This time of year I’m always craving warm, comforting meals. This is a spin-off of the childhood classic spaghetti. Growing up, my dad's favorite meal has always been spaghetti. We have it every year for his birthday and lots of times in between. A few years ago I decided I would add some roasted red pepper puree that I had left from making a soup. Then I added cream and cheese and this recipe was born. The peppers add a distinct sweetness and the cream mellows out the acidity of the tomatoes. My kids call it pink spaghetti; I hope you love it as much as we do!
Ingredients
1 lb mild or spicy Italian sausage
1 medium onion, finely chopped
2 tbsp tomato paste
1 can tomato sauce
1 jar roasted red peppers, pureed
2 garlic cloves, minced
1/2c heavy cream
Pinch of red pepper flakes
1tsp Italian seasoning
1 tbsp brown sugar
Toppings
1/4c Fresh basil, chopped
1/2c Parmesan cheese, grated
Balsamic glaze
1 lb spaghetti noodles cooked per the package instructions
Directions
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In a large saucepan, cook the onion and the sausage. Once cooked, drain the excess oil.
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While the meat is cooking, drain 1/4 of the liquid from the jar of peppers. Then puree the mixture. Set aside.
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Add tomato paste, minced garlic, brown sugar and seasonings to the meat. Cook for 3-4 minutes. Next, add the tomato sauce and the pepper puree.
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Add in the heavy cream. Bring to a simmer. Now you can serve immediately or add to a slow cooker and leave it on low for a few hours.
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Cooke pasta and drain according to the package instructions.
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To serve; top the pasta with the sauce. Then top with basil, Parmesan cheese and a drizzle of balsamic glaze.
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Enjoy!