On Friday, I made the most heavenly pasta in the history of our universe.
Yes, The Universe.
I was not sure exactly what to expect since I have never made a pasta sauce from Scratch.
By scratch, I mean not a prepared jar sauce. I did use canned tomato paste, and refrigerated cream. Unfortunately, I do not have a cow to milk, and a garden to farm. (I wish!) Nonetheless, I consider it to be as fresh and homemade as possible.
It was creamy, succulent, delicious, satisfying.... melt in your mouth!
That leads me to my Pyrex find.
I often walk by JiL Flea Market and Oldies on Main Street. I envy their window display, hoping that one day I will be able to buy to my hearts fancy.
On Friday while Josh was at the bike shop, I went in to browse and spotted a vintage Pyrex that was right up my alley.
The lady looked at me and explained that it was an oldie. Well of course it is! I wouldn't have it any other way.
Enjoy my Creamy Penne With Sausage:
1 T. butter
1 T. olive oil
1 med. onion, thinly sliced
3 garlic cloves, minced
1 lb. Italian sausage
2/3 c. Dry White wine
2 cans of tomato paste
1 c. whipping cream
6 T. parsley, chopped
1 lb. penne pasta
1 c. Parmesan cheese, grated
Melt butter with oil in lg. heavy skillet, over med-high heat.
Add onion and garlic, and saute until golden brown and tender, about
Add sausage, and saute until golden brown and cooked through,
breaking up with back of spoon, about 7 mins.
Drain any excess drippings from skillet.
Add wine to skillet, and boil until almost all liquid evaporates,
about 2 mins.
Add tomato paste, and simmer for 3 mins.
Add cream, and simmer until sauce thickens slightly, about 5 mins.
Stir in 4 T. parsley.
Season to taste with salt and pepper. Remove from heat.
Sauce can be prepared 1 day ahead. Cover, and refrigerate.
Cook pasta in a lg. pot of boiling salted water, until tender, but
still firm to bite. Drain pasta, and transfer to a lg. bowl.
Bring sauce to simmer. Pour sauce over pasta. Add 3/4 c. cheese, and
toss to coat. Sprinkle with remaining 1/4 c. cheese, and 2 T.