I think I live in one of the very best places in the world. We’re in central South Carolina which means we can be in the mountains or at the coast in less than two hours. We can easily pack up and scoot to one or the other for a quick getaway which is exactly what we did yesterday! We spent the night in Isle of Palms near Charleston and were able to spend the afternoon sightseeing downtown, do some shopping, have a great dinner and hit the beach all before we headed home today. And I was home in time to whip up some new recipes for the blog. Holla!
And can I just say... I am feeling so very blessed lately. As I was floating in the ocean this morning I was just filled-slap-up with thankfulness. I was hand-in-hand with my Angel Baby (we're the only two who can just simply float on our backs - a trick I inherited from my Nanny), letting the salt and the sun and the sand cure all that ails me and was just overcome with gratefulness... that my family is healthy and whole, that we were able to be there together enjoying each other. Even if it was just for one night. My cup runneth over.
Anyway! The first recipe I want to share with you is this insanely delicious and easy pasta dish with Italian sausage and creamy tomato sauce. This recipe can easily be doubled if you’re serving a crowd and goes perfectly with a green salad and crusty Italian bread.
Italian Sausage & Pasta with Tomato Cream Sauce
8 ounces bowtie pasta
1.25 pounds hot Italian sausage, casings removed if applicable
1 14-oz can petite diced tomatoes, drained well
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 pint (1 cup) heavy cream
1/4 cup freshly grated parmesan cheese
Cook pasta in liberally salted water per manufacturer’s instructions for al dente preparation then drain well.
Meanwhile, brown and crumble sausage in a large skillet over medium-high heat until sausage is cooked through. You can drain your sausage at this point if you have an excessive amount of rendered fat – mine didn't so I skipped this step.
Add drained tomatoes, oregano, garlic powder and salt and stir well. Add cream and bring to a slight boil. Reduce heat to medium and simmer, uncovered, for 8-10 minutes or until sauce is reduced and thickened.
Remove skillet from heat then add cooked pasta* and parmesan cheese. Stir to combine then serve. Serve with additional parmesan cheese if desired.
*if you like saucier pasta dishes, use less pasta.