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...

Ingredients
Elbow pasta packet 1
Jar barilla roasted garlic napoletana sauce 1
Garlic cloves 4
White onion, diced fine 1
Chicken bouillon cube, crumbled12
Ground cinnamon14 Teaspoon
Hillshire farm's beef summer sausage, cubed 1
Button mushrooms, sliced 1 Cup
Dry rosemary 1 Pinch
Dried basil12 Teaspoon
Dried marjoram12 Teaspoon
Cumin seeds14 Teaspoon
Double cream 1 Cup
Salt
Freshly cracked black pepper
Olive oil
  • Preparation Steps
  • 1

    prepare the pasta according to package directions till al-dente. drain when done, and set aside.

  • 2

    while the pasta is cooking, prep the rets of the ingredients. cube the sausage, dice the onions and garlic and slice the mushrooms.

  • 3

    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.

  • 4

    remove the sausage into a separate dish and set aside. add cumin seeds into the vessel on the stove.

  • 5

    when the seeds splutter, add the garlic to the pan. sautee for about a minute.

  • 6

    next, add the diced onion and sautee till it turns translucent.

  • 7

    add the crumbled bouillon cube and ground cinnamon. stir well to combine.

  • 8

    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.

  • 9

    cook them off for a bit, till the liquids reduce by about half, and then add in the previously seared sausage pieces. stir well.

  • 10

    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).

  • 11

    when it starts bubbling, add the rosemary, marjoram and basil. stir to combine.

  • 12

    check for seasoning at this stage, and add salt (if required) and LOADS of freshly cracked black pepper.

  • 13

    add the cream, and mix well. the sauce will turn into a pale orange color.

  • 14

    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.

  • 15

    serve with a light sprinkling of grater parmesan (optional, but its pretty rich as it is!) and DIG IN!!!

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