Yes, yes, yes, I've been slacking. I apologize. I have been cooking (ish) but nothing new the past few days since I've been swamped with work and life and company. Do not dispair! I'm still alive, still creating and still blogging. (whew, right! whatever would you do without my blog?!)
On my "cheat" nights where I don't do any cooking, we have a meal from a bag (gasp!) that we adore. I won't name brands here, but its a similar dish and we love it. I've had it on the "create your own" back-burner for awhile, so tonight it was time to mix it up!
My version turned out different than expected, but good. Although, a bit more kick would have been good. Next time I'll add a tad more of the hot sausage!
The great thing about this recipe is you can alter it to your families taste--like sweet vs. spicy, not a problem, just use all sweet sausage. Have dairy issues, leave it out. For families who have different tastes, you can even split and make two dishes. Diversity at its best!
Sausage Penne Ragout
Ingredients:
2-3 cups penne, cooked a little LESS than al dente. (you'll want to cook longer in the sauce, and the noodles should FINISH cooking in that, so watch close, you don't want soggy noodles!)
1 can tomato sauce
1 package italian sausage (I used 1/2 hot and 1/2 sweet). You can crumble or cube--or both, which I did.
1 cooking onion, chopped, larger pieces
3-4 garlic cloves, minced
1/4 cup heavy cream
1 tbs italian seasoning
fresh chopped parsley and sour cream to taste
Directions:
Cook pasta per directions--but less than al dente. Keep an eye on this--it can happen fast! In a large pan, over medium heat, brown sausage until cooked through. Add onions and garlic, simmer for about 1-2 minutes. If there isn't a lot of moisture in the pan, you can add 1 tbs EVOO to help onions cook down. Add tomato sauce and stir well. Add pasta and mix. bring to a slow simmer, add cream and italian seasoning, stir. Cover and let simmer, stirring occasionally for about 5 minutes. Serve w/ sour cream!
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