Written Feb. 4th
I know it's Friday and I should be posting a Fish Friday recipe but today's Champagne Shrimp wasn't great. It was edible but was not worth the calorie count. So instead I'll write about last night's meal. Due to the weather, the Baron came home early from work. I decided to make an early dinner and to fancy it up a bit. We had Bow Ties with Sausage, Tomatoes and Cream. I am including the recipe below. As usual I changed it up a bit.
Ingredients
* 1 (12 ounce) package bow tie pasta
* 2 tablespoons olive oil
* 1 pound sweet Italian sausage, casings removed and crumbled
* 1/2 teaspoon red pepper flakes
* 1/2 cup diced onion
* 3 cloves garlic, minced
* 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
* 1 1/2 cups heavy cream
* 1/2 teaspoon salt
* 3 tablespoons minced fresh parsley
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.
Changes:
1. Used Turkey Italian sausage instead of regular Italian sausage.
2. Used half fat free half and half and half heavy whipping cream.
3. used 1/4 teaspoon red pepper flakes but probably could have used it all.
4. Cut an entire onion and used it all
5. Used Italian seasoning, black pepper, salt, and garlic powder to taste.
6. Added 3 cups of mushrooms.
7. Cooked (in separate pan) 4 strips of bacon (I'd use more next time added a nice layer of flavor)
8. Sauteed the mushrooms in some of the bacon grease (I know I know terrible for you but O SO GOOD!)
7. Added some green onions at the end because I had them.
8. Cooked the pasta al dente then finished cooking it in the sauce.
Update:
We had left overs and ate them on Saturday. We almost fought over them it was so good. I'd say it was almost better on Sat. than when it was freshly cooked. This is going to be a redo. Next time I'll make it with fat free half and half to help with the calorie count (but I'm still adding the bacon. Think of it as a balancing system. hehe).
I am so glad you are posting recipes. I get so tired of eating the same thing. I always write these down and I get so excited to try them (like a kid in a candy store). Shawn likes to stick to rice and gravy, red beans, gumbo, etc like a good ole Cajun boy. I just like to vary a bit! This looks awesome! And I am glad you put your changes. I am always attempted to alternate a new recipe, but I never know how it's gonna taste as an original. I trust your food opinion, so I use your changes when I fix it.
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I've never made Gumbo. You should send me that recipe. I seem to be a fan of pasta dishes when it come to cooking and you can tell. Who knew I could cook?
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