I almost can’t believe football is back. I mean, it’s like 93 outside, but whatever. Football means fall to me. So in honor of it all, I’m making my favorite pasta dish for the game tonight. It’s a spicy sausage pasta with a tomato cream sauce, and it’s divine. It basically combines everything I love in this world.
Namely: cream, carbs, and pig.
Do you know what else makes this week a big deal? Besides all of the photos of my friends’ kids’ first day of school all over Facebook?
Yesterday was Albus’ one year adoption anniversary.
On September 4, 2011, I rescued a scared little boy named Bruno from the backseat of a Honda Accord and brought him home with me. I had just planned to foster him, but by September 5, I was making homemade ice cream cookie sandwiches while watching Harry Potter, and I sort of fell absolutely in love with the bombastic beast. Before Harry was off to Hogwarts, I had renamed the dog and informed Woodley we were keeping him.
I mean, look at this face.
How was I going to give him up? Woodley might have looked something like this when I told her the big dog was staying.
But now they’re best buddies or something.
So anyway, here’s the recipe. It’s easy. And amazing.
Spicy Italian Sausage with Tomato Cream Sauce on Farfalle
2 T olive oil
1 lb spicy Italian sausage, casings removed
1 tsp crushed red pepper flakes (optional – I like my sauce really spicy so I add the pepper flakes)
1 C diced onion
4 garlic cloves, minced
2 14.5 ounce cans of chopped tomatoes
½ C whipping cream
1 lb farfalle (or bowtie pasta)
½ C fresh basil, torn
Fresh grated parmesan
Heat the olive oil in a heavy pot over medium high heat. Add sausage (and red peppers flakes). Cook until the sausage is no longer pink, about 5 minutes, breaking the sausage into smaller pieces with a wooden spoon as you cook the meat. Add the onion and garlic, sautéing until tender, about 3 minutes. Add tomatoes and juice.
Put a pot of salted water on the stove to boil after adding the tomatoes to the sauce. Once the water is boiling, cook the noodles according to the package directions.
Meanwhile, simmer the tomato sauce for 20 minutes, or until the liquid has reduced and the tomatoes are a brick red color. Add the cream to the sauce and cook for 3-5 minutes until the cream has reduced slightly.
Drain the pasta and serve the sauce over the farfalle with torn basil on top. Garnish with fresh grated parmesan.
Eat. And smile while watching football and pretending it feels like fall.