Spicy Sausage Cream Pasta

Note: Sauce can be made well in advance, just reheat and thin with some extra stock when you’re ready to serve and cook noodles right before serving.

If serve immediately, cook pasta according to package directions. Reserve some pasta water (if not using chicken stock).

Heat a large pan to medium-high heat. Add sausage with a drizzle of olive oil and cook for 10 minutes, breaking up and stirring as you go. When sausage is crumbly and crisp, remove to a plate.

Add the peppers, onions, crushed red pepper, and some salt to the sausage drippings. Stir for 5 minutes to soften and slightly brown the veggies.

Add the garlic, and stir for 90 seconds.

Add the wine and stir to release bits from the bottom of the pan.

When the wine has bubbled and reduced for 1 minute, turn the heat to medium and add the tomatoes and half the pasta water/stock. Stir, and taste for salt.

When ready to eat, let sauce simmer for 15-30 minutes, adding extra liquid as needed to maintain a smooth consistency. Stir in the cream, half the parsley, and half the Parmesan cheese.

Toss with the pasta, and serve with the remaining parsley and cheese on top.

Don’t forget garlic bread on the side!