Recipes for a happy marriage #5

Friday, October 15th, 2010

I’m so happy to have Amy from ABCD Design on the merriment blog today. If you read Amy’s blog, you know she is a woman of many talents, but she’s also one of the nicest people you will ever meet. My husband and I were in New York several months ago, when our flight was canceled. In no time at all, through the magic of twitter, Amy had invited us to a cocktail party – she’s so gracious. : )

Amy often blogs yummy dishes she’s making, many of them from a cookbook her mother prepared for her. I’ll let Amy tell you the story…When I turned 25, my mom gave me one of the best presents I could have ever asked for. She had hand-written out all of the recipes that she was known for and placed them into a binder for me. It’s just about the only recipe book that I ever pull from.

Today, Amy is sharing a recipe for Bow Tie Pasta with Sausage in a Tomato Cream Sauce.

"bowtie pasta with sausage"

From Amy: This recipe is thrown together really quickly and tastes like you spent hours slaving over the stove! The best part is that the sauce can be made the day before and be reheated when you are boiling the pasta. Prepping it the day before means it is a wonderful (and super easy) dish to serve to company.

2 tbsp. olive oil
1 lb. sweet Italian sausage, casings remove and crumbled (I most often make it with pre-cooked sweet italian chicken sausage, sliced thin. It tastes fabulous!)
1/2 tsp. dried red pepper flakes
1/2 c. diced onion
3 garlic cloves, minced
1 (28 oz.) Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 tsp. salt
12 oz. bow tie pasta (With the 1.5 cups of whipping cream, it is hardly heart healthy – but I like to use whole wheat pasta whenever I can.)
3 tbsp. minced fresh parsley
Freshly grated Parmesan cheese

Heat oil in a large heavy skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown. Add tomatoes, cream and salt. Simmer until mixture thickens slightly. Cook pasta in a large pot of boiling water until tender. Serve sauce over pasta, garnish with chopped parsley and Parmesan cheese.