Peasant Pasta

• 1 tablespoon extra-virgin olive oil
• hot Italian sausage pound bulk
• 2 casings links, removed
• 1 pound sweet italian sausage bulk
• 4 casings links, removed
• 3 garlic cloves to 4, optional, chopped
• 1 cup chicken broth
• 1 can crushed tomatoes 28 oz
• 1 cup heavy cream
• coarse salt to taste
• freshly ground black pepper to taste
• 1 cup frozen peas
• 24 leaves fresh basil torn or thinly
• 1 pound pasta penne rigate, cooked al dente
• Italian cheese Grated, for passing

1. Heat a large, deep skillet over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns.
2. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth.
3. 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.
4. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

extravirgin olive oil, hot italian sausage pound bulk, casings links, sweet italian sausage bulk, casings links, garlic, chicken broth, tomatoes, heavy cream, salt, freshly ground black pepper, frozen peas, basil, pasta penne rigate, italian cheese

Taken from www.yummly.com/recipe/Peasant-Pasta-1668903 (may not work)