Somehow I have started receiving Sunset Magazine, which I am finding quite entertaining! Between having a big garden and my love for cooking the magazine hits several of my favorite subjects…and some day I plan to incorporate more travel into our lives as the boys get a little older so I’m getting some good ideas!
Sometimes I look at magazine recipe’s and just can’t fathom ever replicating the dish. But I found one this past month that I had to try in part because I have a 1/2gallon of heavy whipping cream that I bought for caramels now sitting in the fridge and I don’t want it to go to waste. I’m warning you now there will be more recipes containing whipping cream to come very soon!
This was so quick to prepare and so easy! Hubby asked me to add it to the lineup 🙂 That means it’s “goooooood”. I changed it a bit to accomdate the ingredients that I had on hand. It called for Swiss chard but I used spinach from our garden instead. It also originally required spicey Italian sausage but I used the Brats we have an abundance of and added 1-2 tsp Italian seasoning…These changes are reflected in the following recipe. Find the original in Sunset October 2012 page 96. 🙂
Creamy Sausage Fetticine
1 lb fetticine noodles, cooked per the box
2 tsp olive oil
1/2 lb brats (or italian sausage of your preference)
1-2 tsp Italian seasoning
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup chopped spinach leaves
4 Roma or meidum tomatoes, seeded and chopped
1/2 cup whipping cream
1/4 cup slivered basil leaves, to garnish
Shaved parmesan, to garnish
1. Cook pasta per box instructions. At the same time, heat large skillet/pan add olive oil, sausage, italian seasoning, onion, garlic. Stir frequently until sausage is brown, about 5 minutes. Add spinach, tomatoes and cook covered another 4 minutes. Stir in cream.
2. Drain pasta. Pour sausage mixture over pasta, sprinkle with basil and cheese. Serve immediately.