Pasta in Tomato-Cream Sauce

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...

Servings: 8

Ingredients

1
packet elbow pasta
1
jar barilla roasted garlic napoletana sauce
4
garlic cloves
1
white onion, diced fine
1⁄2
chicken bouillon cube, crumbled
1⁄4 Teaspoon
ground cinnamon
1
hillshire farm's beef summer sausage, cubed
1 Cup
button mushrooms, sliced
1 Pinch
dry rosemary
1⁄2 Teaspoon
dried basil
1⁄2 Teaspoon
dried marjoram
1⁄4 Teaspoon
cumin seeds
1 Cup
double cream
—
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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