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
7 mins.
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.
parsley.
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