 |
|
|
| Category : Pasta |
| |
| Fusilli with Fennel Sausage, Peas And Creamy Tomatoes |
|
| Ingredients : |
| 1. | 4 tablespoons extra virgin olive oil, divided |
|
| 2. | 1 slab (4 oz size) bacon -- blanched and diced |
|
| 3. | 1/2 pound Randazzo sweet Italian fennel sausage |
|
| 4. | 1 medium onion -- finely minced |
|
| 5. | 2 cloves garlic -- finely minced |
|
| 6. | 1 medium red bell pepper -- seeded and diced |
|
| 7. | 1 can (32 oz size) Italian plum tomatoes -- drained and chopped |
|
| 8. | 1/2 teaspoon dried oregano |
|
| 9. | 1/2 teaspoon dried marjoram |
|
| 10. | 1/2 teaspoon dried thyme |
|
| 11. | Salt and freshly ground black pepper |
|
|
|
| 13. | 1 cup fresh or frozen peas -- cooked |
|
| 14. | 3/4 pound fusilli pasta |
|
| 15. | 1/2 cup freshly grated Parmesan cheese |
|
|
|
| Directions : |
| 1. | Heat half of the oil in a large skillet over medium heat. Add bacon and cook until lightly browned. Remove with a slotted spoon and reserve. |
|
| 2. | Add the sausage and cook until nicely browned on all sides. Remove, cut crosswise into 1/4-inch slices and set aside. |
|
| 3. | Discard the fat from the skillet and add remaining oil. Saute the onion together with the garlic and red pepper until soft and lightly browned. Add the tomatoes and herbs, season with salt and pepper, and simmer, partially covered, for 20 minutes, or until thick. |
|
| 4. | Puree the sauce in a food processor. Return to skillet and add the cream, peas, bacon, and sausage. Keep warm. |
|
| 5. | Drop the fusilli into a large pot of boiling salted water and cook until just tender, or al dente. Drain, return to the pot, add the sausage sauce, and simmer just to heat through. |
|
| 6. | Correct the seasoning, transfer to a serving dish, and serve hot, sprinkled with the Parmesan cheese. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|