this is a variant of the classic lasagne recipe. it uses lasagne-con-spinachi, or spinach lasagne sheets, so it has a green colour when cooked (its hulk food :P ). also, there are two sauces used for layering, a white ricotta sauce and the traditional bolognese meat sauce. definitely a must try for pasta lovers!
this is a super creamy, super yummy pasta dish thats just perfect for a night in... i used barilla's roasted garlic pasta sauce for this, coz we LOVE garlic... but you could tone it down by using regular pasta sauce or even tinned tomatoes for this.
also, i used a double cream substitute (in an attempt to make it a bit healthier) and it tasted just fine...
|Elbow pasta||packet 1|
|Jar barilla roasted garlic napoletana sauce||1|
|White onion, diced fine||1|
|Chicken bouillon cube, crumbled||1⁄2|
|Ground cinnamon||1⁄4 Teaspoon|
|Hillshire farm's beef summer sausage, cubed||1|
|Button mushrooms, sliced||1 Cup|
|Dry rosemary||1 Pinch|
|Dried basil||1⁄2 Teaspoon|
|Dried marjoram||1⁄2 Teaspoon|
|Cumin seeds||1⁄4 Teaspoon|
|Double cream||1 Cup|
|Freshly cracked black pepper|
prepare the pasta according to package directions till al-dente. drain when done, and set aside.
while the pasta is cooking, prep the rets of the ingredients. cube the sausage, dice the onions and garlic and slice the mushrooms.
in a non-stick vessel, heat the olive oil. add the cubed sausage to the oil and sautee. the sausages will release their fats into the pan, and shrink in size.
remove the sausage into a separate dish and set aside. add cumin seeds into the vessel on the stove.
when the seeds splutter, add the garlic to the pan. sautee for about a minute.
next, add the diced onion and sautee till it turns translucent.
add the crumbled bouillon cube and ground cinnamon. stir well to combine.
when the onion starts to caramelise to a light golden, add the mushrooms and sautee till they release their liquids into the pan and shrink.
cook them off for a bit, till the liquids reduce by about half, and then add in the previously seared sausage pieces. stir well.
add the jar of pasta sauce to the pan, and stir well to combine (you might want to add some water too if you feel its too thick).
when it starts bubbling, add the rosemary, marjoram and basil. stir to combine.
check for seasoning at this stage, and add salt (if required) and LOADS of freshly cracked black pepper.
add the cream, and mix well. the sauce will turn into a pale orange color.
add the cooked pasta to this and toss everything well so as to coat the pasta with the sauce. heat it through for about a minute and take it of the heat.
serve with a light sprinkling of grater parmesan (optional, but its pretty rich as it is!) and DIG IN!!!
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this is a hearty meal, sure to leave you very satisfied. ready in no time too. you can use regular sausages (the stuff you get in hot dogs) OR, if u wanna really pack on the taste, add special [italian sausages](http://en.wikipedia.org/wiki/Italian_sausage), or summer sausage, maybe chorizo, or even [kielbasa](http://en.wikipedia.org/wiki/Kielbasa) ... possibilities are limitless! however, if you're gonna use [chorizo](http://en.wikipedia.org/wiki/Chorizo), note that it will release a lot of its own fat (which tastes absolutely sensational) so reduce the amount of oil you use accordingly.
This is one of my favorite winter warmer recipes (....although its the peak of summer right now.... well, what can i say? wen u got cravings, u got cravings!) just a few ingredients, but the whole dish comes together beautifully... individual pot pies also mean NO SHARING! :P can't beat that, can you???
this is the frittata i made for the cookoff. between sauteing ingredients and managing the oven and desperately trying to get my connection up-n-running, i think i just managed to pull it off! :P it turned out (surprisingly) good. do give it a try n let me know what you think. :)
Delicious, seems to be an understatement when I am trying to explain what I felt when I had this dish. The amazing flavor drawing out of the combination of mushroom, spinach and the herbs is just irresistible and is sure to be palatable.
Italians use lentils a lot, especially on New Years Eve when they are eaten as a sign of good luck and prosperity. If you can find some good quality Italian sausages they will be well flavoured with fennel, chilli, pancetta, sun-dried tomatoes and so on. Rosemary and Red Wine are great accompaniments to Lentils.