Peasant Style Spaghetti Recipes

Steps:

• 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. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. 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 peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Steps:

• Saute the garlic and tomatoes with the olive oil in a 10 inch skillet over medium-high heat until tender, about 5 minutes.
• Add the prosciutto, black pepper and oregano.
• Reduce heat and simmer until ingredients are well blended, about 3 minutes.
• Remove from heat and add the parsley and Asiago cheese.
• In a large pasta bowl toss the sauce mixture with the cooked and drained spaghetti.
• Garnish with additional whole parsley sprigs.

Steps:

• In a large pot, brown/crumble sausage; drain sausage in colander.
• Wipe out pot and return to heat; add crumbled sausage back to pot, with tomatoes.
• Bring to a bubble and cook for 5 minutes.
• Add peas; cook 1minute; stir in cream, to blush the color of the sauce.
• Simmer until the pasta is ready to drain; adjust seasoning w/ salt and pepper.
• Toss 2/3 of the sauce with the pasta and transfer to a serving bowl.
• Top with the remaining sauce and serve with grated cheese, crusty bread and wine.