Peasant Pasta

I'm usually not a fan of Rachael Ray - the way she spells Rachael, her sammies, evoo. But I've made this a million times and we all love it, so I guess I'll give her that. I usually make it with that Barilla whole grain pasta (the kids love rotini) and I never remember to buy heavy cream so I use half-and-half that I have in the fridge. Also, if you defrost the sausage, you can just squeeze the meat out of the casings into the hot pan and then just break it up as it cooks. I know you're throwing up at the prospect, but it really tastes good to have little chunks of sausage instead of slices. Ok - I'm done. Enjoy! Also, if you can get fresh basil and put it in in the end, it really makes the dish. Yummo - who says that?

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
• 1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
• 3 to 4 cloves garlic, chopped, optional
• 1/2 cup chicken or vegetable broth
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 1 cup frozen green peas
• 24 leaves fresh basil, torn or thinly sliced
• 1 pound penne rigate pasta, cooked to al dente
• Grated Italian cheese, for passing

Directions

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of thetomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.