Well it has been a little while since I have given everybody the opportunity to see what Patrick and I have been eating lately. As I have stated on many previous occasions, I don't consider myself a good (or even) a decent cook, but I try hard. And according to my personal standards, trying matters so for that I give myself credit.
One of the things that I do make well, is a creamy tomato pasta. I need to make sure all are aware before preparing this that it is not in any way a healthy recipe. Somewhere deep in my soul I take pride in the fact that I like to make healthy meals for myself and Patrick. All that being said let me proceed with my delicious meal.
To start this I need to give you a little background, you see I created this reciepe shortly after Patrick and I got married. Part of the reason I liked it so much was because the sauce came out pink. (I am such a girly girl that even pink food makes me happy.) I used to only make it with shrimp or scaollops but Patrick refused to eat it. (I later learned that at first he didn't want to eat it because he doesn't care for seafood, then he kept holding out just because I made a big deal out of it.) But soon I cracked the code. I started making this recipe with sausage instead of seafood, so that is the form in which I will show you today.... PS Patrick now loves this pasta for dinner!
Creamy Tomato Pasta:
Like I said I start with sausage, any kind you like is fine. I prefer a Italian sausage but it is really up to you. You want to brown the sausage and break it up into as small pieces as possible. (Like I said earlier you can make this with whatever protein you like. (Top Chef talk...whatup!!!)
In a separate pan, you want to take heavy cream, (this is the unhealthy stuff people so be prepared, one time I tried to make it with half and half to cut the calories significantly but the milk broke and while it tasted ok it looked really werid.) and cook it on low heat. The goal here is to reduce it down until it is thick. This will take a few minutes.
Once you have gotten the cream reduced then you add in your "special" ingredients"... first a can of tomato paste, this goes in first and you will have to mash it around and stir it a bit to help it mix in. Also add any sort of Italian type spices you like..."to taste" ... (Top Chef again, look at me.) Sometimes I add fresh garlic and some shedded Parmesan cheese as well and they are quite tasty.
Once you have the sauce how you like it mix in the sausage and toss it around a little bit.
Hopefully while you were busy making your sauce you took a couple seconds to start some pasta boiling. You can use whatever makes you happy. I am fond of tri-color tortalini because I think it looks pretty but can use anything you want.
Toss everything together and serve. I crusty bread and some white wine make for the perfect dinner.
Bethany side note of the day: I would dare Bethany or Tom Colicchio to try my pasta and tell me to "pack my knives and go"... plus I wouldn't go anyway, it is my house.
One of the things that I do make well, is a creamy tomato pasta. I need to make sure all are aware before preparing this that it is not in any way a healthy recipe. Somewhere deep in my soul I take pride in the fact that I like to make healthy meals for myself and Patrick. All that being said let me proceed with my delicious meal.
To start this I need to give you a little background, you see I created this reciepe shortly after Patrick and I got married. Part of the reason I liked it so much was because the sauce came out pink. (I am such a girly girl that even pink food makes me happy.) I used to only make it with shrimp or scaollops but Patrick refused to eat it. (I later learned that at first he didn't want to eat it because he doesn't care for seafood, then he kept holding out just because I made a big deal out of it.) But soon I cracked the code. I started making this recipe with sausage instead of seafood, so that is the form in which I will show you today.... PS Patrick now loves this pasta for dinner!
Creamy Tomato Pasta:
Like I said I start with sausage, any kind you like is fine. I prefer a Italian sausage but it is really up to you. You want to brown the sausage and break it up into as small pieces as possible. (Like I said earlier you can make this with whatever protein you like. (Top Chef talk...whatup!!!)
Once you have the sauce how you like it mix in the sausage and toss it around a little bit.
Hopefully while you were busy making your sauce you took a couple seconds to start some pasta boiling. You can use whatever makes you happy. I am fond of tri-color tortalini because I think it looks pretty but can use anything you want.
Toss everything together and serve. I crusty bread and some white wine make for the perfect dinner.
Bethany side note of the day: I would dare Bethany or Tom Colicchio to try my pasta and tell me to "pack my knives and go"... plus I wouldn't go anyway, it is my house.
I demand a tasting of this delicious pink pasta.
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