Cooking Bow Ties With Sausage, Tomatoes & Cream

As you can probably tell by now, I’m a big fan of Italian food. Garlic, tomatoes, basil and pasta are pretty much perfect foods as far as I’m concerned and go with almost everything. I also really like sausage, so when I came across this recipe for Bow Ties With Sausage, Tomatoes and Cream on AllRecipes, I was in from the jump. I made two small changes when making this, I ditched the red pepper flakes and substituted the heavy cream for whole milk we had in the fridge. Aside from that, I went by the book.

The problem with my love of pasta? It makes for a very hot kitchen in the summer. Still, I persevere. You get the water boiling and then start working on the sauce which kicks off with browning the sausage. I went with the Dutch oven for this because it’s better for mixing in the pasta later on, things tend to get messy for me when I do this with a regular high sided pan. Anyway, you then mix in the garlic and onion, cook some more and then stir in the tomatoes, cream (or in my case milk). Because I used milk, I cooked it a little longer to thicken up. Once that’s done and the pasta is drained, mic in the Dutch oven and cook like you’re supposed to do with pasta dishes.

By the way, to go along with the pasta, I also made some asparagus. I cleaned them, put them on a baking sheet, sprinkled with olive oil and some ground lemon pepper. I just get the oven going at 375 and cook them for about 10 minutes, or until you can stick easily with a fork.

You can probably guess that I liked this recipe, which I did. The fam, including the baby, also seemed to like it. When coming up with a menu every week, sometimes I get a little tired of the usual ground beef/chicken breast/pork chop triumvirate, so it’s nice to mix a few things like sausage in there. Will definitely return to this recipe again in the future.

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