste and it just makes the dish more savory and delicious. I’m beginning to salivate….
Creamy Sausage and Tomato Pasta
recipe adapted from The Girl Who Ate Everything
4-5 Italian sausages – I used mild Italian sausage, cooked and thinly sliced
1 cup chopped onion
3 cloves garlic, minced
1 – 16 oz can Italian style diced tomatoes
1 – 8 oz can tomato sauce
1 cup heavy cream
1 cup+ spinach leaves – cut into strips
5-6 fresh basil leaves, chopped
16 oz penne pasta
red pepper flakes (optional)
feta cheese or Parmesan for topping
Directions:
Brown the sausage, according to the package directions, and then thinly slice them.
Add the chopped onion and the garlic to the sausages and saute for a couple of minutes, until the onions are transparent.
Add in the entire cans of both the diced tomatoes and tomato sauce and heat through.
Add in the cream and heat through. The longer the cream cooks, the thicker the sauce will be so simmer until you are satisfied with the consistency.
Add in the fresh basil leaves and let it simmer a few minutes more.
While mixing up the sauce, cook the pasta according to package directions. I always try to time it so the noodles get done right around the same time the sauce is complete.
Mix the tomato/sausage sauce with the pasta and serve.
Add a sprinkle of red pepper flakes.
Top with feta or Parmesan cheese.
Take care.
