This recipe comes from one of my college roommates. This was a go-to when we felt it was a night to get fancy in the kitchen. Now, it’s one of those go-to’s when I know it’s going to be a busy week. And this was one busy week. This week marked the end of the summer and my first week back at school. No kids yet. Just lots and lots of professional development, meetings and more meetings. Goodbye stress-free summer. It was nice knowing ya.
Midweek, I needed a low maintenance meal that would come together in about 20 minutes. I needed a meal that would give me lots of leftovers so I didn’t have to think about packing a lunch for the next day. I needed an easy meal that Michael could get started on while I ran to the teacher store (which routinely takes way longer than what would be considered healthy or cheap). And I needed a meal that involved wine plus a little more wine.
Here she is. A heavy, satisfying, carbolicious mid-week meal.
Bow Tie Pasta with Sausage and a Tomato White Wine Cream Sauce
12 oz. package bow tie pasta
2 tbsp olive oil
1 lb. sweet Italian sausage, casings removed and crumbled
1/2 cup diced onion
3 cloves garlic, minced
28 oz. can diced tomatoes
1 1/4 cups heavy cream
1/4 cup white wine + one glass to mark the end of a long day
1/2 tsp salt
1/2 cup chopped fresh basil
1. Bring a large pot of well-salted water to a boil. Cook pasta 8-10 minutes and drain.
2. While the pasta is cooking, heat oil in a large skillet over medium heat. Cook and break down sausage and pepper flakes until sausage is no longer pink. Stir and cook the onion and garlic until the onion is tender.
3. Stir in the tomatoes, cream, salt and wine. Simmer the sauce until it has thickened, 8-10 min. Stir frequently.
4. Fold the cooked pasta into the sauce and heat through. Stir in the fresh basil and serve.