Pasta in Tomato-Cream Sauce
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Pasta in Tomato-Cream Sauce

this is a super creamy, super yummy pasta dish thats just perfect for a night in... i used barilla's roasted garlic pasta sauce for this, coz we LOVE garlic... but you could tone it down by using regular pasta sauce or even tinned tomatoes for this.also, i used a double cream substitute (in an attempt to make it a bit healthier) and it tasted just fine...

Nirmala Prem

Ingredients

8-serving
  1. 1 packet pasta elbow
  2. 1 jar garlic sauce barilla roasted napoletana
  3. 4 cloves garlic
  4. 1 white onion , diced fine
  5. 1/2 chicken bouillon cube , crumbled
  6. 1/4 Teaspoon cinnamon ground
  7. 1 beef sausage hillshire farm ' s summer , cubed
  8. 1 Cup button mushrooms , sliced
  9. 1 Pinch rosemary dry
  10. 1/2 Teaspoon basil dried
  11. 1/2 Teaspoon marjoram dried
  12. 1/4 Teaspoon cumin seeds
  13. 1 Cup cream double
  14. salt
  15. black pepper freshly cracked
  16. olive oil

Method

40 mins
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    Prepare the pasta according to package directions till al-dente. drain when done, and set aside.

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    While the pasta is cooking, prep the rets of the ingredients. cube the sausage, dice the onions and garlic and slice the mushrooms.

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    In a non-stick vessel, heat the olive oil. add the cubed sausage to the oil and sautee. the sausages will release their fats into the pan, and shrink in size.

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    Remove the sausage into a separate dish and set aside. add cumin seeds into the vessel on the stove.

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    When the seeds splutter, add the garlic to the pan. sautee for about a minute.

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    Next, add the diced onion and sautee till it turns translucent.

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    Add the crumbled bouillon cube and ground cinnamon. stir well to combine.

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    When the onion starts to caramelise to a light golden, add the mushrooms and sautee till they release their liquids into the pan and shrink.

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    Cook them off for a bit, till the liquids reduce by about half, and then add in the previously seared sausage pieces. stir well.

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    Add the jar of pasta sauce to the pan, and stir well to combine (you might want to add some water too if you feel its too thick).

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    When it starts bubbling, add the rosemary, marjoram and basil. stir to combine.

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    Check for seasoning at this stage, and add salt (if required) and LOADS of freshly cracked black pepper.

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    Add the cream, and mix well. the sauce will turn into a pale orange color.

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    Add the cooked pasta to this and toss everything well so as to coat the pasta with the sauce. heat it through for about a minute and take it of the heat.

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    Serve with a light sprinkling of grater parmesan (optional, but its pretty rich as it is!) and DIG IN!!!

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