April 30, 2009
Creamy Tomato and Sausage Pasta
I came up with this recipe for dinner last week and it came out so well I had to share it. It is quick and simple.
3 spicy Italian sausages
1 tablespoon of extra virgin olive oil
1 small white onion, thinly sliced
2 cloves of garlic chopped
14 oz can of diced tomatoes with juice
6.5 oz can of tomato sauce
1/2 teaspoon of Italian seasoning
1/2 teaspoon of dried basil
1/2 teaspoon of crushed red pepper flakes
1/2 teaspoon of oregano
2 tablespoons of cream cheese
1/2 pound of spaghetti
Salt and pepper to taste
Bring a pot of water to a boil for the spaghetti and be sure to salt the water.
Add olive oil to the pan and add the sausages hole. Brown sausages on both sides and remove to a cutting board. Slice the sausages about 1/2 inch thick and return to pan to finish browning. Push the sausages to one side of the pan and add the onion and garlic to the opposite side of the pan. Add some salt and pepper to taste and cook until onion slices are translucent. Be sure to stir the stir the sausages while the onion and garlic is cooking. Combine everything in the pan.
Add the diced tomatoes, tomato sauce and spices to the pan and stir.
Cook the sauce until heated through and add the cream cheese. Stir the sauce until the cream cheese is well incorporated into the sauce.
Taste the sauce and make adjustments if necessary. Add the spaghetti to the sauce and reserve some pasta water.
Mix the pasta with the sauce until well incorporated. Add a little bit of water if necessary to loosen the sauce. Serve with fresh basil on top or a drizzle of basil olive oil. This sauce can be served with any pasta of your choice, although I think it goes well with long pastas.
**Remember to taste as you go. My measurements are estimates**