Ever since I set the needs and wants calendar I keep surprising myself, with a limit of $10 a week which I thought would be the hardest thing ever, but today is the 10th days out of this month and I only spend 99cent on tomato past for this dish I’m cooking. I am doing very well with my limit so hopefully I save a lot more at the end of the year.
First time I made this dish I fall in love with it, now it’s my go to weekend pasta dinner, for when I don’t want to spend to much time in the kitchen . I cook the turkey with a little olive oil and onion first because I didn’t wanted it to be to dry, then I started on the sauce when finish I mix the turkey in. I always used whole wheat penne but I didn’t had any . With this recipe I sub a lot and you can to like I used fresh plum tomatoes and also organic ground turkey, a bit of red wine and butter I even opt out of pepper, fennel, and the oregano as you can see this dish is very delicious.
3 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
8 oz ( 250g) Italian sausages, skinned and crumbled
1/2 tsp crushed red pepper flakes
1 tsp fennel seeds
1 tsp dried oregano
1 tsp tomato paste
1-14oz (400g) can chopped Italian plum tomatoes
salt, black pepper
1/2 cup (125g) heavy cream
1lb (500g) dried pasta
freshly grated parmesan to serve
Heat oil in a pot, cook onion and garlic over medium high heat, stirring frequently, until soft and pale gold, 5 minutes. Add sausage, cook, stirring to break up, until colored, 10 minutes. Add red pepper flakes, fennel, oregano, tomato paste, and chopped tomatoes. Simmer, stirring occasionally, until thickened, 20 minutes. Add cream. Cook, stirring until heated through. Add salt and pepper to taste.
Meanwhile, cook pasta in a pot of boiling salted water, until firm to the bite, drain add pasta to the hot sauce toss well to coat with parmesan enjoy.