Casarecce with Sausages, Cream and Tomato

I haven’t prepared a meal since earlier this month.  Tonight’s meal I want quick and easy.  I haven’t had whole wheat pasta in a long time.  This recipe is slightly adjusted from Epicurious - ©Condé Nast. 

 

Casarecce with Sausages, Cream and Tomato

½ lb. casarecce or cut pasta

2 tbsp. olive oil

1 shallot

2 – 3 garlic cloves

½ lb. thin Italian parsley and Romano cheese sausage, casing removed

15 oz. diced tomato

½ pint of heavy cream

1 tbsp. red pepper flakes

1 tbsp. basil

Salt and pepper

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately. 

served in my new Le Creuset© dish!

 
Read More http://www.epicurious.com/articlesguides/bestof/toprecipes/bestpastarecipes/recipes/food/views/farfalle-with-sausage-tomatoes-and-cream-233707#ixzz2rMZ7fVvh