PENNE RIGATE WITH SALSA ROSA & SAUSAGE
Steps:
- Cook pasta al dente, according to directions on the package, usually 9 to 11 minutes. While pasta is cooking, prepare the sauce. Take the chill off sausage either on counter or in a micrwave on "Defrost" setting for a couple of minutes. Cut casings and crumble sausage as much as possible. Add olive oil to a large skillet and heat on high until just starting to smoke. Quickly add sausage to pan, distributing in a thin layer. Brown the sausage, separating clumps as much as possible. Add Tomato Basil Sauce to meat in the skillet, stiring until it starts to simmer. Then stir in the cream. When mixture starts to boil, reduce to slow simmer. When pasta is almost ready, stir in the cheese and simmer until well blended. Drain pasta, reserving 1/4 cup of the pasta water. Dump pasta into the sauce in the skillet and toss. Add a little of the reserved pasta water, if needed, to correct thickness of the sauce. Serve with a crusty Italian bread, extra cheese, and a green salad with a simple vinaigrette.
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