"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peasant Pasta, by Diana Walsh, is from The Schewe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lbs sweet Italian sausage, bulk or removed from casing 1 tbsp olive oil 1 (28 oz) can crushed tomatoes 1 c frozen green peas 1/3 to 1/2 c cream or light cream 1 lb. penne rigate pasta cooked al dente
Brown sausage in deep skillet in olive oil. Once cooked drain sausage on paper towel lined plate and return to pan. Add tomatoes to pan and reduce heat to med. Let sauce simmer. Add peas to sauce . When sauce comes to a bubble again, add cream. Stir in cream to get an even blush colored sauce. Bring to a bubble again, then reduce heat to low until you drain your pasta Drain pasta and add to sauce and toss.
Serve with crusty bread and and salad Ready in a half hour so can fix while visiting with guests
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