Kelly's Peasant Pasta

 

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
  • 1 pound andouille sausage, 4 links, casings removed
  • 3 to 4 cloves garlic, chopped, optional
  • 1/2 cup chicken or vegetable broth
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper
  • 1 cup frozen peas
  • 24 leaves fresh basil, torn or thinly sliced
  • 1 pound penne rigate pasta, cooked to al dente
  • Grated Italian cheese, for passing

Directions

  • Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. 
  • Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. 
  • When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. 
  • Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. 
  • Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.