Now you all know that I am not a fan of spicy food, but this was AWESOME! The bonus is that this is also a freezer friendly meal also and makes alot! If you don't want to freeze this meal you can make in 30 min. or less too.
Ingredients
1 Tbsp. butter 1 Tbsp. olive oil 2 C. sliced onions ( I used 1 shallot)
2 1/2 tsp. chopped garlic 1 lb. mild Italian sausage 1/2 lb. hot Italian sausage
2/3 C. dry white wine/ cooking wine 1 14.5 oz. can diced tomatoes
1 C. heavy whipping cream or low fat half and half
1/2 C. chopped fresh parsley or 1 Tbsp. dried parlsey
salt and pepper to taste 1 C. grated Parmesan cheese 1 lb. mini penne pasta
Directions
Melt the butter w/ oil in large skillet over med. high heat. Add onion (shallot) and garlic and saute until golden brown and tender, about 7 min. Add sausage and saute until golden brown and cooked thoroughly, breaking up the sausage as it cooks, about 7 min. Drain any excess fat from the skillet.
Add wine to the skillet w/ drained meat and boil until liquid has reduced, about 2 min. Add tomatoes w/ liquid and simmer for 3 min. Add cream/ half and half and simmer until sauce thickens slightly, about 5 min. Stir in parsley and season to taste with salt and pepper. Cool, package in labeled 1 gallon freezer container, and freeze with 1 cup Parmesan cheese in a sandwich bag attached.
* If cooking same day while your sauteing the meat go ahead and cook your pasta according to pkg. directions. Then follow the directions for if you freeze the meal for cooking.
~Cooking meal that is frozen~ To serve, thaw the meat sauce and simmer for 10 min. stirring frequently. Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to bite. Pour sauce over the pasta and sprinkle with Parmesan cheese.
Serves 6
From OAMC Family Favorites
Page. 220
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