To be honest, we don’t eat a ton of pasta in our house. Okay, well, I don’t eat a ton of pasta in our house. Mat, however, would eat pasta with just butter, salt, and grated parmesan cheese almost every night of the week.
Recipe: Angel Hair Pasta with Spicy Creamy Tomato Sauce…and Italian Sausage
Serves 4 – 6
1 tablespoon olive oil
2 large garlic cloves, minced
Large pinch of crushed red pepper flakes
One 28-ounce can whole, peeled tomatoes
1 tablespoon brown sugar
1/2 cup heavy cream
1 pound Italian sausage
1 pound angel hair pasta
handful of chopped flat leaf parsley
1/2 cup grated parmesan cheese
Sea salt, to taste
Directions
Bring a large pot to boil over high heat. When it comes to boil, season it generously with salt. Add the pasta, and cook until al dente.
Meanwhile, in a large saute pan, heat the oil and add in the Italian sausage. Crumble and brown the sausage; when cooked through, drain on a plate covered with a paper towel. Leave the oil in the pan.
On medium heat, saute the garlic, pepper flakes, and about 2 pinches of salt in with the oil. Cook for about 2 minutes, stirring occasionally. Add the tomatoes and their juices, crushing the tomatoes by hand as you dump them in or buy using a potato masher. Bring the mixture to boil, then reduce the sauce until you can draw a line through it with a wooden spoon and it doesn’t fill immediately. This should be about 7 to 10 minutes.
Stir in the drained sausage, brown sugar, and the cream.
Drain the pasta. if you sauce seems a little dry, add a bit of the noodle water to thin it out.
Plate your pasta in a bowl, top with sauce, some flat-leafed parsley, and some grated parmesan.
Enjoy!
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