Casey’s Pink Sauce Pasta with Sage Sausage
Ingredients
- 1 lb. Penne Pasta
- 1 lb. Sage Sausage
- ½ cup minced shallots
- 6 cloves minced garlic
- 28 oz. can of diced tomatoes
- 1 tsp. dried oregano
- 1 tsp. dried sage
- 2 tsp. crushed red pepper
- ½ cup heavy cream
- ½ cup Shredded Parmesan cheese
Preparation
- Cook pasta to al dente.
- Meanwhile cook sausage, shallots and garlic and crushed red pepper over medium heat in large skillet.
- Stir sausage to crumble until no pink remains for about 5 minutes, drain off any excess fat.
- Stir in tomatoes, oregano and sage.
- Bring to a slight boil, stirring occasionally.
- Remove sauce from heat and add heavy cream, mix thoroughly.
- Drain pasta and add to sauce, stirring over low heat.
- Garnish with parmesan cheese and pass cheese at table.