Thursday, August 22, 2013

Creamy Tomato Sauce with Italian Sausage, Shallots and Garlic

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.