Add sausage meat. Crumble sausage meat as it browns.
Add chopped garlic to the pan.
When all of the crumbles have browned evenly, deglaze the pan drippings using broth (add chicken broth and scrape the bottom of the pan to get all the drippings that are stuck to the pan) (after I cook the sausage, deglaze the pan, I transfer everything into a big stock pot….this recipe makes a lot)
Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer.
Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes.
Season with salt and pepper.
Stir in peas and basil into sauce to combine.
Toss hot drained penne rigate in pan with sauce, then transfer pasta to serving bowl.
Original recipe from Rachel Ray; I have changed it up ever so slightly with the type of sausage
Pre-heat oven to 400 degrees (don't forget to put a drip pan under your pie).
Peel, core and slice apples and soak in cold water with the lemon juice (this will keep them from turning brown).
Combine sugar, flour, cinnamon, salt together, then add vinegar. Mix well.
Drain blueberries and apples then mix together. Mix with the flavoring until well coated.
Put one rolled out pie crust on the bottom of your pie pan. *Bottom crust can be pre-baked slightly to prevent soggy bottom (no body likes that).
Poke some holes in the crust with a fork and bake at 400 degrees for 5 minutes.
Add apples, spreading out evenly (there will be extra sugar/flavor coating, drizzle some over the apples).
Cut butter into cubes and put on filling.
Place the top pie crust on the top of apples, the edges will be difficult to crimp with the top crust if you pre-baked the bottom crust so you may want to fold the top crust under and then crimp it.
Cut 4 small vent holes on top.
Crimp edges of pie crust together.
Cover edges of pie with foil to protect them from burning, then add an additional foil over the whole pie.
Bake at 400 degrees for 45 minutes, then take off top foil, leaving edges covered.
Baste top of pie with mixture of egg yolk and cream (this will give you a really flaky shiny crust) bake for another 10 minutes then take off remaining foil and baste edges with egg yolk/cream mixture.
Bake for another 5 minutes or until pie golden.
*for plain apple pie omit blueberries.
**You can also substitute dried cranberries for blueberries for a delicious apple-cranberry pie.
Combine 2 cups cream, sugar and salt in medium sauce pan, add vanilla. Bring to a boil, stirring occasionally. Remove from heat and let sit for 15 minutes.
Place kitchen towel or silicone mat in bottom of large large baking dish or roasting pan. Arrange 8 ramekins (4-5 ounce) in bottom of pan. Fill pan with boiling water until water level reaches 2/3rds up the ramekin sides.
After vanilla has steeped in cream mixture, stir in remaining 2 cups chilled cream.
Whisk the yolks until broken up and combined. Whisk 1 cup of cream mixture into the yolks until combined, repeat with another cup of cream mixture. Add remaining cream mixture whisk until thoroughly combined and even colored. Strain through fine mesh strainer and discard solids.
Pour cream mixture into ramekins. Carefully place into oven and bake for 30 minutes (or until centers register 170-175 degrees).
Cool on wire rack for 2 hours. Sprinkle Turbinado or demerara sugar on top, tilt and tap so surface is evenly covered. Caramelize sugar with culinary torch (this can also be done under the broiler of the oven though results will be less even).
*Specialty shops also carry flavored Crème Brûlée sugars.