Coyotes and Sausage Cream Sauce (Or A Gluten Free Fall Recipe)

It was finally cool enough to take the Bubba hiking today. It felt great to get back out on our old trail and sit on our rock to be contemplative for a few seconds.

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Okay, I was contemplative. Albus was looking for coyotes.

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He wants to play with them.

I’ve tried to explain that they’re not dogs, but he doesn’t speak English except for the word, “chicken.” (This is why he is not allowed off-leash.)

ANYWAY, because it almost felt like fall today, I made a spicy Italian sausage tomato sauce with cream.

I try not to consume gluten (exceptions include: cookie dough and sausage pizza from Mozza), so I served it on roasted spaghetti squash instead of pasta.

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Ugly but delicious.

I added a little vodka to the sauce because renters left some in my freezer and because vodka cream sauces are from God.

If you want to make it, here’s the recipe.

Spicy Sausage in Vodka Cream Sauce

2 T Olive oil
1 lb Spicy Italian sausage, casings removed
1 Medium onion, chopped
3 Garlic cloves, minced
2 tsp Red pepper flakes
28 oz Can of plum tomatoes in juice
1/4 C Vodka
1/2 C Whipping cream
Salt to taste

1 Spaghetti squash
Olive oil

Preheat oven to 375. Slice the squash into quarters. Remove the seeds. Drizzle with olive oil. Place on baking sheet and roast until tender and the insides can be removed easily with a fork.

Meanwhile, heat olive oil in a medium pot. Add sausage and cook until brown. Add onions and cook until translucent.

Add garlic, red pepper flakes, and vodka. Simmer for 20 minutes. Add whipping cream and salt to taste.

Serve over spaghetti squash.

Garnish with shaved parmesan if desired.

Football’s Back and It’s Time for Spicy Sausage (Or How to Make Spicy Italian Sausage with Tomato Cream Sauce on Farfalle)

Fall means spicy meat to me. For real.

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.

What on earth am I wearing, woman?

How was I going to give him up? Woodley might have looked something like this when I told her the big dog was staying.

Another dog? I can’t even look at you.

But now they’re best buddies or something.

I’m not a dog, but I think this means they like each other. Plus Woodley cries at daycare if they don’t let her into the big dog area with her brother, so there’s that.

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.