Sautee 3 cups corn in bacon fat till bright yellow. Add one diced red pepper, green onion, fresh thyme, basil, parsley, and hot sauce to give it some kick, I use Cholula. After the vegetables get tender, add cream and ½ tube butter and continue to cook and stir until it gets thick.
Over Thanksgiving Holiday, I watched Joanne Weir make this delicious sauce on Wine Country Cooking. Made it last night and it came out better than any restaurant sauce we ever had!
While making sauce, cook 1 lb. Penne, reserve 1 C. of the cooking water.
Recipe for Sauce:
3/4 lb. Italian sausage removed from casing, crumbled, browned, set aside
1 T. olive oil
1 red onion diced
2 cloves garlic minced
1/4 t. crushed red pepper flakes
2 bay leaf
1 t. fresh minced thyme
1 t. fresh minced sage, (optional to use: basil, parsley, rosemary, or any herbs combinations you like)
1/2 C. dry red wine
1 can San Marzano whole Tomatoes with basil
1/4 C. heavy cream
S&P to taste
1/4 C. grated parmesan cheese
Saute onions and garlic in olive oil until soft, Add red wine reduce to 1/4 cup. Add tomatoes, squishing them by hand and add all liquid from can. Add sausage meat. Mix well and simmer. Add all remaining ingredients (except cream) and simmer ten minutes. Add 1/2-1 C cooking water from penne to desired consistency of sauce. Add S&P to taste. Lastly, mix in heavy cream and cheese and serve.
Recipe on Flickr, just click on photo. It really came out good. I’m off wheat at the moment, so this is the next best thing to lasagna. It is also meat free, a good dish when you are craving rich Italian meal. I would have loved to have had a crusty loaf of bread and pasta as a side. Alas, I miss wheat products once in a while, but feel so much healthier, I can easily overcome my cravings.