Bridget's Recipe Corner
 

Coming back from vacation is never very easy. It's even more difficult when you're leaving palm trees, warm, sandy beaches and a beautiful crystal clear, ocean to come back to the cold and damp rain/snow combination. You know you're in Denver when you your skin starts shriveling and peeling on the way home from the airport. Ahhhh, springtime in the Rockies. Oh well, back to reality and back to cooking.

Initially, I was going to share something a little lighter, but given our recent cold snap, I decided one more pasta dish might be in order. With that in mind, this is a very easy dish to make. A little on the spicy side, but that can be a good thing. Hope you enjoy it too!

Penne Pasta with Sausage

Serves 4, with leftovers
1 1/2 lbs. spicy Italian bulk sausage
1 1/2 boxes penne (Barilla or DeCecco are best, I think)
2-3 shallots, finely diced

2 t. minced garlic
3/4 c. cream (I use fat free 1/2 & 1/2)
3 t. Sambal Oleek chili sauce/paste, (usually found in Asian food section)
2 10 1/2 oz. cans diced Italian style tomatoes
olive oil
fresh parsley, finely chopped (optional)
3/4 c. or more, freshly grated Asiago or Parmesan cheese

Heat olive oil in large skillet. Add shallots and garlic. Cook, stirring frequently about 3-5 minutes. Add sausage and cook until done. Drain, then add tomatoes, mixing well. Heat thoroughly and simmer for approximately 20 minutes. Add cream and chili paste. Mix well. While sauce is simmering, cook pasta. Drain pasta, add pasta to sauce then add cheese. Mix well and garnish with fresh parsley.