|Ingredients:||1 tablespoon extra virgin olive oil -- 1 turn
of the pan
1/2 pound hot Italian sausage (2 links)
1 pound sweet Italian sausage (4 links)
1/2 cup chicken or vegetable broth
1/2 cup heavy cream
1 cup frozen green peas
Heat a large, deep skillet over medium high heat
Add extra-virgin olive oil, 1 turn of the pan. (turn pan or swivel it to coat bottom of pan once)
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.