Italian Sausage Pasta with Creamy Rosé Sauce

1/4 lb. pasta (like Italian Paccheri)
1 1/2-2 medium size Roma tomatoes
2 Tbsp. Garlic Olive Oil (or try Tuscan Herb or Basil Olive Oil)
1/16 tsp. salt
1/16 tsp. black pepper
2 1/2 fresh basil leaves (or 1 heaping Tbsp. dried basil)
1/2 c. heavy cream
1/4 c. Traditional Balsamic
1/4 c. Feta cheese
pinch Parmesan cheese, for garnish
4 Italian Sausage links

Boil pasta as per directions on box until al dente. Drain and transfer to bowl.
Bruschetta Mix:
Wash, core, and dice tomatoes to 1/4 inch pieces, and place in small bowl. Wash, dry, and cut basil leaves into thin strips. Combine tomatoes, basil 2 tablespoons olive oil, salt, and pepper and hold for 2 hours before use. Heat heavy bottomed saucepan under medium-low flame. Take sausage out of casings and break apart and fry until cooked. Increase heat and add tomato salad and stir. Add heavy cream to pan and bring to a boil. Add pasta to saucepan and toss with fresh sauce (sauce should just coat pasta). Add balsamic vinegar and basil leaves. Transfer to a service platter or plate individually. Garnish with Feta, Parmesan, and basil leaves.

*Tested in Pasta Cooking Class

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