Saturday, January 31, 2009

Creamy Italian Sausage

One of our favorite comfort dishes is Creamy Italian Sausage. The recipe way we make it calls for whipping cream as well as fettuccine or linguine noodles, but today I am using what I have on hand. So in place of the heavy cream I will use can evaporated milk and wide egg noodles in place of the fettuccine. Photos & recipe will show our usual way to make this (not with today's improvised ingredients.) So how did it turn out with the substitute ingredients? Yummy!! I like the whipping cream better as far as richness but the flavor was still tasty.

Creamy Italian Sausage

2 T. olive oil
2 bunches green onion, chopped
2 large garlic cloves, chopped
1 lb Italian sausage, casing removed
1 cup whipping cream
2 (14.5-oz) cans diced tomatoes in juice
1 tsp. dried sage
1 lb. pound fettuccine noodles (or linguine noodles)

Heat oil in heavy large pot over medium-high heat. Add green onions and garlic; cook until beginning to soften, about 3 minutes. Add sausages and cook until no longer pink, crumbling the sausage.

Add cream; simmer for about 5 minutes. Pour in undrained tomatoes as well as sage. Simmer until sauce thickens, stirring occasionally. This shouldn't take very long, maybe 20 minutes or less.

Meanwhile, cook pasta according to package directions. Drain.

Add drained pasta to meat mixture. Toss pasta with tongs to coat.

Click HERE to print recipe.

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