Pasta Ardente

This “Fiery Pasta” is based on a recipe from that Angie and Jim discovered on a very successful Try-Me-Night.

2-3 Tbsp olive oil
3 shallots, chopped
2 large garlic cloves, chopped
1/2 pound sweet Italian sausage, casings removed
1/2 pound spicy or hot Italian sausage, casings removed
1 cup heavy cream
30 oz diced tomatoes in juice
1 Tbsp dried sage
1 pound dry rotini or rigatoni pasta
2/3 cup grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up the sausages a bit, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices. Add sage. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until almost, but not quite, al dente (done). Drain pasta, reserving about 1 cup cooking liquid.

Add pasta to sauce and mix until pasta is coated, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer to bowl; sprinkle with cheese and serve.

Yield: makes 6-8 servings

Time to make: 30-40 minutes

Source: Angela Hoffman

Published in: on September 22, 2009 at 5:20 am  Comments (1)  
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One CommentLeave a comment

  1. If you try to incorporate wheat pasta into your meals, this is a great recipe for it. We’re not usually fans of wheat pasta in our house, but we tried it in this dish and you could barely tell.

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