This was really good. I was nervous making it, wondering if the sauce would thicken up enough for me. But that was no problem, perfect thickness. I made modifications all throughout the recipe. I used light whipping cream, mild italian sausage and I only crumbled up one and half links because my husband and I aren't too big on sausage. Because I used less sausage there was no grease to drain. I would add just a little bit more sausage next time but only a pinch more. I used a 28 oz can of diced tomatoes and quickly started scooping most of them out of the pan. That was a TON of diced tomatoes and we're not big on those either. I used a pasta shape that I never used before and it was perfect! SOOO glad I didn't use the bow tie, I never liked that one too much. I used a shape called Campanelle by Barilla. If you can find it, I highly suggest it. I seasoned the sausage very lightly with the crushed red pepper flakes and garlic powder. When I was adding the pasta to the creamy sausage and tomato mixture I was careful to stir after each addition and noticed that you don't want the cream mixture to get TOO thick on you because it continues to thicken with the pasta. Just something to keep in mind. Now after tasting it I can see next time I want to add a little more sausage and more crushed red pepper flakes. Heat and zestiness work well in this dish. Because of that I would skip garlic bread as a side dish and go with a cool crisp salad. That would pair really well with it.
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This was really good. I was nervous making it, wondering if the sauce would thicken up enough...