Good basic recipe, but adding some fresh basil and/or oregano and a pinch of sugar, draining the grease after the sausage cooks, and cutting back on the amount of heavy cream by substituting some of the water from the pasta (the starch in the drained pasta water adds to the thickening of it) in it can cut calories and increase flavor. You can also get lean ground pork and brown it in olive oil, adding an Italian herb mix with fennel to the pork. Too much grease or oil diminishes flavor.
But, even if you use regular Italian sausage, the true, healthful Mediterranean diet...the way average Italians actually ate..is not as rich in calories and fats as the so-called Italian foods made for American tastes. In my Italian (father born and raised there) family, only a couple tablespoons of cream were added, right near the end of cooking, to the sauce, and meat was kept to a minimum...it was about the sauce, the pasta, and the vegetables served along with the main dish.
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Good basic recipe, but adding some fresh basil and/or oregano and a pinch of sugar, draining...