As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.
With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!
Pasta with Sausage & Tomato Skillet
Ingredients:
1/2 pound sweet Italian sausage links, sliced
1/4 cup diced onion
2 cloves garlic, minced
2 cups fresh tomatoes, diced
3/4 cup whipping cream
1/4 tsp salt
6 ounces pasta, can use gluten free
1 1/2 Tbsp minced parsley
grated parmesan cheese
Directions:
Cook sausage in a cast iron skillet on medium heat until it is no longer pink.
In a separate pot, cook pasta according to directions.
Add onion and garlic and cook until onion is tender and sausage is light brown.
Add tomatoes, cream, and salt.
Simmer until the mixture thickens, about 4 minutes.
Drain pasta and add to sausage mixture, stir until well combined.
Serve with parmesan cheese on top.