Monday, November 28, 2011

A rare pasta evening....

Well, that turkey breast did not last near long enough and the meatloaf is almost gone so what to do for dinner?
It's been a while since we have had any pasta and I have a package of Italian sausage in the freezer so tonight is a good night for Pasta with Sausage and Cream. There is no cream in the recipe but you could sub it if you want. We use skim milk here so I thicken the sauce with a bit of flour and no one seems to miss the cream.

1 pound of Italian sausage, mild or hot, cut into chunks if links.
3 cloves of chopped garlic
1/2 chopped onion
3-4 tablespoons of flour
1 can diced tomatoes
1-2 cups of milk
1/2 c Parmesan cheese
1 box of pasta, bow ties or regular spaghetti

Start by browning that sausage. Once you have a nice color and it's no longer pink, add the garlic and onions. Stir till softened then add the flour. Once the flour has cooked for a few minutes add the tomatoes. The sauce will begin to thicken then add some milk. Hard to say how much but it usually almost covers the sausages. Stir and simmer till nice and thick then add the Parmesan. Serve over the cooked pasta. Pass some Parmesan.

A family favorite, I had been making this so long I have forgotten where it came from. I know the recipe originally had cream but I have never made it that way mostly because of calorie concerns. It's a great quick meal that sticks to the ribs. Serve it with a side salad as you see it is lacking in green.  I always had a nice loaf of crusty bread to sop up the sauce but even that has fallen away since the great carb counting  life style we now embrace. Enjoy!

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