Pasta With Tomato Basil Cream Sauce

I created this recipe earlier in the week for some of my close friends that just had a baby!  They said it was quite delicious, I thought I would share it with you!  I also included a dairy free option for anybody staying away from dairy.  
Ingredients: 1 tbs oil~1 medium onion, diced~1 pound pork or turkey sausage~4 garlic cloves, minced~32 oz tomato or marinara sauce~approx 14 oz penne or spiral pasta~1 cup cream or almond milk~1/2 cup fresh basil, chiffonade style (see tutorial at bottom of post)~1 cup cream~1 cup italian cheese~salt & pepper to taste
Dairy Free option~Combine 1 cup of almond milk, 1/2 cup cashews, 1/4 cup nutritional yeast & blend or food process until smooth.  Save this mixture until step 8
1) Heat oil in large sauté pan over medium heat, add onions and sauté for about 1 minute.  2) Add sausage and garlic to the pan. 3) Break up sausage into small pieces and brown until there is no pink left, drain off excess juice.  4) Combine the tomato sauce with the other sausage mixture and stir. 5) Season with salt & pepper as desired. 6) Bring to a boil, and reduce heat to low.  7) Simmer for 25-30 minutes, stirring occasionally to prevent sticking. 7) Once the sauce begins simmering bring water for pasta to a boil and cook according to package directions. 8) When sauce is done simmering (and has thickened), remove from heat and add the milk & cheese or the dairy free mixture.  11) Thoroughly combine sauce with pasta. 12)  When you are ready to serve, mix in the fresh basil.  
 

The Chiffonade

1) Rinse, dry, and stack several basil leaves together, pointing stems in the same direction. 2) Roll basil leaves up tightly starting at the stem and rolling toward the tip. 3) Make thin slices with a sharp knive.  
 
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