I'm sorry, folks, I have been MIA for a week. I had to have oral surgery, and it knocked me for a loop. A week later, and I am still not up to par. Here's my advice, if you can avoid having this done, please do. I don't want you to be miserable like this. I like you too much.
Besides the pain from the surgery, I have been limited to soft, lukewarm to cold foods, also. That's torture on a whole new level for me. But finally tonight, I cooked my first meal.. It had to be fairly soft because my mouth is still sore, but I wanted real food. REAL FOOD, I TELL YOU! I wanted pasta. Since it's summer, I wanted a sauce made from some fresh veggies, too. This is my offering to you: Creamy Tomato Sauce with Italian Sausage, Shallots and Garlic. Maybe it's because I was dying for real food, but this was so refreshingly delicious! My family scarfed it up, leaving no leftovers whatsoever.
Here's your Cast of Characters.
1 Package of Mild Italian Sausage Links (5-6 in a package)
4 Large cloves of garlic
4 Large shallots
8 Roma tomatoes, deseeded
3 Long sprigs of fresh rosemary
1 1/4 Cups chicken broth
3/4 Cup heavy whipping cream
1 Tsp. Lawry's
1/2 Tsp., each, black pepper, Mrs. Dash Onion & Herb blend, McCormick Perfect Pinch Garlic & Herb blend and McCormick Perfect Pinch Tuscan blend
Partially freeze Italian sausage - it makes them easier to cut. Remove casings, if desired. Cut sausage in half, lengthwise, then into 1 inch pieces. In a large skillet, drizzle a little olive oil, heat to medium and add sausage.
Brown the sausage, stirring occasionally.
Meanwhile, in a food processor, pulse garlic and shallots a few times until rough chopped.
Add tomatoes and rosemary.
Pulse a few more times until coarsely chopped. Be careful, as you don't want it to become a puree.
Once sausage has browned, add tomato mixture.
Stir well to combine. Cover, turn to medium-high heat and cook for 3 minutes.
Add broth, cream and seasonings. Stir well, again.
Cover and cook for 10 minutes. It should be reduced a little and starting to thicken.
Uncover, turn to medium heat and continue cooking another 4 - 5 minutes until thickened slightly.
Serve over linguine or fettuccine.