I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.
Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it.
Follow me on twitter @Cooks_CornerLCP
My oldest daughter Anastasia is back from school for a whopping two weeks before she has to go back to campus to move into her new flat. So yes, we had to move all of her belongings home so that we could trek it all back in a week and put it in her new place - great planning kid. Now with that said, she did come back with a new recipe, so all is forgiven.
Pasta with basil cream sauce
1 pound pasta (I used spaghetti, but Anastasia used linguine, use what you like)
1 tablespoon olive oil
1 small onion, chopped fine (optional)
1 pound ground Italian sausage (I used spicy Italian sausage with casings removed)
4 garlic cloves, chopped or pressed
1 pint of heavy cream
½ cup Parmesan cheese
1 ounce of fresh basil, shredded
Prepare your pasta according to package directions (to al dente) and set aside.
Heat a large skillet and add the olive oil. Once the oil is hot add the chopped onion and sauté a few minutes before adding the Italian sausage. When the sausage is cooked through, drain the excess oil, then add the garlic. Continue cooking about 3 to 4 minutes before adding the heavy cream. Cook an additional 3 to 4 minutes before adding the Parmesan cheese and fresh basil. Cook another 4 to 5 minutes to let the sauce thicken (it should look pink or red from the Italian sausage drippings) then add your pasta and serve.
Try adding sautéed mushrooms for another layer of flavor and texture.