I did it again! I tried out a new recipe on guests! I have a reputation for doing this, but it’s not on purpose! I will sit down to plan my menu, and as I contemplate the night guests will be with us, I’ll consider what’s in the fridge or freezer. Then it goes from there. Soon I’m searching Pinterest for a recipe using those ingredients and there it is – a new menu item that sounds amazing!
In this case I was searching for a pasta recipe using Italian sausage because I had gotten a great deal at Kroger recently.
I’m happy to report that this recent recipe was successful in that it turned out as good as it sounded, and everyone loved it! Mission accomplished, even if it was a bit risky!
I have said in the past that I’m not really a pasta lover, but it seems like that is changing, and it’s mostly because of some incredible recipes that I’ve tried! I’ve learned that my favorite way to eat pasta is a dish made on the stove top and not baked in the oven after being prepared. It leaves the pasta tender and the sauce creamy. What’s not to love about that?
Here’s the delicious recipe I found with my changes…
Creamy Bow Tie Pasta with Italian Sausage
- 1 package (12 oz.) bow tie pasta
- 1 pound mild Italian sausage, casings removed
- 1/2 cup diced onion
- 4 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes, drained and coarsely chopped
- 1-1/2 cups heavy cream – I used 3/4 2% milk and 3/4 C cream
- 1 cup packed spinach leaves, cut into thin strips
- Bring a large pot of water to a boil. Cook the pasta according to package directions; drain. (I do NOT cook my pasta al dente when it’s not going to cook longer in the oven.)
- Meanwhile, in a large skillet crumble the sausage and add onion. Over medium-high heat until sausage cooked through and browned and onion is tender. Add garlic. Cook one minute. Add the tomatoes and cream/milk. Simmer until the mixture thickens, about 10 minutes. Add the spinach and cook an additional 3 minutes. Add the cooked pasta to the sauce.
You could lighten up this recipe by using all2% milk in place of the heavy cream. I think you could also use half chicken stock and half milk. I haven’t tried that yet, but it would still give a creamy sauce with less calories. At any rate, this was delicious with a nice slice of French bread for soaking up the sauce! Maybe not good table manners, but delicious!
What’s your favorite way to have pasta – Fresh from the stove top or baked in the oven?
This is a great weeknight meal…and also a good one for company!