Italian sausage and tomato cream sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Hot or mild Italian sausage; links or bulk |
| ¼ | pounds | Small button mushrooms; halved |
| 1 | Red onion; chopped | |
| 2 | teaspoons | Tomato paste |
| 2 | Garlic cloves; chopped | |
| 6 | larges | Plum tomatoes; diced |
| 2 | tablespoons | Finely sliced basil |
| ½ | cup | Chopped parsley |
| 1½ | cup | Whipping cream |
| Salt and pepper; to taste | ||
Directions
If using links, remove sausage from casings. Cook sausage meat until browned, 4 to 6 minutes, in large skillet over medium-high heat, breaking up pieces with wooden spoon during cooking. Remove meat to paper towel to drain. Pour off and discard all but 1 tablespoon fat from skillet. Reduce heat to medium, return skillet to heat and add mushrooms and red onion.
Cook, stirring, until mushrooms begin to release their moisture and onions are translucent, about 4 minutes. Add tomato paste and cook 2 minutes. Add cooked sausage, garlic and tomatoes with any collected juice. Stir and scrape any browned bits from bottom of skillet. Add basil, parsley and whipping cream. Cook until just heated through, about 1 minute, making sure sauce doesn't come to a boil. Remove from heat, taste sauce and season if needed with salt and pepper to taste. Yields 6 servings.
Each serving: 433 calories; 447 mg sodium; 125 mg cholesterol; 40 grams fat; 9 grams carbohydrates; 11 grams protein; ¾ gram fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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